These Mozzarella Stuffed Meatballs are tender, flavorful and filled with gooey cheese! You’ll savor every bite.
Mozzarella Stuffed Meatballs
When Nick was in high school, I schlepped along a stack of recipes to one of his basketball games. I am well known for taking a book to sporting events—my attention span is better when my kiddo is playing, but I definitely need reading material.
One of my girlfriends and I thought a recipe for stuffed mozzarella stuffed meatballs looked intriguing, so we both flagged it and I made them shortly after. What a disappointment. They were bland and not worth the effort.
Fast forward to last week. I had some leftover mini fresh mozzarella balls in my fridge, and I decided to develop my own recipe. My friend, Becky, shared some amazing Chicken Cordon Bleu Meatballs. I had faith my results would be as incredible as her ham and blue cheesed stuffed version.
Easy Meatball Recipe with Mozzarella
Is there anything that makes your mouth water more than the aroma of a garlic laden dish simmering away in the oven? Well, maybe chocolate chip cookies baking or a turkey roasting, but it’s up there in my top 5.
I made and filled these meatballs and popped them into a baking dish. Slathered with marinara, I popped them in the oven for an hour, but the meat was still pink near the Mozzarella, so I’ve adjusted the baking time as yours may take a while longer.
Just make sure to cut into one before serving. My marinara had cooled down, so that may have slowed the cooking process. But I promise, this easy meatball recipe with mozzarella is worth the wait! Feel free to cook these meatballs in your favorite spaghetti sauce, and if you ever have a spare afternoon give this Classic Italian Meat Sauce a whirl. The depth of flavor is incredible!
More Recipes You’ll Love:
- Easy Cocktail Meatballs from Spend with Pennies
- Crock Pot Marinara from Life Currents
- Sesame Ginger Meatballs from That Skinny Chick Can Bake
- Chicken Parmesan Meatballs from Barefeet in the Kitchen
- Bacon Topped Meatloaf from That Skinny Chick Can Bake
- Teriyaki Meatballs from Mom on Time Out
- More Entree Recipes
- More Pasta Recipes
For marinara sauce:
- 3 tablespoons olive oil
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 large can (28 ounces) plum tomatoes
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon sugar
- Salt and pepper to taste (I used 1/2 teaspoon salt and a few grates of freshly ground black pepper)
- 2 slices of bread, processed into crumbs
- 1/2 cup milk
- 1 1/2 pounds ground beef, I recommend Certified Angus Beef® brand
- 1/4 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 1 teaspoon salt
- Freshly ground black pepper, to taste (I used about 1/4 teaspoon)
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1 8 ounce container of small fresh Mozzarella balls packed in water (ciliegine)
- Make marinara by heating oil in large saucepan. Add onions and cook till soft, then add garlic and cook a minute or so till fragrant. Stir in tomatoes, basil, oregano, sugar, salt and pepper to taste. Chop tomatoes into chunks with your spatula. Simmer until sauce thickens, 10-15 minutes. Cover and keep warm while you prepare the meatballs.
- Preheat oven to 350º. Grease a 2-quart oven safe dish and set aside.
- Combine bread crumbs and milk in a large bowl. Add the rest of ingredients and mix together using your hands. Be careful not to compact the mixture.
- Drain mozzarella balls and set aside. Using a ¼ cup scoop, form balls of meat. Flatten each and add a mozzarella ball to the middle of the disk. Enclose the mozzarella in meat by folding sides up and over cheese. Reshape into balls.
- Add meatballs to bottom of prepared dish. Pour marinara sauce over meatballs. Cover with aluminum foil and cook for 1-1½ hours or till meatballs are completely cooked through.
- Serve warm with pasta, if desired.
Amount Per Serving: Calories: 501Total Fat: 33gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 152mgSodium: 690mgCarbohydrates: 10gFiber: 1gSugar: 2gProtein: 40g