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- 1 pound ground beef - ½ pound ground pork (or turkey) - 1 cup breadcrumbs - ¼ cup grated Parmesan cheese - 1 tablespoon fresh parsley, chopped - 2 cloves garlic, minced - 1 large egg - Salt and pepper to taste - 1 cup mozzarella cheese, cut into small cubes - 2 cups marinara sauce (for serving) - 1 tablespoon olive oil For the best flavor, use fresh ingredients. Look for ground beef with a higher fat content, around 80/20. This will keep the meatballs juicy. When choosing pork or turkey, buy ground meat with no fillers. Fresh mozzarella makes a big difference in texture and taste. I prefer whole milk mozzarella for creaminess. Opt for fresh parsley to brighten the dish. If you're going for a lighter meal, turkey works well. For a vegetarian option, try plant-based ground meat. For gluten-free needs, use gluten-free breadcrumbs. Nutritional yeast can replace Parmesan cheese for a dairy-free option. You can also skip the marinara sauce and serve with a homemade pesto for a twist. {{ingredient_image_1}} 1. Preheat the oven to 400°F (200°C). This helps cook the meatballs evenly. 2. Mix the meat: In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, garlic, egg, salt, and pepper. Use your hands for the best mix. Ensure everything is well blended. 3. Form the meatballs: Take a small amount of the meat mixture, about the size of a golf ball. Flatten it in your palm. Place a cube of mozzarella cheese in the center. Carefully wrap the meat around the cheese and roll it into a ball. Repeat until all the mixture is used. 4. Brown the meatballs: Heat olive oil in a large oven-safe skillet over medium heat. Once hot, add the meatballs. Cook for 5-7 minutes, turning them until they are browned on all sides. 5. Add the marinara sauce: Pour the marinara sauce over the meatballs. Stir gently to coat them. Let it simmer for a minute. 6. Bake: Cover the skillet and transfer it to the preheated oven. Bake for 15-20 minutes. The meatballs should be cooked through, and the cheese should be oozing out. - Check for doneness: Use a meat thermometer. The center should be at least 160°F (71°C). - Don’t overcrowd: If your skillet is small, cook the meatballs in batches. This helps them brown properly. - Rest before serving: Let the meatballs cool for a few minutes after baking. This helps keep the cheese inside. These steps create a dish that is not only delicious but also fun to make. Enjoy the process of cooking and the yummy results! To make juicy meatballs, use a mix of ground beef and pork. Pork adds fat, which keeps the meatballs moist. Adding breadcrumbs also helps. They soak up juices and keep the meatballs soft. Don't overmix your meat mixture; just combine the ingredients gently. This keeps your meatballs light and airy. To stop the cheese from leaking, make sure to seal the meat well around the mozzarella. Take a small piece of meat mixture, flatten it, and wrap it tightly around the cheese. If you feel the meat is too sticky, wet your hands with water. This will help shape the meatballs without sticking. Use an oven-safe skillet for cooking the meatballs. This lets you sear them on the stove and bake in the same pan. A good spatula is key for turning the meatballs without breaking them. If you don’t have an oven-safe skillet, a baking dish works too. Just transfer the browned meatballs carefully. Pro Tips Cheese Choice: Use fresh mozzarella for a gooey texture. Avoid pre-shredded cheese as it contains anti-caking agents that may not melt as well. Meat Mixture: Mixing beef and pork adds flavor and moisture. For a healthier alternative, opt for ground turkey, but be sure to add a bit more seasoning. Even Cooking: Ensure meatballs are evenly sized for consistent cooking. Use a cookie scoop for uniform portions. Resting Time: Let the meatballs rest for a few minutes after baking. This allows the juices to redistribute, making them juicier. {{image_2}} You can switch up the meat in your stuffed meatballs. Ground turkey is a great choice for a lighter option. It has a milder flavor, so it pairs well with the cheese. You can also use ground chicken or even a mix of meats. Ground beef adds richness, while pork gives a nice balance of flavor. Experimenting with these options can change the taste and texture. If you want a meat-free meal, try using plant-based ground meat. Many brands make products that mimic beef or turkey well. You can also mix cooked quinoa or lentils with breadcrumbs and seasonings. For cheese lovers, use vegan mozzarella to fill those savory meatballs. These options give you all the joy without the meat. To add new tastes, spice up your meatball mixture. Try adding different herbs like basil or oregano. A pinch of red pepper flakes can give it a kick. You might also add sun-dried tomatoes for a tangy twist. For something unique, mix in Asian flavors like ginger and soy sauce. The choice is yours, and each variation can lead to a new favorite! To store leftover mozzarella stuffed meatballs, let them cool first. Place them in an airtight container. This keeps them fresh for up to three days. Make sure you add some marinara sauce to keep the meatballs moist. To freeze meatballs, first cool them completely. Then, arrange them in a single layer on a baking sheet. Freeze for about two hours until solid. After that, transfer them to a freezer bag. Be sure to label the bag with the date. Frozen meatballs can last for up to three months. To reheat, you can use the oven or microwave. For the oven, preheat to 350°F (175°C). Place meatballs in a baking dish with some marinara sauce. Bake for about 15-20 minutes until hot. For the microwave, heat them in a microwave-safe dish for 1-2 minutes. Check to ensure they are hot all the way through. Always add a little sauce to keep them juicy. You can serve mozzarella stuffed meatballs with many sides. A classic choice is spaghetti. The meatballs pair well with marinara sauce. You can also serve them with crusty bread for dipping. A fresh salad adds a nice crunch, too. Roasted vegetables bring a healthy touch to the meal. Feel free to mix and match according to your taste. Yes, you can make meatballs ahead of time. Prepare the meatballs and store them in the fridge. They stay fresh for up to 24 hours. You can also freeze them for longer storage. Just make sure to cool them first. When you are ready to cook, bake them from frozen or thaw them overnight. Mozzarella stuffed meatballs last about three days in the fridge. Store them in an airtight container. This keeps them moist and safe to eat. If you want to keep them longer, consider freezing. Frozen meatballs can last for up to three months. Yes, you can use pre-made marinara sauce. It saves time and still tastes great. Look for high-quality sauce for the best flavor. You can also enhance store-bought sauce by adding herbs or spices. This gives it a personal touch and makes it even better. This blog covered the key steps for making mozzarella stuffed meatballs. We discussed quality ingredients and offered substitutes for dietary needs. You learned how to prepare, cook, and store meatballs. I shared tips to keep them juicy and prevent cheese from leaking. Lastly, we explored variations and meal prep ideas. Meatballs can be fun and tasty. With the right ingredients and techniques, you can create a meal everyone will love. Happy cooking!

