The only thing better than a classic meatball? One stuffed with melty mozzarella! These Best Damn Stuffed Meatballs deliver bold flavor with a gooey cheesy center, all cooked in one pan for an easy dinner. Enjoy them over pasta, in sandwiches, or solo, with every bite oozing cheesy goodness.
Why I Love This Stuffed Meatballs Recipe
There’s nothing quite like biting into one of these mozzarella meatballs and discovering that irresistible gooey cheese center. These cheesy stuffed meatballs have earned their spot as my favorite meatball recipe. They’re tender, flavorful, and packed with juicy goodness.
They also make amazing appetizers and can be used in a variety of dishes, from classic spaghetti and meatballs to Air Fryer Meatball Subs. I like to make a big batch and freeze it for future meals. It’s the ultimate lazy (but fancy) dinner win!
Simple Stuffed Meatball Ingredients
- Ground beef: I prefer 85% lean ground beef for a tender, melt-in-your-mouth meatball.
- Breadcrumbs: Essential for binding the meatball together and adding a bit of texture.
- Parmesan cheese: Adds a savory, cheesy flavor to the meatball.
- Egg: Eggs also help to bind the cheesy meatballs together.
- Garlic: Use fresh garlic or a teaspoon garlic powder. Use whatever you’ve got!
- Seasoning blend: Common ingredients like Italian seasoning, salt, and black pepper are all you need to season these cheese-stuffed meatballs. You can also add red pepper flakes if you want a spicy kick!
- Fresh parsley: Fresh parsley is what makes these meatballs burst with that classic Italian flavor.
- Mozzarella cheese: Make sure you buy mozzarella in a block (or ball). Shredded and sliced mozzarella will not work in this recipe.
- Olive oil: This gives the meatballs a beautiful sear.
- Marinara sauce: Make sure to get a high-quality pasta sauce since it’s the most dominant flavor in the dish. Some of my favorites are Rao’s and Mezzetta!
Preparation
To start, combine ground beef, bread crumbs, parmesan, egg, garlic, seasoning, and parsley in a large mixing bowl. Mix everything together until just combined. It is easiest to mix the ingredients with your hands, but if that grosses you out, you can use a spatula.
Now it’s time to shape the meatballs. Take about 2 tablespoons of the meatball mixture and flatten it in your hand. Place a cube of mozzarella in the middle, then wrap the meat around it.
Pro Tip
If the meat won’t wrap around the cheese completely, you can add another teaspoon of meat to fill the gap.
Now roll everything into a tight ball and repeat until you have used up all of the meat.
Cooking
Next, heat the olive oil over medium heat. Add the meatballs to the pan in a single layer. Sear them for about 3 minutes, then flip them and sear them on the other side.
Now add the marinara sauce. If your marinara sauce is thick, you may want to dilute it with ¼-½ cup of water.
Let the sauce come to a light simmer, then cover the pan and cook for 20-35 minutes. In the end, the meatballs should be cooked at an internal temperature of 160°F.
Tips for Best Results
- If you rolled larger meatballs, you may want to go up to 30 or 35 minutes. If you are using a wider pan and the meatballs are not submerged in sauce, I would recommend flipping them over halfway through the cook time so that they cook through evenly.
- Some (or most) of the meatballs will likely burst while cooking, and you will see some cheese oozing out. This is pretty much unavoidable. If it happens to you, don’t worry! Your meatballs will still taste great and have cheese inside.
Serving
It’s time to serve your delicious stuffed meatballs! I recommend plating these up over spaghetti noodles with a side of garlic bread for a classic Italian meal. Enjoy!
Ways to Enjoy These Delicious Stuffed Meatballs
Not going for the classic spaghetti and meatballs? These cheesy meatballs would taste excellent with my One-Pot Pasta with Meat Sauce for another pasta pairing. For some veggie action, my Best Damn Air Fryer Roasted Zucchini or Garlic Parmesan Roasted Asparagus would complement the meatballs perfectly.
Storing & Reheating Stuffed Meatballs
These homemade meatballs can be stored in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or on the stove:
- Microwave: Heat in 30-second increments until warmed through. It should take around 1 ½ minutes total.
- Stovetop: Add the meatballs and marinara sauce to a saucepan over medium-low heat. Add a splash of water to the pan so that the marinara sauce doesn’t get too thick. Heat for 10-15 minutes until warmed through.
Recipe
Best Damn Stuffed Meatballs
- Total Time: 40-45 minutes
- Yield: 16-18 meatballs
Description
These Best Damn Stuffed Meatballs feature juicy meatballs filled with deliciously gooey mozzarella cheese. It’s an easy one-pot dinner recipe that makes enjoying comfort food effortless. Serve them on their own as an appetizer or with your favorite pasta for a delightful main course.
Ingredients
- 1 lb ground beef
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced (or ½ teaspoon garlic powder)
- 1 ½ tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp crushed red pepper flakes (optional)
- 2 tbsp chopped fresh parsley
- 4 oz mozzarella cheese, cut into ½-inch cubes
- 1 tbsp olive oil
- 2 cups marinara sauce
Instructions
- In a large bowl, combine the ground beef, breadcrumbs, parmesan, egg, garlic, Italian seasoning, salt, pepper, red pepper flakes (if using), and parsley. Mix until just combined.
- Shape and Stuff the Meatballs. Take about 2 tablespoons of the meat mixture and flatten it slightly in your palm. Place a cube of mozzarella in the center and wrap the meat around it, sealing it tightly. Roll into a smooth ball and repeat with the remaining meat and cheese.
- Cook the Meatballs. Heat olive oil in a large skillet over medium heat. Add the meatballs in a single layer. Sear for about 2-3 minutes per side until browned.
- Pour the marinara sauce into the skillet with the meatballs. Cover and let simmer for 20-25 minutes or until the meatballs are fully cooked (internal temperature should reach 160°F).
- Serve hot with spaghetti, on toasted sub rolls, or as an appetizer with extra marinara for dipping!
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
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