Tender, juicy, and bursting with a molten mozzarella center, these mozzarella stuffed meatballs are a comforting and satisfying dish. With simple ingredients and classic Italian flavors, they make an irresistible addition to pasta dinners, cozy family meals, or even as a standout appetizer.
Why You’ll Love This Recipe
These meatballs strike the perfect balance of flavor and texture—soft, moist, and deeply savory on the outside with a gooey, cheesy surprise inside. They bake quickly, require minimal prep, and use everyday ingredients you likely already have. Whether served over spaghetti, nestled in a rich marinara, or enjoyed on their own, they’re guaranteed crowd-pleasers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound 80% lean ground beef
1 large egg, beaten
1/4 cup breadcrumbs
1/4 cup grated parmesan cheese
2 teaspoons minced garlic
1/4 cup finely chopped onion
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
4–6 ounces mozzarella, cut into 24 cubes (1/2 inch each)
2 tablespoons chopped fresh Italian flat-leaf parsley
For serving: marinara sauce and cooked spaghetti noodles
Directions
Preheat your oven to 400°F. Line a baking sheet with foil and lightly coat it with nonstick spray.
In a large mixing bowl, combine ground beef, beaten egg, breadcrumbs, parmesan, garlic, onion, salt, pepper, and parsley. Mix gently just until everything is incorporated. If the mixture seems dry, stir in 1–2 tablespoons of water.
Using a medium cookie scoop or spoon, divide the meat mixture into 24 portions and place them on the prepared baking sheet.
Press a mozzarella cube into the center of each portion, then wrap the meat mixture around it to fully enclose the cheese. Roll into 1 1/2-inch balls.
Arrange the meatballs evenly on the baking sheet.
Bake for 17–20 minutes, flipping halfway through, until the meatballs are cooked through and no longer pink in the center.
Serve warm with marinara sauce, spaghetti, or your favorite side.
Servings and timing
This recipe makes approximately 24 medium-sized meatballs, which serves about 6 people (4 meatballs per serving).
Prep time: about 15 minutes
Cook time: 17–20 minutes
Total time: approximately 30–35 minutes
Variations
Replace fresh garlic and onion with 1/2 teaspoon each of garlic powder and onion powder if needed.
Add red pepper flakes for a subtle heat.
Use ground chicken or ground turkey instead of beef for a lighter version.
Mix in extra herbs such as basil or oregano for a more aromatic profile.
Simmer cooked meatballs in marinara for 10 minutes before serving for added richness.
Storage/Reheating
Refrigerate leftover meatballs in an airtight container for up to 1 week.
To freeze, arrange the cooked meatballs on a baking sheet and freeze until solid, then transfer to a freezer-safe bag for up to 3 months.
Reheat gently in the oven at 350°F, warm in a skillet with marinara sauce, or microwave in short intervals until heated through.
FAQs
How do I keep the meatballs from falling apart?
Using an egg and breadcrumbs helps bind the mixture together, ensuring the meatballs stay firm while cooking.
How do I prevent the cheese from leaking out?
Make sure each mozzarella cube is fully sealed within the meat. If any cheese is visible, it will melt out during baking.
Can I prepare these meatballs ahead of time?
Yes. Shape the meatballs and refrigerate them for up to 24 hours before baking.
Can I make these meatballs without eggs?
You can use a tablespoon of milk or mashed potato as a binder, though the texture may change slightly.
Can I pan-fry the meatballs instead of baking?
Yes. Fry them over medium heat until browned on all sides and cooked through, though baking is simpler and less messy.
Can I use shredded mozzarella?
It is not recommended, as cubes melt slower and are easier to enclose without leaking.
Can I make these gluten-free?
Use gluten-free breadcrumbs and ensure your marinara is gluten-free.
Can I add herbs or spices to the mixture?
Absolutely. Try oregano, basil, smoked paprika, or chili flakes for extra flavor.
What can I serve with these meatballs besides pasta?
They pair well with roasted vegetables, mashed potatoes, rice, or crusty garlic bread.
Can I double the recipe?
Yes. Simply double all ingredients and use two baking sheets to avoid overcrowding.
Conclusion
Mozzarella stuffed meatballs are an irresistible upgrade to traditional meatballs, offering a tender bite with a melty, cheesy center. They’re easy enough for weeknights yet impressive enough for guests. Whether served over spaghetti, nestled in marinara, or enjoyed as an appetizer, they’re a delicious addition to any meal.
Mozzarella Stuffed Meatballs are tender, juicy meatballs with a gooey mozzarella center, baked to perfection and perfect for pasta dishes, appetizers, or cozy dinners.
Ingredients
1 pound 80% lean ground beef
1 large egg, beaten
1/4 cup breadcrumbs
1/4 cup grated parmesan cheese
2 teaspoons minced garlic
1/4 cup finely chopped onion
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
4–6 ounces mozzarella, cut into 24 cubes (1/2 inch each)
2 tablespoons chopped fresh Italian flat-leaf parsley
Marinara sauce, for serving
Cooked spaghetti noodles, for serving
Instructions
Preheat your oven to 400°F. Line a baking sheet with foil and lightly coat it with nonstick spray.
In a large bowl, combine ground beef, egg, breadcrumbs, parmesan, garlic, onion, salt, pepper, and parsley. Mix gently until combined. If dry, stir in 1–2 tablespoons of water.
Divide the mixture into 24 portions. Press a mozzarella cube into each portion and wrap the meat around to fully enclose the cheese. Roll into 1 1/2-inch balls.
Place the meatballs evenly on the prepared baking sheet.
Bake for 17–20 minutes, flipping halfway through, until cooked through and no longer pink inside.
Serve warm with marinara sauce, spaghetti, or your preferred side.
Notes
Ensure mozzarella cubes are fully enclosed to prevent leaking.
Use ground chicken or turkey for a lighter version.
Simmer in marinara sauce for extra flavor before serving.
Freeze cooked meatballs for up to 3 months.
Add red pepper flakes or extra herbs for more flavor.