Mozzarella Stuffed Meatballs

Delicious meatballs filled with gooey mozzarella cheese, served in marinara sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 pound ground beef
  • ½ pound ground pork (or turkey)
  • 1 cup breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped
  • 2 cloves garlic, minced
  • 1 large egg
  • to taste Salt and pepper
  • 1 cup mozzarella cheese, cut into small cubes
  • 2 cups marinara sauce
  • 1 tablespoon olive oil

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • In a large mixing bowl, combine the ground beef, ground pork (or turkey), breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, egg, salt, and pepper. Mix until well combined.
  • Take a small amount of the meat mixture (about the size of a golf ball) and flatten it in the palm of your hand. Place a cube of mozzarella cheese in the center, then carefully wrap the meat around the cheese, forming a ball. Repeat with the remaining mixture and cheese.
  • Heat the olive oil in a large oven-safe skillet over medium heat. Once hot, add the meatballs and cook for about 5-7 minutes, turning occasionally until browned on all sides.
  • Pour the marinara sauce over the meatballs and bring to a gentle simmer. Cover the skillet and transfer it to the preheated oven. Bake for 15-20 minutes until the meatballs are cooked through and the cheese starts to ooze out.
  • Remove from the oven and let it cool for a few minutes before serving.

Notes

Serve with crusty bread for dipping and extra parsley for garnish.
Keyword Italian, meatballs, mozzarella