Juicy stuffed meatballs with melty mozzarella cheese and a rich tomato sauce–yes, this is as tasty as it sounds! I like ground chicken for a slightly lighter twist that is every bit as delicious (and ground turkey or beef works well too).
I have two tricks to make the best mozzarella stuffed meatballs: coat them in breadcrumbs, and start on the stove. I promise you, it’s the contrast between the melty cheese and crispy coating that makes these meatballs so delicious. Pan searing them in a touch of extra virgin olive oil is well-worth the added step (broiling them at the end doesn’t quite have the same effect). You’ll never make another stuffed meatball recipe again!
And is there anything cozier than juicy meatballs smothered in red sauce? I think not! Across the Mediterranean you’ll find so many delicious variations of this simple comfort food, from Greek Soutzoukakia to Italian Polpette in Sugo. I adore them all!
While a traditional Mediterranean recipe would toss the cheese into the meatball mixture, I can’t help but fall for this Italian-American twist. It’s everything I want in a meatball: Crispy on the outside with gooey cheese that melts into each bite. It’s perfect over pasta, rice, or garlic bread!
Table of Contents
Stuffed Meatballs Ingredients
Here’s what you need to make this simple stuffed meatball recipe:
- Breadcrumbs: This isn’t strictly necessary, but it I can’t resist the added crispiness of a breadcrumb coating. Feel free to use gluten free.
- Ground meat: Ground chicken is my secret to keeping this comforting dish rather light. Ground turkey or lean ground beef also work well.
- Garlic: Adds sweet-savory depth. If you can’t do garlic, minced shallot would have a similar effect.
- Egg: Binds the meatball mixture.
- Parmesan: Adds an umami quality. Pecorino Romano is your best substitute.
- Spices: Dried oregano and sweet paprika bring an aromatic quality. Salt and pepper enhance the other flavors.
- Fresh parsley: Lifts the richness. Basil is the best substitute if you don’t like parsley, though the flavor will be more dominant.
- Mozzarella: Bocconcini, or baby mozzarella balls, will save you some time. Alternatively, tear or cut low-moisture mozzarella into small pieces.
- Extra virgin olive oil: I love a rich and buttery Italian olive oil with this recipe.
- Pasta sauce: Homemade is a special treat, or use a quality store-bought marinara.
How to Cook Mozzarella Stuffed Meatballs
Stuffed meatballs may look fancy-ish, but they are not difficult to make. Here’s a step-by-step guide:
- Get ready. Heat the oven to 400°F. Spread 1/3 cup of breadcrumbs on a large plate.
- Make the meatball mixture. In a large mixing bowl, combine 1 pound ground meat (I used ground chicken), 3 minced garlic cloves, 1 egg, 1/2 cup grated parmesan, 1 cup chopped parsley, and 1/3 cup breadcrumbs. Season with 2 teaspoons oregano, 1/2 teaspoon paprika, and a big pinch of salt and pepper. Mix to combine.
- Form and stuff the meatballs. Take a heaping 1-tablespoon of the meatball mixture and form into a ball. Make an indentation in the middle and insert a mozzarella ball in the center. Reform the meatball, making sure the cheese is covered with the meat mixture. Repeat with the remaining meat and cheese, setting the formed metaballs aside on a large plate or sheet tray without touching.
- Coat the meatballs in breadcrumbs. Roll the meatballs in the breadcrumbs so that each meatball is covered all over, replenishing the breadcrumbs if necessary.
- Brown the meatballs in olive oil. Set a large oven-safe skillet over medium-high heat. Add enough extra virgin olive oil to coat the bottom. When the oil is shimmering, add the meatballs and cook, turning until a golden brown crust forms, about 2 to 3 minutes. Do this in batches if you don’t have a large enough skillet to avoid overcrowding.
- Add the sauce. If you worked in batches, return the meatballs to the pan. Turn the heat off and pour the sauce all over the meatballs. (If you have a few extra mozzarella balls to use up, you can nestle them in the sauce.)
- Cover and bake. Cover the pan (use foil if the pan does not have a lid), and transfer to the oven. Bake until the meatballs are cooked through, 10 to 15 minutes.
Make Ahead Tips
Meatballs are a wonderful dish to prepare-ahead of time because they are easy to refrigerate or freeze to prep for busy weeknights.
- To refrigerate: Shape the meatballs a day in advance, and store them (uncooked) on a tightly covered baking sheet in the refrigerator overnight.
- To freeze: I use a long, slightly deep freezer-safe container and freeze the meatballs in layers, with sheets of parchment paper between them so they don’t stick together. They will be good in the freezer for up to 3 months (but I like eating them within 2). You can cook them directly from frozen.
- Leftover cooked meatballs: Keep in an airtight container in the fridge for up to 4 days. Simply reheat the meatballs and sauce in a skillet over medium heat until warmed through.
What to Serve with Mozzarella Stuffed Meatballs
These mozzarella stuffed meatballs are an ideal appetizer to serve with toothpicks (and perhaps an Aperol Spritz!). They also make for a great low-carb meal along with a crisp salad. Or simply serve over cooked spaghetti with a side fo my cheater garlic bread for an easy dinner the whole family will love.
