Name: Mozzarella Stuffed Meatballs
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 16-20 meatballs
Ingredients: 2 pounds ground beef (80/20 or 85/15); 1 large egg, lightly beaten; 1/2 cup Panko breadcrumbs; 1/4 cup whole milk; 1/2 cup finely grated Pecorino Romano cheese; 1/4 cup fresh parsley, finely chopped; 1/4 cup finely chopped yellow onion; 2 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper, freshly ground; 1/4 teaspoon red pepper flakes (optional); 8 ounces fresh mozzarella, cut into 1/2-inch cubes or mini balls, drained; 2 tablespoons olive oil (for searing meatballs); 2 tablespoons olive oil (for marinara sauce); 1 large yellow onion, finely chopped (for marinara sauce); 4 cloves garlic, minced (for marinara sauce); 1 (28-ounce) can crushed tomatoes; 1 (15-ounce) can tomato sauce or puree; 1/4 cup tomato paste; 1.5 cups beef or chicken broth; 1 teaspoon sugar; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; Salt and freshly ground black pepper, to taste; Fresh basil leaves, for garnish; Extra grated Pecorino Romano cheese, for serving

Mozzarella Stuffed Meatballs offer an incredible culinary experience, elevating a classic comfort dish into something truly extraordinary. Imagine this: a perfectly seasoned, tender meatball, simmered in a rich tomato sauce, holding a delightful secret within. As you cut into it, a warm, molten core of creamy mozzarella cheese slowly oozes out, creating a moment of pure culinary bliss. This isn’t just a meal; it’s an event, a delightful surprise that brings smiles to every face at the table.

While the humble meatball has roots deep in various cuisines worldwide, especially Italian, where it’s known as polpette and often served without pasta, the brilliant innovation of stuffing them with cheese adds a modern, irresistible twist. It transforms a beloved family staple into an even more indulgent treat. I find that it’s the magical combination of savory herbs, robust meat, and that glorious, unexpected burst of warm cheese that makes these Mozzarella Stuffed Meatballs an absolute crowd-pleaser. They’re fantastic for weeknight dinners, impressive enough for guests, and guarantee everyone will ask for the recipe. Get ready to transform your dinner table!

Ingredients:

For the Mozzarella Stuffed Meatballs:
- 1.5 pounds ground beef (I prefer 80/20 for a good balance of flavor and moisture, but 85/15 works too)
- 0.5 pound ground pork (adds tenderness and depth of flavor; if you prefer, you can use all beef)
- 1 large egg, lightly beaten (a crucial binder to keep our meatballs intact)
- 1/2 cup Panko breadcrumbs (or regular Italian breadcrumbs, but Panko offers a lighter texture)
- 1/4 cup whole milk (helps moisten the breadcrumbs and keeps the meatballs tender)
- 1/2 cup finely grated Parmesan cheese (the real deal, not the pre-grated powdery stuff, for best flavor)
- 1/4 cup fresh parsley, finely chopped (flat-leaf Italian parsley is my go-to for its vibrant flavor)
- 1/4 cup finely chopped yellow onion (about half a small onion, minced very, very fine)
- 2 cloves garlic, minced (freshly minced, please, it makes all the difference!)
- 1 teaspoon salt (kosher salt is what I always use for better control)
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon red pepper flakes (optional, but I love the subtle warmth it adds)
- 8 ounces fresh mozzarella, packed in water (drain well, then either use mini mozzarella balls or cut a block into 1/2-inch cubes)
- 2 tablespoons olive oil, for searing the meatballs
For the Marinara Sauce:
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes (look for good quality San Marzano if possible)
- 1 (15-ounce) can tomato sauce or tomato puree (adds richness and body)
- 1/4 cup tomato paste (for intense tomato flavor and thickness)
- 1/2 cup dry red wine (like Chianti or Merlot; optional, but it really deepens the flavor profile)
- 1 cup beef or chicken broth (or water, but broth adds more savoriness)
- 1 teaspoon sugar (helps balance the acidity of the tomatoes)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil (or a few fresh basil leaves, torn)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish (torn or roughly chopped)
- Extra grated Parmesan cheese, for serving

