Name: Delicious Mozzarella Stuffed Beef Meatballs Recipe
Prep time: 40 min
Cook time: 1 h 45 min
Total time: 2 h 25 min
Yield: 25-30 meatballs
Ingredients: 2 lbs (900g) ground beef (80/20 lean-to-fat ratio); 1 cup Panko breadcrumbs; ½ cup whole milk; 2 large eggs, lightly beaten; ½ cup freshly grated Pecorino Romano cheese; ¼ cup finely chopped fresh Italian flat-leaf parsley; 2 cloves garlic, minced; 1 small yellow onion, finely minced (about ½ cup); 1 tsp dried oregano; ½ tsp red pepper flakes; 1 ½ tsp sea salt; ¾ tsp freshly ground black pepper; 8 oz (225g) low-moisture, whole milk mozzarella cheese, cut into ½-inch cubes; 2-3 tbsp olive oil (for searing meatballs); 2 tbsp olive oil (for sauce); 1 large yellow onion, finely diced (for sauce); 4 cloves garlic, minced (for sauce); 2 (28-oz) cans crushed San Marzano tomatoes; 1 (14.5-oz) can tomato puree (optional); ½ cup chicken or vegetable broth; ¼ cup fresh basil leaves, torn; 1 bay leaf; ½ tsp dried oregano (for sauce); 1 tsp granulated sugar (optional); Sea salt and freshly ground black pepper to taste (for sauce); Your favorite pasta, for serving; Extra freshly grated Pecorino Romano cheese, for garnish; Fresh basil or parsley, for garnish

Mozzarella Stuffed Meatballs are truly a game-changer in the culinary world. Imagine sinking your teeth into a perfectly seasoned, wonderfully juicy meatball, only to discover a warm, gooey center of melted mozzarella cheese waiting within. It’s an unexpected delight, a culinary ‘aha!’ moment that effortlessly elevates a beloved comfort food to an extraordinary experience.

While the humble meatball has graced dinner tables in countless cultures for centuries – from Italy’s iconic polpette to Sweden’s delightful köttbullar – this particular twist introduces a joyous surprise to every single mouthful. It’s this secret cheesy core that makes Mozzarella Stuffed Meatballs so incredibly popular. People adore this dish not just for its deeply savory flavor profile and the irresistible combination of tender, rich meat and creamy, stretchy cheese, but also for its incredible versatility. Whether served as a hearty main course with your favorite pasta, nestled warmly in a sub roll, or presented as a sophisticated appetizer for guests, these delectable creations are a guaranteed crowd-pleaser.

I find myself returning to this recipe time and again because it offers both the comforting familiarity of a classic and the exciting discovery of something new. It’s comforting, innovative, and profoundly satisfying, making it the perfect choice for busy weeknight dinners or memorable weekend entertaining.

Ingredients:

