Mozzarella Stuffed Meatballs

Abby

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!

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Prep Time 15

Cook Time 20

Total Time 35

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

Preheat the oven to 400°F. Line a baking sheet with foil and spray with nonstick spray.
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.
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.
Bake uncovered, turning halfway through, for 17–20 minutes, or until fully cooked (no pink in the center).
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).