Mozzarella-Stuffed Meatballs: The Ultimate Guide to Gooey, Juicy Perfection

Few dishes spark the same level of comfort, nostalgia, and irresistible satisfaction as a plate of tender, flavorful meatballs. Add a surprise core of melted mozzarella cheese, and you elevate this classic to a whole new level of indulgence. Mozzarella-stuffed meatballs combine the best of two culinary worlds: the hearty satisfaction of well-seasoned meat and the melty, luxurious richness of cheese—all wrapped into one bite-sized explosion of flavor.

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Whether you’re preparing a cozy family dinner, impressing guests at a gathering, or batch-cooking for the week, these meatballs are a showstopper. Served with marinara sauce over spaghetti, tucked into sub rolls, paired with roasted vegetables, or enjoyed on their own with toothpicks at a party, mozzarella-stuffed meatballs fit almost any occasion. They’re the kind of dish that gets people talking—and reaching for seconds.

What makes mozzarella-stuffed meatballs truly special isn’t just the gooey center, but the balance of textures and flavors surrounding it. The meat should be moist, tender, and infused with herbs and seasonings. The outer crust, whether baked or pan-seared, should be lightly crisped and golden. And inside? A pocket of mozzarella that stretches with every bite, rich and creamy, never dry or rubbery.

In this guide, we’ll go far beyond a simple list of ingredients and basic directions. We’ll explore the best types of ground meat to use (and why blends work best), how to choose the right mozzarella, and techniques for shaping and sealing meatballs so the cheese stays where it belongs—inside. We’ll also walk through baking vs. frying, share sauce pairing ideas, explore make-ahead and freezing tips, and offer variations for different cuisines and dietary needs.

We’ll even troubleshoot common problems, like why meatballs fall apart, how to keep them moist without overstuffing, and how to get a beautiful golden crust without drying them out.

Whether you’re a first-time cook or a seasoned home chef looking to perfect your method, this ultimate guide to mozzarella-stuffed meatballs is your go-to resource for making a dish that’s as comforting as it is crowd-pleasing.

So, roll up your sleeves, preheat your oven (or skillet), and prepare to dive into the art and science of making mozzarella-stuffed meatballs that are tender on the outside, molten on the inside, and unforgettable from the first bite to the last.

Ingredients & Tools

Ingredients

For the Meatballs:

• 1 lb (450g) ground beef (80/20 recommended for flavor)

• 1/2 lb (225g) ground pork (or Italian sausage, casing removed)

• 1/2 cup breadcrumbs (plain or Italian seasoned)

• 1/4 cup whole milk (to moisten breadcrumbs)

• 1 large egg

• 1/3 cup finely grated Parmesan cheese

• 3 cloves garlic, minced

• 1/4 cup finely chopped onion (optional but adds flavor)

• 2 tablespoons chopped fresh parsley (or 1 tsp dried)

• 1 teaspoon dried oregano

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1/4 teaspoon crushed red pepper flakes (optional, for a kick)

For the Cheese Filling:

• 4 oz (115g) low-moisture mozzarella, cut into 1/2–3/4 inch cubes
  (Fresh mozzarella works but may be too watery—see notes below.)

For Cooking:

• 1 tablespoon olive oil (if pan-searing)

• 2–3 cups marinara sauce (store-bought or homemade)

• Fresh basil (optional, for garnish)

Tools You’ll Need

• Large mixing bowl

• Cutting board and sharp knife

• Cheese grater (for Parmesan)

• Baking sheet with parchment or foil

• Wire rack (optional, for airflow when baking)

• Cast iron or oven-safe skillet (if searing)

• Saucepan (for marinara)

• Cookie scoop or your hands (for portioning meatballs)

• Tongs or spatula

• Meat thermometer (optional but recommended)

Step-by-Step Instructions

Step 1: Prepare the Cheese

1. Cut mozzarella into cubes roughly 1/2 to 3/4 inch in size.

   • Avoid using shredded cheese—it doesn’t hold up well in the center.

   • If using fresh mozzarella, pat the cubes dry with paper towels to remove excess moisture, which can cause leaking.

2. Place the cheese cubes on a plate, cover with plastic wrap, and chill in the freezer for 10–15 minutes while preparing the meat mixture.

   • Cold cheese holds its shape longer during cooking and prevents blowouts.

Step 2: Hydrate the Breadcrumbs

1. In a small bowl, combine the breadcrumbs and milk. Let sit for 5–10 minutes to absorb.

   • This creates a panade, which adds moisture and tenderness to the meatballs.

2. Mix in the egg and stir to combine. Set aside.

Step 3: Make the Meatball Mixture

1. In a large mixing bowl, combine:

   • Ground beef

   • Ground pork

   • Parmesan

   • Garlic

   • Onion (if using)

   • Parsley

   • Oregano

   • Salt

   • Pepper

   • Red pepper flakes (if using)

2. Add in the breadcrumb/milk/egg mixture.

3. Mix gently by hand until just combined.

   • Overmixing will make the meatballs tough. Use a light touch, turning and folding the ingredients like you would dough.

4. Refrigerate the mixture for 15–20 minutes if it feels overly soft or sticky. This will make forming easier.

Step 4: Form the Meatballs

1. Divide the mixture into equal portions—about 2 tablespoons each for standard size, or use a cookie scoop. You should get about 16 meatballs.

2. Take one portion and flatten it into a disc in your palm.

3. Place a cube of mozzarella in the center, then wrap the meat mixture around it.

4. Roll gently between your hands to seal the cheese inside completely.

   • There should be no visible seams or gaps.

   • If any cheese is peeking out, patch with a little extra meat.

5. Place finished meatballs on a tray or plate. Once all are shaped, refrigerate for 10–15 minutes to firm them up before cooking.

Step 5: Cook the Meatballs

You have two main options: oven-baking (more convenient) or pan-searing (more flavor). Either method finishes with a simmer in marinara sauce for tenderness and flavor infusion.

Option 1: Bake and Simmer (Recommended)

1. Preheat oven to 400°F (200°C).

2. Line a baking sheet with foil or parchment. Place meatballs on the sheet, spaced apart.

3. Bake for 15–18 minutes, until lightly browned and almost cooked through.

   • Internal temperature should reach 160°F (71°C) before sauce step.

   • Cheese might just begin to melt inside—perfect.

4. While they bake, warm the marinara sauce in a large skillet or saucepan over medium-low heat.

5. Transfer the baked meatballs to the sauce, cover partially, and simmer for 5–10 minutes, until fully cooked and the flavors meld.

Option 2: Sear and Simmer (For Extra Browning)

1. Heat a large skillet over medium-high heat. Add 1 tbsp oil.

2. Working in batches, sear the meatballs for 2–3 minutes per side, until browned all around.

3. Transfer to a paper-towel-lined plate. Discard excess grease if needed.

4. Add warmed marinara to the pan, then nestle meatballs back into the sauce.

5. Cover and simmer on low for 10–15 minutes until fully cooked through (internal temp: 165°F/74°C).

Step 6: Serve

Serve hot, garnished with:

• Fresh basil or parsley

• Extra grated Parmesan

• Crushed red pepper flakes (optional)

• A drizzle of olive oil or balsamic glaze (optional)

Serving Ideas:

• Over spaghetti or rigatoni

• Inside toasted hoagie rolls as a mozzarella-stuffed meatball sub

• On toothpicks as a party appetizer

• Over polenta or mashed potatoes for comfort food vibes

• Paired with roasted veggies or salad for a lighter meal