Stuffed Meatballs with Mozzarella Cheese

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There’s something wildly satisfying about digging your fork into a juicy, savory meatball only to discover a melty core of mozzarella waiting inside. I’ve always loved a good meatball, but when I started stuffing them with cheese, everything changed. The center becomes gooey and rich, and the contrast with the crispy exterior and tangy tomato sauce is just irresistible.

I first made these Stuffed Meatballs with Mozzarella Cheese on a whim when I was craving comfort food but wanted to elevate it just a bit. Since then, it’s been my go-to for cozy dinners, potlucks, or even just when I want to impress someone without putting in hours of effort. They’re simple, satisfying, and always the first thing to disappear from the table.

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Why You’ll Love This Stuffed Meatballs with Mozzarella Cheese Recipe

These meatballs are more than just a clever twist on a classic—they’re downright addictive. The tender, seasoned meat encases a creamy pocket of melted mozzarella that stretches with every bite. They’re seared for that crave-worthy crust, then simmered in rich marinara for ultimate flavor.

Whether you’re serving them over spaghetti, tucking them into a crusty sub roll, or plating them up as an appetizer, they deliver on every level: texture, flavor, and presentation. Plus, you can make a big batch and freeze them—because trust me, you’ll want more later.

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What Kind of Mozzarella Cheese Works Best?

When it comes to stuffing these meatballs, mozzarella really is the star. I personally prefer using low-moisture mozzarella sticks or cubes because they hold their shape better during cooking and give that picture-perfect cheese pull. Fresh mozzarella is absolutely delicious, but it tends to release more moisture, which can make your meatballs a bit softer and messier—still tasty, but a little trickier to manage.

If you’re going for a gooey center that won’t leak out too soon, opt for small cubes (about ½ inch) of firm mozzarella. Pre-cut string cheese sticks chopped into chunks also work really well in a pinch.

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Options for Substitutions

These meatballs are super adaptable, which is part of the fun. Here are a few ways to mix things up depending on what you have on hand or your dietary preferences:

• Meat: Ground beef is classic, but ground turkey, chicken, or even a pork/beef blend will work beautifully.
• Cheese: Swap mozzarella with provolone, gouda, fontina, or even a small cube of cream cheese for a creamier center.
• Breadcrumbs: Gluten-free breadcrumbs or crushed crackers are perfect substitutes.
• Egg: If you need an egg-free version, try a flaxseed meal and water mix to help bind everything together.
• Sauce: While marinara is traditional, you can serve these with Alfredo, pesto, or a spicy arrabbiata for a bolder twist.
• Dairy-Free: Use a plant-based cheese that melts well—many almond or cashew-based mozzarella-style shreds can do the trick.

This recipe welcomes creativity without sacrificing flavor or texture.

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Ingredients for This Stuffed Meatballs with Mozzarella Cheese Recipe

• Ground Beef
  The foundation of the meatballs—choose 80/20 for the best balance of moisture and flavor. It holds together well and gives that juicy bite.
• Breadcrumbs
  They help bind the meat mixture and give it structure. I prefer Italian-seasoned breadcrumbs for extra flavor, but plain works too.
• Egg
  Acts as the glue that keeps everything together. Without it, the meatballs may fall apart during cooking.
• Garlic (minced)
  Fresh garlic adds a bold, savory punch to the meatballs that you just can’t skip.
• Onion (finely chopped)
  Gives a bit of sweetness and keeps the meatballs moist. Make sure it’s diced small so it blends in well.
• Fresh Parsley (chopped)
  Adds a pop of color and a light herbal note that balances the richness of the meat.
• Salt & Black Pepper
  Simple but essential—these basic seasonings bring out all the other flavors.
• Mozzarella Cheese (cubed)
  The melty surprise in the center. It’s what makes these meatballs truly irresistible.
• Olive Oil
  Used to sear the meatballs and lock in that crust before simmering in sauce.
• Marinara Sauce
  The meatballs finish cooking in this rich, tangy sauce, soaking up flavor and staying tender.

