These big, juicy mozzarella stuffed meatballs are packed with gooey melted cheese and simmered in rich marinara until tender and flavorful. The first time I made these, Oliver poked one with his fork and gasped when the cheese stretched across his plate. Now he asks for "the cheese surprise meatballs" at least twice a month, and I honestly don't blame him. They're easy to make with simple ingredients, and they turn a regular weeknight dinner into something that feels special.
If you love cheesy comfort food, you'll also want to try my Cheesy Fried Rice Balls or these Easy Buffalo Chicken Sliders for more crowd-pleasing dinner ideas.
What Makes This Mozzarella Stuffed Meatballs Special
Mozzarella stuffed meatballs deliver that wow factor without any fancy techniques. You get tender, well-seasoned meat on the outside and a gooey cheese center that pulls apart beautifully. The skillet method keeps everything in one pan, and simmering the meatballs right in the marinara sauce means they soak up all that tomatoey goodness.
This Mozzarella Stuffed Meatballs is perfect for busy nights when you want something hearty but don't have hours to spend in the kitchen. The whole thing comes together in about 45 minutes, and you can easily double the batch for meal prep or a party appetizer. Serve them with garlic bread for dipping, and you've got yourself a dinner everyone will remember.
If you're looking for more easy dinner wins, my Mongolian Ground Beef Noodles and Sweet and Sour Meatballs are also family favorites.
Jump to:
- What Makes This Mozzarella Stuffed Meatballs Special
- Mozzarella Stuffed Meatballs Ingredients
- How to Make Mozzarella Stuffed Meatballs
- Substitutions and Variations
- Equipment For Mozzarella Stuffed Meatballs
- Storage and Reheating Tips
- Expert Tips
- Why You'll Love These Mozzarella Stuffed Meatballs
- FAQ
- Related
- Pairing
- Mozzarella Stuffed Meatballs
Mozzarella Stuffed Meatballs Ingredients
Here's what you'll need to make these Mozzarella Stuffed Meatballs beauties.
See Recipe Card Below This Post For ingtedient Quantites
- Whole milk: Keeps the breadcrumbs moist and helps create tender meatballs that don't dry out during cooking.
- Italian breadcrumbs: Acts as a binder and adds a little extra flavor to the meat mixture.
- Ground meat: Use beef, pork, chicken, turkey, or a mix. I usually combine half ground beef and half Italian sausage for the best flavor.
- Minced garlic: Adds a savory depth that makes the meatballs taste homemade and delicious.
- Minced Italian parsley: Brings a fresh, herby note that brightens up the meat.
- Large egg: Binds everything together so the meatballs hold their shape while cooking.
- Salt: Enhances all the flavors in the meat mixture.
- Black pepper: Adds a gentle kick of warmth.
- String cheese: The secret to that gooey, melty center. Cut each stick into four 1-inch pieces for easy stuffing.
- Olive oil: Used for browning the meatballs and building flavor before they simmer in the sauce.
- Marinara sauce: Choose your favorite store-bought version or make your own for a fresher taste.
- Grated Parmesan cheese: Optional, but it adds a salty, nutty finish when sprinkled on top.
- Garlic bread: Also optional, but highly recommended for dipping into all that marinara.
How to Make Mozzarella Stuffed Meatballs
Follow these steps to make perfect Mozzarella Stuffed Meatballs every time.
Soak the breadcrumbs: In a small bowl, combine the milk and Italian breadcrumbs. Let the mixture sit for about 5 minutes so the breadcrumbs soften and absorb the liquid.
Mix the meat: In a large bowl, combine the soaked breadcrumb mixture with the ground meat, minced garlic, parsley, egg, salt, and black pepper. Use your hands to mix everything together gently until just combined. Don't overwork it, or the meatballs will turn out dense and tough.
Form and stuff: Divide the meat mixture into eight equal portions. Roll each portion into a ball, then press a piece of string cheese into the center. Pinch the meat around the cheese to seal it completely so none of the cheese leaks out during cooking.
Brown the meatballs: Heat the olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the meatballs in batches and brown them on all sides, about 6 to 8 minutes total. Transfer the browned meatballs to a plate and wipe the skillet clean.
Simmer in sauce: Pour the marinara sauce into the same skillet. Return the meatballs to the skillet and gently toss them to coat with the sauce. Cover the skillet with a lid and reduce the heat to low. Let the meatballs simmer for about 10 minutes, until they're cooked through and tender.
Serve: Top the meatballs with grated Parmesan cheese and a sprinkle of fresh parsley. Serve with crusty garlic bread for dipping into the sauce.
Substitutions and Variations
Use different cheeses: Swap mozzarella for provolone, cheddar, or pepper jack if you want a different flavor profile.
Make them spicy: Add a pinch of red pepper flakes to the meat mixture or use spicy marinara sauce.
Go gluten-free: Use gluten-free breadcrumbs and check that your marinara is gluten-free.
Try different meats: Ground chicken or turkey work well if you're looking for a leaner option.
Add more herbs: Fresh basil or oregano can be mixed into the meat for extra Italian flavor.
Bake instead of browning: Skip the stovetop browning step and bake the meatballs at 375°F for 20 minutes before adding them to the sauce.
