Stuffed Meatballs with Mozzarella Cheese

I’ll never forget the first time I bit into a restaurant meatball that oozed melted cheese – pure magic! These stuffed meatballs with mozzarella cheese recreate that same jaw-dropping moment right in your own kitchen.

What makes these meatballs extraordinary isn’t just the surprise gooey center, but the perfect blend of ground beef and pork that creates incredibly tender, flavorful results. I’ve been making these for my family for years, and they still get excited every single time I announce “stuffed meatballs” for dinner. The combination of savory meat, aromatic herbs, and that spectacular cheese pull creates a comfort food experience that transforms ordinary weeknight dinners into something truly special. This one’s a keeper!

Ingredients for Stuffed Meatballs with Mozzarella Cheese

I always use the 80/20 ground beef blend for the perfect balance of flavor and moisture – leaner beef tends to make dry meatballs. My go-to technique is chilling the mixture for 30 minutes, which makes shaping so much easier and helps prevent the cheese from leaking out during cooking.

For the Meatballs:

• 1 lb ground beef (80/20 blend recommended)
• ½ lb ground pork (adds incredible flavor and moisture) – I recommend this combo over all-beef
• 1 cup fresh breadcrumbs (day-old bread, finely ground)
• ½ cup whole milk (for softening breadcrumbs)
• 1 large egg (for binding)
• ⅓ cup grated Parmesan cheese (adds amazing depth of flavor)
• 3 garlic cloves, minced
• 1 small onion, finely diced
• 2 tbsp fresh parsley, chopped (or 1 tbsp dried) – My preference is always fresh when possible
• 1 tsp Italian seasoning (oregano, basil, thyme mix)
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper, freshly ground

For the Cheese Filling:

• 8 oz fresh mozzarella cheese, cut into 1-inch cubes
• 2 tbsp flour (lightly coat mozzarella) – Pro tip: this prevents cheese leakage

For Cooking:

• 2 tbsp olive oil (for browning)
• 2 cups marinara sauce (homemade or good store-bought) – I usually choose a thicker sauce

Step-by-Step Instructions

In my experience, the key to perfect stuffed meatballs is gentle handling and proper sealing – overworking the meat creates tough results.

Step 1: Combine breadcrumbs and milk in a large bowl, let sit for 5 minutes until completely soft and absorbed. This creates the perfect tender texture.

Step 2: Add ground beef, pork, egg, Parmesan, garlic, onion, parsley, Italian seasoning, salt, and pepper. Mix gently with clean hands until just combined – stop immediately when ingredients are incorporated to avoid tough meatballs.

Step 3: Chill mixture for 30 minutes. Meanwhile, cut mozzarella into 1-inch cubes and dust lightly with flour to prevent leaking during cooking.

Step 4: Take 2 tablespoons of chilled meat mixture, flatten in your palm, place a floured cheese cube in center, and carefully wrap meat around it completely. Roll into smooth balls, ensuring no cracks or thin spots where cheese could escape.

Step 5: Heat olive oil in a large skillet over medium-high heat. Brown meatballs on all sides for 6-8 minutes total, working in batches to avoid overcrowding.

Step 6: Add marinara sauce around the browned meatballs, cover, and simmer on low heat for 15-20 minutes until internal temperature reaches 165°F and cheese is perfectly melted inside.

What to Serve with Stuffed Meatballs with Mozzarella Cheese

These rich, cheesy meatballs pair beautifully with sides that balance their savory richness and provide complementary textures.

Classic Spaghetti: The traditional pairing creates the ultimate comfort food experience, with pasta absorbing the flavorful marinara sauce while providing a satisfying carb base. For an extra protein boost, try serving alongside my high-protein lasagna recipe techniques.

High-Protein Cottage Cheese Flatbread: This protein-packed cottage cheese flatbread offers the perfect textural contrast and helps soak up extra sauce, plus it adds an additional 15g protein per serving.

Simple Green Salad: Fresh mixed greens with Italian vinaigrette cut through the richness while adding essential nutrients and a refreshing crunch.

Roasted Vegetables: Zucchini, bell peppers, or broccoli roasted with olive oil and herbs provide fiber and vitamins while maintaining the Mediterranean flavor profile. My gnocchi with vegetables recipe shows perfect vegetable roasting techniques.

Creamy Gnocchi: This smooth, comforting base lets the meatballs shine while adding extra carbohydrates and creating an elegant presentation for special occasions. Try my creamy pesto gnocchi for the ultimate Italian comfort meal.

Storage & Serving Tips

Store leftover meatballs in their sauce in the refrigerator for up to 4 days – the flavors actually improve overnight. I recommend reheating gently on the stovetop with a splash of extra sauce to prevent drying out.

These meatballs freeze beautifully for up to 3 months when stored in freezer-safe containers with sauce. Pro tip: portion them into family-sized containers for easy weeknight dinners.

The versatility is incredible – serve over rice, stuff into submarine rolls for amazing sandwiches, or slice and use as pizza toppings. They’re also perfect for entertaining as appetizers with toothpicks.

Conclusion

Stuffed Meatballs with Mozzarella Cheese

Tender savory meatballs with gooey mozzarella cheese centers made from ground beef and pork blend

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Chilling Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 485

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb ground beef 80/20 blend recommended
• 0.5 lb ground pork adds flavor and moisture
• 1 cup fresh breadcrumbs day-old bread, finely ground
• 0.5 cup whole milk for softening breadcrumbs
• 1 large egg for binding
• 0.33 cup grated Parmesan cheese adds depth of flavor
• 3 cloves garlic minced
• 1 small onion finely diced
• 2 tbsp fresh parsley chopped, or 1 tbsp dried
• 1 tsp Italian seasoning oregano, basil, thyme mix
• 1 tsp salt adjust to taste
• 0.5 tsp black pepper freshly ground
• 8 oz fresh mozzarella cheese cut into 1-inch cubes
• 2 tbsp flour lightly coat mozzarella
• 2 tbsp olive oil for browning
• 2 cups marinara sauce homemade or good store-bought

Equipment

• Large mixing bowl
• Large skillet
• Baking sheet
• Saucepan with lid

Method

 

1. Combine breadcrumbs and milk in a large bowl, let sit for 5 minutes until soft and absorbed.
2. Add ground beef, pork, egg, Parmesan, garlic, onion, parsley, Italian seasoning, salt, and pepper. Mix gently with clean hands until just combined – don’t overmix.
3. Chill mixture for 30 minutes. Meanwhile, cut mozzarella into 1-inch cubes and dust lightly with flour.
4. Take 2 tablespoons of meat mixture, flatten in palm, place cheese cube in center, and wrap meat around completely. Roll into smooth balls with no cracks.
5. Heat olive oil in large skillet over medium-high heat. Brown meatballs on all sides for 6-8 minutes total, working in batches.
6. Add marinara sauce around meatballs, cover, and simmer on low heat for 15-20 minutes until internal temperature reaches 165°F.

Notes

Use 80/20 ground beef for best flavor. Chill meatballs before cooking for better shape retention. Dust mozzarella with flour to prevent leaking. Serve with pasta, bread, or over rice.