Why Mozzarella‑Stuffed Meatballs?
Regular meatballs are great, but stuffing cheese inside adds a “surprise” — a molten, stringy, creamy bite that makes them extra special. The trick is to seal them well, manage moisture, and pick the right type/size of cheese and meatball size so the cheese melts without leaking out.
Many recipes show how this is done. For instance, Sea Salt Savorings offers a version with mozzarella pearls stuffed inside baked meatballs.
Sea Salt Savorings
The Kollee Kitchen suggests mixing beef + pork + panko, stuffing with mozzarella cubes, and baking at 375 °F for 18–20 minutes.
The Kollee Kitchen
EatingWell’s approach simmers the meatballs in tomato sauce after browning, to ensure full cooking and flavor infusion.
EatingWell
Below is a composite “best practices” version.
Ingredient List & Notes
This recipe is scaled for ~24 meatballs (serving ~6–8). You can scale up or down as needed.
Meatball Ingredients
Ingredient Amount Purpose / Notes
Ground beef (80/20) 1.5 lbs (≈ 680 g) Fat helps keep meatballs juicy
Ground pork or sausage (optional) 0.5 lb (≈ 225 g) Adds flavor, moisture, richness
Breadcrumbs (plain / panko / Italian) 1 cup Binder and gives structure
Milk ~½ cup Moisten the breadcrumbs and help tenderness
Egg 1 large (or 2 small) Binds mixture together
Grated Parmesan cheese ¼ to ⅓ cup Adds umami and flavor depth
Onion, finely grated or minced ½ medium Adds moisture and flavor
Garlic, minced 2–3 cloves Aromatic flavor
Fresh parsley, chopped ~2 Tbsp Fresh herbal brightness
Italian seasoning, salt & pepper ~1 tsp Italian seasoning, salt & pepper to taste Seasoning “ backbone ”
Mozzarella, cut into small cubes 8 oz (≈ 225 g) → ~24 small cubes The “surprise” cheese center (low‑moisture or firm mozzarella works best)
Sauce / Baking / Serving (optional)
Marinara sauce or tomato sauce (homemade or store‑bought)
Olive oil (for browning / baking)
Fresh basil or parsley (for garnish)
Grated Parmesan (for serving)
Pasta, bread, or sides to serve with meatballs
Step‑by‑Step Instructions
Here’s a comprehensive method — with explanations and tips at each stage.
1. Prep & soaking breadcrumbs
Preheat your oven to 375 °F (≈ 190–200 °C). (Many recipes bake at 375 °F.
The Kollee Kitchen
)
In a small bowl, combine breadcrumbs + milk. Let them soak ~3–5 minutes until breadcrumbs absorb the milk. This ensures moisture without dry crumbs.
2. Mix meatball base (without cheese yet)
In a large bowl, combine ground meats (beef + pork), soaked breadcrumbs, egg, Parmesan, grated onion, garlic, parsley, Italian seasoning, salt & pepper.
Gently mix by hand (or with a spatula) just until everything is combined. Avoid overmixing, which can make meatballs dense or tough.
3. Portion & stuff with mozzarella
Take a portion of the meat mixture (about 2 Tbsp or size that fits your desired meatball size). Flatten it lightly in your palm.
Place a cube of mozzarella in the center (cube size should be small enough to be fully enveloped — too large risks leaking).
Wrap the meat around the cheese, pressing seams to seal. Roll into a ball (smooth, sealed shape).
Set the stuffed meatballs aside on a parchment-lined baking tray. Continue until all meat mixture is used.
4. Optional browning (pan sear) for flavor
If you like, you can sear / brown meatballs in a skillet for ~1–2 minutes per side in a little olive oil, just to get some crust and flavor. This also helps seal the exterior.
Transfer browned meatballs to the baking tray (or into your sauce, if using).
5. Bake (or simmer in sauce)
If baking: bake meatballs in preheated oven for 18–20 minutes (or until cooked through; internal temperature ~160 °F / 71 °C). (Kollee Kitchen suggests 18–20 min at 375 °F)
The Kollee Kitchen
If using sauce: after browning, place meatballs into a pot of simmering marinara sauce, cover, and simmer gently for ~15 minutes until cooked through (as in EatingWell).
EatingWell
6. Rest, garnish & serve
Let meatballs rest a couple of minutes (they retain their juices).
Garnish with fresh basil or parsley and extra Parmesan.
Serve hot: over pasta, with bread, in subs, or as appetizers.
Timing & Workflow
Step Time Estimate
Prep (breadcrumbs soak, chopping onion, cheese cubes) ~10 min
Mix meatball base ~5 min
Portion & stuff meatballs ~10 min
Optional browning ~5 min
Bake or simmer ~18–20 min (or ~15 min simmer)
Rest & serve ~5 min
Total ~50–55 minutes
If you skip browning, you save a few minutes. If you prefer longer marinating (for flavor), add that time.
