These cheese stuffed meatballs are everything I love about comfort food—juicy, tender, and hiding a gooey mozzarella surprise in the middle. I season them with classic Italian herbs and spices, giving them a bold and savory flavor. They’re a crowd-pleaser and always make dinner feel a little more special, especially when I serve them over a bed of marinara sauce or alongside pasta.
Why You’ll Love This Recipe
I love how these meatballs combine hearty, meaty flavor with a molten cheese center. They’re simple to make, but impressive enough for guests or family dinners. The Italian sausage adds richness and depth, while the lean ground beef keeps them from being too greasy. These are great for meal prep, freezer meals, or a cozy dinner that feels like a treat without much fuss.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound lean ground beef (93%-7% fat)
½ pound ground mild Italian sausage
1 egg
½ cup breadcrumbs
¼ cup grated Parmesan cheese
2 teaspoons Italian seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
12–14 small mozzarella cubes or pearls
2 cups marinara sauce (for serving)
Chopped fresh parsley (optional, for garnish)
Directions
- I preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, I combine the ground beef, Italian sausage, egg, breadcrumbs, Parmesan, Italian seasoning, garlic powder, onion powder, salt, and pepper. I mix everything until just combined—being careful not to overwork the meat.
- I divide the mixture into 12 to 14 equal portions. I flatten each portion slightly in my hand, place a mozzarella cube in the center, and gently form the meat around the cheese to seal it in.
- I place the stuffed meatballs on the prepared baking sheet and bake for 18–20 minutes, or until cooked through and lightly browned.
- While the meatballs are baking, I warm the marinara sauce in a saucepan on the stove.
- I serve the meatballs hot over the marinara sauce, sprinkled with fresh parsley if I have some on hand.
Servings and timing
This recipe makes about 12 to 14 meatballs and serves 4 to 5 people. It takes around 15 minutes to prep and 20 minutes to bake, so I can have dinner ready in just 35 minutes.
Variations
I like to switch things up by using spicy Italian sausage when I want a little heat. Sometimes I mix in chopped fresh basil or parsley into the meat mixture for extra freshness. For a lower-carb version, I skip the breadcrumbs and use almond flour instead. And if I don’t have mozzarella cubes, shredded mozzarella works—I just freeze little mounds of it to stuff inside.
storage/reheating
Leftover meatballs store well in an airtight container in the fridge for up to 4 days. To reheat, I warm them in a skillet with a bit of marinara sauce over medium heat, or I microwave them for 1–2 minutes until hot. They also freeze beautifully—before or after baking. I freeze them on a baking sheet, then transfer to a bag or container for up to 3 months. When I’m ready to eat, I reheat from frozen in a 350°F oven for about 25 minutes.
FAQs
How do I keep the cheese from leaking out?
I make sure the cheese is completely sealed inside the meatball with no gaps, and I avoid overstuffing. Freezing the cheese cubes for 10 minutes before stuffing also helps.
Can I use a different cheese?
Yes, I’ve used cheddar, provolone, and even pepper jack. Mozzarella melts best, but other cheeses add fun flavor twists.
Can I cook these meatballs in sauce instead of baking?
Absolutely. I sometimes sear them in a skillet first, then simmer them in marinara sauce for 20–25 minutes. It makes them extra juicy.
Are these good for meal prep?
Definitely. I make a big batch, freeze half, and enjoy the rest during the week. They reheat well and taste just as good later.
Can I make them without sausage?
Yes, I’ve made them with just ground beef, and they still turn out delicious. I just add a little more seasoning to make up for the missing sausage flavor.
Conclusion
These cheese stuffed meatballs are a comforting, satisfying dish that never fails to impress. I love the combination of savory meat and melty cheese, and how quick and easy they are to make. Whether I’m feeding my family or prepping ahead for a busy week, this recipe always hits the spot.
