Cheesy Mozzarella-Stuffed Meatballs with Tomato Sauce

These Mozzarella Stuffed Meatballs are tender, flavorful, and filled with gooey cheese — a satisfying dish you’ll enjoy with every bite.

This Easy Meatball Recipe with Mozzarella is a family favorite that’s simple to make and impossible to resist.

Why You Must Make

I first tried a recipe for mozzarella-stuffed meatballs years ago and found it disappointing — bland and not worth the effort. Recently I had leftover mini fresh mozzarella in the fridge and decided to develop my own version. The result was tender, well-seasoned meatballs with a molten cheese center that elevated a simple spaghetti dinner into something special.

• If you want to brighten up a classic spaghetti and meatballs dinner, try these mozzarella-stuffed meatballs.
• Meatballs are great on their own, but a gooey cheese center adds an irresistible surprise.
• This is an easy, family-friendly weeknight dinner that also works well for guests.

These meatballs are forgiving and versatile: you can bake them in homemade marinara or use a high-quality jarred sauce to save time.

Ingredient Notes

• Kitchen Staples – onion, garlic, sugar, milk, salt, pepper, eggs, olive oil.
• Plum Tomatoes – a 28-ounce can gives a rich base for the marinara sauce.
• Dried Basil and Oregano – replace old spices for the best flavor; fresh dried herbs make a difference.
• Bread – white bread works well for breadcrumbs; whole wheat or a leftover bun can be used. Pulse in a food processor for fine crumbs.
• Small Fresh Mozzarella Balls – ciliegine (8-ounce container) are ideal. Drain well before stuffing. If you can’t find them, cut a larger mozzarella ball into small pieces.
• Ground Beef – choose beef with some fat (not ultra-lean) so the meatballs stay moist and tender.

How to Make

The aroma of garlic and tomatoes simmering while meatballs bake is one of those homey smells that makes dinner feel special. Here’s how to build these cheesy, comforting meatballs step by step.

• Form the meat mixture into portions about a quarter cup each so they can fully enclose the mozzarella without splitting.
• Flatten each portion into a disc, place a drained mozzarella ball or piece in the center, then bring the meat up and around the cheese to fully seal it.
• Arrange the stuffed meatballs in a baking dish and cover them with marinara sauce.
• Bake until the meatballs are cooked through. Cut one open to confirm there’s no pink in the center or use a thermometer — they should reach 160°F for safety.
• These meatballs work well with any favorite marinara. If you have more time, try a deeply flavored homemade sauce for best results.

Recipe Tips

• Use a good jarred marinara to reduce prep time or make your own for deeper flavor.
• Make all meatballs the same size to ensure even cooking; a 1/4-cup scoop or cookie disher is handy.
• Serve with crusty bread, garlic bread, or over your favorite pasta shape.
• For richer flavor, try a blend of ground beef, pork, and veal instead of beef alone.

Frequently Asked Questions

You May Also Like:

• Easy Cocktail Meatballs — a crowd-pleasing appetizer idea.
• Crock Pot Marinara — slow-simmered sauce for hands-off cooking.
• Cordon Bleu Meatballs — a fun take on stuffed meatballs.
• Sesame Ginger Meatballs — an Asian-inspired flavor profile.
• Chicken Parmesan Meatballs — a lighter poultry-based option.
• Bacon-Topped Meatloaf — comfort food with a savory twist.
• Teriyaki Meatballs — sweet and savory for variety.

The Recipe:

Mozzarella Stuffed Meatballs Recipe

Prep Time
30 minutes

Cook Time
1 hour 30 minutes

Total Time
2 hours

Yield
6 servings

Tender meatballs filled with gooey mozzarella that are perfect for family dinners or feeding a crowd.

Ingredients

For marinara sauce:

• 3 tablespoons olive oil
• ½ onion, finely chopped
• 2 cloves garlic, minced
• 1 large can (28 ounces) plum tomatoes
• ½ teaspoon dried basil
• ¼ teaspoon dried oregano
• ¼ teaspoon sugar
• Salt and pepper to taste (about ½ teaspoon salt and ⅛ teaspoon black pepper)

For meatballs:

• 2 slices of bread, processed into crumbs
• ½ cup milk
• 1½ pounds ground beef (about 15% fat)
• ¼ cup grated Parmesan cheese
• 1 egg, lightly beaten
• 1 teaspoon salt
• Freshly ground black pepper, to taste (about ¼ teaspoon)
• ¼ teaspoon dried basil
• ¼ teaspoon dried oregano
• 1 8-ounce container small fresh mozzarella balls (ciliegine), drained

Instructions

1. Make the marinara: heat oil in a large saucepan, cook onions until soft, add garlic and cook until fragrant. Stir in tomatoes, basil, oregano, sugar, salt, and pepper.
2. Break tomatoes into chunks and simmer until the sauce thickens, about 10–15 minutes. Keep warm while you prepare the meatballs.
3. Preheat oven to 350ºF. Grease a 2-quart oven-safe dish and set aside.
4. Combine breadcrumbs and milk in a large bowl. Add the remaining meatball ingredients and mix gently with your hands—don’t overwork the mixture.
5. Drain the mozzarella. Using a ¼-cup scoop, form portions of meat, flatten each, place a mozzarella ball in the center, and enclose the cheese completely, reshaping into a ball.
6. Place meatballs in the prepared dish, pour marinara over them, cover with foil, and bake 1–1½ hours or until cooked through.
7. Serve warm over pasta or with crusty bread.

Notes

You can use a good-quality jarred marinara if you prefer to skip making the sauce from scratch.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 501
Total Fat: 33g
Saturated Fat: 11g
Trans Fat: 1g
Unsaturated Fat: 18g
Cholesterol: 152mg
Sodium: 690mg
Carbohydrates: 10g
Fiber: 1g
Sugar: 2g
Protein: 40g