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Step 1: Prep the Mozzarella Cubes

Start by cutting your mozzarella into small cubes—about ½ inch in size. You want them just big enough to create a gooey center, but not so large that they leak out during cooking. Set them aside in the fridge to stay cool and firm.

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Step 2: Make the Meatball Mixture

In a large mixing bowl, combine the ground beef, breadcrumbs, egg, minced garlic, chopped onion, parsley, salt, and pepper. Mix with your hands or a fork just until combined—don’t overmix, or the meatballs can turn tough.

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Step 3: Shape and Stuff

Take a small scoop of the meat mixture and flatten it in your palm. Place a cube of mozzarella in the center and wrap the meat around it, sealing completely. Roll into a smooth ball. Repeat with the rest of the mixture, placing the finished meatballs on a baking sheet or plate.

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Step 4: Sear the Meatballs

Heat olive oil in a large skillet over medium-high heat. Once hot, add the meatballs in batches and sear them on all sides until nicely browned—about 2–3 minutes per side. Don’t overcrowd the pan; work in batches if needed.

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Step 5: Simmer in Marinara

Once all meatballs are browned, return them to the pan and pour in the marinara sauce. Reduce the heat to low, cover, and let everything simmer for 15–20 minutes. The meatballs will finish cooking through and soak up the sauce’s flavor.

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How Long to Cook the Stuffed Meatballs with Mozzarella Cheese

After browning the meatballs, you’ll want to simmer them in marinara sauce for 15 to 20 minutes over low heat. This ensures the meat is fully cooked and the cheese inside is perfectly melted.

The browning step itself takes 6 to 8 minutes total (2–3 minutes per side), so all in, you’re looking at about 25 to 30 minutes of cooking time. Use a meat thermometer if you’re unsure—the internal temp should reach 165°F (74°C) for fully cooked meatballs.

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Tips for Perfect Stuffed Meatballs with Mozzarella Cheese

• Keep the Cheese Cold
  Cold mozzarella is less likely to melt out too early. Chill the cubes in the fridge while prepping the meat.
• Seal the Edges Well
  Make sure the meat completely covers the cheese cube. Any gaps can cause leaks during cooking.
• Don’t Overmix the Meat
  Mix just until combined to avoid dense or rubbery meatballs. Gentle hands make tender bites.
• Use a Cookie Scoop for Even Size
  This helps ensure even cooking—and makes the presentation look pro.
• Simmer Gently
  Once they hit the sauce, keep the heat low. A rapid boil can break the meatballs or cause them to dry out.
• Taste Your Sauce
  If you’re using jarred marinara, feel free to add extra garlic, herbs, or a pinch of sugar to make it your own.
• Let Them Rest Before Serving
  Give the meatballs 5 minutes off heat before serving so the cheese firms up slightly and doesn’t ooze out all at once.

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Watch Out for These Mistakes While Cooking

Even a simple comfort dish like these Stuffed Meatballs with Mozzarella Cheese can go sideways if you’re not careful. Here are a few common pitfalls to avoid:

• Using Too Much Cheese
  It’s tempting, but overstuffing can cause the cheese to leak out during cooking. Stick to small cubes—½ inch is the sweet spot.
• Skipping the Sear
  Browning the meatballs locks in flavor and helps them keep their shape. Don’t go straight to the sauce without this step.
• Overworking the Meat
  Too much mixing compresses the meat and makes your meatballs tough. Combine gently, and stop as soon as it’s mixed.
• Not Sealing the Cheese Fully
  Any exposed cheese will melt out into the pan or sauce. Be sure the meat is completely sealed around the mozzarella.
• Boiling the Sauce
  High heat can cause the meatballs to break apart or become dry. Always simmer gently with the lid on.
• Using Wet Hands Without Drying
  Wet hands help when rolling meatballs, but too much water can make sealing the cheese difficult. Lightly damp is enough.

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What to Serve With Stuffed Meatballs with Mozzarella Cheese?

