These Mozzarella-Stuffed Meatballs are a true comfort food classic! Tender, juicy meatballs filled with gooey mozzarella cheese, cooked to perfection and simmered in a rich marinara sauce. With the addition of fresh herbs like parsley, basil, and oregano, every bite is bursting with flavor. Whether served with pasta, on their own, or in a sub sandwich, these meatballs are sure to satisfy everyone at the table.

Why You’ll Love This Recipe

What’s not to love about these Mozzarella-Stuffed Meatballs? The combination of juicy, seasoned ground beef and the melty, stretchy mozzarella in the center makes for an irresistible bite. Paired with a rich marinara sauce, they make a filling meal that’s both comforting and indulgent. Plus, with fresh herbs like basil and parsley, these meatballs are packed with flavor from every angle. Whether you’re a meatball lover or a cheese enthusiast, this recipe is bound to be a hit!

Mozzarella-Stuffed Meatballs in Marinara Sauce

Ingredients

For the Meatballs:
- 1 lb ground beef
- 1 small onion, finely chopped
- 4 cloves garlic, finely chopped or minced
- 1/4 cup Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 egg
- 4 oz fresh mozzarella cheese (or more if desired)
- 1/4 cup fresh parsley, chopped
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp salt
- Freshly cracked black pepper, to taste
- 1-2 tbsp olive oil (for browning)
For the Sauce:
- 2 cups marinara sauce (store-bought or homemade)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Meatballs:

Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
Mix the Meatball Ingredients: In a large bowl, combine the ground beef, chopped onion, minced garlic, Parmesan cheese, panko breadcrumbs, egg, chopped parsley, dried basil, dried oregano, salt, and black pepper. Mix everything together until well combined. Be careful not to overmix to keep the meatballs tender.
Stuff the Meatballs: Take a small portion of the meatball mixture and flatten it in the palm of your hand. Place a small cube or ball of mozzarella in the center and carefully form the meat around the cheese, sealing it tightly. Repeat this process with the rest of the mixture and mozzarella.
Brown the Meatballs: Heat 1-2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs and cook them for about 3-4 minutes on each side, or until they are nicely browned. Don’t worry about cooking them all the way through at this point since they will finish cooking in the marinara sauce.

Cook the Meatballs in Marinara Sauce:

Simmer in Sauce: In a large pan, pour in the marinara sauce. Carefully add the browned meatballs to the sauce and spoon a little sauce over the top of each meatball. Bring the sauce to a simmer over medium heat. Cover and cook for about 20 minutes, occasionally spooning sauce over the meatballs to ensure they cook evenly. The meatballs are done when they reach an internal temperature of 160°F (71°C) and the mozzarella is melted inside.

Serve:

Serve and Garnish: Once the meatballs are fully cooked and the mozzarella has melted, serve them with extra sauce over your favorite pasta, on their own, or in a sub roll for a meatball sandwich. Garnish with fresh parsley and serve with grated Parmesan cheese if desired.

Servings and Timing

Servings: 4-6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Variations

Turkey Meatballs: Use ground turkey or chicken as a lighter alternative to beef.
Add Spices: If you prefer spicy meatballs, add red pepper flakes to the meatball mixture or sprinkle them on top of the sauce.
Herb Variations: Swap out the parsley for fresh basil or add a bit of thyme for a different flavor profile.

Storage/Reheating

Storage: Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze the meatballs before cooking. Place them on a baking sheet to freeze individually, then transfer them to a freezer bag. To cook from frozen, brown them in a pan and simmer in the sauce for 25-30 minutes.
Reheating: Reheat in the microwave or on the stovetop in marinara sauce until hot. Add a splash of water if the sauce has thickened too much.

FAQs

1. Can I use regular mozzarella instead of fresh mozzarella?

You can, but fresh mozzarella gives a creamier, meltier texture that really elevates these meatballs. Regular mozzarella can work, but it won’t be as gooey.

2. Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and store them in the refrigerator for up to 2 days before cooking. Alternatively, you can freeze the meatballs before cooking and cook them straight from frozen.

3. Can I bake the meatballs instead of frying them?

Yes! To bake the meatballs, arrange them on a baking sheet lined with parchment paper and bake at 375°F (190°C) for about 20-25 minutes, until golden brown and cooked through.

4. How do I know when the meatballs are done?

The best way to check is by using a meat thermometer. The internal temperature should reach 160°F (71°C). You can also cut one open to make sure it’s no longer pink inside.

5. Can I use different breadcrumbs?

Yes, you can use regular breadcrumbs instead of panko, but panko breadcrumbs will give a lighter, crispier texture to the meatballs.

6. How spicy are these meatballs?

These meatballs are not spicy, but if you like heat, feel free to add some red pepper flakes to the mixture or sprinkle them on top while serving.

7. Can I make these meatballs gluten-free?

Yes, you can use gluten-free breadcrumbs instead of panko and ensure the marinara sauce is gluten-free.

8. What if I don’t have fresh parsley?

If you don’t have fresh parsley, you can use dried parsley (about 1-2 teaspoons), or substitute with fresh basil or oregano for a slightly different flavor.

9. Can I make these meatballs without cheese?

You can skip the cheese if you want, but keep in mind the mozzarella is what makes them stuffed and gooey! You can still make tasty meatballs by simply omitting the stuffing.

10. How can I make these meatballs lighter?

For a lighter version, use lean ground turkey or chicken instead of beef, and reduce the amount of cheese or use part-skim mozzarella.

Conclusion

These Mozzarella-Stuffed Meatballs are a fun and delicious twist on the classic meatball. Packed with flavor, gooey mozzarella, and simmered in a rich marinara sauce, they’re sure to become a family favorite. Whether you serve them over pasta, in a sub, or on their own, they’re sure to satisfy even the pickiest eaters. Try them tonight and enjoy a comforting, cheesy meal everyone will love!

Mozzarella-Stuffed Meatballs in Marinara Sauce

Why You’ll Love This Recipe

Ingredients