Tips, Variations & Troubleshooting
Here are lots of ideas to make your meatballs better or adapt them, and how to remedy common problems.
Tips for Success
Use low-moisture mozzarella rather than fresh (too soft) to reduce bleeding.
Freeze or chill mozzarella cubes for ~10 minutes before stuffing — helps maintain shape.
Make meatballs smaller rather than huge — smaller ones seal better and cook more evenly.
Seal seams tightly — pinch edges well to prevent cheese from leaking.
Avoid overmixing the meat mixture — keep it just combined.
Use a thermometer — aim for ~160 °F internal to ensure meat is cooked but not overdone.
If baking, use parchment or nonstick tray to prevent sticking.
If the cheese is leaking, tent meatballs with foil to reduce direct heat exposure.
Variations & Flavor Twists
Turkey or chicken version: use lean poultry meat (adjust fat or moisture by adding a little olive oil or milk).
Spicier version: add red pepper flakes, smoked paprika, or chili powder to meat mixture.
Herb variations: add rosemary, thyme, oregano, or basil to interior mix.
Cheese changes: use provolone, fontina, or a mix with mozzarella for variation.
Stuffed with multiple cheeses: mix cubes of mozzarella + cheddar.
Sauce bake: pour marinara sauce over meatballs before baking, cover loosely, then uncover to brown top.
Mini meatballs as appetizers: make them bite‑sized and serve with toothpicks.
Freezable: freeze raw stuffed meatballs on tray then store in zip bag; bake directly from frozen (adding extra bake time).
Add vegetables inside: mix finely chopped spinach or sautéed mushrooms into meat mixture.
Troubleshooting Common Problems
Problem Likely Cause Fix / Prevention
Cheese leaks out Cheese cube too big, seams not sealed, meat mixture too soft Use smaller cubes, chill cheese before stuffing, seal seams well, use firmer mixture
Meatballs dry or tough Overbaked, too lean meat, overmixed Use some fat (beef + pork), don’t overbake, mix gently
Inside undercooked but outside cooked Oven too hot, meatballs too large Use correct temp, reduce size, bake longer or at lower temp
Meatballs fall apart Not enough binder or too much moisture Use correct ratios (breadcrumbs + egg), chill before baking
Flavor bland Underseasoned mixture Taste test/intermediate mix, add herbs/spices or salt
In one community thread, someone asked why their cheese always leaked out; commenters advised using smaller cheese portions, quick browning to seal, or using part‑skim low moisture mozzarella cubes chilled before stuffing.
Full Printable Baked Mozzarella‑Stuffed Meatballs Recipe
Here’s a clean version you can print or follow in your kitchen.
Baked Mozzarella‑Stuffed Meatballs
Yields: ~24 meatballs
Time: ~50–55 minutes (active)
Ingredients
For the meatballs:
1.5 lbs ground beef (80/20)
0.5 lb ground pork or sausage (optional)
1 cup breadcrumbs
½ cup milk
1 large egg
¼ to ⅓ cup grated Parmesan
½ medium onion, finely grated or minced
2–3 garlic cloves, minced
~2 Tbsp fresh parsley, chopped
1 tsp Italian seasoning
Salt & pepper, to taste
8 oz mozzarella, cut into ~24 small cubes (freeze briefly if you like)
For serving / sauce (optional):
Marinara or tomato sauce
Olive oil (for searing or drizzling)
Fresh basil or parsley
Grated Parmesan
Instructions
Preheat oven to 375 °F (≈ 190 °C). Line a baking tray with parchment.
In a small bowl, stir breadcrumbs + milk; let soak ~3–5 minutes.
In a large bowl, combine ground meats + soaked breadcrumbs + egg + Parmesan + onion + garlic + parsley + Italian seasoning + salt & pepper. Mix gently just until combined.
Portion ~2 Tbsp of meat mixture, flatten it in your palm, place a mozzarella cube in center, wrap meat around and seal into a smooth ball. Repeat for all.
(Optional) In a skillet, sear meatballs in olive oil ~1–2 minutes per side to get a crust.
Place meatballs on baking tray (or in sauce), spacing evenly.
Bake for ~18–20 minutes (or until internal temp ~160 °F / 71 °C).
(If using sauce) Pour warm marinara sauce over meatballs and bake a few more minutes if desired.
Remove from oven, let rest ~2–3 minutes. Garnish with basil/parsley and Parmesan.
Serve hot (with pasta, bread, or as appetizer).
If you like, I can send you a Moroccan‑style version (incorporating local spices), a video / photo step‑by‑step guide, or a freezer / make‑ahead version. Do you want me to send one of those?
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