Mozzarella Stuffed Meatballs Recipe: Easy Stovetop Italian Meatballs

These stovetop Mozzarella Stuffed Meatballs are a guaranteed crowd-pleaser! Filled with gooey mozzarella cheese, simmered in a rich marinara sauce, they are a hearty and satisfying meal or a delightful bite-sized appetizer. Serving these cheesy Italian meatballs with plenty of garlic bread is highly recommended for dunking and soaking up every last drop of the flavorful sauce.

Table of Contents

• Why These Mozzarella Stuffed Meatballs Are Always on Repeat at My House
• Ingredients You’ll Need
• How to Make Mozzarella Stuffed Meatballs
• Recipe Tips
• Make-Ahead, Storage & Freezer Tips
• The Perfect Sides for Saucy Meatballs
• FAQs
• Mozzarella Stuffed Meatballs Recipe

Why These Mozzarella Stuffed Meatballs Are Always on Repeat at My House

If I had to pick just one dinner that my family consistently loves, it would be these incredible mozzarella stuffed meatballs. They’re a home run every time! This recipe ticks all the boxes: it’s quick and easy to prepare, it’s undeniably kid-friendly, and it makes me feel like a culinary superstar without spending hours slaving away in the kitchen.

Here’s what makes them so irresistible at my house:

• Effortless one-pan stovetop method: The simple combination of browning and simmering creates incredibly moist, flavorful, and tender meatballs – absolutely no oven required! This translates to less time cooking, less cleanup afterwards, and a richer, more intense flavor.
• Versatile as a main dish or a mini appetizer: You can easily adjust the size of the meatballs to suit your needs. Make them larger for a satisfying family dinner, or scale them down to bite-sized portions for game day appetizers or party snacks.
• Adaptable meat choices based on what you have: Beef and Italian sausage are my usual combination, but ground chicken and turkey work just as beautifully. Feel free to use whatever ground meat you happen to have in your refrigerator.
• Freezer-friendly for future convenience: They freeze remarkably well, which means that future-me is forever grateful when I need to get a delicious dinner on the table in a hurry.

Ingredients You’ll Need for Cheesy Mozzarella Meatballs

This mozzarella stuffed meatballs recipe uses simple ingredients to create a flavorful and satisfying dish. Here’s a breakdown of what you’ll need:

• Ground Meat: This is the base of your meatballs, so choose your favorite! A blend of ½ pound ground beef and ½ pound Italian sausage (sweet variety is recommended) is my favorite. The sausage adds moisture and richness. If you prefer leaner options like ground turkey or chicken, keep in mind they may cook up a bit lighter, but will still be absolutely delicious!
• Milk + Breadcrumbs: This classic combination is the key to tender, juicy meatballs. The breadcrumbs absorb the milk, locking in moisture and preventing the meatballs from drying out during cooking. For these stovetop meatballs, I particularly like Italian-style breadcrumbs because they add extra flavor with minimal effort. Only have plain breadcrumbs? No problem! Just stir in a pinch of Italian seasoning.
• Egg: Think of the egg as the glue that holds everything together. It binds the ingredients together, preventing the meatballs from falling apart in the pan.
• Garlic + Parsley: Fresh garlic and parsley are essential for the best flavor. Garlic infuses the meatballs with savory notes, while fresh parsley brightens the overall taste and adds a touch of freshness.
• Mozzarella String Cheese: This is my secret weapon for achieving that perfect, gooey cheese center. String cheese is drier and more firm than fresh mozzarella, allowing it to melt beautifully without completely oozing out during cooking. Simply cut each string cheese stick into four equal pieces for easy stuffing.
• Olive Oil: Olive oil is used for browning the meatballs before they are simmered in the sauce. This golden-brown crust not only looks appetizing, but it also adds a significant layer of flavor.
• Marinara Sauce: Use your favorite store-bought marinara sauce, or make a quick batch of my easy 10-minute homemade marinara sauce for a truly authentic Italian experience.

See the recipe card below for full information on ingredients and exact quantities.

How to Make Mozzarella Stuffed Meatballs: A Step-by-Step Guide

Making these mozzarella stuffed meatballs is surprisingly simple. Here’s a step-by-step guide to walk you through the process:

1. Prepare the Panade: In a small bowl, combine the milk and breadcrumbs. Stir well to ensure the breadcrumbs are evenly moistened. Let the mixture sit for about 5 minutes to allow the crumbs to fully absorb the milk and create a panade, which will help keep the meatballs tender.
2. Mix the Meatball Base: In a large bowl, combine the breadcrumb mixture, ground meat (or meat combination), minced garlic, fresh parsley, egg, salt, and pepper. Gently mix all the ingredients together using your hands until everything is just combined. Be careful not to overmix, as this can result in tough meatballs.

3. Stuff with Cheese: Divide the meatball mixture into 8 equal portions. Flatten each portion slightly in the palm of your hand. Press a piece of string cheese into the center of the flattened meat. Gently pinch the meat around the cheese, ensuring it is completely sealed to prevent the cheese from leaking out during cooking. Roll the meatball into a smooth, round ball. Repeat this process with the remaining meat and cheese.
4. Brown the Meatballs: Heat olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, carefully add the meatballs to the skillet in batches, ensuring they have enough space to brown evenly without overcrowding the pan. Cook the meatballs, turning occasionally, until they are golden brown on all sides. Transfer the browned meatballs to a clean plate.

