Description
These Melty Mozzarella Stuffed Meatballs are the ultimate comfort food upgrade! Each savory beef meatball hides a gooey surprise in the center—a perfectly melted cube of fresh mozzarella that stretches into an irresistible cheese pull with every bite. Browned to perfection, then baked in marinara sauce, these cheesy meatballs make a showstopping dinner served over pasta, stuffed in sandwich rolls, or enjoyed on their own. Quick enough for weeknights but impressive enough for company!
Ingredients
Scale
- 1 lb ground beef (80/20 for best flavor)
- ½ cup plain breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 oz fresh mozzarella, cut into ½-inch cubes
- 2 tablespoons chopped fresh parsley (plus extra for garnish)
- 2 tablespoons olive oil
- 2 cups marinara sauce (homemade or your favorite jarred variety)
Instructions
- Preheat your oven to 375°F (190°C). Have a baking dish or rimmed sheet ready.
- In a large mixing bowl, whisk together the egg, breadcrumbs, Parmesan, garlic, Italian seasoning, salt, and pepper until well combined.
- Add the ground beef and parsley to the bowl. Mix gently with your hands until just combined, being careful not to overwork the meat mixture.
- Scoop about 2 tablespoons of meat mixture and flatten it in your palm. Place a cube of mozzarella in the center, then wrap the meat around it, sealing well and rolling into a ball about 1½ inches in diameter. Repeat until all mixture is used (makes approximately 12-14 meatballs).
- Heat olive oil in a large skillet over medium-high heat. Once shimmering, add meatballs (in batches if necessary) and brown on all sides, about 2-3 minutes per side. You’re just creating a crust, not cooking through.
- Transfer the browned meatballs to your baking dish and pour marinara sauce over them, ensuring they’re all covered.
- Bake for 15-18 minutes, until meatballs are cooked through and the mozzarella centers are melted.
- Remove from oven, sprinkle with additional fresh parsley, and let rest for 2-3 minutes before serving.
Notes
- For the best cheese pull, allow meatballs to cool for just 2-3 minutes after baking. If they’re too hot, the cheese will run; if too cool, it won’t stretch.
- Freeze uncooked meatballs on a parchment-lined tray until solid, then transfer to a freezer bag for easy meals later. No need to thaw before cooking—just add 2 minutes to browning time and 7-10 minutes to baking time.
- Try different cheeses like fontina or provolone for flavor variations, or add red pepper flakes to the meat mixture for a spicy kick.
- These meatballs are perfect for meal prep and actually taste even better the next day as the flavors continue to develop.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 3 meatballs
- Calories: 385
- Sugar: 4g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 115mg
Keywords: Melty Mozzarella Stuffed Meatballs, cheese-stuffed meatballs, Italian meatballs, cheesy meatballs, homemade meatballs, mozzarella meatballs, beef meatballs, weeknight dinner, comfort food