These mozzarella stuffed meatballs are a deliciously cheesy way to level up your meatball game. Beef meatballs are stuffed with gooey mozzarella cheese and topped with rich pasta sauce to create the perfect party appetizer for the holiday season, game day, or any gathering.
Let’s be real — cheese makes everything taste better! These flavorful meatballs are not only easy to make, but also super versatile. Whether you use your favorite marinara sauce or a different kind of cheese, this meatballs recipe can be your own tasty creation.
We love these meatballs because we love adding cheese to everything (obviously) but they are also a great appetizer in a pinch!
What’s In Mozzarella Stuffed Meatballs
Besides the glorious addition of cheese, we have kept our meatball ingredients simple… because simple can also be delicious!
To make the cheese-stuffed meatballs, we mixed 85% ground beef with egg, panko breadcrumbs, parmesan cheese, and Italian seasoning to create a flavorful base.
Then we stuffed each meatball with a cube of mozzarella cheese. Once browned, we added marinara sauce and let everything simmer until the cheese was melted and gooey. Yum!
Variations and Substitutions
Protein: Feel free to swap out the ground beef for your choice of protein. Ground turkey or chicken would work well, or you can mix different types of meat together.
Cheese: If mozzarella isn’t your favorite, you can use other types of cheese, such as cheddar cheese, gouda, or even a blend of multiple cheeses.
Sauce: While marinara sauce is the traditional choice, other types of pasta sauce, such as Alfredo or pesto would also be super delicious!
Top Tips for Mozzarella Stuffed Meatballs
- When you put the meatballs in the skillet, and every time they need to be moved, it is good to start with a gentle nudge to see if they will release from the pan. If they are not ready to be turned, they will stick to the pan and can break when flipping.
- We used a block of mozzarella cheese from the dairy department. If you use fresh mozzarella ciliengine, we recommend freezing it for 5 minutes before stuffing the meatballs.
- These meatballs can be made ahead of time and frozen for later use. Simply prepare them, let them cool completely, and then freeze in an airtight container or freezer bag. When ready to eat, just thaw and reheat!
Storage + Freezer Directions
Store any leftover mozzarella meatballs in an airtight container and store them in the fridge for up to 1 week.
To freeze, place in a freezer-safe, airtight container or bag and store in the freezer for up to 3 months.
Serving Suggestions
What is better than melty mozzarella meatballs? Serving them as a sandwich! Once the meatballs are fully cooked, place them in between two slices of toasted garlic bread, add some extra sauce and cheese on top, and broil until the cheese is melted. Serve with a side salad or fries for an epic sandwich experience.
For an epic dinner, serve these mozzarella-stuffed meatballs over spaghetti or your favorite pasta. We love how these meatballs taste with our Baked Spaghetti with Cream Cheese, Sun-Dried Tomato Pasta with Parmesan Cheese, and Baked Goat Cheese Pasta.
Mozzarella Stuffed Meatballs
Ingredients
- 1 lb. 85% ground beef
- 1 large egg
- ½ cup panko breadcrumbs
- ¼ cup grated parmesan cheese
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 5 oz. mozzarella cheese cubed
- 2 tablespoons olive oil
- 24 oz. marinara sauce
Instructions
- Place the ground beef, egg, breadcrumbs, parmesan cheese, Italian seasoning, salt, and pepper into a large bowl. Use a large wooden spoon or your hands to thoroughly mix, combining all ingredients. Set aside.
- Cut the mozzarella cheese into 16 cubes, roughly ½ inch x ½ inch.
- Use your hands to form golf ball-sized meatballs, about 1.5 tablespoons each. This should yield about 16 meatballs.
- Push 1 piece of mozzarella cheese into the center of each meatball and form the meat around the cheese.
- Heat olive oil in a large cast iron skillet over medium heat.
- Brown the meatballs on all sides for 6-8 minutes. Use tongs to flip the meatballs so they can cook on all sides.
- Add the marinara sauce to the pan and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
- Serve as is, with pasta, or on a hoagie.
Tips & Notes
- When you put the meatballs in the skillet, and every time they need to be moved, it is good to start with a gentle nudge to see if they will release from the pan. If they are not ready to be turned they will stick to the pan and can break when flipping.
- We used a block of mozzarella cheese from the dairy department. If you use fresh mozzarella ciliengine we recommend freezing it for 5 minutes before stuffing the meatballs.
Watch It
Nutrition facts
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