For the Mozzarella Stuffed Meatballs:
- 2 pounds (approximately 900g) ground meat, I love using a mix of 1 lb ground beef (80/20 lean-to-fat ratio) and 1 lb ground pork for the best flavor and juiciness.
- 1 cup Panko breadcrumbs (or regular dry breadcrumbs), these provide a wonderful light texture.
- ½ cup whole milk, for moistening the breadcrumbs and keeping the meatballs tender.
- 2 large eggs, lightly beaten, to bind everything together.
- ½ cup freshly grated Parmesan cheese, for that irresistible salty, umami kick.
- ¼ cup finely chopped fresh Italian flat-leaf parsley, for freshness and a pop of color.
- 2 cloves garlic, minced very finely, or pressed. I sometimes use a microplane for an even finer texture.
- 1 small yellow onion, very finely minced (about ½ cup). Sautéing this slightly beforehand can mellow its flavor, but raw works too.
- 1 teaspoon dried oregano, for classic Italian flavor.
- ½ teaspoon red pepper flakes, for a subtle warmth that complements the richness. Adjust to your spice preference!
- 1 ½ teaspoons sea salt, or to taste.
- ¾ teaspoon freshly ground black pepper, or to taste.
- 8 ounces (approximately 225g) low-moisture, whole milk mozzarella cheese, cut into ½-inch cubes. This is the star of our “Mozzarella Stuffed Meatballs”!
- 2-3 tablespoons olive oil, for searing the meatballs.
For the Homemade Marinara Sauce (highly recommended!):
- 2 tablespoons olive oil.
- 1 large yellow onion, finely diced.
- 4 cloves garlic, minced.
- 2 (28-ounce) cans crushed San Marzano tomatoes, or whole peeled San Marzano tomatoes, hand-crushed. These are my absolute favorite for sauce.
- 1 (14.5-ounce) can tomato puree (optional, for extra body).
- ½ cup dry red wine (like Chianti or Merlot), for depth of flavor. If you prefer not to use alcohol, you can substitute with chicken or vegetable broth.
- ¼ cup fresh basil leaves, torn or roughly chopped, plus extra for garnish.
- 1 bay leaf.
- ½ teaspoon dried oregano.
- 1 teaspoon granulated sugar (optional, helps balance acidity if needed).
- Sea salt and freshly ground black pepper to taste.
For Serving:
- Your favorite pasta (spaghetti, rigatoni, linguine are excellent choices).
- Extra freshly grated Parmesan cheese.
- Fresh basil or parsley, for garnish.

Phase 1: Preparing the Rich Tomato Sauce

While the “Mozzarella Stuffed Meatballs” are the main event, a fantastic homemade sauce truly elevates the dish. I always make my sauce from scratch because the depth of flavor is incomparable and it makes your kitchen smell absolutely divine! You can, of course, use your favorite jarred sauce to save time, but I highly encourage you to give this one a try.

First things first, let’s get our aromatic foundation going. Place a large, heavy-bottomed pot or Dutch oven over medium heat. Add 2 tablespoons of olive oil. Once the oil shimmers, toss in your finely diced onion. Sauté gently, stirring occasionally, until the onion becomes beautifully translucent and softened, which usually takes about 5-7 minutes. We’re not looking for browning here, just a gentle softening to release its sweet flavors.
Now, stir in the minced garlic. Continue to cook for another 1-2 minutes, being very careful not to let the garlic burn, as burnt garlic can taste bitter. You’ll know it’s ready when your kitchen starts to fill with that wonderful, unmistakable aroma of garlic.
A little secret for depth: Pour in the ½ cup of dry red wine. Let it simmer and reduce, scraping up any delicious browned bits from the bottom of the pot with a wooden spoon. This step is called deglazing and it adds a profound layer of flavor to your sauce. Allow the wine to reduce by about half, which should take another 3-5 minutes, allowing most of the alcohol to cook off.
It’s tomato time! Carefully pour in the two 28-ounce cans of crushed San Marzano tomatoes (or your hand-crushed whole tomatoes). If you’re using the optional tomato puree, add it in now as well. Stir everything together.
Add in your seasonings: the fresh basil leaves, the bay leaf, dried oregano, and the optional teaspoon of sugar. The sugar is not always necessary, but it can help balance the acidity of the tomatoes, especially if they are particularly tart. Give it a good stir.
Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for at least 45 minutes to an hour. The longer it simmers, the more the flavors meld and deepen. I sometimes let mine go for 2 hours! Remember to stir it occasionally to prevent it from sticking to the bottom. During this simmering time, the sauce will thicken and become incredibly rich.
Before you’re ready to add the meatballs, taste the sauce and adjust the seasoning. Add salt and freshly ground black pepper as needed. Remove the bay leaf before proceeding. Your homemade marinara is now ready to welcome our glorious “Mozzarella Stuffed Meatballs”!

Phase 2: Crafting the Mozzarella Stuffed Meatballs

This is where the magic happens! Creating these succulent “Mozzarella Stuffed Meatballs” is a process of love, but the payoff is absolutely worth it when that cheesy center oozes out with every bite. The key is to be gentle with your meat mixture to ensure tender meatballs.

