These gooey, cheesy Mozzarella Stuffed Meatballs are simple, versatile, and made right on the stovetop. Whether served as an appetizer, piled into subs, or paired with pasta for a cozy dinner, everyone will love them!
What's better than cutting into a perfectly cooked, tender meatball, to find gooey, melty mozzarella inside? These juicy, tender Stuffed Meatballs are simple to make and perfect for all sorts of occasions.
I love these meatballs because they can easily be served as a fun appetizer, or turned into a cozy dinner.
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🧀 Ingredients to Make Easy Stuffed Meatballs
- Meat - A combination of ground beef and pork makes the best flavor and texture to meatballs. If you want to add a bit of spice, try substituting some of the ground pork for Italian sausage.
- Bread vs. Breadcrumbs - I always use a piece of bread soaked in milk instead of dry breadcrumbs when making meatballs or meatloaf. This technique helps the meatballs stay tender and prevents them from being too dense.
- Cheese - When I tested these meatballs with different types of cheese, a cube of mozzarella worked best. It was easier to stuff into the meatballs, instead of shreds, and has the perfect melty texture. Other mellow, soft and melty cheeses you could use are provolone or gouda.
- Sauce - These meatballs are great cooked in a hearty tomato sauce or lighter marinara. My Italian Gravy is a slow-cooked sauce that is loaded with flavor, while my Easy Marinara is a quick sauce that can be whipped up in no time.
👩🏻🍳 How to Make Italian Meatballs Stuffed with Mozzarella
First, soak the bread with the milk until it softens, and then add the egg, dried herbs, and seasoning, and mix to break up the egg and bread.
Add the ground beef and pork and mix with your hands gently to combine, but don’t over-mix.
Next, portion the meat into 1 ½-ounce balls with a cookie scoop. Poke your finger in each ball to create a well and add a cube of cheese. Close the opening of the hole to seal in the cheese.
Sear the meatballs in a heated skillet with olive oil in it until they are browned on all sides. Once they are browned, reduce the heat, add the sauce and let them simmer for 5-7 minutes to finish cooking.
⭐️ Chef's Secret
To ensure your stuffed meatballs don’t fall apart, make sure to evenly shape the meat around the cheese and seal them tightly. Browning the meatballs evenly on all sides before simmering helps prevent them from breaking apart in the sauce.
🍝 How to Use Mozzarella Stuffed Meatballs
- Use on Meatball Subs
- Appetizers for Parties or Game Day
- Serve with Homemade Pasta
- Use for Spaghetti and Meatballs
📘 Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
🥘 Other Ways to Cook Cheese Stuffed Meatballs
- Baked - Assemble the meatballs as directed, then bake on a lined sheet pan at 350˚F for 14-17 minutes until they reach an internal temperature of 160˚F. Baking results in a slightly firmer texture compared to stovetop cooking.
- Slow Cooker - After browning the meatballs, add them to the slow cooker with the sauce. Cook on low for 1-2 hours or high for 2-3 hours. This method allows the flavors to meld together and is perfect for a hands-off meal.
🧀 More Easy Appetizer Recipes
If you need more easy appetizers to serve alongside your Mozzarella Stuffed Meatballs, check out these delicious options!
📖 Recipe
Stovetop Mozzarella Stuffed Meatballs
Ingredients
- 1 slice white bread
- ¼ cup whole milk
- 1 large egg
- 1 Tablespoon minced fresh garlic, approximately 3-4 cloves
- 2 teaspoons dehydrated onion flakes
- 1 Tablespoon dried basil
- 1 Tablespoon dried oregano
- 1 Tablespoon dried parsley
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 pound ground beef
- 1 pound ground pork
- 5 ounces mozzarella cheese, cut in ½-inch cubes
- 2 Tablespoons olive oil
- 3 cups Italian Gravy, or Marinara
Instructions
- Place the bread in a large mixing bowl and pour the milk over the top so it absorbs the liquid.
- Add the egg, garlic, onion flakes, dried herbs, salt, and pepper, and mix thoroughly, breaking up the egg and bread.
- Use your hands to incorporate the ground beef and pork, but don’t overmix.
- Use a cookie scoop to portion the mixture into 1 ½ ounce meatballs.
- Poke a hole in each meatball and stuff with a piece of mozzarella cheese. Pinch the hole close and shape the meat around the cheese so there are no cracks are breaks.
- Heat a large skillet over medium heat on the stovetop.
- Add the olive oil to coat the bottom of the skillet and add the meatballs.
- Roll the meatballs around to cook them for 1-2 minutes on all sides until evenly browned.
- Reduce the heat to low, pour the tomato sauce over the meatballs, and simmer for 5-7 minutes until cooked through.
Notes
- Baked Meatballs - Cook on a non-stick or lined sheet pan at 350˚F for 14-17 minutes until they reach an internal temperature of 160˚F.
- Slow Cooker - Add the browned meatballs to a slow cooker with the sauce. Cook on low for 1-2 hours or high for 2-3 hours, until they reach an internal temperature of 160˚F.
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