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Stuffed Meatballs with Mozzarella Cheese Recipe
Ash Tyrrell

Stuffed Meatballs with Mozzarella Cheese Recipe

If there’s one recipe that left me and my family gushing over dinner, it’s these stuffed meatballs with mozzarella cheese.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Ground beef 1 pound: Use fresh, not frozen, for ultimate tenderness.
  • Egg 1: Acts as a binder to hold everything together.
  • Breadcrumbs ½ cup: Adds structure; plain or Italian-style works great.
  • Parmesan cheese ¼ cup, grated: Adds salty, nutty flavor.
  • Garlic 2 cloves, minced: For that bold, aromatic punch.
  • Onion ½ small, finely chopped: Keeps the meatballs juicy.
  • Kosher salt 1 teaspoon: Enhances overall taste.
  • Black pepper ½ teaspoon: Balances the flavors.
  • Mozzarella cheese 4 ounces, cut into ½-inch cubes: The star of the dish!
  • Parsley 2 tablespoons, chopped: Fresh touch for both flavor and garnish.

Method
 

  1. Start by setting your oven to 400°F (200°C). Line a baking sheet with foil and lightly spray it with nonstick cooking spray. This ensures the meatballs don’t stick and cleanup is easy.
  2. Grab a large bowl and mix together the ground beef, egg, breadcrumbs, Parmesan cheese, minced garlic, onion, parsley, salt, and pepper. Be gentle when mixing to avoid overworking the meat, which can lead to tough meatballs. If the mixture feels a little dry, add a spoonful of water.
  3. Cut the mozzarella into small cubes. Take a scoop of the meat mixture and flatten it into a small patty. Place a mozzarella cube in the center and carefully wrap the meat around it, sealing all edges tightly. Repeat until all the meatballs are made.
  4. Arrange the prepared meatballs on your baking sheet and pop them into the preheated oven. Bake for about 17–20 minutes, flipping them halfway through for even cooking. When done, they should be golden brown with a gooey cheese center.
  5. Serve the warm meatballs with your favorite marinara sauce. Sprinkle fresh parsley and extra Parmesan on top for a finishing touch that adds both flavor and color.

Notes

  • Seal the Cheese Completely: Any tiny opening can lead to cheese escaping during baking.
  • Don’t Overmix: Treat the meat gently to keep your meatballs tender, not tough.
  • Evenly Sized Meatballs: Use a cookie scoop to make sure your meatballs cook evenly.
  • Fresh Herbs Matter: Trust me, fresh parsley and basil make the flavors pop.
  • Use High-Quality Cheese: Fresh mozzarella is best for that gooey, pull-apart goodness.