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Mozzarella Stuffed Meatballs take classic meatballs to the next level! Tender and juicy with melty cheese on the inside. Serve these meatballs as a party appetizer or over spaghetti noodles for a hearty meal!
Reasons to Make These Meatballs
- Quick and Easy Dinner: Mozzarella stuffed meatballs are a quick and easy weeknight dinner! They only take 15 minutes to prep and 30 minutes to bake.
- Fun Twist on Meatballs: Melty cheese on the inside of a meatball? Yes, please! Your family will love this recipe and they’ll want it on repeat!
- Tender and Juicy: The oven bakes your meatballs to tender and juicy perfection! The oven is my favorite way to cook meatballs!
Ingredients to Make Mozzarella Stuffed Meatballs
The meatball base uses staple ingredients, just make sure to have your cheese on hand because it’s the BEST part of this recipe! Follow the recipe card below for exact measurements.
- Ground Beef: I prefer lean ground beef for this recipe!
- Italian Breadcrumbs: Give the texture and structure of the meatballs.
- Parmesan Cheese: Adds a delicious cheesy flavor to the meatball mixture!
- Egg: The egg helps add structure and bind the meatball mixture together.
- Onion: Finely minced onion for added flavor.
- Garlic: Fresh garlic always.
- Oregano and Basil: Add delicious flavor using Italian seasonings.
- Salt and Pepper: Helps balance and enhance the flavors.
- Mozzarella Cheese: Cubed fresh mozzarella gives the best melty results but I list other options below!
- Homemade Marinara: Use jarred marinara or try my homemade recipe because it is fantastic!
- Spaghetti Noodles: For serving, but use any kind of noodles you like!
How to Make Mozzarella Stuffed Meatballs
Homemade meatballs are so easy and fun to make! Who wouldn’t love melty cheese oozing out of their meatballs? The best part is that you pop them in the oven and then warm them in your favorite sauce. Easy peasy and the whole family will want these meatballs on the weekly dinner rotation!
- Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. In a large bowl, add the ground beef, bread crumbs, parmesan cheese, onion, garlic, egg, oregano, basil, salt, and pepper.
- Mix until everything is just combined.
- Take about 1 ½ tablespoons of meatball mixture in your hand and start forming it into a ball. Take one piece of the diced mozzarella, pop it into the center of the meatball, and continue to form a ball around the cheese. The meatballs should be 1 inch in diameter.
- Place the finished meatballs onto the prepared baking sheet pan. Once the meatballs are all formed, place them in the oven and bake for 15-20 minutes, flipping halfway through.
- While the meatballs are baking, cook the noodles according to the package directions. Remove the cooked meatballs from the oven.
- In a large saucepan or pot, add the meatballs and marinara sauce. Cook over medium-high heat until the sauce is heated evenly and the meatballs are all coated in sauce. Remove the meatballs and sauce from the heat and serve with the cooked pasta.
Tips and Variations
Follow my tips for these tasty mozzarella stuffed meatballs! I also have some fun variations below you’ll love!
- Stuffing Tips: The meatballs should be about 1 to 1 ½ inches in diameter. No mozzarella should be peaking through the meat once the meatball is finished forming because the cheese will ooze out.
- Cheese: Fresh mozzarella cheese is best and it melts perfectly, but you can switch up the cheese if you prefer. Pepper jack cheese smoked gouda, or even cheddar cheese would work well!
- Switch up the Sauce: You don’t have to use a marinara sauce to serve these meatballs. Alfredo, pesto, or a carbonara-style sauce would be delicious as well!
- Make a Meatball Sub: These meatballs are perfect make a great meatball sub! My kids love it when we have leftovers for this very reason because it’s so yummy!
Storing and Reheating
These mozzarella stuffed meatballs stay juicy and moist and are perfect for lunch or dinner throughout the week. Follow my instructions below for storing and also reheating leftovers.
- In the Refrigerator: Store in an airtight container then place in the refrigerator. Your meatballs will last for up to 4 days.
- In the Freezer: Store in a freezer bag or airtight container for 1-2 months. Thaw overnight in the fridge before reheating.
- To Reheat: Reheat these meatballs in a skillet over medium heat until warmed through. Add more marinara if needed. You can also reheat these meatballs in the microwave until warmed through.
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Mozzarella Stuffed Meatballs
Mozzarella Stuffed Meatballs take classic meatballs to the next level! Tender and juicy with melty cheese on the inside. Serve these meatballs as a party appetizer or over spaghetti noodles for a hearty meal!
Ingredients
- 1 pound lean ground beef
- ¼ cup Italian bread crumbs
- ¼ cup grated parmesan cheese pre-grated from the jar
- ¼ cup yellow onion minced, about ¼ small onion
- 2 teaspoons garlic minced, about 2 cloves
- 1 egg
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon pepper
- 8 ounces mozzarella cheese diced into ½ inch pieces
- Marinara sauce
- Spaghetti noodles for serving
Instructions
- Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large bowl, add the ground beef, bread crumbs, parmesan cheese, onion, garlic, egg, oregano, basil, salt, and pepper. Mix until everything is just combined.
- Take about 1 ½ tablespoons of meatball mixture in your hand and start forming it into a ball. Take one piece of the diced mozzarella, pop it into the center of the meatball, and continue to form a ball around the cheese. The meatballs should be 1 inch in diameter.
- Place the finished meatballs onto the prepared baking sheet. Once the meatballs are all formed, place them in the oven and bake for 15-20 minutes, flipping halfway through.
- While the meatballs are baking, cook the noodles according to the package directions. Remove the cooked meatballs from the oven.
- In a large saucepan or pot, add the meatballs and marinara sauce. Cook over medium-high heat until the sauce is heated evenly and the meatballs are all coated in sauce.
- Remove the meatballs and sauce from the heat and serve with the cooked pasta.
Notes
Originally Posted December 12, 2016
Updated on September 24, 2024
Nutrition
Calories: 270kcalCarbohydrates: 6gProtein: 28gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 108mgSodium: 825mgPotassium: 344mgFiber: 1gSugar: 1gVitamin A: 349IUVitamin C: 1mgCalcium: 261mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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A nice variety is meatballs with feta cheese served with tzatziki and baked potatoes
Can you make them on a cast iron skillet? That’s the way I usually make them but never put cheese in them before.
My broiler doesn’t work, can I just bake in oven and if so, temp and length of time you would suggest?
I haven’t tried this before but you could try baking them at 350 degrees for 30-40 minutes! Let me know how they turn out!
I used grated Parmesan instead of bread crumbs to make it Keto. They were DELICIOUS and oh so easy. I didn’t realize making meatballs could be so simple. I used my large cookie scoop to portion them out. Thanks!!
Can you make these with fresh mozzarella? Thank you!
Yes, that will be delicious!
This recipe is amazing!! My whole family loves it, and that is saying something.
These are the “BEST”! I made a triple batch and divided into separate bags of 10 and froze.
Great to grab for a spaghetti dinner or a snack…just heat up in the sauce and eat! We all love them! Wish I would have known about this recipe years ago…definitely a keeper!
Just made these today awesome can’t wait to make them for football season.
This recipe could be made Keto if process the pork rinds in your food processor. Swap with same amount of breadcrumbs.
I will make for my daughter who is in a Keto diet. It looks and sounds delicious!
This is a genius twist! Definitely have to try this on my mom’s classic meatball recipe 🙂