Cheesy Mozzarella Stuffed Turkey Meatballs

This recipe for Mozzarella Stuffed Turkey Meatballs takes a healthy, flavorful classic and adds a delicious surprise: a gooey, molten center of mozzarella cheese. These meatballs are packed with savory seasonings and fresh herbs, and baking them makes them wonderfully light and tender. When you cut one open, the melted cheese pull is incredibly satisfying, making them an instant family favorite.

Perfect for meal prep or a fun weeknight dinner, this recipe elevates the humble meatball into something special. You can pair them with pasta and marinara, stuff them into a sub, or serve them as an appetizer—the possibilities are endless!

this recipe

Why You’ll Love This Recipe

• Gooey Cheese Center: A fun and delicious surprise in every single bite!
• Healthy & Lean: A fantastic, lighter alternative to traditional beef meatballs.
• Quick & Easy: Simple to mix, stuff, and bake, with minimal hands-on time.
• Juicy & Flavorful: Expertly seasoned to ensure they are never dry or bland.

Ingredients

• 2 lbs Ground Turkey (93/7 lean is recommended)
• 1 cup Panko Breadcrumbs
• 1/2 cup Grated Parmesan Cheese
• 4 oz Mozzarella Cheese, cut into 1/2-inch cubes
• 1/2 Yellow Onion, finely grated
• 3 cloves Garlic, minced
• 1/4 cup Fresh Parsley, finely chopped
• 2 large Eggs, lightly beaten
• 1/4 cup Milk
• 1 teaspoon Dried Italian Seasoning
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Step-by-Step Instructions

1. Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Make the Meatball Mixture: In a large bowl, combine the ground turkey, panko breadcrumbs, Parmesan cheese, grated onion, minced garlic, fresh parsley, eggs, milk, Italian seasoning, salt, and pepper.
3. Mix Gently: Use your hands to gently mix all the ingredients until just combined. Be careful not to overmix, as this can result in tough meatballs.
4. Shape and Stuff: Take a portion of the meat mixture (about 2 tablespoons) and flatten it in your palm. Place a cube of mozzarella in the center. Carefully wrap the meat mixture around the cheese, rolling it into a ball and ensuring the cheese is completely sealed inside. Place the stuffed meatballs in a single layer on the prepared baking sheet.
5. Bake: Bake for 20-25 minutes, or until the meatballs are golden brown and cooked through. The internal temperature should reach 165°F (74°C).
6. Serve: Serve the meatballs immediately with your favorite sauce, or let them cool and store for later use.

Tips & Variations

• Pro Tip: Make sure the mozzarella cube is completely sealed inside the raw meatball. This is the key to preventing the cheese from leaking out during baking.
• Cheese Choice: Low-moisture mozzarella works best as it melts well without releasing too much water. You can also use small fresh mozzarella balls (bocconcini), but be sure to pat them very dry.
• Add Veggies: Finely shred a zucchini or carrot and squeeze out the excess moisture before adding it to the meat mixture for extra nutrients.
• Make them Gluten-Free: Simply substitute the panko with your favorite gluten-free breadcrumbs.

Frequently Asked Questions (FAQ)

• How do I know when the meatballs are cooked?
  • The best way is to use a meat thermometer to check that the internal temperature has reached 165°F (74°C). They should also be firm to the touch and lightly browned.
• How do I store and reheat leftovers?
  • Store cooked meatballs in an airtight container in the refrigerator for up to 4 days. Reheat them in sauce on the stovetop, or in the microwave.
• Can I freeze these meatballs?
  • Yes, they freeze beautifully. Let the baked meatballs cool completely, then place them on a baking sheet in the freezer until firm. Transfer them to a freezer-safe bag for up to 3 months.

Serving Suggestions

• These mozzarella-stuffed meatballs are fantastic tossed with marinara sauce and served over spaghetti. They are also perfect for making an extra cheesy meatball sub in a hoagie roll.

Abby

Mozzarella Stuffed Meatballs

Tender and flavorful homemade meatballs stuffed with gooey mozzarella cheese. Perfect for serving with spaghetti, in subs, or on their own with marinara sauce. These cheesy meatballs are what dreams are made of!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6 people

Course: Dinner, Main Course

Cuisine: Italian-American

Calories: 271

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound 80% lean ground beef (or half ground pork and half beef)
• 1 large egg, beaten
• ¼ cup breadcrumbs
• ¼ cup grated parmesan cheese
• 2 teaspoons minced garlic
• ¼ cup finely chopped onion
• ¾ teaspoon Kosher salt
• ¼ teaspoon ground black pepper
• 4–6 ounces mozzarella, cut into 24 half-inch cubes
• 2 tablespoons chopped fresh Italian flat-leaf parsley
• For serving: marinara sauce and cooked spaghetti noodles

Equipment

• Baking Sheet
• Foil and nonstick spray
• Mixing bowl
• Cookie scoop or spoon
• Oven

Method

 

1. Preheat the oven to 400°F. Line a baking sheet with foil and spray with nonstick spray.
2. In a large bowl, mix the beef, egg, breadcrumbs, parmesan, garlic, onion, salt, pepper, and parsley until just combined. Add 1–2 tablespoons water if needed to keep mixture moist. Avoid overmixing.
3. Using a medium scoop or spoon, portion the mixture onto the baking sheet. Place a cube of mozzarella in the center of each portion. Wrap the meat around the cheese and form into 1½-inch balls. Return to baking sheet.
4. Bake uncovered, turning halfway through, for 17–20 minutes, or until fully cooked (no pink in the center).
5. Serve with marinara sauce and spaghetti, or use in any recipe calling for meatballs.

Notes

Makes about 24 medium-sized meatballs. For spaghetti and meatballs, simmer in marinara sauce for 10 minutes before serving over noodles. Substitutes: Use garlic/onion powder if fresh isn’t available. Add red pepper flakes for a spicy kick. Storage: Keep in fridge up to 1 week in an airtight container or freeze for up to 3 months (flash freeze before bagging to prevent clumping).