Sunday, May 8, 2016

Cheesy Mozzarella Stuffed Meatballs

Triple Cheesy Mozzarella Stuffed Meatballs feature 3 fabulous cheeses and are so delicious they will knock your socks off. I make a double batch of this simple recipe and freeze half.

You would think that Parmesan, Romano and mozzarella cheeses would be enough to put these fabulous meatballs over the top, but no... I added in fresh rosemary to give them a punch of flavor.

The meatball is delicious on its own, but when you break into it a river of ooey gooey mozzarella cheese runs all over the plate. One bite and you will be singing a chorus of 'ummmms' as you devour these one after the other.

The meatballs feature 3 different cheeses and are so delicious I recommend you make the whole recipe.  Yes, it makes 32 meatballs.  They freeze and refrigerate extraordinarily well, so I always make 2 pounds and freeze half.  These amazing meatballs are sure to become a family favorite for you too!

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Helpful Tips to make Cheesy Mozzarella Stuffed Meatballs:

What you will need to make Cheesy Mozzarella Stuffed Meatballs:

  • A large skillet with a lid – To help the pasta cook evenly, a wide skillet works best, ideally one that’s more than 12 inches in diameter.
  • Mesh Strainer – Normally you don’t need to drain the grease when cooking with lean ground beef, but if you do, a mesh strainer will help ensure you don’t lose any of the cooked meat.
  • Heat resistant spoon or spatula – Ideal for cooking, stirring, and serving.


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Yield: makes 32 meatballs

Cheesy Mozzarella Stuffed Meatballs

Triple Cheesy Mozzarella Stuffed Meatballs feature 3 fabulous cheeses and are so delicious they will knock your socks off. I make a double batch of this simple recipe and freeze half.


  • 2 pounds lean ground beef (85%)
  • 1 pound hot Italian sausage, removed from the casings (you can substitute mild)
  • 1 cup Italian seasoned breadcrumbs
  • 1/2 cup fresh grated Parmesan cheese
  • 2 cloves fresh garlic, minced
  • 1/2 small yellow onion, finely diced
  • 1 teaspoon kosher salt
  • 2 sprigs fresh rosemary, chopped finely
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 1/2 cup whole milk
  • 1/4 cup marinara sauce
  • 2 large eggs, lightly beaten
  • 8-ounce block mozzarella cheese, cut into 1" cubes


  1. Preheat oven to 400°F.  Line a baking sheet with parchment paper and set aside.
  2. Place all ingredients in a large bowl, except the mozzarella cheese.  With clean hands, mix ingredients without overworking your meatballs.  *Working them too much can cause tough meatballs.
  3. Using a 4 tablespoon scoop, scoop out meat and place on a baking sheet or plate.  After all meatballs have been scooped onto a tray, with damp hands roll them into balls.  Place balls back on tray or plate.  One at a time place meatball in the palm of your cupped hand.  Press mozzarella cube into the meatball and roll back into a ball.
  4. Place meatballs on the prepared baking sheet, not touching.  Bake for 20-25 minutes, until meatballs are browned and no longer pink in the middle. 
  5. Serve immediately or place meatballs into your sauce and simmer until ready to serve.  Some of your mozzarella cheese may have tried to make a run for it.  Just scoop up the meatballs and cook it in the sauce.
  6. Serve and enjoy!
NOTES: You can substitute dried herbs  and spices for a quicker recipe.
1 tablespoon dried Italian seasoning for the fresh herbs
1 teaspoon garlic powder for the fresh garlic
1 teaspoon onion powder for the fresh onion.

Originally published 3/20/12

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  1. Well hey now... stuffing meatballs with mozzarella? That's a great idea! I love it. It's on the "make this now" list. Thanks!

  2. I bet she does love these! I've never had great luck reheating meatballs or meatloaf. Good to know that you liked these as leftovers too. You know that I absolutely love having ready to eat foods in the freezer. Have a fabulous day!

    1. Reheating meatballs and meatloaf in this house are a must. Microwave with a cover, keeps the meat moist and delicious. The meatballs I freeze covered with sauce it seems to do the trick.

  3. I will be making these soon! Thanks for the recipe, my daughter will love these. I don't use ground beef much so this will give me a good reason to use it and I love that they freeze well!

  4. mmmm, mmmm, this looks like a dinner that I would never get tired of - there's something about Italian, I could eat it every day! Love that surprise of cheese in the middle!

  5. Well, you've found one of my favorite meals! Anything with red sauce and I'm in:)

  6. I love meatballs! They are one of my favorites! These look delicious!

  7. now this is what I am talking about! The ULTIMATE MEATBALL!

  8. Gives my pasta dish more attitude...I love this! Thanks for sharing.

  9. Yum! I am so going to do this the next time I make meatballs. I have made cheese-stuffed burgers before, but my brain didn't tell me to do that to meatballs! Thanks for sharing :)

  10. These are great looking meatballs, really sound flavorful. I make meatballs with cheese in the center too, it's a great idea.

  11. Do you put both trays of meatballs in the oven at the same time? Or one after the other?

    1. Both at the same time and rotate them half way between cooking time. Hope that helps.

  12. I made these on Monday! Awesome recipe! Thanks!

  13. This was a wonderful recipe! The meatballs came out very moist and flavorful!!

  14. I have some in the over right now. Will be working in the sauce tomorrow! Can't wait to try them!!

  15. The recipe looks wonderful, but where are the nutrition facts?

  16. Consider "Spaghetti Night" officially kicked up a notch with these stuffed meatballs!~Carolyn @ Cabot

  17. Delicious! I made them with ground venison. Moist with a kick of spice with the red pepper flakes. So good!

  18. My cheese is leaking out! What can I do differently in my next batch?

  19. Improve my cookingJanuary 5, 2016 at 1:52 PM

    Hello all, FYI.. Stuffing cheese into meatballs is not a new idea, except it is a modification of what I have been doing for years. I make meatloaf, then cut the raw loaf in half, similar to a hot-dog bun. Place 1/4 inch thick slices of cheese on lower portion of loaf (personal preference is pepper cheese). Place top half of loaf on cheese, press together. 350F oven, cook till done and light crunch on loaf. 35-45 minutes. Let cool, slice and enjoy a baked cheeseburger, without the bread. Note: Any variety of cheese works extremely well, for a nice treat use Blue Cheese, or Smoked, or even Cottage Cheese... I'm sure any option, will taste as good to you as it does me.

  20. My daughter and husband loved them!!added pepper flakes for a hint of heat. Delicious!!


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