If you love cozy, satisfying dinners that don’t take all evening, these stuffed meatballs with mozzarella cheese might become a regular in your kitchen. They’re simple: juicy meatballs, a soft and stretchy mozzarella center, and a straightforward tomato sauce that quietly ties everything together. Nothing fancy, just honest comfort food you can put on the table without stress.

These stuffed meatballs with mozzarella cheese are the kind of dish you make when you want something warm and filling, but still easy enough for a weeknight. They work just as well for a relaxed Sunday meal, when everyone wanders into the kitchen asking, “What smells so good?” and you can simply point to a pan of meatballs simmering away in tomato sauce.

Ingredients for this Stuffed Meatballs with Mozzarella Cheese

Here’s everything you’ll need to prepare these stuffed meatballs with mozzarella cheese. It looks like a long list, but most of it is pantry basics you probably already have.

1 lb ground beef (80–85% lean)
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
2 tbsp milk
2 cloves garlic, finely minced
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
8 oz mozzarella cheese, cut into 16 small cubes
2 tbsp olive oil
2 cups tomato sauce (plain, smooth)
2 tbsp fresh parsley, chopped (for serving)

The ground beef, breadcrumbs, Parmesan, and egg come together for a tender, flavorful base. Milk helps keep the meat moist, while garlic, oregano, basil, salt, and black pepper add a gentle, familiar flavor. The mozzarella cubes are the star of the show, of course, melting into the center. Olive oil helps brown the meatballs, and the tomato sauce gives them a simple but comforting home to simmer in. Fresh parsley at the end adds a bit of color and a fresh note right before serving.

Instructions

Take your time with the shaping and stuffing. Once you get into a rhythm, it goes quickly, and it’s actually pretty relaxing. Here’s how to make these stuffed meatballs with mozzarella cheese from start to finish.

Prepare the mozzarella. Cut the mozzarella cheese into 16 small, even cubes and set them aside in the refrigerator so they stay firm. Slightly chilled mozzarella is easier to stuff into the meatballs without squishing.
Combine the meat mixture. In a large mixing bowl, add the ground beef, breadcrumbs, grated Parmesan cheese, egg, milk, minced garlic, dried oregano, dried basil, salt, and black pepper.
Mix gently. Use clean hands or a spoon to gently combine the meat mixture just until everything is evenly mixed. Try not to overwork the meat; a light touch keeps the meatballs tender instead of dense.
Portion the meat. Divide the meat mixture into 16 equal portions. You can roll it into a rough log and cut it into even pieces, or simply use a tablespoon to scoop out similar amounts. This helps the meatballs cook evenly.
Flatten and fill. Take one portion of the meat mixture in your hand and flatten it into a small disc, about the size of your palm. Place one cube of mozzarella cheese in the center of the disc.
Seal the meatballs. Carefully wrap the meat around the mozzarella cube, sealing it completely so no cheese is exposed. Roll it between your hands into a smooth ball. Repeat with the remaining meat and mozzarella cubes. You should end up with 16 stuffed meatballs.
Heat the skillet. Place a large skillet over medium heat and add the olive oil. Let the oil heat until it is hot but not smoking. You want the meatballs to sizzle gently as they go in.
Brown the meatballs. Place the stuffed meatballs in the skillet in a single layer, leaving a little space between them so they brown properly. Cook for about 6 to 8 minutes, turning them gently every couple of minutes, until they are browned on most sides. They do not need to be cooked through yet; browning adds flavor and helps them hold together.
Add the tomato sauce. Reduce the heat to medium-low. Pour the tomato sauce evenly over the meatballs, then gently move them around with a spoon so they are lightly coated in the sauce. It should come partway up the sides of the meatballs.
Simmer until cooked through. Cover the skillet with a lid and let the meatballs simmer in the tomato sauce for 15 to 18 minutes, or until they are cooked through and no longer pink in the center. The mozzarella inside will melt and turn wonderfully soft.
Thicken the sauce slightly. Remove the lid and simmer for an additional 2 to 3 minutes to slightly thicken the tomato sauce if you like it a bit richer. Stir gently so you do not break the meatballs.
Finish with parsley and rest. Turn off the heat, sprinkle the chopped fresh parsley over the stuffed meatballs with mozzarella cheese, and let them rest for 2 minutes before serving. This short rest helps the juices settle and keeps the cheese from spilling out too quickly when you cut into them.

When you slice into one and see that melted mozzarella stretching out, it’s a small but very real kind of kitchen satisfaction.

Cook and Prep Times

Prep time: 20 minutes
Cook time: 30 minutes
Total time: About 50 minutes
Servings: 4 (about 4 stuffed meatballs with mozzarella cheese per person)

Nutritional information

This is an approximate nutritional breakdown for one serving of stuffed meatballs with mozzarella cheese (about one quarter of the recipe):

Calories: 420 kcal
Carbohydrates: 14g
Protein: 30g
Fat: 26g
Saturated fat: 10g
Sodium: 780mg
Fiber: 2g
Sugar: 5g

These numbers can vary slightly depending on the exact brands of breadcrumbs, tomato sauce, and mozzarella you use, but this gives you a solid idea of what to expect on your plate.

Frequently asked questions

How do I keep the mozzarella from leaking out of the meatballs?

The key is to seal the meat tightly around each mozzarella cube. When you flatten the meat, place the cheese right in the center, then fold the edges up and over it and pinch them together firmly before rolling into a ball. Make sure no cheese is visible on the outside. Also, browning the stuffed meatballs with mozzarella cheese gently over medium heat instead of high heat helps the meat set around the cheese before it has a chance to burst out.

Can I prepare these stuffed meatballs with mozzarella cheese ahead of time?

Yes, you can. You can shape and stuff the meatballs, then place them on a plate, cover, and refrigerate for up to a day before cooking. When you are ready, brown them in olive oil and simmer them in tomato sauce as described. If you want to go even further, you can cook the meatballs completely, let them cool, and store them in the refrigerator. Gently reheat them in a pan with the tomato sauce over low heat until warmed through.

What can I serve with these stuffed meatballs with mozzarella cheese?

These meatballs are quite flexible. You can serve them just as they are in a shallow bowl with extra tomato sauce and a sprinkle of fresh parsley. They also sit nicely over a simple side like crusty bread or a small green salad. Since the recipe already includes tomato sauce and cheese, you do not need much else to make it feel like a complete, comforting meal.

However you serve them, these stuffed meatballs with mozzarella cheese are meant to be enjoyed slowly, preferably with people who do not mind a bit of melted cheese stretching across the table.