Equipment For Mozzarella Stuffed Meatballs
- Small mixing bowl: For soaking the breadcrumbs in milk.
- Large mixing bowl: For combining the meat mixture.
- Large skillet with lid: Essential for browning the meatballs and simmering them in the sauce.
- Measuring cups and spoons: To keep your ingredient ratios accurate.
- Plate: For holding the browned meatballs before they go back into the sauce.
- Spoon or spatula: For stirring and turning the meatballs as they cook.
Storage and Reheating Tips
Refrigerator: Store leftover meaMozzarella Stuffed Meatballs tballs in an airtight container with the marinara sauce for up to 4 days. The flavors actually get better as they sit.
Freezer: Freeze cooked meatballs in a freezer-safe container for up to 3 months. Let them cool completely before freezing.
Reheating: Warm the meatballs gently in a skillet over low heat, or microwave them in 30-second intervals until heated through. Add a splash of water or extra marinara if the sauce thickens too much.
Make ahead: You can form the uncooked, Mozzarella Stuffed Meatballs and refrigerate them for up to 24 hours before browning and simmering.
Expert Tips
Don't skip the milk soak: Soaking the breadcrumbs in milk keeps the meatballs moist and tender. It's a small step that makes a big difference.
Seal the cheese well: Make sure the meat completely covers the cheese so it doesn't leak out while cooking.
Use room-temperature ingredients: Let the egg and milk sit out for a few minutes before mixing. It helps everything combine more evenly.
Brown in batches: Don't overcrowd the skillet, or the meatballs will steam instead of getting a nice brown crust.
Simmer gently: Keep the heat low once the Mozzarella Stuffed Meatballs are in the sauce. High heat can make them tough.
Taste the meat mixture: If you're nervous about seasoning, cook a tiny piece of the meat mixture in a pan and taste it before forming all the meatballs.
Why You'll Love These Mozzarella Stuffed Meatballs
Gooey cheese center: Every bite delivers that satisfying cheese pull you crave.
One-pan dinner: Everything cooks in a single skillet, so cleanup is easy.
Ready in 45 minutes: Perfect for weeknights when you need dinner on the table fast.
Crowd-pleaser: Kids and adults both love the cheesy surprise inside.
Versatile serving options: Enjoy them as an appetizer with toothpicks or serve over pasta for a full meal.
Simple ingredients: You probably have most of what you need already in your pantry and fridge.
FAQ
Can you put mozzarella cheese in meatballs?
Yes, absolutely. Mozzarella melts beautifully inside meatballs and creates that gooey, stretchy texture everyone loves. Just make sure to seal the meat around the cheese so it doesn't leak out.
Can you put cheese inside meatballs?
You can stuff meatballs with almost any cheese that melts well. Mozzarella, provolone, cheddar, and pepper jack all work great. Just cut the cheese into small pieces and tuck them into the center before cooking.
What cheese melts best inside meatballs?
Mozzarella is the classic choice because it melts smoothly and stretches when you cut into the meatball. String cheese is especially convenient since it's already portioned into easy-to-use sticks.
Do meatballs need to be cooked before putting in sauce?
Browning the meatballs first adds flavor and helps them hold their shape, but it doesn't fully cook them. Simmering them in the sauce finishes the cooking and lets the Mozzarella Stuffed Meatballs soak up all that delicious marinara flavor.
Related
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Pairing
These are my favorite dishes to serve with Mozzarella Stuffed Meatballs
Mozzarella Stuffed Meatballs
Ingredients
- 6 tablespoons whole milk room temperature for soaking the crumbs
- 6 tablespoons Italian breadcrumbs fine and dry for best texture
- 1.5 pounds ground meat of choice a mix of beef and sausage works especially well
- 1.5 tablespoons minced garlic finely chopped for even flavor
- 1 tablespoon minced Italian parsley fresh and bright plus extra for garnish
- 2 large eggs lightly beaten to bind the mixture
- 1.5 teaspoons salt fine salt for even seasoning
- 0.75 teaspoon black pepper freshly ground if possible
- 3 string cheese sticks cut into 12 chunks mozzarella-style for stuffing
- 3 tablespoons olive oil for browning the meatballs
- 4.5 cups marinara sauce good-quality jarred or homemade
- Grated Parmesan cheese to taste for finishing optional
- Garlic bread as needed for serving and dipping optional
Instructions
- Stir the milk and breadcrumbs together in a small bowl and let them absorb and soften for about five minutes.
- Transfer the soaked breadcrumb mixture to a large bowl and add the ground meat, garlic, parsley, eggs, salt, and pepper.
- Gently work everything together with your hands just until it comes together, taking care not to compact the mixture.
- Portion the mixture into twelve balls, press a piece of cheese into the center of each, and seal the meat completely around it.
- Warm the olive oil in a large skillet over medium-high heat and brown the meatballs on all sides in batches, then move them to a plate and wipe out the pan.
- Pour the marinara sauce into the same skillet and return the meatballs to the pan, turning them so they are coated in sauce.
- Cover and let the meatballs cook gently over low heat until they are fully cooked through, about ten minutes.
- Finish with a shower of Parmesan and a little extra parsley, then bring them to the table with garlic bread for dipping.
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