In a very large mixing bowl, combine the Panko breadcrumbs with the ½ cup of whole milk. Let them sit for about 5 minutes until the breadcrumbs have softened and absorbed the milk. This creates a wonderfully moist base.
To the softened breadcrumbs, add your ground meat mix (beef and pork), the lightly beaten eggs, freshly grated Parmesan cheese, finely chopped fresh parsley, minced garlic, finely minced onion, dried oregano, red pepper flakes, sea salt, and black pepper.
Now for the crucial part: mixing. I always use my hands for this, as it’s the best way to feel the texture and ensure everything is evenly incorporated. Mix gently but thoroughly, just until all the ingredients are combined. It’s absolutely vital not to overmix the meat, as overworking it can lead to tough, dense meatballs. You want them to be tender and succulent, so stop mixing as soon as everything looks uniform.
Lay out your ½-inch mozzarella cubes on a small plate. Have them ready for stuffing.
Begin forming the meatballs. Take about 2 tablespoons of the meat mixture and flatten it slightly in the palm of your hand to form a small disc, roughly 2 inches in diameter.
Place one mozzarella cube in the very center of the meat disc.
Carefully bring the edges of the meat mixture up and over the mozzarella cube, completely enclosing it. Gently roll the meat into a sphere, ensuring that there are no cracks or exposed cheese. This sealing process is crucial to prevent the mozzarella from leaking out during cooking. You should aim for meatballs that are about 1 ½ to 2 inches in diameter, depending on how large you like them.
Repeat this process with the remaining meat mixture and mozzarella cubes until all your “Mozzarella Stuffed Meatballs” are formed. You should get approximately 25-30 meatballs, depending on their size. If you notice any small cracks, simply pinch the meat together gently to seal them.

Phase 3: Cooking the Stuffed Meatballs to Perfection

Once your meatballs are beautifully formed and stuffed, it’s time to cook them. Searing them first gives them a fantastic crust and locks in their juices before they gently simmer in our delicious homemade sauce.

Heat 2-3 tablespoons of olive oil in a large skillet or a separate large pot (one that can comfortably fit a good number of meatballs without overcrowding) over medium-high heat. You want the oil to be hot enough to sizzle when you add the meatballs, but not smoking.
Working in batches, carefully place the “Mozzarella Stuffed Meatballs” into the hot oil. Do not overcrowd the pan, as this will lower the oil temperature and cause the meatballs to steam rather than sear, resulting in a less desirable texture and color. Leave plenty of space between each meatball.
Sear the meatballs for 3-4 minutes per side, turning them with tongs, until they are beautifully browned all over. You’re looking for a lovely golden-brown crust. At this stage, they won’t be cooked through, and that’s perfectly fine; we’re just building flavor and texture on the exterior.
Once browned, carefully remove the meatballs from the skillet and place them on a plate lined with paper towels to drain any excess fat. Repeat this process with the remaining batches of meatballs until they are all seared and delightfully golden.
Now, for the glorious union! Gently add all of your seared “Mozzarella Stuffed Meatballs” directly into the simmering homemade marinara sauce you prepared earlier. They should be mostly submerged.
Give the sauce a gentle stir to ensure the meatballs are well coated. Bring the sauce back to a very gentle simmer, then reduce the heat to low, cover the pot partially (or fully, if your lid has a vent), and let the meatballs cook in the sauce for at least 30-45 minutes. This slow simmer allows the meatballs to cook through, become incredibly tender, and absorb all the wonderful flavors of the sauce. It also ensures that the mozzarella inside melts into a gooey, irresistible center.
Check for doneness: You can carefully cut open one meatball to ensure it’s cooked through and the mozzarella is perfectly melted and gooey. The internal temperature should reach 160°F (71°C).