Preparing the Meatball Mixture

Prepare the Wet Ingredients and Aromatics: In a large mixing bowl, I start by combining my wet ingredients and aromatics. Whisk together the lightly beaten egg and milk. This mixture will help keep our meatballs wonderfully tender and moist. Next, I add the finely chopped yellow onion and minced garlic to this bowl. It’s absolutely essential that the onion is minced very, very fine here; we want it to melt into the meatball, not provide crunchy chunks. The same goes for the garlic – fresh, pungent, and finely minced.
Combine Dry Binders and Seasonings: Into the same bowl, I then add the Panko breadcrumbs, grated Parmesan cheese, fresh chopped parsley, salt, freshly ground black pepper, and if I’m feeling a little adventurous and want a hint of warmth, the red pepper flakes. Give this a quick stir to ensure everything is evenly distributed. The Parmesan cheese is key here, adding a salty, umami depth that truly elevates the flavor of our Mozzarella Stuffed Meatballs.
Add the Ground Meats: Now, it’s time for the stars of our show – the ground beef and ground pork. I add both directly into the bowl with the other ingredients. I always recommend using a mix of beef and pork; the beef provides that classic robust flavor, while the pork contributes a wonderful tenderness and richness that you just can’t get with beef alone. Using an 80/20 ground beef is ideal as the fat content keeps the meatballs moist and flavorful during cooking.
Gently Mix the Meatball Mixture: This is a critical step where technique really matters. Using my hands (and yes, they will get messy, but it’s part of the fun!), I gently mix all the ingredients together until they are just combined. The key word here is “gently.” Overmixing is the enemy of a tender meatball. If you compress the meat too much, your Mozzarella Stuffed Meatballs will turn out tough and dense instead of light and juicy. I mix just enough so that there are no visible streaks of unmixed ingredients, usually for no more than 30-45 seconds. It’s okay if it’s not perfectly homogenous; a little texture is good.
Optional: Taste Test for Seasoning: For peace of mind and perfectly seasoned meatballs, I like to do a quick taste test. Take about a tablespoon of the meatball mixture, flatten it into a small patty, and pan-fry it in a tiny bit of olive oil until cooked through. Taste it and adjust the seasoning in your main batch if needed – perhaps a little more salt, pepper, or a pinch more red pepper flakes. This step ensures that every one of your Mozzarella Stuffed Meatballs will be perfectly flavored.

Stuffing and Forming the Mozzarella Stuffed Meatballs

Prepare the Mozzarella: First things first, we need to prepare the mozzarella for stuffing. If you’re using fresh mozzarella packed in water, drain it really well and pat it dry with paper towels. This prevents excess moisture from seeping into your meatballs. If you have a block of fresh mozzarella, cut it into approximately 1/2-inch cubes. If you’re using mini mozzarella balls (bocconcini), they’re perfect as is, just ensure they’re well-drained. We want about 16-20 pieces in total, depending on how large you plan to make your meatballs.
Portion the Meatball Mixture: Now for the fun part – forming those glorious Mozzarella Stuffed Meatballs! I like to use a cookie scoop (about 1.5 to 2 tablespoons in size) to portion out the meat mixture. This helps ensure all my meatballs are roughly the same size, which is important for even cooking. For each meatball, I’ll take a scoop of the mixture and gently flatten it into a disc in the palm of my hand. The disc should be about 2.5 to 3 inches in diameter and thick enough to hold the cheese.
Stuff with Mozzarella: Place one of the prepared mozzarella cubes or mini mozzarella balls right in the center of the flattened meat disc. This is where the magic happens! Make sure it’s centered so you can easily enclose it.
Form the Meatballs: Carefully gather the edges of the meat mixture around the mozzarella cube, gently pinching and sealing the meat around it. Once the cheese is fully enclosed, gently roll the mixture between your palms to form a smooth, round meatball. Take your time to ensure there are no cracks or gaps where the mozzarella could escape during cooking. We want that gooey, molten cheese surprise when you bite in, not a cheese explosion in your sauce! Repeat this process with the remaining meat mixture and mozzarella until you have about 16-20 Mozzarella Stuffed Meatballs, depending on your desired size. I usually aim for golf-ball to slightly larger than golf-ball size.
Arrangement and Chilling (Optional but Recommended): As I form each meatball, I place them on a plate or baking sheet lined with parchment paper. If I have time, I’ll pop them into the refrigerator for about 15-20 minutes. This chilling step helps the meatballs firm up slightly, making them less likely to break apart during searing and ensuring they hold their shape beautifully. It’s a small step that can make a big difference in the final presentation of your Mozzarella Stuffed Meatballs.

