Mozzarella-Stuffed Meatballs: Gooey Cheesy Comfort in Every Bite

As the evening settles in at 05:03 PM +01 on this Monday, May 19, 2025, there’s no better way to warm up your kitchen than with a batch of Mozzarella-Stuffed Meatballs. These tender beef meatballs hide a luscious, melty mozzarella center, surrounded by a savory, herb-infused exterior, and bathed in rich marinara sauce. It’s the ultimate comfort food with a cheesy twist—perfect for a cozy family dinner or a special treat to elevate your weeknight meal. Whether served over pasta or nestled in a crusty roll, these meatballs are destined to become a legendary favorite.

The magic of this recipe lies in the surprise mozzarella center that oozes out with every bite, paired with the hearty beef and aromatic seasonings. Baking them keeps the process simple, while the sauce ties it all together with a burst of tangy tomato goodness. Let’s dive into how to make these mouthwatering meatballs, complete with tips to perfect them and ideas to make them your own.

Ingredients (Serves 4-6, Makes About 12 Meatballs)

For the Meatballs:

1 lb ground beef (80/20 for juicy results)
1 large egg (acts as a binder)
½ cup Panko breadcrumbs (for a light, crispy texture)
¼ cup grated Parmesan cheese (adds a nutty depth)
¼ cup fresh parsley, finely chopped (for freshness)
2 cloves garlic, minced (for savory flavor)
1 teaspoon Italian seasoning (or a mix of oregano and basil)
½ teaspoon salt (to enhance all flavors)
½ teaspoon black pepper (freshly ground)
4 oz mozzarella cheese, cut into ½-inch cubes (about 12 pieces for stuffing)
Olive oil (for greasing or brushing)

For the Sauce:

2 cups marinara sauce (store-bought or homemade)
1 tablespoon olive oil (for sautéing, if making sauce fresh)

Equipment Needed

Large mixing bowl
Baking sheet
Parchment paper or aluminum foil
Small bowl (for mozzarella cubes)
Spoon or hands (for mixing)
Skillet (optional, for sauce)
Oven mitts

Preparation Time

Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes

Step-by-Step Instructions

Preheat the Oven and Prep
Preheat your oven to 400°F (200°C) to ensure even cooking. Line a baking sheet with parchment paper or aluminum foil and lightly brush or spray with olive oil to prevent sticking. This setup makes cleanup easy and helps the meatballs brown beautifully.
Mix the Meatball Base
In a large mixing bowl, combine the ground beef, egg, Panko breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, Italian seasoning, salt, and black pepper. Using your hands or a spoon, mix gently until just combined—overmixing can make the meatballs tough. The Panko keeps the texture light, while the Parmesan and herbs infuse every bite with flavor. The mixture should be moist but hold together when shaped.
Stuff with Mozzarella
Take a small portion of the meat mixture (about 2 tablespoons) and flatten it into a patty in your palm. Place a ½-inch cube of mozzarella in the center, then carefully wrap the meat around it, sealing it completely to encase the cheese. Roll it gently into a ball, about 1.5 inches in diameter. Repeat with the remaining mixture and cheese cubes, placing each meatball on the prepared baking sheet. This step is key to keeping that gooey center intact during baking.
Bake the Meatballs
Place the baking sheet in the preheated oven and bake for 18-20 minutes, or until the meatballs are browned on the outside and cooked through (internal temperature should reach 160°F or 71°C). The cheese inside will start to melt, creating that irresistible oozy center. For extra browning, you can broil them for 1-2 minutes at the end, watching closely to avoid burning.
Prepare the Sauce (Optional)
While the meatballs bake, warm 2 cups of marinara sauce in a skillet over medium heat with 1 tablespoon of olive oil. If making your own sauce, sauté a minced garlic clove in the oil for 1 minute, then add canned crushed tomatoes, a pinch of salt, and a teaspoon of sugar to balance the acidity. Simmer for 10 minutes. This step adds a homemade touch, but a good-quality store-bought sauce works wonderfully too.
Combine and Serve
Once baked, transfer the meatballs to the skillet with the warm marinara sauce, spooning the sauce over them to coat. Let them simmer gently for 2-3 minutes to soak up the flavors. Alternatively, serve the meatballs on a platter with sauce on the side. Garnish with an extra sprinkle of chopped parsley and a dusting of Parmesan cheese for a finishing touch. Serve hot over pasta, in a toasted roll, or with crusty bread to soak up the sauce.

Tips for Success

Cheese Options: Use fresh mozzarella for a softer melt or string cheese cut into pieces for convenience. Avoid pre-shredded cheese for stuffing, as it doesn’t melt as well.
Moisture Control: If the meat mixture feels too wet, add a tablespoon more Panko. If too dry, a teaspoon of milk can help.
Flavor Boost: Add a pinch of red pepper flakes to the meat mixture or sauce for a spicy kick.
Make Ahead: Prepare and shape the meatballs a day in advance, cover, and refrigerate. Bake when ready, adding a couple of extra minutes to the cooking time.
Storage: Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat in the oven at 350°F (175°C) for 10-15 minutes to maintain texture.

Why You’ll Love This Recipe

These Mozzarella-Stuffed Meatballs are the epitome of comfort food with a delightful surprise. The melty mozzarella center paired with juicy beef and a robust marinara sauce creates a flavor explosion that’s hard to resist. They’re easy to make, versatile for serving, and perfect for a cozy dinner on a spring evening like this one. The baking method keeps them healthier than frying, while still delivering that crispy exterior and tender interior.

Serving Suggestions

Over Pasta: Toss with spaghetti or rigatoni and extra marinara for a classic Italian meal.
In a Roll: Stuff into a toasted hoagie roll with melted mozzarella on top for a meatball sub.
With Sides: Pair with garlic bread, a green salad, or roasted veggies for a balanced plate.
Drink Pairing: A glass of Chianti or a cold sparkling water with lemon complements the rich flavors.

Nutritional Notes

Each meatball (without extra sauce) is approximately 150-200 calories, depending on size, with a good balance of protein from the beef, fat from the cheese, and carbs from the breadcrumbs. The marinara adds some sugar and sodium, so adjust portions if watching intake.

A Cozy Evening Delight

On this Monday, May 19, 2025, at 05:03 PM +01, these Mozzarella-Stuffed Meatballs are the perfect way to bring warmth and flavor to your table. Whether you’re sharing them with loved ones or savoring a quiet dinner, this recipe turns a simple meal into something extraordinary. So, gather your ingredients, preheat your oven, and indulge in the cheesy, saucy perfection of these homemade meatballs!