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Mozzarella Stuffed Meatballs are the kind of comfort food that brings the whole family to the table. Packed with melty cheese and simmered in rich marinara, these juicy meatballs are always a hit. I keep them on rotation for busy weeknights since quick dinners that make everyone happy are worth their weight in gold.
I remember the first time my husband tasted these and grinned at the gooey mozzarella in the center. Now he asks for them every time we have pasta night.
Ingredients
- Ground beef: gives the meatballs a hearty base and picks up flavor beautifully. Look for meat with an 85 percent lean ratio for best juiciness
- Egg: is key for binding everything together so the meatballs do not fall apart
- Small onion: diced finely adds a gentle sweetness when cooked
- Garlic cloves: minced infuse every bite with savory aroma
- Fresh parsley: brings brightness and color. Flat leaf holds flavor best.
- Panko breadcrumbs: make for a lighter texture than regular breadcrumbs
- Parmesan cheese: finely grated packs in a salty sharpness
- Fresh mozzarella: is the star of the show with its stretchy melt. Choose ball style mozzarella
- Olive oil: coats the pan for an even brown crust
- Marinara sauce: hugs every meatball with tang and richness. Choose a sauce with real tomatoes and herbs
- Dried basil and oregano: deepen the Italian flavor. Rub herbs between your fingers before adding to bloom their aroma
- Salt and pepper: are essential for bringing the whole mix together
Step-by-Step Instructions
- Mix the Meatball Base:
- Combine ground beef, egg, finely diced onion, minced garlic, chopped fresh parsley, Panko breadcrumbs, grated Parmesan, basil, oregano, salt, and pepper in a large bowl. Use your hands to gently mix until no streaks remain but do not overwork so the meat stays tender.
- Prep the Mozzarella Centers:
- Cut fresh mozzarella into half inch cubes. Press paper towels on the cubes to remove any extra moisture—this keeps the centers perfectly melty and not watery.
- Shape and Stuff the Meatballs:
- Scoop about two tablespoons of meat mixture into your palm. Flatten it gently create a small well in the center. Place a mozzarella cube in the middle, fold the meat over to fully enclose, then gently roll into a ball. Repeat with the remaining mixture.
- Brown the Meatballs:
- Warm olive oil in a large non stick skillet over medium to high heat. Add the meatballs with space between each. Brown on one side without moving for a deep crust, then carefully flip and brown the other side. About two to three minutes per side.
- Simmer in Marinara:
- Pour marinara sauce around the meatballs in the pan. Lower heat so the sauce bubbles gently. Cover and let everything simmer for ten minutes, turning the meatballs once halfway through to finish cooking evenly and melt the cheese.
- Serve and Garnish:
- Pile the finished meatballs onto pasta or a serving platter. Spoon extra marinara over top and finish with another shower of fresh parsley and Parmesan. Grab a fork and get ready for that cheese pull.
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Picky eaters love this recipe and I still remember my youngest trying to sneak an extra meatball or two before dinner even hit the table. The fresh mozzarella is my favorite part—the gooey surprise inside just makes the whole dish extra special.
Storage Tips
Leftover meatballs keep well in the fridge for up to three days. Store them in an airtight container with marinara covering the tops so they stay moist. For freezing, arrange cooled meatballs on a tray to freeze individually then transfer to a freezer bag. Thaw in the fridge, then reheat gently on the stove or in the oven with extra sauce to refresh that tenderness.
Ingredient Substitutions
Ground turkey or chicken work as leaner swaps for the beef and still soak up all the flavors. Gluten free breadcrumbs or even a handful of cooked quinoa can replace Panko. If you cannot find fresh mozzarella, use block mozzarella cut into cubes or part skim string cheese sliced thick.
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Serving Suggestions
These meatballs are right at home over spaghetti but also shine on toasted hoagie rolls for a meatball sub. They make easy appetizers too—just pierce each with a toothpick, drizzle with sauce, and watch them disappear at any gathering.
A Little Italian Inspiration
Mozzarella stuffed meatballs are a tasty American twist on classic Italian polpette which are usually all about the texture and seasoning. That hidden pocket of melty cheese takes them over the top and started showing up in Italian American kitchens to impress kids and adults alike. It is a delicious nod to the Italian love for cheese in nearly everything.
Recipe FAQs
- → How do I keep the mozzarella from leaking out?
Be sure to fully seal the meat mixture around the mozzarella cube and avoid overstuffing to prevent cheese from escaping during cooking.
- → What kind of mozzarella works best?
Use fresh mozzarella cut into cubes for the best melting texture, but low-moisture mozzarella is also an option if fresh is unavailable.
- → Can I bake these instead of using the stovetop?
Baking is an option—place the stuffed meatballs on a lined baking sheet, bake at 400°F (200°C) for 15–20 minutes, then finish with marinara sauce.
- → What’s the best way to serve them?
They’re delicious over spaghetti, but you can also serve them with crusty bread or atop zucchini noodles for a lighter option.
- → Can I prepare the meatballs ahead of time?
Yes, you can shape and stuff the meatballs in advance. Store refrigerated, covered, and cook when ready to serve for optimal freshness.
- → Is it possible to freeze stuffed meatballs?
Absolutely! Freeze uncooked, shaped meatballs on a tray, then transfer to a bag. Cook directly from frozen, adding extra simmering time as needed.