Mozzarella Stuffed Meatballs + Video
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Mozzarella Stuffed Meatballs are perfectly tender and loaded with ooey-gooey cheese. They are perfect as an appetizer or served over a pile of spaghetti with your favorite sauce. Make stuffed meatballs with mozzarella cheese to take dinner from ordinary to extraordinary!!
Mozzarella Stuffed Meatballs
Meatballs stuffed with mozzarella cheese are the perfect party appetizer: cheesy, tasty, and very easy to make.
However, I don’t always want to share, so I’ll make a match to enjoy with a big plate of spaghetti and red sauce… plus extra for leftovers, of course!
These are perfect for busy weeknights because you can prep them in 10 minutes and cook them in another 10 minutes.
And if you know it’s going to be hectic in the evening, have them ready in the fridge to pop into the oven when you get home!
Everything is better stuffed, in my opinion, which is why you should try any one of my stuffed bread recipes next. And for finger-lickin’ dinners, you can’t go wrong with this bacon-wrapped meatloaf or my jalapeno popper stuffed pork tenderloin!
Recipe Video
To see us make meatballs stuffed with mozzarella cheese from start to finish, watch the video in this post!
Ingredient Notes and Substitutions
- Ground Beef – The basis of any good meatball is lean ground beef, about 85-90%.
There’s enough fat to keep things juicy and flavorful, but not so much that they come out greasy.
Feel free to replace some of the beef with ground pork or ground veal. - Cheese – You can either buy a fresh ball of mozzarella and cut it into smaller pieces, or grab bocconcini (mozzarella pearls) which are already in tiny ball form.
Either way, use a low-moisture variety for best results.
I like my meatballs mozzarella stuffed, but you could just as easily use another type of cheese. Try provolone, Swiss, gouda, or fontina — anything that melts down really well. - Breadcrumbs – Stick with traditional, plain breadcrumbs for this recipe. Or, use Italian seasoned crumbs and omit the extra Italian seasoning in the meat mixture.
- Egg – This adds moisture to your mozzarella stuffed meatballs and helps bind everything together. Don’t skip it!
- Seasonings – Combine salt, pepper, garlic powder, onion powder, and Italian seasoning.
You can add more or less garlic powder, depending on your preference, or use freshly minced garlic for a bolder flavor.
If you don’t have Italian seasoning, use a mix of dried basil and oregano instead. - Marinara – This is for serving, so use your favorite whether it’s homemade or store-bought. I’ve got a great 5-minute sauce recipe if you’re in a time crunch!
Tips for Making Stuffed Meatballs with Mozzarella Cheese
- Use cookie scoops to portion them out.
Because these meatballs are mozzarella stuffed, it’s especially important that you’re working with the same amount of ground beef mixture for each one.
A 2-tablespoon scoop is the perfect size for the job and makes quick work of dividing up the whole bowl.
Portion everything out first, that way you can sneak a little extra onto a few if you end up short on the last scoop.
- Seal each meatball really well before cooking.
Otherwise, the cheese will ooze out all over the pan and the center of the meat will be dry.
I like to portion out the meat mixture, roll it into a ball, and then flatten it into a patty. This makes it easier to place the cheese in the middle and fold the meat up around it.
Then, all you have to do is roll it again to seal it tight! Keep a small bowl of water handy during this process.
If your hands are a little wet, it will keep the meat from sticking and create a perfectly smooth surface on your mozzarella filled meatballs.
- Line your sheet pan and spray it with cooking spray.
Use enough foil to go up the sides of the pan, otherwise, what’s the point? The goal is to ball up and toss the foil at the end of the night so you have one less dish to clean.
You’ll still need to add a coat of cooking spray, though, or your mozzarella stuffed meatballs are guaranteed to stick.
This also helps in case any cheese leaks out — you can peel it right off!
Prep Ahead
- Cut cheese into cubes
- Grate parmesan
- Chop parsley
Kitchen Tools You Will Need
- Baking Sheet lined with Aluminum Foil for easy cleanup!
- Large Bowl – This one is my go-to!