Cooking the Mozzarella Stuffed Meatballs

Prepare for Searing: First, let’s get our cooking vessel ready. I like to use a large, heavy-bottomed pot or a Dutch oven for this recipe, as it will be used for both searing the meatballs and simmering the sauce. Heat 2 tablespoons of olive oil over medium-high heat. You want the oil to be shimmering but not smoking. A good sear is crucial for developing flavor and creating a nice crust on the meatballs.
Sear the Meatballs in Batches: Carefully place the Mozzarella Stuffed Meatballs into the hot oil, making sure not to overcrowd the pot. If you put too many in at once, the temperature of the oil will drop, and they’ll steam instead of sear, preventing that beautiful golden-brown crust we’re looking for. I typically sear them in two or three batches. Let them cook undisturbed for about 3-4 minutes per side, turning them gently with tongs to brown all sides. Don’t worry about cooking them through at this stage; we’re just aiming for that fantastic exterior color and flavor. Once browned, remove the seared meatballs to a plate and set aside.
Start the Marinara Sauce – Sauté Aromatics: With the meatballs seared and removed, there will be delicious browned bits (fond) stuck to the bottom of the pot – don’t wash it! This is pure flavor. Add 2 more tablespoons of olive oil to the same pot, reducing the heat to medium. Add the finely chopped yellow onion and sauté, stirring occasionally, until it’s softened and translucent, which usually takes about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn it. The aroma filling your kitchen right now will be incredible!
Build the Sauce Base: Stir in the tomato paste and cook for 2-3 minutes, stirring constantly. This step is important as it toasts the tomato paste, deepening its flavor and removing any raw metallic taste. Next, if you’re using it, pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release all those wonderful browned bits. Let the wine simmer for 2-3 minutes until it reduces by about half, allowing the alcohol to cook off.
Add Tomatoes and Seasonings: Pour in the crushed tomatoes and tomato sauce. Add the beef or chicken broth, sugar, dried oregano, and dried basil. Stir everything together thoroughly. Season with a generous pinch of salt and freshly ground black pepper. Give it a taste – you might want to adjust the sugar if your tomatoes are particularly acidic, or add more salt and pepper to your preference.