Culinary School Tip: Don’t worry about cooking the meatballs all the way through at this stage. Browning is primarily about developing flavor, not about achieving doneness. The meatballs will continue to cook through as they simmer in the sauce. Once the meatballs are simmering, aim for an internal temperature of 165°F to ensure they are cooked through.

5. Simmer in Sauce: Carefully wipe out the skillet to remove any excess grease. Pour your favorite tomato sauce into the skillet. Return the browned meatballs to the pan, nestling them gently into the sauce. Cover the skillet tightly with a lid and reduce the heat to low. Simmer the meatballs in the sauce for about 10 minutes, or until they are cooked through and heated to the center.
6. Serve and Enjoy: Once the meatballs are cooked through, remove them from the heat. Top with freshly grated Parmesan cheese and chopped fresh parsley for added flavor and visual appeal. Serve these delicious mozzarella stuffed meatballs hot with crusty bread, pasta, or simply enjoy them with a fork and a hearty appetite.

This versatile recipe can be served as a satisfying main course or as a crowd-pleasing appetizer. If serving as an appetizer, consider scaling down the size of the meatballs to make them easier to handle.

Why I Love the Stovetop Method: While oven-baked meatballs certainly have their place, there are several compelling reasons to choose the stovetop method for this recipe. Stovetop meatballs cook significantly faster than oven-baked versions, they stay incredibly juicy and tender, and you avoid the risk of dry meat or cheese leaking out onto a baking sheet. Plus, the initial searing creates a beautiful golden-brown crust, while the sauce infuses every bite with rich, garlicky, tomato goodness – a win-win-win!

Recipe Tips for the Best Mozzarella Stuffed Meatballs

Here are a few extra tips and tricks to ensure your mozzarella stuffed meatballs are perfectly cheesy and juicy every single time:

• Don’t Overmix: When mixing the meat mixture, stir just until the ingredients are combined. Overmixing will develop the gluten in the meat, resulting in tough, dense meatballs.
• Use a Cookie Scoop for Uniform Size: Use a cookie scoop or measuring cup to ensure all your meatballs are the same size. This will ensure they cook evenly and finish at the same time.
• Seal the Cheese Completely: Prevent the cheese from leaking out during cooking by making sure it’s fully sealed inside each meatball. If you see any cheese poking out, simply patch it up with a little extra meat.
• Adjust the Size for Your Needs: Make larger meatballs for a hearty main dish or scale them down for bite-sized party appetizers. Consider adding toothpicks to the smaller meatballs for easy serving.

Make-Ahead, Storage & Freezer Tips

These mozzarella stuffed meatballs are perfect for making ahead or freezing for later. Here’s how:

• To Make Ahead: You can assemble the stuffed meatballs (uncooked) up to 24 hours in advance. Place them on a parchment-lined baking sheet, cover tightly with plastic wrap, and refrigerate until you’re ready to brown and simmer.
• To Store: Leftover cooked meatballs will keep in an airtight container in the refrigerator for up to 3 days. Reheat them gently on the stovetop in marinara sauce until heated through. Avoid using the microwave unless you don’t mind potentially molten cheese pockets.
• To Freeze: These meatballs freeze exceptionally well. Allow them to cool completely, then arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer bag or airtight container. They can be stored in the freezer for up to 3 months. To reheat, add the frozen meatballs directly into a pot of simmering marinara sauce and cook until they are heated through. No thawing is required!

The Perfect Sides for Saucy Meatballs

The side dishes that I serve with these juicy homemade meatballs totally depend on whether I’m planning on serving them as a hearty appetizer or a full-fledged main dish.

• For Game Day Spreads & Parties: When serving these as an appetizer, I like to keep things casual with a platter of mini meatballs served with toothpicks for easy grabbing, and a side of creamy queso dip or soft and chewy soft pretzel bites. Basically, any kind of football food that will vanish faster than the TV commercials!
• For a Family Dinner: For a complete and satisfying dinner, I love pairing these meatballs with a crisp and refreshing wedge salad and a simple pasta dish like classic cacio e pepe.

And of course, what would Italian night be without cheesy garlic bread for soaking up all that luscious marinara sauce! Cheesy garlic bread is packed with flavor and provides the perfect crusty vehicle to usher that delicious sauce (and maybe a cheesy bite of meatball or two!) straight from the skillet and directly into your mouth.

Need some dessert inspiration? My family has recently fallen in love with Mama Kelce’s chocolate chip cookies – they have quickly become the treat of choice in our house.

Frequently Asked Questions About Mozzarella Stuffed Meatballs

Can I use fresh mozzarella instead of string cheese?

Yes, but string cheese generally holds its shape better and is less likely to leak during cooking. If you decide to use fresh mozzarella, make sure to pat it dry thoroughly and cut it into small cubes.

Can I bake these mozzarella meatballs instead of cooking them on the stovetop?

You can definitely bake them, but keep in mind that you’ll miss out on the richer, more developed flavor that comes from searing the meatballs and then simmering them in the sauce. If you opt for baking, cook them at 400°F (200°C) for approximately 20 minutes, or until they are browned and cooked through.

How can I prevent my meatballs from falling apart?

Don’t skip the egg and breadcrumbs in the recipe – they act as important binders to hold the meatballs together. Also, be sure to mix the ingredients gently and avoid overworking the meat.

Can I make the meatballs smaller for appetizers?

Absolutely! Simply cut the cheese into smaller pieces and reduce the simmering time slightly to prevent the meatballs from overcooking.

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Mozzarella Stuffed Meatballs Recipe