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Hands shaping stuffed meatballs with mozzarella cheese cubes on wooden cutting board

Stuffed Meatballs with Mozzarella Cheese

Tender savory meatballs with gooey mozzarella cheese centers made from ground beef and pork blend
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Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 30 minutes
Total Time 45 minutes
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.