Simmering and Serving

Simmer the Mozzarella Stuffed Meatballs: Gently return the seared Mozzarella Stuffed Meatballs to the pot, nestling them into the rich marinara sauce. Make sure they are mostly submerged in the sauce. Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook.
Low and Slow Cooking: Allow the meatballs to simmer in the sauce for at least 45 minutes to 1 hour, or even up to 1.5 hours. The longer they simmer, the more tender and flavorful your Mozzarella Stuffed Meatballs will become, and the flavors of the sauce will truly meld. I like to stir gently occasionally to prevent sticking and ensure even cooking, but be careful not to break up the meatballs. This slow simmering also allows the fresh mozzarella inside to melt into that irresistible gooey core.
Check for Doneness and Adjust Seasoning: After about an hour, your Mozzarella Stuffed Meatballs should be cooked through and incredibly tender. The internal temperature of the meatballs should reach 160°F (71°C). At this point, I like to remove the lid, give the sauce another taste, and adjust any seasonings if necessary. Sometimes a little more salt, pepper, or even a tiny pinch more sugar can really make the flavors sing. If the sauce is too thick, you can add a splash of water or broth; if it’s too thin, let it simmer uncovered for a bit longer to reduce.
Add Fresh Basil: Just before serving, stir in a handful of fresh basil leaves, torn or roughly chopped. The heat from the sauce will wilt them beautifully and release their vibrant, aromatic oils, adding a burst of freshness that brightens the entire dish.
Serving Suggestions: These homemade Mozzarella Stuffed Meatballs are incredibly versatile! I love serving them piled high over a bed of al dente spaghetti or rigatoni, perhaps with a generous dusting of extra grated Parmesan cheese. They are also fantastic in submarine sandwiches, served simply with a crusty loaf of bread for dipping in the glorious sauce, or even as a standalone appetizer. However you choose to enjoy them, prepare for a truly satisfying and delicious meal where every bite promises that delightful, cheesy surprise.
Storage: Leftover Mozzarella Stuffed Meatballs and sauce can be stored in an airtight container in the refrigerator for up to 3-4 days. They also freeze wonderfully for up to 3 months, making them an excellent make-ahead meal option. Just thaw in the refrigerator overnight and reheat gently on the stovetop or in the microwave.

<h2>Conclusion:</h2>
As we wrap up our journey through this incredible recipe, I sincerely hope you’re feeling as inspired as I am about getting into the kitchen to create something truly special. This isn’t just another dinner idea; it’s an experience waiting to unfold. From the very first moment you bite into one of these masterpieces, you’ll understand exactly why I champion them so passionately. The succulent texture of perfectly seasoned ground meat, whether you opt for beef, pork, or a delicious blend, is just the beginning. What truly sets this recipe apart, making it an absolute cornerstone for any home cook looking to impress, is that delightful, gooey, irresistible center. That moment when the warm, melted mozzarella stretches with each forkful, creating a visually stunning and utterly delicious reveal, is pure culinary magic. It transforms a simple weeknight meal into a memorable feast, guaranteeing smiles and satisfied sighs all around your table. It’s comforting, it’s exciting, and it’s surprisingly straightforward to achieve, making it a fantastic addition to your cooking repertoire regardless of your skill level. It truly embodies the spirit of hearty, wholesome, and profoundly satisfying comfort food.

I can confidently say that mastering these Mozzarella Stuffed Meatballs will elevate your home cooking game significantly. There’s a profound satisfaction in preparing food that offers such a delightful surprise, and these meatballs deliver on that promise every single time. Imagine the rich aroma filling your kitchen as they simmer in your favorite sauce, promising a deeply flavorful meal that beckons everyone to the table. The careful balance of savory, perfectly cooked meat with the creamy, mild, and wonderfully stretchy cheese creates a symphony of textures and tastes that is both sophisticated and incredibly approachable. This recipe isn’t just about combining ingredients; it’s about crafting an edible story, one that begins with anticipation and culminates in pure gastronomic joy. It’s the kind of dish that guests will enthusiastically rave about and family members will request again and again, quickly establishing its place as a cherished favorite in your culinary collection. The inherent beauty lies in its simplicity married with its profound impact on the palate, proving emphatically that truly exceptional food doesn’t have to be overly complicated. It’s truly a testament to how a few key ingredients, thoughtfully prepared, can create something extraordinarily delicious and memorable.