Phase 4: Serving Your Delicious Mozzarella Stuffed Meatballs

The moment has arrived! After all that love and effort, it’s time to enjoy the fruits of your labor. These “Mozzarella Stuffed Meatballs” are a meal in themselves, but they pair perfectly with classic accompaniments.

While your meatballs are simmering, cook your favorite pasta according to package directions until al dente. I love serving these with classic spaghetti, rigatoni, or even a hearty pappardelle to catch all that rich sauce.
Drain the pasta well. You can either toss the cooked pasta directly into the pot with the meatballs and sauce for an all-in-one dish, or serve the meatballs and sauce spooned generously over individual portions of pasta. I often do the latter to give people more control over their sauce-to-pasta ratio.
To serve, arrange a generous portion of pasta on a plate or in a shallow bowl. Ladle several of the warm, saucy “Mozzarella Stuffed Meatballs” over the pasta, ensuring plenty of that luscious marinara sauce goes along with them.
Garnish each serving with an extra sprinkle of freshly grated Parmesan cheese and a few fresh basil or parsley leaves for a final flourish of color and freshness.
Enjoy! Encourage your diners to cut into a meatball and witness the wonderful gooey mozzarella center. This dish is perfect for a comforting family dinner or a festive gathering. Any leftover meatballs and sauce will taste even better the next day, as the flavors continue to meld. They can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze them for longer storage, making them perfect for meal prep!

Conclusion:

Well, my friends, we’ve come to the delicious end of our journey through this incredible recipe, and I truly hope you’re as excited as I am about the prospect of sinking your teeth into these culinary masterpieces. If there’s one recipe you absolutely must add to your weekly rotation, it’s this one. Why, you ask? Because these aren’t just any meatballs; they are the epitome of comfort food elevated to an art form. Imagine biting into a perfectly seasoned, tender meatball, only to discover a warm, gooey pocket of melted mozzarella cheese waiting inside. That moment, that surprise burst of creamy, savory goodness, is what makes our Mozzarella Stuffed Meatballs an unforgettable experience every single time.

They represent the perfect harmony of textures and flavors: the crispy, caramelized exterior from a good sear, the juicy, flavorful interior of the meat, and then that glorious, stretchy mozzarella that pulls delightfully with every bite. It’s a dish that manages to be both incredibly satisfying and surprisingly elegant, suitable for a casual family dinner or even a sophisticated gathering with friends. I promise you, the effort (which is minimal for such a grand result!) is more than worth it. You’ll be met with oohs and aahs, and perhaps even a few requests for the recipe – so be prepared to share the love!

Elevate Your Dining Experience: Serving Suggestions That Shine

Now, let’s talk about how to truly make these meatballs the star of your meal. While they are absolutely divine straight out of the pan or simmering in your favorite sauce, pairing them correctly can transform a simple meal into an extraordinary feast. My absolute favorite way to serve them is nestled amongst a generous bed of perfectly al dente spaghetti, drenched in a rich, homemade marinara sauce. The sauce clings to every strand of pasta and melds beautifully with the savory meatballs, creating a classic combination that never disappoints. But don’t stop there! Think outside the pasta box.

For a hearty lunch or dinner, pile these beauties onto a toasted hoagie roll with a little extra sauce and perhaps a sprinkle of Parmesan for an unbeatable meatball sub. Imagine the warm bread, the juicy meatballs, and the melted cheese oozing out – pure bliss! They also make an incredible appetizer when served with toothpicks on a platter, perhaps alongside a dipping bowl of warmed marinara or a spicy arrabbiata. For something a little different, consider serving them over a creamy polenta or a fluffy bed of garlic mashed potatoes, allowing the meatball sauce to create a luxurious gravy. A simple side salad with a tangy vinaigrette and some crusty Italian bread to sop up all the delicious juices will complete any meal beautifully.

