Mouthwatering Mozzarella-Stuffed Beef Meatballs

Juicy beef meatballs stuffed with gooey mozzarella hanging out in a warm, herby tomato sauce just say cozy comfort food. That cheesy middle turns a regular pasta night into something really fun. This is what I usually make when I want something big and filling, whether it’s Sunday with everyone over or when I need easy leftovers.

The earliest time I made these, my crew literally applauded when they saw that melted cheese inside. Now I just double the batch every time so there’s always some in the freezer for those wild weekdays.

Tasty Ingredients

• Marinara sauce: Warm tomato sauce makes a comfy spot for the meatballs Go for your favorite homemade or jarred one, packed with herbs and a fresh tomato kick
• Fresh parsley and grated parmesan cheese: Sprinkle these on top for a pop of color and a finishing bit of cheese Fresh parsley and finely grated parmesan add a little style
• Olive oil: Helps brown everything for a richer bite Extra virgin is best if you’ve got it, for a slight fruity taste
• Panko breadcrumbs: Light and airy breadcrumbs keep meatballs soft and juicy Unseasoned panko gives the best crunchy texture
• Parmesan cheese: Adds saltiness and a nutty punch into the mix The finer the parmesan, the easier it blends in
• Salt and freshly ground black pepper: Brightens up all the flavors Taste the mix and pepper to your liking
• Ground beef: Meaty and rich, perfect for a soft bite Grab 85% lean for the juiciest result
• Fresh mozzarella cheese: The star inside every meatball Use a good mozzarella for stretchy, creamy cheese pulls
• Large egg: Holds everything together so your meatballs don’t fall apart Use the freshest eggs if you can
• Fresh parsley: Gives a burst of green and freshness Chop this right before tossing it in
• Small onion: Diced up for some sweet and deep flavor Pick a firm one with a dry papery peel
• Garlic cloves: Mince for a bold and tasty punch Fresh cloves are best for that true garlicky kick
• Dried basil and dried oregano: Essential herb flavor for an Italian vibe Give the jars a sniff to make sure they’re still fragrant

Simple Step-by-Step Directions

Check and Serve:

Slice open a meatball to double-check it’s cooked through—look for no pink and a gauge should show at least 160 degrees Fahrenheit Dish the meatballs and sauce on fresh, hot pasta and finish with more parsley and parmesan for an extra hit of Italian goodness

Let Meatballs Simmer in Sauce:

Add marinara to your browned meatballs in that same pan and drop the heat so everything’s just lightly bubbling Cover with a lid and let them cook for ten minutes, flipping them halfway to make sure they’re cooked on all sides The sauce will start to thicken and the cheese inside will turn perfectly gooey

Get Them Browned:

Pour olive oil into a roomy nonstick pan and turn to medium high When the oil moves easily in the pan, set the meatballs in but don’t crowd them Let them sear for two or three minutes per side for a golden crust You might need to go in two rounds depending on your pan

Shape and Fill Each Meatball:

Grab about two tablespoons of the beef mix and press flat, making a little space in the center Slip a chunk of mozzarella in there, pull the meat around the cheese, then close it up tight and roll smooth Make a dozen this way

Chop the Mozzarella:

Slice up your mozzarella into twelve half-inch cubes so each meatball can hide its own little cheesy pocket Keep the cheese cool until you’re ready so it won’t stick everywhere

Mix the Meat Well:

Toss the ground beef, breadcrumbs, onion, garlic, parsley, egg, parmesan, oregano, basil, salt, and pepper in a big bowl and squish everything together by hand You want it all evenly mixed and soft, but don’t squeeze it too much or you’ll lose that delicate texture

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Honestly, cutting into one and seeing all that drippy, hot cheese brings me straight back to cold nights laughing with my sister as we battled for the cheesiest bite

Leftover Storage Ideas

Let everything cool down first Pop leftovers into an airtight box and put in the fridge—good for three days Need them to last? Stash the meatballs (with or without sauce) in freezer bags and use within two months Defrost overnight in the fridge and rewarm gently on the stove or in the microwave with some extra sauce to keep them moist

Swaps for Ingredients

Try ground chicken or turkey for something lighter For a change-up, use fontina or provolone instead of mozzarella Toss in gluten free breadcrumbs if you want to make them celiac friendly—they hold together just as well

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Ways to Serve

Put these over twirly spaghetti or ziti and they’ll disappear fast For meatball sandwiches, load up sub rolls and top with extra sauce and more melty cheese Garlic bread or a Caesar on the side makes it all come together Kids go wild for these, but friends will love them too

History and Traditions

While these cheese-filled meatballs are a favorite in Italian American families, their roots stretch back to Sicily and the south of Italy where cheese or even eggs inside aren’t unusual Immigrants brought the clever filling tradition with them and now it shows up on tables everywhere, bringing happy, festive vibes

FAQs About the Recipe

→ What’s the best way to keep cheese from oozing out?

Make sure each meatball wraps snugly around the mozzarella with no cracks. Pinch them closed tight so the cheese stays put.

→ Could I swap in another cheese instead of mozzarella?

Sure! Something like provolone or fontina melts well. Just go for a cheese that stays together when it gets melty.

→ How should I serve them?

They’re awesome over spaghetti, tucked into a sub, or just dunked with crusty bread for sopping up that sauce.

→ What’s the best way to keep leftovers fresh and reheat them?

Stash leftovers in an airtight container in the fridge up to three days, or freeze. Warm them up gently with a splash of sauce until hot throughout.

→ Can I get these ready in advance?

No problem—shape them ahead of time and pop them in the fridge, then cook later for top flavor and texture.

→ How hot should the meatballs get inside?

Check with a thermometer to make sure you hit 160°F in the center so they're both tasty and safe to eat.