I burned the first batch. Not badly, just enough that the cheese leaked out and created these crispy little puddles on the baking sheet. Emma poked one with her fork and said, "Mom, they're crying cheese," which made me laugh so hard I almost forgot I'd messed up dinner. The second batch though? Perfect golden brown outsides with that stretch-for-days mozzarella hiding inside each one. Now I make these mozzarella stuffed meatballs every other week because they're fast, they use stuff I always have around, and honestly, watching that cheese pull apart never stops being satisfying.
Now I make them every other week because they're fast, they use stuff I always have around, and honestly, watching that cheese pull apart never stops being satisfying. If you need more quick dinner recipes like this, check out my One Pot Beefaroni Recipe | Ready in 30 Minutes or these Delicious Fried Rice Balls Recipe In 30 Minutes.
Why You'll Love This Mozzarella Stuffed Meatballs
Quick and easy: With just 14 minutes of prep and 19 minutes in the oven, you'll have tender juicy meatballs on the table in about half an hour.
Gooey cheese center: Every bite reveals melty mozzarella that makes these meatballs incredibly satisfying.
Baked, not fried: These oven baked meatballs are lighter and easier to make than traditional pan-fried versions.
Freezer friendly meatballs: Make a double batch and freeze them for quick future meals.
Kid-approved: The cheesy center makes these a hit with even the pickiest eaters.
Jump to:
- Why You'll Love This Mozzarella Stuffed Meatballs
- Mozzarella Stuffed Meatballs Ingredients
- How To Make Mozzarella Stuffed Meatballs
- Substitutions and Variations
- Equipment For Mozzarella Stuffed Meatballs
- How to Store Mozzarella Stuffed Meatballs
- Serving Suggestions
- Expert Tips
- Kid-Approved Changes
- The Night Emma Discovered the Cheese
- FAQ
- Related
- Pairing
- Mozzarella Stuffed Meatballs
Mozzarella Stuffed Meatballs Ingredients
Here's everything you'll need for these baked Mozzarella Stuffed Meatballs.
See recipe card below this post for ingredient quantities
Ground beef: Using 80% lean ground beef gives the meatballs enough fat to stay moist and flavorful. You can also use half ground pork for extra richness.
Egg: Helps bind the ingredients together and keeps the meatballs tender.
Breadcrumbs: These absorb moisture and create the perfect texture. Regular or Italian-style breadcrumbs both work great.
Parmesan cheese: Adds a sharp, salty flavor that complements the mild mozzarella inside.
Garlic: Fresh minced garlic brings aromatic depth to every bite.
Onion: Finely chopped onion adds moisture and a subtle sweetness to the meatball mixture.
Salt and pepper: Season the meat perfectly. Kosher salt works best for even distribution.
Mozzarella: Cut into small cubes, this melts into a gooey cheese center. Use about 5 ounces for 24 meatballs.
Fresh parsley: Italian flat-leaf parsley adds a fresh, bright note and a pop of color.
Marinara sauce: For serving, simmer the baked meatballs in your favorite sauce.
Spaghetti noodles: Classic pairing for a complete Italian dinner.
How To Make Mozzarella Stuffed Meatballs
Follow these simple steps to make perfect meatballs stuffed with Mozzarella Stuffed Meatballs every time.
Preheat and prep: Set your oven to 400°F and line a baking sheet with aluminum foil. Give it a light spray with nonstick cooking spray so the meatballs release easily later.
Mix the meatball base: In a large mixing bowl, combine the ground beef, beaten egg, breadcrumbs, grated parmesan, minced garlic, chopped onion, salt, pepper, and fresh parsley. Use your hands or a wooden spoon to mix just until everything comes together, being careful not to overwork the meat. If the mixture feels too dry, add a tablespoon or two of water to keep it moist.
Portion the meat: Using a medium cookie scoop or spoon, scoop out portions of the meat mixture and place them on your prepared baking sheet. Press a single mozzarella cube into the center of each portion.
Shape the meatballs: With clean hands, gently wrap the meat around the cheese cube, making sure it's completely sealed inside. Roll each one into a ball about 1½ inches across and place them back on the baking sheet with a bit of space between each one.
Bake: Slide the baking sheet into the oven and bake for 17 to 19 minutes, turning them halfway through so they brown evenly. They're done when the outside looks golden and the centers are no longer pink.
Serve: Use these baked mozzarella meatballs in any dish that calls for meatballs. For classic spaghetti and meatballs, simmer them in marinara sauce for about 10 minutes before spooning over cooked pasta.
Substitutions and Variations
No fresh garlic or onions? Use ½ teaspoon each of garlic powder and onion powder instead.
Make them spicy: Add a pinch of red pepper flakes to the meat mixture for a little kick.
Try different cheese: Swap Mozzarella Stuffed Meatballs for provolone, cheddar, or even pepper jack for different flavor profiles.
Add greens: Mix in some finely chopped spinach for spinach and mozzarella stuffed meatballs that sneak in extra nutrition.
Use the crockpot: After baking, transfer mozzarella stuffed meatballs crockpot-style into a slow cooker with marinara and keep warm for serving at parties.
Air fryer option: Cook mozzarella stuffed meatballs air fryer-style at 380°F for 12 to 14 minutes for a slightly crispier exterior.
Equipment For Mozzarella Stuffed Meatballs
- Large mixing bowl
- Wooden spoon or clean hands for mixing
- Medium cookie scoop or spoon for portioning
- Baking sheet
- Aluminum foil
- Nonstick cooking spray
- Oven
How to Store Mozzarella Stuffed Meatballs
Refrigerator: Let the meatballs cool completely, then transfer them to an airtight container. They'll stay fresh in the fridge for up to one week. Reheat them gently in the microwave or simmer in marinara sauce on the stovetop.
