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I can’t get enough of these Mozzarella-Stuffed Italian Meatballs! Each one is juicy, tender, and oozing with melty mozzarella in every bite. I mix up perfectly seasoned ground beef, tuck in a cube of rich whole milk mozzarella, and let the magic happen as they cook into cheesy perfection. They disappear fast in my house, so I’ve learned to always make a double batch—because one is never enough!
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Easy Mozzarella Stuffed Meatballs Recipe
Mozzarella Stuffed Meatballs are cheesy, juicy, and delicious, the perfect appetizer for any occasion or a quick and easy weeknight dinner. To say I’m obsessed with this recipe is an understatement. I want to throw copies of this recipe from the rooftops so that everyone can enjoy these Mozzarella Meatballs as much as I do!!
Though I do love my Grandma’s meatball recipe that’s been in my family for generations, I have to say this mozzarella stuffed recipe is just as good. I like to make them small and serve them as appetizers for tailgating, parties, or before dinner. Sometimes I’ll toss them into pasta, grab some Italian bread, whip up a salad, and turn them into a meal.
Mozzarella Stuffed Italian Meatballs
Ingredients
- 1½ lbs. ground chuck 80-90% lean
- ⅓ cup Parmesan breadcrumbs
- 1 tsp salt
- ½ tsp ground black pepper
- 1 tsp dried sweet basil
- ½ tsp dried oregano
- 1 egg lightly beaten
- 1 tbsp Worcestershire Sauce
- 1 tbsp water
- 4 oz. mozzarella pearls or 6 ounces fresh mozzarella cut into ½” cubes
- 2 cups marinara sauce
- fresh basil or parsley chopped
Video
Instructions
- Preheat oven to 350°F. Line a baking sheet with aluminum foil and spray the foil with cooking spray.
- In a large bowl, combine the ground chuck, breadcrumbs, salt, black pepper, basil, oregano, egg, Worcestershire sauce, and water. Mix until ingredients are incorporated.1½ lbs. ground chuck, ⅓ cup Parmesan breadcrumbs, 1 tsp salt, ½ tsp ground black pepper, 1 tsp dried sweet basil, ½ tsp dried oregano, 1 egg, 1 tbsp Worcestershire Sauce, 1 tbsp water
- Pinch off 2 tbsp of the meat mixture and roll into a ball. Make a large indentation in the middle (without pushing all the way through), and place 3 mozzarella pearls in the middle of the indentation. Bring the meat up and around the cheese, and completely close off the cheese inside the meat. Roll gently to smooth out the meatball. Place the ball on the lined baking sheet and repeat until all meatballs are made.4 oz. mozzarella pearls or 6 ounces fresh mozzarella
- Bake at 350°F for 15-20 minutes. If the cheese bubbles out, the meatballs still taste great. (I made several of these and just a few cooked without the cheese bubbling out.)
- While the meatballs cook, heat the marinara sauce in a small stovetop pan until hot.2 cups marinara sauce
- Remove the meatballs from the oven and allow them to cool just a few minutes. Place the sauce in a serving bowl and arrange the meatballs over the sauce. Sprinkle with grated or shredded Parmesan cheese and serve immediately.fresh basil or parsley
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Mozzarella Stuffed Italian Meatballs Step by Step
Get the oven going and prepare a baking sheet: Preheat oven to 350°F. Line a baking sheet with aluminum foil and spray the foil with cooking spray.
Make the meatballs: In a large bowl, combine the 1½ lbs. ground chuck, ⅓ cup Parmesan breadcrumbs, 1 tsp salt, ½ tsp ground black pepper, 1 tsp dried sweet basil, ½ tsp dried oregano, 1 egg, 1 tbsp Worcestershire Sauce, and 1 tbsp water. Use your hands to incorporate all the ingredients.
Pinch off 2 tbsp of the meat mixture and roll into a ball. Make a large indentation in the middle (without pushing all the way through), and place 3 mozzarella pearls in the middle of the indentation, and roll the meat around the cheese to completely cover the cheese. Roll gently to smooth out the meatball. Place on the lined baking sheet and repeat until all meatballs are made.
Bake at 350°F for 15-20 minutes. If the cheese bubbles out, the meatballs still taste great. (I made several of these and just a few cooked without the cheese bubbling out.)
Heat the sauce: While the meatballs cook, heat 2 cups of marinara sauce in a small stovetop pan until hot.
Remove the meatballs: Remove the meatballs from the oven and allow them to cool just a few minutes.
Serve: Place the sauce in a serving bowl and arrange the meatballs over the sauce. Sprinkle with grated or shredded Parmesan cheese and serve immediately. Enjoy!
How to Store
Store uneaten meatballs in the refrigerator for up to 4 days. Reheat over the stove or in the microwave.
Flash freeze meatballs on a cookie sheet and once frozen, transfer to a freezer safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat over the stove or in the microwave.
Serving Suggestions
I love making these mozzarella-stuffed meatballs for game day or parties—they’re always the first thing to disappear! I usually set out a whole spread with my favorite crowd-pleasers like cheeseburger sliders and this addictive crack dip. It’s the ultimate party lineup!
more meatball recipes to try
It says fresh basil chopped: What do you do with the fresh basil after you chop it? Do you chop a whole bunch and mix it on with meat?
The fresh basil is for topping! The dried basil goes in with the meat.
I appreciated.
Thanks for sharing this awesome recipe.
amazing post man
These meatballs are right up my alley, they look incredible, and the fact that you stuffed them with fresh mozzarela…..wow
Photos of your recipe have awakened in me a strong appetite because I just adore the combination of meat and toamate.
I’m impressed, great idea to stuff these, have not seen it done that I can remember, so thank you for this recipe!