Cheese Stuffed Meatballs are ultra tender, filled with mozzarella, simmered in a homemade marinara, and served over cooked pasta. It’s the ultimate comfort food!
author’s note
Melt-in-the-Middle Mozzarella Meatballs!
Growing up, spaghetti and meatballs was one of my all-time favorite meals. I could eat pasta with red sauce for any meal (yes, even breakfast!), but adding meatballs took it to a whole new level. It was always my favorite.
Since I’m such a big fan of meatballs and pasta, I’m so excited to share this recipe with you.
I’ve tested and retested, made and remade these meatballs dozens of times to create what I consider the perfect version: full of flavor, the right consistency, great texture, and as a bonus, they’re stuffed with cheese.
Each one has a cube of melty mozzarella tucked right in the center.
Ingredients
A few ingredients to talk about:
- Mozzarella pearls: Use cold mozzarella to make stuffing the meatballs easier.
- Whole milk: Stick to whole milk instead of low-fat or dairy-free options.
- Panko breadcrumbs: Mix gently to keep the meatballs soft.
- Ground beef: Choose 80/20 beef for the right moisture and fat balance.
- Egg: Helps hold the meatballs together.
How To Make Cheese Stuffed Meatballs
- Grate onion and cut mozzarella: If you can’t find pearls use a block of mozzarella and chop down.
- Mix ingredients: Use your hands for even mixing, but don’t overmix.
- Roll meatballs: Wet your hands lightly with water to stop the mixture from sticking.
- Cook until golden: Don’t put too many meatballs in at once to ensure even cooking.
- Cook in sauce: Turn the meatballs a few times so they’re covered in sauce.
Storage
Leftovers?
Keep cooked cheese stuffed meatballs and sauce together in one sealed container and pasta in another for up to 4 days in the fridge.
Freeze Meatballs: Freeze cooked meatballs (without sauce) in a single layer, then move them to a freezer bag or container for up to 3 months.
More Comfort Food Favorites:
Cheese Stuffed Meatballs
Equipment
- Large skillet nonstick
Ingredients
- 3 tablespoons + 1/4 cup olive oil divided
- 1 (28-ounce) can crushed tomatoes
- 5 to 6 cloves garlic minced
- Fresh basil
- 1/4 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- Spaghetti thin or thick, for serving
- freshly grated Parmesan cheese optional
Instructions
- Slice each mozzarella ball into two pieces and set aside. Using a cheese grater, finely grate the onion. In a large bowl, combine the milk, panko, Parmesan, ground beef, minced garlic, dried oregano, fresh parsley, egg, and grated yellow onion. Add about 1 teaspoon salt and 1/2 teaspoon 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 completely covers the mozzarella. Repeat with all the meat mixture. 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 add in about half 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. Add 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 the garlic. As soon as the garlic sizzles, add 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, and freshly grated Parmesan cheese.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Cheese Stuffed Meatballs FAQs
Yes! Bake at 400°F for 15–20 minutes or until browned and cooked through like these baked chicken meatballs.
Absolutely. Just use dark meat ground poultry to keep the meatballs juicy.
Make sure the meat fully seals around the mozzarella and use cold cheese.
It’s criminal that this recipe doesn’t have hundreds of 5 star reviews – I’ll never make another meatball again! We’ve been making these for 2 years, and you just can’t go wrong!
Yay! I’m so happy to hear this! Thanks so much for taking the time to leave a comment!
As your sister I have to say, These are a whole other level of meatballs!! They’re better than the meatballs at my favorite LA restaurant “my brothers meatballs”! I couldn’t believe it!!!
I am so happy to hear this! Thanks Heather! 🙂