Mozzarella Stuffed Meatballs Recipe : Easy 30-Minute Dinner Idea

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Are you searching for the perfect combination of comfort food and impressive presentation? These Mozzarella Stuffed Meatballs are about to become your go-to recipe for busy weeknights and special occasions alike. Imagine biting into a perfectly seasoned, golden-brown meatball only to discover a molten pocket of creamy mozzarella cheese in the center. This recipe transforms simple ground meat into a restaurant-quality dish that takes just 30 minutes from start to finish.

Whether you’re a busy parent looking for quick dinner ideas, a home cook wanting to impress guests, or simply someone who loves the irresistible combination of meat and cheese, this recipe checks all the boxes. The best part? You can use ground chicken, turkey, or beef depending on your preferences and what’s in your fridge. Let’s dive into creating these show-stopping meatballs that will have everyone asking for seconds!

Why You’ll Love This Mozzarella Stuffed Meatballs Recipe

This recipe stands out among easy hamburger meat recipes for several compelling reasons. First, the surprise cheese center creates an exciting dining experience that both kids and adults adore. Second, the preparation is straightforward enough for weeknight cooking but impressive enough for entertaining guests. Third, these meatballs are incredibly versatile – serve them over pasta, in a sub sandwich, or as a standalone protein with vegetables.

The recipe also allows for customization based on dietary preferences. Use ground chicken or turkey for a leaner option, or stick with traditional beef for classic flavor. The herb-parmesan coating adds incredible depth, while the breadcrumb exterior creates that satisfying crispy texture everyone craves. Plus, baking them in marinara sauce keeps them moist and infuses every bite with rich tomato flavor.

Essential Ingredients for Perfect Stuffed Meatballs

Gathering high-quality ingredients makes all the difference in this recipe. You’ll need basic pantry staples combined with fresh herbs and cheese to create maximum flavor. Here’s what you’ll be working with:

Main Ingredients

Seasonings & Finishing

Step-by-Step Instructions for Mozzarella Stuffed Meatballs

Creating these delicious meatballs is easier than you might think. Follow these detailed steps, and you’ll have perfectly cooked, cheese-filled meatballs every time. Make sure you have your quality mixing bowls and measuring cups and spoons set ready before you begin.

Preparation Phase

Step 1: Preheat and Prepare
Heat your oven to 400°F. While it’s heating, spread half of your breadcrumbs on a large plate. This will be your coating station, so keep it nearby and ready to use.

Step 2: Create the Meatball Mixture
In a large mixing bowl, combine your ground meat of choice with minced garlic, freshly chopped parsley, the beaten egg, grated parmesan cheese, and the remaining breadcrumbs. Season generously with dried oregano, sweet paprika, kosher salt, and freshly ground black pepper. Using clean hands or a sturdy spoon, mix everything together until just combined. Don’t overmix, as this can make the meatballs tough.

Forming the Meatballs

Step 3: Stuff with Cheese
This is where the magic happens! Take a heaping tablespoon of the meat mixture and roll it into a ball using your hands. Press your thumb into the center to create a deep indentation. Place one baby mozzarella ball into this pocket, then carefully mold the meat around it, ensuring the cheese is completely enclosed. Set each formed meatball on a baking sheet or large plate, making sure they don’t touch each other. Repeat until you’ve used all the meat and cheese.

Step 4: Coat in Breadcrumbs
Roll each meatball in the prepared breadcrumbs, coating them evenly on all sides. The breadcrumb coating creates that irresistible crispy exterior while keeping the insides tender and juicy. Add more breadcrumbs to your plate as needed.

Cooking Process

Step 5: Brown the Meatballs
Set a large oven-safe frying pan or skillet over medium-high heat. Drizzle in enough extra virgin olive oil to coat the bottom. Once the oil is shimmering (but not smoking), carefully add your meatballs. Cook them in batches if necessary to avoid overcrowding, which would cause steaming instead of browning. Turn the meatballs every 2-3 minutes using kitchen utensils until each side develops a beautiful golden-brown crust.

Step 6: Add Sauce and Bake
Once all meatballs are browned and returned to the pan, turn off the heat. Pour your marinara sauce over the meatballs, ensuring each one is partially submerged. If you have extra mozzarella balls, feel free to nestle them into the sauce for bonus cheesy goodness. Cover the pan with its lid or tightly with aluminum foil, then transfer to your preheated oven. Bake for 10-15 minutes until the meatballs are cooked through and the internal temperature reaches 165°F for poultry or 160°F for beef.

Pro Tips for Perfect Meatballs Every Time

• Don’t skip the browning step: This creates flavor through caramelization and helps seal in the cheese
• Keep your hands slightly wet: When forming meatballs, damp hands prevent sticking
• Use a cookie scoop: For uniform size, try using a cookie scoop to portion the meat
• Test one first: If you’re worried about seasoning, cook one small test meatball before forming the rest
• Make ahead option: Form and bread the meatballs up to 24 hours in advance, then refrigerate until ready to cook
• Freeze for later: These meatballs freeze beautifully. Brown them, cool completely, then freeze in a single layer before transferring to freezer bags

Serving Suggestions and Variations

These versatile meatballs pair beautifully with numerous sides and can be adapted to various serving styles. For a classic presentation, serve them over spaghetti or your favorite pasta shape with extra marinara sauce and fresh basil. You can also create amazing meatball subs by placing them in crusty rolls with melted provolone cheese on top.

For a lower-carb option, serve the meatballs with zucchini noodles or alongside a fresh green salad. They’re also fantastic as an appetizer – simply provide toothpicks and watch them disappear at parties. Consider pairing with garlic bread, roasted vegetables, or creamy polenta for a complete meal.

