Go Back
–+ servings
Homemade Mozzarella Stuffed Meatballs covered in marinara sauce, garnished with fresh parsley and grated cheese.

Mozzarella Stuffed Meatballs

These tender Mozzarella Stuffed Meatballs hide a molten cheese center and simmer gently in sauce until everything feels warm and comforting.
5 from 1 vote
Print Pin
Course: dinner, Main
Cuisine: American, Italian
Keyword: comfort food, Meatballs, mozzarella, Mozzarella Stuffed Meatballs, skillet dinner, Stuffed Meatballs
Prep Time: 25 minutes
Cook Time: 30 minutes
Simmer Time: 10 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Calories: 620kcal
Cost: $18

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.

Notes

Caption-style recipe notes (MSI + emotional recall).

Nutrition

Serving: 350g | Calories: 620kcal | Carbohydrates: 20g | Protein: 35g | Fat: 42g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 2100mg | Potassium: 1100mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1050IU | Vitamin C: 16mg | Calcium: 140mg | Iron: 6mg