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Mozzarella Stuffed Meatballs
Ingredients
- 2/3 cup plain breadcrumbs, plus more as needed (gluten free is okay)
- 1 pound ground chicken, ground turkey, or lean ground beef
- 3 garlic cloves, minced
- 1 cup fresh chopped parsley
- 1 raw egg, beaten
- 1/2 cup grated parmesan cheese
- 2 teaspoons dried oregano
- 1/2 teaspoon sweet paprika
- Kosher salt
- Black pepper
- 20 baby mozzarella balls (bocconcini)
- Extra virgin olive oil
- Pasta sauce, homemade or 1 (25 ounce) jar store-bought marinara
Instructions
- Get ready. Heat the oven to 400°F. Prepare half of the breadcrumbs on a large plate.
- Make the meatball mixture. In a large mixing bowl, combine the ground meat (I used ground chicken), garlic, parsley, egg, parmesan cheese, and the remaining breadcrumbs. Season with the oregano, paprika, parsley, and a big pinch of salt and pepper. Mix to combine.
- Form and stuff the meatballs. Take a heaping 1-tablespoon of the meatball mixture and form into a ball. Make an indentation in the middle and insert a mozzarella ball in the center. Reform the meatball, making sure the cheese is covered with the meat mixture. Repeat with the remaining meat and cheese, setting the formed metaballs aside on a large plate or sheet tray without touching.
- Coat the meatballs in breadcrumbs. Roll the meatballs in the breadcrumbs so that each meatball is covered all over, replenishing the breadcrumbs if necessary.
- Brown the meatballs in olive oil. Set a large oven-safe skillet over medium-high heat. Add enough extra virgin olive oil to coat the bottom. When the oil is shimmering, add the meatballs and cook, turning until a golden brown crust forms, about 2 to 3 minutes. Do this in batches if you don’t have a large enough skillet to avoid overcrowding.
- Add the sauce. If you worked in batches, return the meatballs to the pan. Turn the heat off and pour the sauce all over the meatballs. (If you have a few extra mozzarella balls to use up, you can nestle them in the sauce.)
- Cover and bake. Cover the pan (use foil if the pan does not have a lid). Bake until the meatballs are cooked through, 10 to 15 minutes.
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil, oregano, and paprika used in this recipe.
- Storage:
- To refrigerate uncooked meatballs: Shape the meatballs a day in advance, and store them (uncooked) on a tightly covered baking sheet in the refrigerator overnight.
- To freeze the uncooked meatballs: I use a long, slightly deep freezer-safe container and freeze the meatballs in layers, with sheets of parchment paper between them so they don’t stick together. They will be good in the freezer for up to 3 months (but I like eating them within 2). You can cook them directly from frozen.
- To store leftover cooked meatballs: Keep in an airtight container in the fridge for up to 4 days. Simply reheat the meatballs and sauce in a skillet over medium heat until warmed through.
Nutrition
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It appears in your video that the mozzarella balls are marinated, I see olive oil and some parslely, perhaps other seasonings as well? I double checked the recipe and the notes and this is not addressed. Could you please clarify? Thank you so much.
Hi, Patricia. Those are just store-bought mozzarella balls in brine. The brand of mozzarella balls you saw in the video just happened to have a seasoned brine, but you can also used store-bought mozzarella balls in an unseasoned brine. Either works wonderfully, so it’s really just personal preference (or what might be available at a store near you).
The flavours you create are amazing 👏 🤩 🙌
Excellent! Comes together easily. Creamy with beautiful blend of spices. The only problem I have is that it is too spicy for my tender taste buds, but that will NOT deter me from enjoying every last drop!
Delicious!!
Can you cook the meatballs the night before and just reheat in the oven the next day?
Hello! That’s not something we’ve tested before, but it should work just fine. If you decide to give it a try, please stop back and let us know how it turned out!
Mozzarella stuffed meatballs
Quick, easy, and best of all, it was delicious. I didn’t have the mozzarella balls, so I improvised. I cut up string cheese sticks and they melted and were gooey. Saved me a trip to the store. I used Rau pasta sauce and baked in the oven without the lid until cheese melted and served with French bread and a salad. Will make again.
5+++
I printed this recipe, along with other recipes from other websites, several weeks ago. I actually went to the trouble of locating this website again in order to leave a review because these were absolutely delicious! I followed the recipe exactly. I used a jar of decent store bought sauce because I cooked this on a weeknight after getting home at 6:30pm and did not have the time to make a homemade sauce. Next time, I want to add these meatballs to my homemade sauce. They are heavenly! I served them with cooked spaghetti noodles that I tossed into the skillet after baking. Love, love, love!!
I’m so happy to hear this was a hit for you, Pam! That’s so great! Thank you for your lovely review.
Chef’s kiss. Will repeat this one. Served on a pita with the Lemon Parma salad for lunch. I used chicken and would absolutely repeat that. I think beef/pork would weigh it down. Thanks for this receipe!