There’s nothing quite like biting into a tender, juicy meatball only to discover melted mozzarella hidden in the center.
These cheese stuffed meatballs are rich, savory, and comforting, paired with a garlicky tomato sauce and spaghetti for the ultimate Italian-inspired dinner.
Why You’ll Love This Recipe
Each meatball has a gooey mozzarella surprise inside.
The sauce is simple, made with pantry staples, yet full of flavor.
It’s a family-friendly dish that feels special but is easy enough for weeknights.
Pairs beautifully with spaghetti, but also works with zucchini noodles, rice, or crusty bread.
What You’ll Need (Ingredient Highlights)
Ground beef: Juicy, flavorful base for the meatballs.
Mozzarella pearls: Melt into a gooey center—mini cheese bombs!
Panko breadcrumbs: Keep the meatballs light and tender.
Garlic and onion: Add depth and savory richness.
Crushed tomatoes: Create a simple but bold sauce.
Fresh basil: Brightens everything with fresh herbal flavor.
Pro Tips Before You Start
Grate the onion finely so it blends smoothly into the meatball mixture.
Seal the cheese completely inside the meatball to prevent leaking.
Don’t overcrowd the skillet—brown the meatballs in batches.
Simmer the meatballs gently in the sauce to keep them tender and juicy.
How to Make Cheese Stuffed Meatballs
Step 1 – Prepare the meatball mixture
Mix ground beef with onion, garlic, Parmesan, breadcrumbs, milk, egg, parsley, oregano, salt, and pepper until just combined.
Step 2 – Stuff with cheese
Form small balls, press a mozzarella pearl in the center, and seal completely.
Repeat until all meatballs are formed.
Step 3 – Brown the meatballs
Heat olive oil in a skillet and brown the meatballs in batches for 3–4 minutes until golden, not fully cooked.
Set aside.
Step 4 – Make the sauce
In the same skillet, heat more oil.
Add garlic until fragrant, then stir in crushed tomatoes, water, red pepper flakes, oregano, salt, and a sprig of basil. Simmer briefly.
Step 5 – Simmer together
Add browned meatballs to the sauce and simmer for 8–12 minutes, turning occasionally, until cooked through and cheese is melty inside.
Discard the basil.
Step 6 – Cook pasta & serve
Cook spaghetti according to package directions.
Serve topped with sauce, meatballs, basil, and Parmesan.
What to Serve It With
Classic spaghetti or linguine.
Garlic bread for soaking up extra sauce.
A crisp green salad with balsamic dressing.
Variations / Substitutions
Use ground turkey or chicken instead of beef.
Swap mozzarella for cubes of provolone or fontina.
Spice it up with crushed red pepper flakes in the meatball mix.
Storage & Leftovers
Refrigerate in an airtight container for up to 3 days.
Freeze cooked meatballs (without pasta) in sauce for up to 2 months.
Reheat gently on the stovetop or in the oven, adding a splash of broth if needed.
FAQs
Can I make the meatballs ahead of time?
Yes, shape them up to a day in advance and refrigerate until ready to cook.
What if I don’t have mozzarella pearls?
Cut a block of mozzarella into small cubes and use those instead.
Do I need to brown the meatballs first?
It adds flavor and texture, but you can skip and simmer them directly in sauce.
Can I bake the meatballs instead of frying?
Yes, bake at 400°F for 15–18 minutes, then finish them in the sauce.
What pasta works best?
Spaghetti is classic, but rigatoni or penne also work well to hold the sauce.
How do I prevent the cheese from leaking out?
Seal the meatball mixture tightly around the cheese and avoid overcooking.
Final Thoughts
These cheese stuffed meatballs are cozy, cheesy, and satisfying—perfect comfort food with a surprise inside.
Serve them over pasta for a family favorite that never disappoints.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.