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Delish Mozzarella Stuffed Meatballs

Delish Mozzarella Stuffed Meatballs

Juicy Italian-style meatballs stuffed with melty mozzarella, seared until golden and simmered in marinara. Perfect over pasta, in subs, or as a crowd-pleasing appetizer.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.5 lb ground beef (80/20)
  • 0.5 lb ground pork
  • 8 oz low-moisture mozzarella, cut into 18 cubes Freeze briefly so it stays firm while stuffing
  • 0.75 cup Italian seasoned breadcrumbs
  • 0.33 cup whole milk
  • 1 large egg
  • 0.5 cup grated Parmesan cheese
  • 0.25 cup fresh parsley, finely chopped
  • 3 clove garlic, minced
  • 0.25 cup grated yellow onion
  • 1.5 tsp kosher salt
  • 1 tsp black pepper
  • 0.25 tsp red pepper flakes Optional heat
  • 1 tsp Italian seasoning
  • 2 tbsp olive oil For searing
  • 3 cup marinara sauce Use your favorite jarred or homemade sauce
  • 0.25 cup fresh basil, chopped For serving
  • 0.25 cup extra grated Parmesan For serving

Instructions

Preparation Steps

  • Cut the mozzarella into 18 even cubes and freeze for 10 minutes to firm up.
  • In a large bowl, stir breadcrumbs and milk together to make a panade. Let sit 5 minutes until absorbed.
  • Add ground beef, ground pork, egg, Parmesan, parsley, garlic, grated onion, salt, black pepper, red pepper flakes, and Italian seasoning to the bowl. Mix gently with your hands until just combined; do not overwork.
  • Portion the mixture into 18 equal pieces. Flatten each, place a mozzarella cube in the center, and seal the meat around it. Roll into tight balls, ensuring no cheese is exposed.
  • Heat olive oil in a large skillet over medium-high heat. Sear meatballs, turning occasionally, until browned on 2 to 3 sides, about 4 to 5 minutes total.
  • Pour in marinara sauce, reduce heat to medium-low, cover, and simmer gently until meatballs are cooked through (165°F internal), 12 to 15 minutes.
  • Garnish with basil and extra Parmesan. Serve over pasta, in toasted sub rolls, or with crusty bread.

Notes

For best results, use low-moisture mozzarella and chill the stuffed meatballs for 10 minutes before searing to minimize cheese leakage. If baking instead of simmering, bake at 400°F for 18 to 20 minutes, then warm in sauce.