Unleash Your Inner Chef: Creative Variations to Explore

One of the joys of cooking is making a recipe truly your own, and these meatballs offer plenty of room for creative twists. While mozzarella is king here, feel free to experiment with other cheeses. A smoked provolone could add a wonderful depth, or a sharp cheddar could introduce a piquant contrast. For those who like a little heat, a pinch of red pepper flakes mixed into the meatball mixture or stirred into your sauce will provide a delightful kick. You could also play with the herb profile; fresh basil, oregano, and parsley are classic, but a touch of rosemary or thyme could bring a different aromatic dimension.

Don’t shy away from experimenting with the meat itself. A mix of ground beef and pork often yields the juiciest results, but ground turkey or chicken can be used for a lighter option, though you might want to add a bit more fat or moisture to compensate. You could even fold in finely chopped sautéed mushrooms or spinach for added vegetables and texture. The possibilities are truly endless, and each variation allows you to tailor this incredible dish to your specific taste preferences or whatever ingredients you have on hand.

Your Turn! Share Your Mozzarella Stuffed Meatball Adventure!

Now that you’re armed with all the knowledge and inspiration, it’s your turn to step into the kitchen and create some magic. I wholeheartedly encourage you to give this recipe a try. You won’t regret it! There’s something immensely satisfying about crafting these delectable meatballs from scratch and watching the smiles spread across the faces of your loved ones as they discover that cheesy surprise. Once you’ve made them, I would absolutely love to hear about your experience. Did you stick to the original recipe, or did you venture into some exciting variations? What did you serve them with? Please, share your photos, your stories, and your tips in the comments section below. Your insights not only inspire me but also help others in our cooking community. Happy cooking, and may your kitchen be filled with the wonderful aroma of these incredible Mozzarella Stuffed Meatballs!

Frequently Asked Questions (FAQs)

Can I make these Mozzarella Stuffed Meatballs ahead of time?

Absolutely! These meatballs are fantastic for meal prep. You can prepare the meatball mixture and stuff the cheese, then either cook them immediately or store the uncooked meatballs in an airtight container in the refrigerator for up to 24 hours. Alternatively, you can fully cook them, then store them in their sauce in the refrigerator for 3-4 days. They reheat beautifully on the stovetop or in the oven.

How do I prevent the cheese from leaking out during cooking?

The key to keeping that mozzarella inside is a good seal! Make sure to fully enclose the cheese cube within the meatball mixture, with no cracks or gaps. Gently roll the meatball between your palms to ensure it’s a tight, smooth ball. Also, don’t overcrowd your pan when searing, and avoid poking them unnecessarily. If some cheese does escape, don’t worry – it’s still delicious!

What kind of mozzarella is best for stuffing?

For the best melt and least amount of water release, I recommend using low-moisture, part-skim mozzarella cheese, often found in block form. You’ll cut it into small cubes. Fresh mozzarella (the kind packed in water) can be used, but it tends to release more moisture, which might make the meatballs a bit softer or cause more cheese to escape. If using fresh, make sure to pat it very dry before stuffing.

Can I bake these Mozzarella Stuffed Meatballs instead of searing them?

Yes, absolutely! Baking is a great alternative, especially if you’re making a large batch. Preheat your oven to 400°F (200°C). Place the raw meatballs on a parchment-lined baking sheet and bake for about 20-25 minutes, or until they are cooked through and nicely browned. You can then add them to your sauce to finish cooking and absorb flavor. Baking is often a less messy option too!

How long do Mozzarella Stuffed Meatballs last in the fridge?

Cooked Mozzarella Stuffed Meatballs, when stored in an airtight container with or without sauce, will last for 3 to 4 days in the refrigerator. Always ensure they are cooled completely before storing.

Can I freeze cooked or uncooked meatballs?

Yes, you can freeze both!

Uncooked: Place the formed, uncooked meatballs on a baking sheet in a single layer and freeze until solid (about 1-2 hours). Once solid, transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before cooking.
Cooked: Allow the cooked meatballs (with or without sauce) to cool completely. Store them in a freezer-safe container or bag. They can be frozen for up to 3 months. Reheat gently on the stovetop with some sauce or in the oven until warmed through.