Mozzarella Stuffed Meatballs Recipe

Introduction

These mozzarella stuffed meatballs are a delicious twist on a classic favorite, featuring a gooey cheese center that melts perfectly inside tender, flavorful beef. Paired with marinara sauce and spaghetti, they make a comforting and satisfying meal for any night of the week.

Ingredients

• 1 pound lean ground beef
• ¼ cup Italian bread crumbs
• ¼ cup grated parmesan cheese (pre-grated from the jar)
• ¼ cup yellow onion (minced, about ¼ small onion)
• 2 teaspoons garlic (minced, about 2 cloves)
• 1 egg
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• ½ teaspoon pepper
• 8 ounces mozzarella cheese (diced into ½ inch pieces)
• Marinara sauce
• Spaghetti noodles

Instructions

1. Step 1: Preheat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, combine the ground beef, bread crumbs, parmesan cheese, minced onion, garlic, egg, oregano, basil, salt, and pepper. Mix gently until just combined.
3. Step 3: Take about 1 ½ tablespoons of the meat mixture and shape it into a ball. Place one piece of diced mozzarella in the center and mold the meat around it, forming a 1-inch diameter meatball.
4. Step 4: Arrange the meatballs on the prepared baking sheet. Bake for 15-20 minutes, flipping them halfway through to ensure even cooking.
5. Step 5: While the meatballs bake, cook the spaghetti noodles according to the package instructions and set aside.
6. Step 6: Once baked, transfer the meatballs to a large saucepan with marinara sauce. Heat over medium-high heat until warmed through and coated in sauce.
7. Step 7: Serve the mozzarella stuffed meatballs and sauce over the cooked spaghetti noodles.

Tips & Variations

• For extra flavor, try adding fresh chopped parsley or basil to the meat mixture.
• Substitute ground beef with ground turkey or chicken for a lighter version.
• Use fresh mozzarella for a creamier center, but be sure to drain it well before dicing.
• Try baking the meatballs in a covered dish with sauce to keep them extra moist.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through. You can also freeze cooked meatballs with sauce for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare and shape the meatballs a day in advance and keep them covered in the refrigerator. Bake them fresh when you’re ready to serve.

How do I prevent the mozzarella from leaking out?

Make sure to fully encase each mozzarella piece with the meat mixture, sealing any gaps. Using smaller cheese pieces helps keep them securely inside during cooking.

Mozzarella Stuffed Meatballs Recipe

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★★★★★

5 from 77 reviews

These Mozzarella Stuffed Meatballs are juicy ground beef meatballs filled with gooey melted mozzarella cheese, seasoned with Italian herbs and baked to perfection. Served with marinara sauce and spaghetti, this classic Italian-inspired dish makes a comforting and satisfying meal.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: About 24 meatballs (serves 4-6) 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meatball Ingredients

• 1 pound lean ground beef
• ¼ cup Italian bread crumbs
• ¼ cup grated parmesan cheese (pre-grated from the jar)
• ¼ cup yellow onion (minced, about ¼ small onion)
• 2 teaspoons garlic (minced, about 2 cloves)
• 1 egg
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• ½ teaspoon pepper
• 8 ounces mozzarella cheese (diced into ½ inch pieces)

Additional Ingredients

• Marinara sauce (amount as needed for coating meatballs)
• Spaghetti noodles (amount as needed per package instructions)

Instructions

1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking.
2. Mix Ingredients: In a large bowl, combine the lean ground beef, Italian bread crumbs, grated parmesan cheese, minced yellow onion, minced garlic, egg, dried oregano, dried basil, salt, and pepper. Mix gently until all ingredients are just combined, being careful not to overmix to keep meatballs tender.
3. Form Meatballs: Take about 1 ½ tablespoons of the meat mixture and shape it into a ball in your hand. Place one piece of diced mozzarella cheese in the center and mold the meat around it to encase the cheese completely, forming a 1-inch diameter meatball.
4. Bake Meatballs: Arrange the meatballs on the prepared baking sheet. Bake in the oven for 15-20 minutes, flipping them halfway through baking to ensure even cooking and browning.
5. Cook Spaghetti: While the meatballs bake, cook spaghetti noodles according to package directions until al dente. Drain and set aside.
6. Simmer in Sauce: In a large saucepan or pot, add the baked meatballs along with marinara sauce. Heat over medium-high heat until the sauce is warmed through and the meatballs are fully coated with sauce.
7. Serve: Remove from heat and serve the mozzarella stuffed meatballs with the cooked spaghetti noodles, pouring extra sauce over the top as desired.

Notes

• Ensure the mozzarella cheese is fully enclosed to prevent leaking during baking.
• Use lean ground beef to reduce excess fat and keep meatballs juicy.
• For crispy exterior, you can briefly broil the meatballs after baking, watching carefully to prevent burning.
• Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
• For a gluten-free version, substitute regular bread crumbs with gluten-free crumbs.

Keywords: mozzarella stuffed meatballs, Italian meatballs, baked meatballs, spaghetti meatballs, stuffed mozzarella