Cheese Stuffed Meatballs are ultra tender, filled with mozzarella, simmered in a homemade marinara, and served over cooked pasta—the ultimate comfort food!
Pair these cheese stuffed meatballs with homemade dinner rolls, an Italian salad, and cosmic brownies for dessert!
Cheese Stuffed Meatballs
Growing up, spaghetti and meatballs was one of my all-time favorite meals. I could eat pasta with red sauce for any meal (yes, even breakfast!), but adding meatballs takes it to a whole new level—it’s my absolute favorite.
Since I’m so passionate about meatballs and pasta, I’m beyond excited to share this recipe with you.
I’ve tested and retested, made and remade these meatballs dozens of times to create what I consider the perfect meatball: plenty of flavor, perfect consistency, great texture, and as a bonus—they’re stuffed with cheese!
Each meatball has a cube of delicious, melty mozzarella cheese right in the middle.
Ingredients
- Mozzarella pearls: Use cold mozzarella to make it easier to stuff the meatballs.
- Yellow onion: Grate finely to mix well into the meat.
- Whole milk: Avoid low-fat or non-dairy milks.
- Panko breadcrumbs: Don’t mix too much to keep the meatballs soft.
- Parmesan cheese: Use freshly grated Parmesan for the best flavor.
- Ground beef: Use an 80/20 blend for the right balance of moisture and fat.
- Garlic: Mince fresh garlic finely or use jarred.
- Dried oregano: You can also swap for fresh in these cheese stuffed meatballs.
- Fresh parsley: Chop finely for even distribution.
- Egg: Acts as a binder to hold the meatballs together.
How To Make Cheese Stuffed Meatballs
- Grate onion and cut mozzarella: If you can’t find pearls use a block of mozzarella and chop down.
- Mix ingredients: Use your hands for even mixing, but don’t overmix.
- Roll meatballs: Wet your hands lightly with water to stop the mixture from sticking.
- Cook until golden: Don’t put too many meatballs in the pan at once to make sure they cook evenly.
- Cook in sauce: Turn the meatballs a few times so they’re covered in sauce.
Storage
Leftovers?
Keep cooked cheese stuffed meatballs and sauce together in one sealed container and pasta in another for up to 4 days in the fridge.
Freeze Meatballs: Freeze cooked meatballs (without sauce) in a single layer, then move them to a freezer bag or container for up to 3 months.
More Comfort Food Favorites:
- Chicken Divan no cream of mushroom soup OR mayo
- Crockpot Creamy Chicken Enchilada Chili reader favorite
- Short Ribs in the crockpot
- Ham Pot Pie perfect for leftover holiday ham
- Crock Pot Roast rave reviews
Cheese Stuffed Meatballs
Ingredients
Mini Meatballs
- 45 miniature or little mozzarella pearls
- 1/3 cup yellow onion
- 2 tablespoons whole milk
- 1/2 cup Panko
- scant 1/2 cup Parmesan cheese, freshly grated
- 1 pound ground beef
- 2 cloves garlic
- 1/2 teaspoon dried oregano
- 3 tablespoons fresh parsley
- 1 large egg
- Salt and Freshly Cracked Pepper
Sauce and Pasta
- 3 tablespoons + 1/4 cup olive oil separated
- 1 can (28 ounces) crushed tomatoes
- 5-6 cloves garlic minced
- Fresh basil
- 1/4 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- Serve over thin or thick spaghetti
- Optional: freshly grated Parmesan cheese
Instructions
- Slice each mozzarella into two pieces and set aside. Using a cheese grater, finely grate the onion. In a large bowl, combine the milk, Panko, Parmesan cheese, ground beef, minced garlic, dried oregano, fresh parsley, egg, and grated yellow onion. Add about 1 teaspoon salt and 1/2 teaspoon freshly cracked pepper.
- Knead the mixture with your hands until combined. Measure out a scant 1 tablespoon of the mixture and gently form a ball. Press 1 mozzarella piece into the center and ensure the meatball mixture is completely covering the mozzarella. Repeat with all of the meat mixture until it is all used up. You should get around 44-46 “mini” meatballs.
- In a large nonstick skillet, add 1 and 1/2 tablespoons olive oil. Heat to medium high and then add in about 1/2 of the meatballs. Gently turn the meatballs over and cook for about 3-4 minutes or until they are browned (but not cooked through). Remove to a plate. And another 1 and 1/2 tablespoons oil and repeat with the rest of the meatballs. Remove the rest of those meatballs to the plate.
- In the same skillet, add remaining 1/4 cup olive oil. When the oil is hot, add in the garlic. As soon as the garlic sizzles, add in the canned tomatoes. Pour 1 cup water into the can of tomatoes and slosh around to get the rest of the tomatoes. Pour that into the skillet as well. Add red pepper flakes, oregano, and about 1 teaspoon salt. Stir. Add 1 sprig of basil and submerge it in the sauce.
- Add the cooked meatballs into the mixture and press to be covered in the sauce. Simmer for 8-12 minutes, turning every now and again, or until completely cooked through. Discard the basil sprig.
- Meanwhile, prepare the pasta according to package directions. Drain.
- Top the pasta with meatballs and sauce. Garnish with fresh ribboned basil, additional cracked pepper, & freshly grated Parmesan cheese.
As your sister I have to say, These are a whole other level of meatballs!! They’re better than the meatballs at my favorite LA restaurant “my brothers meatballs”! I couldn’t believe it!!!
I am so happy to hear this! Thanks Heather! 🙂