Tender and flavorful homemade meatballs stuffed with gooey mozzarella cheese. These mozzarella stuffed meatballs are what dreams are made of!

Mozzarella meatballs stacked together.

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Fun Twist on Meatballs

Anything that’s stuffed with cheese is an immediate win in my book. Then pair that with delicious Italian flavors and you’re guaranteed a success. This recipe is one of my Italian stuffed favorites, as well as cheesy stuffed garlic bread and pizza chicken roll ups.

These mozzarella meatballs like my baked ricotta meatballs are a delicious twist on my favorite meatball recipe. Plain homemade meatballs are fantastic, but add mozzarella in the center and you’re in for a real treat. The meatballs are tender, juicy, flavorful and full of gooey mozzarella.

These are the perfect addition to pasta just like my baked chicken parmesan or chicken Parm meatballs! You could also serve them alongside roasted vegetables or even as an appetizer. Our favorite way to enjoy them is to simmer in marinara and then serve over spaghetti noodles. Sometimes we’ll make garlic bread as well.

Recipe Ingredients

With most of the ingredients on hand, these mozzarella stuffed meatballs can be made almost any night of the week.

meatball mixture in a bowl

Find the full printable recipe with measurements below.

  • Ground beef: I typically use 80% lean ground beef. It’s not overly greasy, while still containing enough fat to make the meatballs moist and juicy. You could also use a mix of half beef and half Italian sausage.
  • Egg: This is used as a binder to hold the meat mixture together. Whisk the egg first before combining with the beef.
  • Breadcrumbs: These help absorb the juices in the meat, so that your meatballs stay juicy and flavorful on the interior.
  • Parmesan cheese: Freshly grated parmesan cheese will give you the best flavor.
  • Onion: Fresh chopped onion is my preference, but onion powder is also a great substitute if you don’t have any on hand.
  • Garlic: Fresh minced garlic adds a robust flavor. You may also swap with garlic powder if you’d like.
  • Salt and pepper: Kosher salt and freshly ground black pepper are a simple way to elevate the flavor.
  • Parsley: This is optional, however I love to add fresh chopped Italian flat leaf parsley to my homemade meatballs. It adds a slightly peppery taste and makes the flavor more vibrant.
  • Mozzarella: The hidden and fun twist is a cheesy gooey center thanks to this easily meltable cheese.

Serving Ideas

Below are a few of our favorite ways to enjoy these mozzarella meatballs.

How to Make Mozzarella Stuffed Meatballs

These homemade meatballs come together quickly and only require a little bit of extra work to shape and enclose the mozzarella.

Showing how to make stuffed meatballs in a 4 step collage.
  1. Mix. Combine all of the ingredients (except the mozzarella) in a bowl. Mix together just until combined. Be sure not to over mix. If the mixture is too dry, add in a Tablespoon or two of water.
  2. Stuff. Cut the mozzarella into 1/2″ cubes. You’ll want 24 cubes total. Scoop the meat with a spoon, then place a piece of cheese in the center and wrap the meat around the cheese. Place on a foil lined baking sheet and repeat until all meatballs are formed.
  3. Bake. Bake at 400°F for 17 to 20 minutes, or until cooked through. Make sure to flip at the halfway mark.
  4. Serve. I typically use marinara sauce to go over top, but you could certainly serve plain or with a roasted garlic tomato sauce.
Meatballs in marinara sauce in skillet.

Cooking Tips

  • Protein options: I prefer using 80% lean ground beef for juicy meatballs, but you can also make these easy turkey meatballs or chicken meatballs.
  • Don’t over mix. Mix just until combined, so the meat stays tender and juicy.
  • When forming your meatballs, use a bit of oil on your hands to help form the balls.
  • Prevent cheese oozing out: Wrap and seal the cheese completely inside the meat. If any cheese is showing, it will melt out.
  • Best way to hold meatballs together: Use an egg to bind, and add just enough breadcrumbs and Parmesan to help the mixture hold its shape (do not overload the mix with fillers).
  • If you want a little kick, feel free to add some red pepper flakes into the meat mixture.
  • Flip halfway through so that the bottoms don’t burn and all sides get brown.
  • Scoop the meatballs with a medium cookie scoop so they are all the same size.
  • Top with more fresh chopped parsley before serving for extra flavor.
Mozzarella stuffed meatballs with marinara.

Love easy meatball recipes? You’ll also want to try my crockpot meatballs, cranberry meatballs and Teriyaki meatballs.

More Italian Favorites

mozzarella meatballs with marinara and cheese oozing out

Mozzarella Stuffed Meatballs

5 from 50 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Tender and flavorful homemade meatballs stuffed with gooey mozzarella cheese. These mozzarella stuffed meatballs are what dreams are made of!
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Ingredients 

  • 1 pound 80% lean ground beef (or half ground pork and half ground 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 1/2" cubes
  • 2 Tablespoons Chopped fresh Italian Flat leaf parsley

For serving: Marinara sauce and cooked spaghetti noodles

Instructions

  • 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 using a wooden spoon or with your hands just until combined, being careful not to overmix. Add 1 to 2 Tablespoons water, if needed to keep a wet mixture. 
  • Using a medium cookie scoop or a spoon, portion the mixture onto the baking sheet, Place 1 cheese cube in the center of each portion. Using your hands, wrap the meat mixture around the cheese and shape into 1 1/2-inch balls. Return to the baking sheet.
  • Bake uncovered, turning halfway through, 17 to 20 minutes, or until no longer pink in the center. Use in any recipe that calls for meatballs, like the spaghetti and meatballs in notes.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Spaghetti and meatballs: To serve these meatballs with spaghetti, simmer meatballs in marinara sauce 10 minutes before spooning over cooked noodles.
Swap: You can use 1/2 teaspoon garlic powder and onion powder if you do not have fresh garlic and onions. 
Storage: These meatballs can be kept in the fridge up to 1 week in an airtight container.
Freeze: Store in a freezer-friendly bag up to 3 months. To avoid having them freeze in a clump, flash freeze them on the baking tray first before transferring them to the bag.

Nutrition

Serving: 4meatballs, Calories: 271kcal, Carbohydrates: 5g, Protein: 21g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 101mg, Sodium: 578mg, Potassium: 288mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 322IU, Vitamin C: 3mg, Calcium: 162mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.