Mozzarella Stuffed Italian Meatballs

4.56 from 18 votes

These juicy and tender Mozzarella Stuffed Italian Meatballs feature flavorful ground beef meatballs stuffed with whole milk mozzarella.

Prep Time15

Cook Time20

Total Time35

Course: Appetizer

Cuisine: Italian

Difficulty: Easy

Servings:

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