Freezer: These make ahead meatballs freeze beautifully. Flash freeze them on the baking tray first, then transfer to a freezer-safe bag or container. They'll keep for up to three months. No need to thaw before reheating—just add a few extra minutes to your cooking time.
Reheating meatballs: Warm them in a 350°F oven for 12 to 15 minutes, or simmer in sauce on the stovetop until heated through.
Serving Suggestions
Classic spaghetti and meatballs: Toss the meatballs with marinara sauce and serve over a big bowl of pasta with meatballs for the ultimate Italian dinner.
Meatball subs: Nestle a few meatballs into a toasted hoagie roll, top with marinara and extra Mozzarella Stuffed Meatballs then broil until bubbly.
With garlic bread: Serve these cheesy meatballs alongside warm, buttery garlic bread and a simple green salad for an easy family dinner.
Appetizer style: Stick a toothpick in each meatball and serve them as party appetizers with marinara for dipping.
Pair them with Easy Honey Mustard Grilled Chicken (8 Simple Steps) for a protein-packed meal, or keep things simple with just pasta and sauce.
Expert Tips
Don't overmix: Handle the meat gently when combining ingredients. Overworking it makes the meatballs tough and dense instead of tender.
Keep the cheese sealed: Make sure the Mozzarella Stuffed Meatballs is completely covered by meat to keep cheese from oozing out of meatballs during baking.
Use cold cheese: Chilled mozzarella cubes are easier to handle and less likely to melt too quickly.
Turn them halfway: Flipping the meatballs once during baking ensures they brown evenly on all sides.
Kid-Approved Changes
Make them smaller: Use a small cookie scoop to create mini meatballs that are easier for little hands to manage.
Mild seasonings: Reduce the garlic and pepper if your kids prefer milder flavors.
Serve with dipping sauce: Let kids dip their meatballs in marinara or ketchup instead of serving them over pasta.
Fun shapes: Roll them into slightly flattened patties so the cheese center is more visible when cut in half.
The Night Emma Discovered the Cheese
Last week, my daughter Emma was helping me shape the meatball mixture when she accidentally squeezed one too hard. A cube of mozzarella popped out and landed on the counter. "Mom, the meatballs are leaking!" she giggled, trying to stuff the cheese back in. I showed her how to gently wrap the meat around the cheese, sealing it completely. When we pulled them from the oven later, she cut one open and watched the cheese stretch. "It's like a cheese volcano!" she announced, and proceeded to eat three of them with just her hands, no pasta needed.
FAQ
Can you freeze mozzarella stuffed meatballs?
Yes, these freeze wonderfully. Flash freeze them on a baking sheet first so they don't stick together, then transfer to a freezer bag. They'll keep for up to three months. My tip: Label the bag with the date and baking instructions so you remember how to reheat them later.
How to put mozzarella in meatballs?
It's easier than it looks. Scoop out a portion of the meat mixture, press a cube of mozzarella into the center, then use your hands to wrap the meat completely around the cheese. Roll it into a ball, making sure there are no gaps where the cheese can escape.
How to keep cheese from oozing out of meatballs?
The key is sealing the meat completely around the cheese with no thin spots. Make sure your meatballs are at least 1½ inches across so there's enough meat to contain the melted cheese. Also, don't skip turning them halfway through baking, as this helps the outside set evenly.
How long can you keep a mozzarella ball?
Fresh mozzarella typically lasts about one week in the fridge when stored in its original liquid or brine. For these stuffed meatballs recipe, you'll want to use mozzarella that's fresh and firm for the best melty results.
Related
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Pairing
These are my favorite dishes to serve with Mozzarella Stuffed Meatballs
Mozzarella Stuffed Meatballs
Ingredients
- 1.33 pounds ground beef 80% lean (keeps meatballs juicy while holding shape)
- 1 large egg beaten (acts as a binder for structure)
- ⅓ cup breadcrumbs adds tenderness and moisture
- ⅓ cup finely grated Parmesan cheese boosts savory depth
- 2¼ teaspoons minced garlic fresh gives best aroma
- ⅓ cup finely minced onion should be very small for even texture
- 1 teaspoon kosher salt enhances overall flavor
- ⅓ teaspoon ground black pepper adds gentle heat
- 5–7 ounces mozzarella cheese cut into small cubes (melts into a gooey center)
- 3 tablespoons chopped fresh flat-leaf parsley adds freshness and color
- 2 tablespoons water as needed (keeps mixture soft and workable)
- Marinara sauce for serving (use warmed, well-seasoned sauce)
- Cooked spaghetti for serving (al dente works best)
Instructions
- Set the oven to 400°F and prepare a rimmed baking sheet by lining it with foil and lightly greasing the surface.
- Combine the ground beef, egg, breadcrumbs, Parmesan, garlic, onion, salt, pepper, and parsley in a large mixing bowl, stirring gently just until everything comes together.
- If the mixture feels dry or stiff, drizzle in 1 to 2 tablespoons of water until the texture becomes slightly sticky but not wet.
- Scoop portions of the meat mixture onto the prepared baking sheet, pressing one cube of mozzarella into the center of each portion.
- Fold the meat around the cheese completely and roll into balls about 1½ inches wide, sealing well so the cheese stays inside.
- Bake uncovered, flipping the meatballs halfway through, until cooked through and lightly browned, about 18–22 minutes.
- Let the meatballs rest briefly, then serve over spaghetti with warm marinara sauce or use in your favorite meatball dish.
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