Creative Variations to Try

• Italian herb blend: Add fresh basil and thyme to the meat mixture
• Spicy version: Mix in red pepper flakes or use pepper jack cheese instead of mozzarella
• Mediterranean twist: Add sun-dried tomatoes and kalamata olives to the meat
• Cheese variety: Try provolone, fontina, or even cream cheese centers
• Asian-inspired: Use ground pork, add ginger and scallions, stuff with string cheese, and serve with teriyaki sauce

Storage and Reheating Instructions

Leftover meatballs stay fresh in an airtight container in the refrigerator for up to 4 days. Store them in their sauce to keep them moist and flavorful. When reheating, use the oven at 350°F for about 15 minutes, covered with foil, or microwave individual portions for 1-2 minutes until heated through.

For longer storage, these meatballs freeze exceptionally well for up to 3 months. Freeze them in their sauce in freezer-safe containers, leaving a bit of space at the top for expansion. Thaw overnight in the refrigerator before reheating. You can also reheat from frozen – just add an extra 10-15 minutes to the reheating time.

Frequently Asked Questions

Can I make these meatballs without breadcrumbs?

Yes, you can substitute with crushed crackers, panko, oats, or even almond flour for a gluten-free option. The breadcrumbs help bind the mixture and create texture, so use something with similar properties.

Why did the cheese leak out of my meatballs?

This usually happens when the meat layer around the cheese is too thin or if there are cracks in the meatball. Make sure to completely seal the cheese inside and smooth any cracks before coating in breadcrumbs. The browning step also helps create a seal.

Can I use regular mozzarella instead of bocconcini?

Absolutely! Cut regular mozzarella into small cubes (about 1-inch) and use them as the filling. Just make sure they’re not too large, or you’ll have difficulty sealing them inside the meat.

What’s the best ground meat to use?

All three options work beautifully. Ground chicken and turkey are leaner and lighter, while ground beef provides richer flavor. For best results with beef, choose 90% lean to avoid excess grease. You can even mix meats – try half beef, half pork for ultimate flavor.

Can I cook these meatballs entirely in the oven without browning?

While you can skip the stovetop browning and bake them entirely in the oven, browning first adds significantly more flavor and helps keep the cheese from leaking. If you must skip it, bake at 400°F for 20-25 minutes before adding sauce.

How do I know when the meatballs are fully cooked?

Use an instant-read thermometer inserted into the center (avoiding the cheese pocket). Poultry should reach 165°F, and beef should reach 160°F. The meatballs should also be firm to the touch and no longer pink inside.

Equipment You’ll Need

Having the right tools makes this recipe even easier to prepare. Here’s what we recommend:

• Oven – For finishing the meatballs to perfection
• Mixing bowls – For combining ingredients efficiently
• Frying pans – Large oven-safe skillet for browning and baking
• Measuring cups and spoons set – For accurate ingredient portions
• Kitchen utensils – For turning and handling meatballs
• Baking sheets – For organizing formed meatballs
• Cutting board – For prep work
• Chef’s knives – For mincing garlic and chopping parsley

Final Thoughts

These Mozzarella Stuffed Meatballs represent everything we love about home cooking – simple ingredients transformed into something special. The combination of seasoned ground meat, aromatic herbs, and that glorious cheese pull makes this recipe a guaranteed crowd-pleaser. Whether you’re meal prepping for the week, cooking for picky eaters, or hosting a dinner party, these meatballs deliver on both flavor and presentation.

The versatility of this recipe means you can adapt it to your family’s preferences, dietary needs, and what you have on hand. Once you master the basic technique of stuffing and forming the meatballs, you’ll find yourself experimenting with different flavors and fillings. Don’t be surprised when this becomes your most-requested recipe!

If you found this recipe helpful, feel free to check out the kitchen equipment. Click on any url to view and purchase the product through our Amazon affiliate links at no extra cost to you. Your support helps us keep Deliciousavors.com running and bringing you great recipes!

Mozzarella Stuffed Meatballs Recipe : Easy 30-Minute Dinner Idea

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These Mozzarella Stuffed Meatballs feature perfectly seasoned ground meat filled with gooey melted cheese centers. Baked in marinara sauce for ultimate comfort food perfection in just 30 minutes!

• Author: Sara
• Prep Time: 15
• Cook Time: 15
• Total Time: 30
• Yield: 20 meatballs
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

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

Cook Mode Prevent your screen from going dark

Instructions

1. Heat the oven to 400°F. Prepare half of the breadcrumbs on a large plate.

2. In a large mixing bowl, combine the ground meat, garlic, parsley, egg, parmesan cheese, and the remaining breadcrumbs. Season with the oregano, paprika, and a big pinch of salt and pepper. Mix to combine.

3. 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.

4. Roll the meatballs in the breadcrumbs so that each meatball is covered all over.

5. 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 needed.

6. If you worked in batches, return the meatballs to the pan. Turn the heat off and pour the sauce all over the meatballs.

7. Cover the pan with foil or lid. Bake until the meatballs are cooked through, 10 to 15 minutes.

Notes

For best results, don’t overmix the meat mixture as this can make meatballs tough.

Make sure to completely seal the cheese inside the meat to prevent leaking during cooking.

You can make these ahead and refrigerate for up to 24 hours before cooking.

Leftovers stay fresh in the refrigerator for up to 4 days and freeze well for up to 3 months.

Use an instant-read thermometer to check doneness: 165°F for poultry, 160°F for beef.