Now, let’s talk about how to present these culinary jewels to maximize their appeal. While they are certainly showstoppers on their own, the right accompaniments can truly complete the entire experience. My absolute favorite way to serve these is nestled generously over a bed of perfectly al dente spaghetti or linguine, bathed in a rich, homemade marinara sauce that clings to every strand. The pasta provides the ideal vehicle to soak up all those incredible flavors from the meatballs and the sauce, making every single bite a true treasure. But don’t stop there, though! Consider piling them high onto a toasted, crusty Italian bread, perhaps a robust ciabatta roll, for an epic meatball sub that will redefine your lunchtime or dinner expectations. A final sprinkle of fresh, vibrant basil or a generous dusting of freshly grated Parmesan cheese on top adds that final flourish of color, aroma, and additional depth of flavor. For a lighter, yet equally satisfying option, serve them alongside a vibrant garden salad tossed with a zesty vinaigrette, providing a refreshing contrast. They also make fantastic, crowd-pleasing appetizers for your next gathering; simply arrange them artfully on a platter with decorative toothpicks for easy serving, perhaps with a small dipping bowl of extra warm sauce on the side. The possibilities for serving are truly endless, limited only by your imagination and your appetite!

One of the things I adore most about this recipe is its incredible adaptability. Once you have the basic technique down, you can start experimenting with countless variations to perfectly suit your taste, dietary preferences, or even just what you happen to have on hand in your pantry and fridge. Feeling adventurous? Try swapping out the classic mozzarella for provolone, a sharper aged cheddar, or even a smoked gouda for a completely different and exciting flavor profile. Imagine the delightful smoky notes mingling with the savory meat – simply divine! You can also play extensively with the seasonings within the meat mixture itself; a pinch of red pepper flakes for a subtle, warming kick, some smoked paprika for added depth and warmth, or even a touch of ground fennel seed if you’re leaning towards a more traditional Italian sausage flavor profile. Don’t be afraid to experiment with different ground meats too; lean ground turkey or chicken can offer a lighter alternative, while still retaining all the inherent juiciness and cheesy goodness. You could even incorporate finely chopped mushrooms, bell peppers, or fresh spinach into the meat mixture for added vegetables, nutrients, and moisture. The sauce itself is another fantastic canvas for creativity; a creamy rosé sauce, a fiery arrabbiata, or a vibrant fresh pesto could all offer a fresh and exciting perspective to this beloved dish. The core principle of a delicious, perfectly cooked, cheese-filled center remains, but the journey to get there can be uniquely and deliciously yours, time and time again.

So, what are you waiting for? I wholeheartedly encourage you to carve out some time in your schedule, gather your ingredients, and give this recipe a heartfelt try. Trust me, the sheer joy of creating these delightful morsels with your own hands, and the profound pleasure of savoring them with loved ones, is an experience you won’t regret. There’s something deeply and profoundly satisfying about preparing food that brings such happiness and comfort to those around you, and I truly believe this recipe has that magical, heartwarming quality in spades. Don’t be intimidated by the idea of stuffing them; the steps are straightforward, intuitive, and the reward is absolutely immeasurable. Your kitchen is about to become the happiest, most aromatic place in your home, filled with incredible smells and the promise of a truly satisfying, unforgettable meal. This isn’t just about feeding your body; it’s about nurturing your soul and connecting with others through the beautiful, ancient act of cooking and sharing delicious food.

Once you’ve made them, I would absolutely, genuinely love to hear all about your experience! Did you stick faithfully to the recipe as written, or did you put your own unique, creative spin on it? What kind of sauce did you ultimately pair them with? Did your family or friends rave about them endlessly? Did you discover a new favorite variation that you’d love to share? Your insights, your culinary adventures, and your honest feedback are incredibly valuable, not just to me, but to our entire burgeoning community of passionate food enthusiasts. Please feel free to share your mouth-watering photos, your brilliant tips, your kitchen triumphs, and even your “lessons learned” in the comments section below, or wherever you connect with us online. Let’s build a vibrant tapestry of shared deliciousness, one cheesy, flavorful bite at a time, celebrating the joy of home cooking together. Happy cooking, my friends, and I absolutely can’t wait to see what amazing, cheesy creations you whip up in your own kitchens!