Spaghetti or Linguine

The classic pairing—toss your favorite pasta with extra marinara and top it with a couple of cheesy meatballs.

Garlic Bread

Perfect for soaking up every last drop of sauce. Crunchy on the outside, soft on the inside—yes, please.

Creamy Polenta

A buttery, smooth base that complements the savory meat and gooey cheese beautifully.

Roasted Vegetables

Balance the richness of the meatballs with a tray of roasted broccoli, carrots, or zucchini.

Caesar Salad

Crisp romaine, tangy dressing, and croutons add a fresh contrast to the dish.

Stuffed Meatball Subs

Pile a few meatballs in a toasted hoagie roll with more sauce and melty cheese for an incredible sandwich.

Mashed Potatoes

Creamy mashed potatoes and cheesy meatballs? It’s pure comfort food heaven.

Zucchini Noodles

For a low-carb option, spiralized zucchini with marinara keeps things light but still satisfying.

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Storage Instructions

Leftovers? Lucky you. These Stuffed Meatballs with Mozzarella Cheese store beautifully.

• Refrigerator: Let them cool completely, then store in an airtight container with a bit of sauce. They’ll keep for up to 4 days in the fridge.
• Freezer: Freeze fully cooked and cooled meatballs in a single layer on a tray, then transfer to a freezer-safe bag. They’ll last up to 3 months. To reheat, thaw overnight in the fridge and warm them in sauce on the stove or in the oven at 350°F until hot.
• Reheating: For best results, reheat in a covered skillet with a little sauce over medium-low heat. Microwave works too, but watch out for cheese explosions!

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Estimated Nutrition

Here’s a rough nutritional estimate per serving (about 3 medium meatballs):

• Calories: 380
• Protein: 27g
• Fat: 26g
• Saturated Fat: 10g
• Carbohydrates: 9g
• Fiber: 1g
• Sugar: 3g
• Cholesterol: 95mg
• Sodium: 620mg

Note: These values can vary depending on exact ingredients and portion sizes.

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Frequently Asked Questions

How do I keep the cheese from leaking out of the meatballs?

Make sure the mozzarella cubes are fully enclosed within the meat. Press and seal the meat tightly around the cheese, and chill the formed meatballs for 10 minutes before cooking to help them hold their shape.

Can I bake these meatballs instead of pan-searing them?

Yes! Place them on a parchment-lined baking sheet and bake at 400°F (200°C) for about 20–25 minutes. Just be aware the outside won’t get quite as crispy as pan-searing.

What kind of meat works best for this recipe?

I recommend 80/20 ground beef for moisture and flavor, but ground turkey, chicken, or a pork-beef blend also work well. Just make sure the meat has some fat content to keep the meatballs tender.

Can I make these meatballs ahead of time?

Absolutely. You can shape and stuff the meatballs up to a day in advance and keep them covered in the fridge. They also freeze well—both raw or cooked.

What size should I make the meatballs?

Aim for about 1½ to 2 inches in diameter. That’s enough to hold the cheese and cook evenly, without being too large to manage.

Is it okay to use jarred marinara sauce?

Totally! Just choose one with good flavor—or enhance it with garlic, chili flakes, fresh basil, or a splash of wine while it simmers.

Can I make this recipe gluten-free?

Yes. Use gluten-free breadcrumbs or crushed gluten-free crackers in place of regular breadcrumbs. Make sure your marinara is gluten-free too.

What can I do if I don’t have fresh parsley?

You can use 1 teaspoon of dried parsley instead of fresh, or swap in basil or oregano for a different flavor twist.

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Conclusion

Stuffed Meatballs with Mozzarella Cheese might look impressive, but they’re surprisingly easy to pull off—and the payoff is huge. With juicy meat, melty cheese, and that simmered-in sauce flavor, they check every box for comfort food perfection.

Whether you serve them with pasta, slide them into a sandwich, or enjoy them straight out of the pan, they’re guaranteed to win hearts (and appetites). Keep this one in your regular rotation—you’ll be glad you did.

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