Cheesy Stuffed Meatballs

A plate of stuffed meatballs with one cut open revealing the mozzarella cheese inside.

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!

Course dinner, Main, Main Course, Main dish

Cuisine Italian

Diet Low Calorie

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 321kcal

Author Jessy Freimann

Equipment

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.

Nutrition