Dinner

Mozzarella Stuffed Meatballs Recipe

ByIsabella Vance February 2, 2026February 2, 2026

Introduction

These mozzarella stuffed meatballs are a delicious twist on a classic favorite. Juicy beef surrounds gooey melted mozzarella, creating a tasty surprise inside each bite. Served with spaghetti and marinara sauce, they make a comforting and satisfying meal.

A silver pan filled with about fifteen round meatballs covered in thick, bright red tomato sauce, sprinkled with small green herb pieces, some whole green basil leaves on top, and one meatball cut open on a wooden spoon showing a gooey white cheese center, all placed on a white marbled surface with a small bowl of green herbs and a green leaf in the background and part of a striped cloth at the corner, photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
Step 2: In a large bowl, combine the ground beef, Italian bread crumbs, parmesan cheese, minced onion, garlic, egg, oregano, basil, salt, and pepper. Mix gently until just combined.
Step 3: Take about 1 ½ tablespoons of the meat mixture and flatten it slightly in your hand. Place one piece of diced mozzarella in the center, then carefully mold the meat around the cheese to form a 1-inch diameter ball.
Step 4: Arrange the meatballs evenly on the prepared baking sheet. Bake for 15-20 minutes, turning the meatballs halfway through to ensure even cooking.
Step 5: While the meatballs bake, cook the spaghetti noodles according to package instructions and drain.
Step 6: Once baked, transfer the meatballs to a large saucepan or pot with marinara sauce. Heat over medium-high heat until the sauce is hot and the meatballs are well coated.
Step 7: Serve the meatballs and sauce over the cooked spaghetti noodles. Enjoy your meal warm.

Tips & Variations

For a milder flavor, use fresh basil instead of dried and add it just before serving.
Try substituting mozzarella with provolone or fontina for a different cheesy center.
If you prefer, brown the meatballs in a skillet before baking to add extra texture and flavor.
Use gluten-free bread crumbs to make this recipe suitable for gluten-intolerant guests.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently on the stovetop over medium heat until heated through. You can also freeze cooked meatballs in sauce for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A round stainless steel skillet filled with many brown meatballs covered in bright red tomato sauce, sprinkled with small green herb pieces, with one meatball cut open on a wooden spoon showing melted white cheese inside; fresh bright green basil leaves and parsley are scattered around the dish, all set on a white marbled surface with a small white bowl of green herbs at the top and a striped yellow and white cloth at the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shredded mozzarella instead of diced fresh mozzarella?

While fresh diced mozzarella works best for melting and forming the center, frozen shredded mozzarella can be used in a pinch. Just be cautious when shaping the meatballs as the cheese may not hold its shape as well.

How can I prevent the cheese from leaking out during baking?

Make sure to completely seal the meat around the cheese, pressing firmly so there are no gaps. Slightly flattening the meat before adding cheese and then rolling tightly helps keep the cheese enclosed.