Dinner

Mozzarella Stuffed Meatballs Recipe

ByElena Hart February 16, 2026February 16, 2026

Introduction

These mozzarella stuffed meatballs are a delicious twist on a classic favorite. Juicy ground beef meatballs are filled with gooey mozzarella and baked to perfection, then simmered in rich marinara sauce. Serve them over spaghetti for a comforting, crowd-pleasing meal.

This image shows several round meatballs covered in thick, rich red tomato sauce, scattered inside a pan. One meatball is split open on a wooden spatula, revealing a melty white cheese center inside the brown, textured meat layer. The meatballs are sprinkled with small green herb pieces, and there are fresh green basil leaves adding a bright contrast to the red sauce. The red sauce has a chunky texture with visible bits of tomato. The pan's edge is slightly visible on the right side of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound lean ground beef
¼ cup Italian bread crumbs

¼ cup grated parmesan cheese (pre-grated from the jar)
¼ cup yellow onion (minced, about ¼ small onion)

2 teaspoons garlic (minced, about 2 cloves)
1 egg

1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt

½ teaspoon pepper
8 ounces mozzarella cheese (diced into ½ inch pieces)
Marinara sauce

Spaghetti noodles

Instructions

Step 1: Preheat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
Step 2: In a large bowl, combine the ground beef, Italian bread crumbs, grated parmesan, minced onion, minced garlic, egg, oregano, basil, salt, and pepper. Mix until just combined.

Step 3: Take about 1 ½ tablespoons of the meat mixture and form it into a ball in your hand. Press a piece of diced mozzarella into the center, then shape the meat around it to form a 1-inch diameter meatball.
Step 4: Place the meatballs on the prepared baking sheet. Bake for 15-20 minutes, flipping the meatballs halfway through baking to ensure even cooking.
Step 5: While the meatballs bake, cook the spaghetti noodles according to the package instructions. Drain and set aside.

Step 6: Once the meatballs are done, transfer them to a large saucepan or pot with marinara sauce. Heat over medium-high heat until the sauce is hot and the meatballs are fully coated.
Step 7: Serve the warm meatballs and sauce over the cooked spaghetti noodles.

Tips & Variations

For extra flavor, add fresh chopped parsley or basil to the meat mixture.

Use part pork or veal along with beef for juicier meatballs.
If you prefer a spicier dish, add red pepper flakes to the meat mixture or sauce.
Freeze uncooked meatballs on a tray, then transfer to a bag for quick future meals.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. For longer storage, freeze cooked meatballs with sauce for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A large silver pan filled with round, golden-brown meatballs covered in thick, bright red tomato sauce, sprinkled with finely chopped green herbs. One meatball is cut open on a wooden spoon, showing a soft, melted white cheese center inside the meaty texture. A single fresh green basil leaf lies on the sauce beside the meatballs. The pan sits on a white marbled surface with a white bowl of chopped herbs and green basil leaves in the background, along with a white and yellow striped cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use shredded mozzarella instead of diced?

While shredded mozzarella can be used, diced pieces hold their shape better inside the meatballs, giving you a gooey center without leaking out during baking.

How do I prevent the meatballs from drying out?

Mixing in breadcrumbs and keeping the cooking temperature moderate helps retain moisture. Also, baking them covered with sauce during the last step keeps the meatballs juicy.