Mozzarella Stuffed Meatballs

Introduction

Mozzarella-stuffed meatballs are a delicious, cheesy twist on classic meatballs. These juicy, flavorful meatballs are filled with gooey mozzarella, making each bite irresistibly rich and satisfying. Perfect as an appetizer, served over pasta, or paired with a fresh salad, these meatballs bring comfort and indulgence to any meal. Baking or pan-searing them ensures a golden crust while keeping the cheese perfectly melted inside. Whether you’re making a cozy family dinner or preparing for a special occasion, mozzarella-stuffed meatballs are sure to impress.

The History of Mozzarella-Stuffed Meatballs

Meatballs have been a culinary staple for centuries, with variations found in nearly every culture. Italian-style meatballs, or “polpette,” are traditionally made with a blend of meats, breadcrumbs, and herbs and are often served with tomato sauce. The idea of stuffing them with cheese likely emerged from the love of combining rich flavors and textures in Italian-American cuisine. Mozzarella, with its creamy and melty consistency, became a popular stuffing choice, adding an extra layer of decadence to the traditional dish. Today, mozzarella-stuffed meatballs are enjoyed worldwide, often customized with different meats, seasonings, and cooking methods.

Ingredients Breakdown

• 1 lb ground beef (or a mix of beef and pork for extra flavor)
• 1/2 cup breadcrumbs (Italian-style or plain)
• 1/4 cup grated Parmesan cheese (adds depth and umami)
• 1 egg (binds the mixture together)
• 2 cloves garlic, minced (for aromatic richness)
• 1/4 cup chopped fresh parsley (adds freshness)
• 1 tsp salt (to enhance flavors)
• 1/2 tsp black pepper (for slight heat)
• 1 tsp Italian seasoning (a blend of oregano, basil, and thyme for classic flavors)
• 1/2 tsp red pepper flakes (optional, for a bit of spice)
• 8 oz mozzarella cheese, cut into small cubes (for the gooey center)
• 2 cups marinara sauce (for serving)
• 1 tbsp olive oil (for searing, if using a skillet)
• Fresh basil or extra Parmesan for garnish

Step-by-Step Recipe

1. Prepare the meat mixture: In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic, parsley, salt, pepper, Italian seasoning, and red pepper flakes. Mix until all ingredients are well incorporated but avoid over-mixing to keep the meatballs tender.
2. Form the meatballs: Take about 2 tablespoons of the meat mixture and flatten it slightly in your hand. Place a small cube of mozzarella in the center and carefully wrap the meat around it, rolling it into a smooth ball. Repeat with the remaining meat mixture and cheese.
3. Cook the meatballs:
   • Pan-searing method: Heat olive oil in a large skillet over medium heat. Sear the meatballs for 3-4 minutes on each side until browned. Then, add marinara sauce to the pan, cover, and simmer for 15-20 minutes until fully cooked.
   • Baking method: Preheat the oven to 400°F (200°C). Place the meatballs on a greased baking sheet and bake for 18-20 minutes. For extra flavor, add the meatballs to a simmering marinara sauce after baking.
4. Serve and garnish: Once cooked, serve the meatballs hot with marinara sauce. Garnish with fresh basil or extra Parmesan cheese for added flavor.

Tips for the Perfect Mozzarella-Stuffed Meatballs

• Use fresh mozzarella for the best melt and creamy texture.
• Chill the mozzarella cubes before stuffing the meatballs to prevent premature melting while cooking.
• Avoid over-mixing the meat mixture to keep the meatballs tender.
• If baking, use parchment paper to prevent sticking and ensure even cooking.
• Let the meatballs rest for a few minutes after cooking to allow the cheese to settle inside.
• For a crispy exterior, broil the meatballs for the last 2-3 minutes of baking.
• Add finely diced onions or bell peppers to the mixture for extra moisture and flavor.

Variations and Customizations

• Meat Variations: Use a mix of beef, pork, or even turkey for different textures and flavors.
• Cheese Alternatives: Try stuffing with provolone, cheddar, or gouda for a different taste profile.
• Gluten-Free Option: Substitute breadcrumbs with almond flour or crushed pork rinds.
• Low-Carb Option: Serve with zoodles or cauliflower rice instead of pasta.
• Spicy Version: Increase the red pepper flakes or use pepper jack cheese for extra heat.
• Herb-Infused: Mix in fresh basil or oregano for a burst of aromatic flavor.
• Stuffed Meatballs in Soup: Drop the cooked meatballs into a bowl of tomato soup for a comforting meal.

Health Considerations and Nutritional Value Mozzarella-stuffed meatballs offer a great balance of protein, fats, and carbs. The beef provides a rich source of protein and iron, while mozzarella adds calcium for bone health. Using lean ground meat reduces saturated fat content, and opting for whole wheat breadcrumbs can increase fiber. To make the dish lighter, swap ground beef for turkey or chicken. Controlling sodium by using homemade marinara sauce and reducing added salt makes it a heart-healthier choice. Adding extra vegetables, such as spinach or zucchini, boosts nutritional value without compromising flavor.

FAQ

1. Can I make these meatballs ahead of time? Yes! You can shape the meatballs and store them in the refrigerator for up to 24 hours before cooking. They also freeze well for up to 3 months.
2. How do I prevent the cheese from leaking out? Ensure the meat is fully sealed around the mozzarella and avoid overcooking, which can cause the cheese to ooze out.
3. Can I cook these in an air fryer? Absolutely! Air fry at 375°F (190°C) for 12-15 minutes, flipping halfway through.
4. What can I serve with mozzarella-stuffed meatballs? They pair well with pasta, zucchini noodles, garlic bread, or even as a sub sandwich.
5. How should I store leftovers? Keep them in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
6. Can I use ground chicken instead? Yes, but ground chicken tends to be leaner, so adding a little olive oil or cheese to the mixture can help retain moisture.

Mozzarella Stuffed Meatballs

Mozzarella-stuffed meatballs are a deliciously cheesy take on classic meatballs, perfect for pasta, sandwiches, or enjoying on their own. Easy to make, customizable, and packed with flavor, they’re a guaranteed crowd-pleaser for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings 5

Ingredients

  

• 1 lb ground beef
• 1 egg
• 1 small onion finely diced
• 4 garlic cloves minced
• 1/4 cup fresh parsley finely chopped
• 1/2 cup Panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 4 oz fresh mozzarella
• 1 –2 tbsp olive oil
• 2 cups marinara sauce
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp salt
• Black pepper to taste

Instructions

 

• In a large mixing bowl, combine the ground beef, egg, finely chopped onion, minced garlic, fresh parsley, Panko breadcrumbs, parmesan cheese, basil, oregano, salt, and pepper. Mix everything together thoroughly until evenly distributed.
• Next, cut the fresh mozzarella into cubes about 1/2 inch in size.
• Take about 2 tablespoons of the meatball mixture, flatten it with your fingers, place a cube of mozzarella in the center, then seal the mozzarella inside and roll it into a ball. You should be able to form 12 meatballs.
• Heat olive oil in a large non-stick pan over medium-high heat. Once hot, add the meatballs and cook until one side is browned. Flip carefully and brown the other side.
• Once both sides are browned, pour the marinara sauce over the meatballs, covering them completely. Let the sauce simmer for about 10 minutes, flipping the meatballs halfway through to ensure they cook evenly.
• Serve over pasta, garnish with fresh parsley and parmesan cheese, and enjoy!