- 2 Tablespoon Scoop – Great for meatballs, cookies, ice cream, and portioning out leftovers. I’ve had this set for years and use them all the time.
Serving Suggestions
I like to serve my mozzarella stuffed meatballs in marinara sauce, topped with a sprinkle of parmesan, fresh parsley, and fresh basil.
You can serve them over spaghetti with extra cheese on top… because more cheese is always a good decision! Add a salad and some garlic knots and dinner is served.
Or, set them out with toothpicks for an easy, cheesy party appetizer. Pair with fried zucchini sticks and pasta chips and plenty of sauce to dip all three!
Storing and Reheating Mozzarella Filled Meatballs
Leftovers will keep for 3-4 days in the refrigerator or up to 3 months in the freezer when stored in an airtight container.
It’s best to flash freeze them on a sheet pan before storing so they don’t stick together.
Reheat in the oven for 10-15 minutes at 350°F or in a skillet on the stove with some sauce until warmed through.
Meatballs Mozzarella Stuffed FAQ
The key is to add an egg to the meat mixture! It acts as a sort of glue to bind everything together, better than breadcrumbs alone.
It’s also nice and fatty, which means you can use a leaner blend of beef or even ground poultry if you want.
Yes! Portion and roll these out, then pop them in the refrigerator up to a day before baking. Keep them tightly covered so they don’t dry out.
To freeze, space them out on a parchment-lined baking sheet and freeze until firm — about an hour. Transfer stuffed meatballs with mozzarella cheese to an airtight container or freezer bag and store for 2-3 months.
When you’re ready to eat, cook them directly from frozen. It’s best to bake at 400°F for a few minutes before broiling so they cook evenly and don’t burn on the outside.
Typically, you’d check the internal temperature of a meatball to ensure it reaches at least 160°F. The cheese in the center is going to throw off that reading, though.
Instead, test these by sight. They should be browned and crispy on the outside, and there should be no pink when you slice one open.
Enjoy!
With love, from our simple kitchen to yours.
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Mozzarella Stuffed Meatballs + Video
Ingredients
- 2 pounds ground beef, 85-90% lean
- 1/3 cup plain breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 large egg
- 3-5 tablespoons water
- 8 ounces mozzarella cheese, cut into 1/2 inch cubes
- 3 cups store-bought marinara sauce, warmed
- 2 tablespoons chopped fresh parsley
- 2 tablespoon grated parmesan cheese
- cooking spray
- Fresh basil
Instructions
- Preheat the broiler.
- Line a baking pan with foil and spray the foil with cooking spray.
- In a large bowl mix: beef, salt, pepper, garlic powder, onion powder, Italian seasoning, egg, breadcrumbs and water. Mix until well combined and smooth, you may need to add a few more tablespoons of water, one at a time.
- Take 2 tablespoons of the meat mixture and roll it into a ball, flatten it a bit and add a cube of cheese, cover with the meat and roll into a ball,, making sure that the meat completely covers the cheese and is well sealed.
- Place the meatballs on the baking sheet pan and spray with cooking spray.
- Broil for 10 minutes or until meatballs are just done. Make sure you don’t overcook, as the cheese may start to ooze.
- Warm up some homemade or store-bought marinara sauce and add it to a serving bowl.
- Add the meatballs to the serving bowl, sprinkle with cheese, parsley and basil.
- Serve immediately.
Video
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published March 2018, updated and republished September 2024
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can this recipe be cut in half (1 lb hamb)…it's just hubby and I. can't wait to try this,
sounds so good !!!
Yes,just half the ingredients
I assume that these are Italian style meatballs, but no grated cheese (Romano or Parmesan) in the mixture. It would make these even more delicious.
She lists Parmesan in the ingredients (2 tbsp) and in the instructions, she says sprinkle with cheese etc, cheese bring the Parmesan, I would however use more than 2 tbsp 😊
I'm not a huge mozzarella fan, would it be wrong or not be as good with another cheese?
This is such an awesome recipe and just adds something different to the meatballs. I’ll be making these for my kids almost weekly now.