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A close-up shot of several Cheesy Mozzarella Meatballs covered in rich red sauce and fresh parsley on a white plate.
Reda

Ultimate Cheesy Mozzarella Stuffed Meatballs

Experience the ultimate comfort food with these tender, juicy meatballs, each hiding a heart of melted, gooey mozzarella cheese, all simmered in a rich and savory marinara sauce.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Italian
Calories: 585
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef 80/20 recommended
  • 1/2 lb ground pork
  • 1 cup Panko breadcrumbs
  • 1/2 cup whole milk
  • 1/2 cup grated Parmesan cheese plus more for serving
  • 1 large egg lightly beaten
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
  • 1/4 cup fresh parsley finely chopped
  • 4 oz low-moisture mozzarella cheese cut into 1/2-inch cubes
For the Sauce & Cooking
  • 2 tbsp olive oil
  • 24 oz marinara sauce your favorite brand
  • 1/4 tsp red pepper flakes optional
  • Fresh basil for garnish

Equipment

  • Large Mixing Bowl
  • Large skillet or Dutch oven
  • Measuring cups and spoons

Method
 

Prepare the Meatball Mixture
  1. In a small bowl, combine the Panko breadcrumbs and milk. Let it sit for 5 minutes to allow the breadcrumbs to absorb the liquid.
  2. In a large mixing bowl, combine the ground beef, ground pork, grated Parmesan, beaten egg, minced garlic, oregano, basil, salt, pepper, and chopped parsley.
  3. Add the soaked breadcrumb mixture to the meat. Use your hands to gently mix everything together until just combined. Be careful not to overmix, as this can make the meatballs tough.
Form and Stuff the Meatballs
  1. Take about 2 tablespoons of the meat mixture and flatten it in the palm of your hand. Place one cube of mozzarella cheese in the center.
  2. Gently form the meat around the cheese, rolling it into a smooth ball about 1.5 inches in diameter. Ensure the cheese is completely sealed inside. Repeat with the remaining meat mixture. You should have about 20-24 meatballs.
Cook and Simmer
  1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Carefully place the meatballs in the skillet, leaving some space between them (you may need to do this in two batches).
  2. Brown the meatballs on all sides, turning them gently, for about 5-7 minutes. They do not need to be cooked through at this stage. Transfer the browned meatballs to a plate.
  3. Reduce the heat to medium-low. If desired, add the red pepper flakes to the skillet and toast for 30 seconds. Pour the marinara sauce into the skillet, scraping up any browned bits from the bottom.
  4. Bring the sauce to a gentle simmer. Carefully return the meatballs to the sauce.
  5. Cover the skillet and let the meatballs simmer in the sauce for 20-25 minutes, or until they are cooked through and the mozzarella inside is fully melted.
  6. Serve hot, garnished with extra grated Parmesan cheese and fresh basil.

Notes

For the best results, use a combination of beef and pork for flavor and tenderness. Don't overwork the meat mixture to keep the meatballs light. These meatballs are fantastic served over spaghetti, in a sub sandwich, or on their own as an appetizer. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.