Mozzarella Stuffed Meatballs

Mozzarella Stuffed Meatballs are a fun twist on the classic recipe – serve these meatballs as a party appetizer or over a big plate of spaghetti for a hearty meal!

These mozzarella stuffed meatballs are a fun twist on the classic recipe - serve these meatballs as a party appetizer or over a big plate of spaghetti for a hearty meal!

It’s Sara from Dinner at the Zoo and today I’m bringing you these amazingly delicious mozzarella stuffed meatballs. Spaghetti and meatballs is one of the few meals that all three of my kids will eat, so it’s on a regular rotation at my house. While you certainly can’t go wrong with the classic version of spaghetti and meatballs, you can definitely upgrade the original, which I’ve done here by stuffing each meatball with mozzarella cheese. It’s an unexpected surprise to bite into a meatball and find the cheesy filling!

These mozzarella stuffed meatballs are a fun twist on the classic recipe - serve these meatballs as a party appetizer or over a big plate of spaghetti for a hearty meal!

I make these meatballs with lean ground beef. I typically use the 90% lean ground beef, although ground turkey would also work well. The meat is combined with breadcrumbs, egg and seasonings and then wrapped around cubes of mozzarella cheese. I prefer to make these meatballs on the larger size, about 2 inches in diameter. If you’d like to go smaller on the meatballs, simply cut your cheese into smaller cubes and take a few minutes off the cook time. I like to broil my meatballs; it uses way less oil than cooking meatballs in a pan and you can cook large batches at a time. I often make a double batch of these meatballs and freeze half the cooked meatballs for a later date. I typically use a high quality jarred marinara sauce on top of my meatballs, but you could definitely make your own sauce if you prefer.

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These mozzarella stuffed meatballs are a fun twist on the classic recipe - serve these meatballs as a party appetizer or over a big plate of spaghetti for a hearty meal!

You can serve these meatballs as an appetizer, with spaghetti, or as a pizza topping, and they also make an amazing meatball sub sandwich. No matter how you serve them, these meatballs are sure to be a hit!

4.7 from 16 reviews
Mozzarella Stuffed Meatballs
 
These mozzarella stuffed meatballs are a fun twist on the classic recipe - serve these meatballs as a party appetizer or over a big plate of spaghetti for a hearty meal!
Author:
Recipe type: Main Course, Appetizer
Cuisine: Italian
Serves: 6 servings
Ingredients
  • 1 and ½ pounds ground beef (85-90% lean)
  • ⅓ cup breadcrumbs
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • 1 egg
  • 2 tablespoons water
  • 6 ounces mozzarella cheese, cut into ½ inch cubes
  • 3 cups marinara sauce (homemade or store bought), warmed
  • 2 tablespoons chopped fresh parsley
  • cooking spray
Instructions
  1. Preheat the broiler. Line a sheet pan with foil and coat the foil with cooking spray.
  2. Place the beef, breadcrumbs, salt, pepper, garlic powder, oregano, egg and water in a bowl; mix until thoroughly combined. You may need to add more water, 1 tablespoon at a time, to get a smooth mixture.
  3. Take approximately 2 tablespoons of the meat mixture and roll it into a ball. Press a cube of cheese into the ball of meat, making sure that the meat completely surrounds the cheese. Place the meatball on the sheet pan and repeat with remaining meat and cheese.
  4. Spray the tops of the meatballs with cooking spray. Broil for 10 minutes or until meatballs are just done - do not overcook or the cheese filling may start to spill out.
  5. Place the meatballs on a plate and pour the marinara sauce over the top, Sprinkle with parsley and serve immediately.
Notes
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Want to make this even easier? Here are a few products that I LOVE:

Nordic Wave Baking Sheet
Finedine Mixing Bowls
The Recipe Critic Apron

Other recipes you might like from Dinner at the Zoo:

Shrimp Pesto Pasta
Shrimp Pesto Pasta
Chicken Enchilada Cassserole
Chicken Enchilada Casserole

Sara Welch

With 3 kids aged 6 and under, meals can feel like feeding time at the zoo! I’m Sara, a foodie turned mom. I traded in elaborate dinners for simple, yet delicious dishes to please the palates of my growing girls, and I blog about my recipe creations over at Dinner at the Zoo.

Read More Posts by Sara

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Categories
Beef

Comments

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  1. I put the broiler on low and put them on the bottom rack of the oven. Rolled them on the other side 10 mins in. Then put them in the crockpot with my fav sauce for 6 hours on low. Turned out amazing.

  2. So delicious!!!! Very tender and moist. Made a double recipe and everyone, even the pickiest eater of our family of 7, loved them! Had a few leftover and made DH a meatball sub for lunch the next day. Will definitely keep this recipe, Thank you!

  3. I seem to have trouble keeping the cheese inside the meatball. I enclosed the cheese in the meatball and rolled it around to make a ball but the cheese seeps out when it cooks.

    1. I also had trouble with tthe cheese leaking out and I think it was because some of the mozzarella chunks were too big. Will try again with smaller pieces of cheese.

  4. These meatballs are so special! Mozzarella inside meatballs is like a good heart in a good person – it makes her even better! 🙂 Really impressed with how this dish looks so please count me in to make this sometime in the near future!

  5. These meatballs were amazing! I used milk instead of water and cooked at 400 for 15 minutes before cooking in the sauce a few minutes. I served these as sandwiches on french bread. Absolutely delicious, will make again.

  6. Hi! I want to make these for xmas eve and want to make ahead of time. Would you recommend fridge or freezer? And how would you reheat them without the cheese melting out? Was hoping to heat them in the crockpot…Let me know! Thanks!

  7. Everything on this site looks amazing! Thank you for sharing. We are starting out with the meatballs and are working through the recipes on your site. Kids are excited for the meatballs…. me too.

  8. These were great! I cut the breadcrumbs in half so it would be lower in carbs, and it still turned out great. Served this with Victoria’s marinara sauce(lower in carbs then most of the sauces ) over spaghetti squash and it was great and easy to throw together.

  9. This has become a go-to recipe for me. I substitute the bread crumbs for almond flour because I am doing keto and they turn out delicious. I made a batch and they last me the whole week for my lunches at work. Thank you.

    1. I like to use skinny taste.com or myfitnesspal.com for any nutritional questions that I have on recipes! They are both simple to use! Hope that helps! Thanks so much for following along with me! XOXO

        1. AW! You are too sweet!! I don’t have a cookbook at this time but I am working on an ebook that will be coming soon! I will let everyone know about it when it is released on my site! Thanks so much for your support and following along with me! XOXO

  10. I’m getting ready to do the meatballs with mozzarella in the middle.
    Step #1 is to preheat broiler. I’m using my oven, so what temp. do you recommend?

  11. Can these mozzarella stuffed meatballs be baked instead of broiled? Don’t have a broiler! Details please if baked! Thank you!

  12. Used mozzarella string cheese that I sliced – recipe was delicious! My mother went back for seconds. Looking forward to leftovers tomorrow.

  13. These weren’t as juicy as I thought they would be. Next time I plan on using minced onion and garlic, instead of powdered, and some fresh bread, instead of the bread crumbs to give them a little more fluff. They were still very good though and my kids ate them up!

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