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Homemade Mozzarella Stuffed Meatballs covered in marinara sauce, garnished with fresh parsley and grated cheese.

Mozzarella Stuffed Meatballs

5 from 1 vote
These tender Mozzarella Stuffed Meatballs hide a molten cheese center and simmer gently in sauce until everything feels warm and comforting.
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Prep Time 25 minutes
Cook Time 30 minutes
Simmer Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: dinner, Main
Cuisine: American, Italian
Calories: 620
Ingredients Method Nutrition Notes

Ingredients
  

  • 6 tablespoons whole milk room temperature for soaking the crumbs
  • 6 tablespoons Italian breadcrumbs fine and dry for best texture
  • 1.5 pounds ground meat of choice a mix of beef and sausage works especially well
  • 1.5 tablespoons minced garlic finely chopped for even flavor
  • 1 tablespoon minced Italian parsley fresh and bright plus extra for garnish
  • 2 large eggs lightly beaten to bind the mixture
  • 1.5 teaspoons salt fine salt for even seasoning
  • 0.75 teaspoon black pepper freshly ground if possible
  • 3 string cheese sticks cut into 12 chunks mozzarella-style for stuffing
  • 3 tablespoons olive oil for browning the meatballs
  • 4.5 cups marinara sauce good-quality jarred or homemade
  • Grated Parmesan cheese to taste for finishing optional
  • Garlic bread as needed for serving and dipping optional

Method
 

  1. Stir the milk and breadcrumbs together in a small bowl and let them absorb and soften for about five minutes.
  2. Transfer the soaked breadcrumb mixture to a large bowl and add the ground meat, garlic, parsley, eggs, salt, and pepper.
  3. Gently work everything together with your hands just until it comes together, taking care not to compact the mixture.
  4. Portion the mixture into twelve balls, press a piece of cheese into the center of each, and seal the meat completely around it.
  5. Warm the olive oil in a large skillet over medium-high heat and brown the meatballs on all sides in batches, then move them to a plate and wipe out the pan.
  6. Pour the marinara sauce into the same skillet and return the meatballs to the pan, turning them so they are coated in sauce.
  7. Cover and let the meatballs cook gently over low heat until they are fully cooked through, about ten minutes.
  8. Finish with a shower of Parmesan and a little extra parsley, then bring them to the table with garlic bread for dipping.

Nutrition

Serving: 350gCalories: 620kcalCarbohydrates: 20gProtein: 35gFat: 42gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 165mgSodium: 2100mgPotassium: 1100mgFiber: 4gSugar: 11gVitamin A: 1050IUVitamin C: 16mgCalcium: 140mgIron: 6mg

Notes

Caption-style recipe notes (MSI + emotional recall).

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