Juicy, flavorful, and gooey, these cheesy stuffed meatballs are the ultimate comfort food. They’re easy to make, packed with delicious Italian flavors, ready in 45 minutes, and perfect for a weeknight dinner or a crowd-pleasing meal!
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Why You’ll Love Meatballs Stuffed With Mozzarella Balls
Meatballs have always been a go-to comfort food in our house. They never disappoint, whether they’re piled on spaghetti, stuffed into a sub, or served as a party appetizer. But when you take a classic meatball and tuck a piece of melty mozzarella inside? That’s just next-level deliciousness.
The first time I made these, I wasn’t sure what to expect: would the cheese stay inside? Would they hold together? Would they be as good as the ones from my favorite Italian restaurant? Turns out, they were everything I hoped for - juicy, flavorful, and filled with the perfect amount of melty cheese. These meatballs have since become a family favorite, and I love how versatile they are. Here’s why you’ll love them:
- Easy and quick to make
- Oozing with melty cheese
- Crispy outside, juicy inside
- Crowd-pleaser and family-approved
Ingredient Information And Substitutions
- Cooking spray- Helps prevent the meatballs from sticking to the pan. A drizzle of olive oil can also be used.
- Ground beef- Provides a juicy and rich base for the meatballs. Ground turkey or chicken is a leaner option.
- Marinara sauce- Use homemade marinara sauce for the best choice, or swap for store-bought.
- Romano or Parmesan cheese- To add a salty, savory depth to the meatballs.
- Mozzarella cheese sticks- To create the gooey, melty center. If you don’t have sticks, use fresh mozzarella cut into 1.5 inch cubes.
- Egg- To bind the ingredients together.
- Warm Water- Helps keep the meatballs moist and tender. Do it by feel- start with less and add more as you need it.
- Seasoned Breadcrumbs- Helps absorb moisture and keep the meatballs tender while adding extra flavor.
- Seasonings- A mix of kosher salt, black pepper, garlic powder, and onion powder to enhance the flavor. Feel free to adjust to taste.
How To Make Mozzarella Stuffed Meatballs
Step 1- Mix the meatball ingredients.
Preheat your oven to 400F. In a large bowl, combine the ground beef, Romano cheese, bread crumbs, egg, water, and spices. Mix until combined, but avoid overmixing to keep the meatballs tender.
Step 2- Shape the meatballs and stuff with cheese.
Slice each mozzarella stick into quarters and set aside.
Form 12 meatballs, slightly larger than golf balls. Use your finger to create a small divot in each, then place a mozzarella piece inside. Gently roll the meat around the cheese to fully encase it.
Step 3- Brown the meatballs.
Heat a large frying pan over medium heat and brown the meatballs on all sides. This helps lock in the flavor and gives them a nice crust.
Step 4- Bake in marinara sauce.
Transfer the browned meatballs to a baking dish in a single layer. Pour the marinara sauce over and bake uncovered for 30 minutes. Serve hot!
Frequently Asked Questions
Be aware that there will still be a little cheese leakage- that's part of this recipe's charm- embrace it! To try and minimize leakage, make sure the meat is fully sealed around the cheese and press the edges together tightly.
When I'm mixing the meat, I add small palmfuls of warm water as needed. While you don't want the meat to be a soupy mess, you want it to be nice and moist. Also, don’t overwork the meat mixture and avoid overcooking the meatballs.
I don’t see why not. Try Alfredo for a creamy twist, pesto for a fresh herby flavor, or arrabbiata for a spicy kick.
Tips For Making Stuffed Meatballs
- For a spicier kick, add red pepper flakes, and a drizzle of hot sauce, or swap some of the beef for spicy Italian sausage to bring the heat.
- Try different cheese for a unique twist, such as provolone or fontina.
- Lightly dampen your hands with water or oil to prevent sticking and create smooth, evenly sized meatballs.
- Don't overwork the meat or you'll get tough meatballs.
- Add palmfuls of warm water- to help moisten the meat while mixing. I like it moderately moist.
- If you prefer softer meatballs, skip the browning step and bake them directly in the sauce- just make sure you use a thermometer to make sure they reach 165 degrees F in the thickest part and adjust baking time accordingly.
- Ingredients to prep ahead- Chop the mozzarella, mix the meatball ingredients, and portion them out for easier assembly.
- Leftovers and storage- Store leftovers in an airtight container in the fridge for up to 4 days or freeze them for up to 3 months. To keep them moist, gently reheat them in marinara sauce.
What To Serve With Cheese Stuffed Meatballs
Whether you’re serving these rich, hearty meatballs over pasta, or enjoying them on their own, they pair well with a variety of sides. I love having them with something extra to round out the meal. Here are some of my favorite pairings:
Other Tasty Meatball Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Cheesy Stuffed Meatballs
Ingredients
- Cooking spray
- 1 pound ground beef
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup Romano cheese or Parmesan cheese
- ⅓ cup seasoned bread crumbs
- 1 large egg
- 2-3 Tablespoons water
- 3 mozzarella cheese sticks cut into quarters
- 3 cups marinara sauce
Instructions
- Preheat the oven to 400 degrees F. Mix together beef, salt, pepper, garlic powder, onion powder, Romano cheese, bread crumbs, egg and water until just combined.
- Make 12 meatballs that are a little bigger than a golf ball. Use your finger to make a divot in each meatball and place a piece of the cheese stick into each divot. Use your hands to roll the meat around it completely.
- Brown the meatballs on all sides in a large skillet and place in a baking dish in a single layer.
- Top with marinara sauce and bake for 30 minutes uncovered. Serve immediately.
Video
Notes
- For a spicier kick, add red pepper flakes, and a drizzle of hot sauce, or swap some of the beef for spicy Italian sausage to bring the heat.
- Try different cheese for a unique twist, such as provolone or fontina.
- Lightly dampen your hands with water or oil to prevent sticking and create smooth, evenly sized meatballs.
- Don't overwork the meat or you'll get tough meatballs.
- Add palmfuls of warm water- to help moisten the meat while mixing. I like it moderately moist.
- If you prefer softer meatballs, skip the browning step and bake them directly in the sauce- just make sure you use a thermometer to make sure they reach 165 degrees F in the thickest part and adjust baking time accordingly.
- Ingredients to prep ahead- Chop the mozzarella, mix the meatball ingredients, and portion them out for easier assembly.
- Leftovers and storage- Store leftovers in an airtight container in the fridge for up to 4 days or freeze them for up to 3 months. To keep them moist, gently reheat them in marinara sauce.
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