Mozzarella Stuffed Meatballs

Fun Twist on Meatballs

Anything that’s stuffed with cheese is an immediate win in my book. Then pair that with delicious Italian flavors and you’re guaranteed a success. This recipe is one of my Italian stuffed favorites, as well as cheesy stuffed garlic bread and pizza chicken roll ups.

These mozzarella meatballs are a delicious twist on my favorite meatball recipe. Plain homemade meatballs are fantastic, but add mozzarella in the center and you’re in for a real treat. The meatballs are tender, juicy, flavorful and full of gooey mozzarella.

These are the perfect addition to pasta just like my baked chicken parmesan or chicken Parm meatballs! You could also serve them alongside roasted vegetables or even as an appetizer. Our favorite way to enjoy them is to simmer in marinara and then serve over spaghetti noodles. Sometimes we’ll make garlic bread as well.

Recipe Ingredients

With most of the ingredients on hand, these mozzarella stuffed meatballs can be made almost any night of the week.

Find the full printable recipe with measurements below.

• Ground beef: I typically use 80% lean ground beef. It’s not overly greasy, while still containing enough fat to make the meatballs moist and juicy. You could also use a mix of half beef and half Italian sausage.
• Egg: This is used as a binder to hold the meat mixture together. Whisk the egg first before combining with the beef.
• Breadcrumbs: These help absorb the juices in the meat, so that your meatballs stay juicy and flavorful on the interior.
• Parmesan cheese: Freshly grated parmesan cheese will give you the best flavor.
• Onion: Fresh chopped onion is my preference, but onion powder is also a great substitute if you don’t have any on hand.
• Garlic: Fresh minced garlic adds a robust flavor. You may also swap with garlic powder if you’d like.
• Salt and pepper: Kosher salt and freshly ground black pepper are a simple way to elevate the flavor.
• Parsley: This is optional, however I love to add fresh chopped Italian flat leaf parsley to my homemade meatballs. It adds a slightly peppery taste and makes the flavor more vibrant.
• Mozzarella: The hidden and fun twist is a cheesy gooey center thanks to this easily meltable cheese.

How to Make Mozzarella Stuffed Meatballs

These homemade meatballs come together quickly and only require a little bit of extra work to shape and enclose the mozzarella.

• Mix. Combine all of the ingredients (except the mozzarella) in a bowl. Mix together just until combined. Be sure not to over mix. If the mixture is too dry, add in a Tablespoon or two of water.
• Stuff. Cut the mozzarella into 1/2″ cubes. You’ll want 24 cubes total. Scoop the meat with a spoon, then place a piece of cheese in the center and wrap the meat around the cheese. Place on a foil lined baking sheet and repeat until all meatballs are formed.
• Bake. Bake at 400°F for 17 to 20 minutes, or until cooked through. Make sure to flip at the halfway mark.
• Tip: Make sure the cheese is sealed in the center, or else it will melt out while baking

Cooking Tips

• I prefer using 80% lean ground beef for juicy meatballs, but you can also make turkey meatballs or chicken meatballs.
• Don’t over mix. Mix just until combined, so the meat stays tender and juicy.
• When forming your meatballs, try using a bit of oil on your hands to help form the balls.
• If you want a little kick, feel free to add some red pepper flakes into the meat mixture.
• Flip halfway through so that the bottoms don’t burn and all sides get brown.
• Scoop the meatballs with a medium cookie scoop so they are all the same size.
• If serving as an appetizer, add toothpicks on top for easy access.
• Top with more fresh chopped parsley before serving for extra flavor.