The very first time I made these Cheese Stuffed Meatballs, my entire kitchen smelled like the coziest Italian restaurant you could imagine, and I knew immediately that this recipe was going to be one I’d keep forever. I had been craving something warm, hearty, and comforting, and when that gooey mozzarella center melted out of the first meatball I cut open, I felt like I had struck gold. The sizzle of the skillet, the aroma of garlic and Italian seasoning, and the rich marinara bubbling around them made me fall in love instantly.
Why You’ll Love This Recipe
You’re going to love this recipe because it transforms an ordinary meatball dinner into something bold, indulgent, and satisfying, and once you bite into that melted mozzarella center, you’ll understand exactly why I keep making these over and over again.
Ingredients
- 1 lb lean ground beef
- ½ lb ground mild Italian sausage
- 1 large egg
- ⅓ cup breadcrumbs
- ⅓ cup grated parmesan cheese
- ⅓ cup yellow onion, very finely diced
- 2 tbsp half & half
- 2 tbsp grated garlic
- 1½ tsp dried Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- 15 cubes mozzarella cheese
- 24 oz tomato & basil marinara sauce
- 1 tsp fresh chopped parsley
After making this recipe countless times, I’ve learned which ingredients can flex a little and which absolutely should not change. For example, the Italian sausage adds moisture and flavor you won’t get from beef alone—don’t skip it unless you truly have to. If you can’t find mozzarella cubes, you can simply cut a block of low-moisture mozzarella into chunks. Breadcrumbs can be panko or traditional; just avoid flavored ones because they can overpower the meatballs. Fresh garlic is essential here—it adds a deeper flavor than jarred garlic ever could.
Equipment Needed
- Large mixing bowl
- Skillet or large frying pan
- Wooden spoon
- Baking sheet
- Parchment paper
- Measuring cups and spoons
You don’t need fancy equipment to make these meatballs, which is one of the things I love most about them. A simple mixing bowl and a sturdy wooden spoon will do the trick for combining the ingredients, although I often use clean hands because it helps blend everything more evenly. A skillet is helpful for browning the meatballs before baking, but you can also use a nonstick frying pan if that’s what you have. I always line my baking sheet with parchment paper because it keeps cleanup unbelievably easy.
Step-by-Step Instructions
When I start making these meatballs, I always begin by mixing all the ingredients—except the cheese cubes and marinara—in a large bowl. I’ve learned the hard way that over-mixing will make the meat tough, so I mix only until everything looks combined. The aroma of garlic and parmesan hits immediately, and it already smells like dinner. Once the mixture is ready, I scoop out small portions and flatten them gently in my hand.
Then comes my favorite part—adding the mozzarella. I tuck each cube of cheese right into the center of the meatball mixture and gently shape the meat around it. Make sure the cheese is fully enclosed; if any pokes through, it tends to leak out during baking. I’ve tried shaping them tightly and loosely, and trust me, a firm but gentle hand works best. If you pack them too densely, they lose their tenderness.
Next, I brown the meatballs in a skillet. This step isn’t completely necessary, but it adds a depth of flavor that baking alone doesn’t achieve. The sizzling sound as the meatballs hit the pan always makes me excited. I rotate them carefully so each side gets some color, knowing they’ll finish cooking in the oven afterward. Browning also helps the meatballs hold their shape, especially once the cheese inside starts to melt.(See the next page below to continue…)