Home > Dinner > Cheese Stuffed Meatballs Cheese Stuffed Meatballs August 27, 2017 | No Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. These ultra tender cheese stuffed meatballs are filled mozzarella, simmered in a homemade marinara, and served over cooked pasta — the ultimate comfort food! Pair these cheese stuffed meatballs with homemade dinner rolls, an Italian salad, and cosmic brownies for dessert! Cheese Stuffed Meatballs Growing up, spaghetti and meatballs were one of my all-time favorite meals. I can do pasta + red sauce for honestly any meal (yes even breakfast), but add meatballs to it and it has now become my favorite. Since I really feel passionate about meatballs and the noodles, I’m beyond excited to share this recipe with you all. I’ve tested and retested, made and re-made these meatballs dozens of times until they are exactly what I would consider the perfect meatball! Plenty of flavor, perfect consistency, great texture, and BONUS they’re stuffed with cheese. A cube of delicious, melty, mozzarella cheese right in the middle. And while the sauce + meatballs are simmering and getting all sorts of delicious, it’s time to whip up the pasta. When the pasta is done, it’s ready to be covered in meatballs and sauce. And of course, you can’t forget the Parmesan cheese + fresh basil to top it all off. Enjoy! More comfort food favorites: Chicken Divan no cream of mushroom soup OR mayo Crockpot Creamy Chicken Enchilada Chili reader favorite Short Ribs in the crockpot Ham Pot Pie perfect for leftover holiday ham Crock Pot Roast rave reviews FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Cheese Stuffed Meatballs 0 from 0 votes - Review this recipe These ultra tender cheese stuffed meatballs are filled mozzarella, simmered in a homemade marinara, and served over cooked pasta -- the ultimate comfort food! SAVE TO RECIPE BOX Print Recipe Cheese Stuffed Meatballs 0 from 0 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These ultra tender cheese stuffed meatballs are filled mozzarella, simmered in a homemade marinara, and served over cooked pasta -- the ultimate comfort food! Course Dinner Cuisine Italian Prep Time 20 minutes Cook Time 20 minutes Total Time 40 minutes Servings 6 Author Chelsea IngredientsMini Meatballs45 miniature or little mozzarella pearls1/3 cup yellow onion2 tablespoons whole milk1/2 cup Pankoscant 1/2 cup Parmesan cheese, freshly grated1 pound ground beef2 cloves garlic1/2 teaspoon dried oregano3 tablespoons fresh parsley1 large eggSalt and Freshly Cracked PepperSauce and Pasta3 tablespoons + 1/4 cup olive oil separated1 can (28 ounces) crushed tomatoes5-6 cloves garlic mincedFresh basil1/4 teaspoon dried oregano1 teaspoon Italian seasoning1/4 teaspoon red pepper flakesServe over thin or thick spaghettiOptional: freshly grated Parmesan cheese InstructionsSlice each mozzarella into two pieces and set aside. Using a cheese grater, finely grate the onion. In a large bowl, combine the milk, Panko, Parmesan cheese, ground beef, minced garlic, dried oregano, fresh parsley, egg, and grated yellow onion. Add about 1 teaspoon salt and 1/2 teaspoon freshly cracked pepper.Knead the mixture with your hands until combined. Measure out a scant 1 tablespoon of the mixture and gently form a ball. Press 1 mozzarella piece into the center and ensure the meatball mixture is completely covering the mozzarella. Repeat with all of the meat mixture until it is all used up. You should get around 44-46 "mini" meatballs.In a large nonstick skillet, add 1 and 1/2 tablespoons olive oil. Heat to medium high and then add in about 1/2 of the meatballs. Gently turn the meatballs over and cook for about 3-4 minutes or until they are browned (but not cooked through). Remove to a plate. And another 1 and 1/2 tablespoons oil and repeat with the rest of the meatballs. Remove the rest of those meatballs to the plate.In the same skillet, add remaining 1/4 cup olive oil. When the oil is hot, add in the garlic. As soon as the garlic sizzles, add in the canned tomatoes. Pour 1 cup water into the can of tomatoes and slosh around to get the rest of the tomatoes. Pour that into the skillet as well. Add red pepper flakes, oregano, and about 1 teaspoon salt. Stir. Add 1 sprig of basil and submerge it in the sauce. Add the cooked meatballs into the mixture and press to be covered in the sauce. Simmer for 8-12 minutes, turning every now and again, or until completely cooked through. Discard the basil sprig. Meanwhile, prepare the pasta according to package directions. Drain.Top the pasta with meatballs and sauce. Garnish with fresh ribboned basil, additional cracked pepper, & freshly grated Parmesan cheese. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.