Mozzarella Stuffed Meatballs

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

Mozzarella stuffed meatballs in a delicious flavour packed tomato sauce. This recipe is so easy and absolutely delicious, juicy meatballs stuffed with oozing mozzarella cheese and cooked in the easiest tomato sauce. A must try recipe that the whole family will love! Serve your meatballs with spaghetti for a classic Italian-American comfort food dish.

An overhead shot of mozzarella stuffed meatballs and spaghetti on a wooden surface with torn bread
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Checkboxes

This recipe is a fun and indulgent twist on classic Italian Polpette (meatballs).

They’re perfectly round, juicy, served in a simple yet utterly delicious tomato sauce and they just so happen to be stuffed with cheese!

Oh yes, juicy meatballs with a oozing mozzarella centre and they are so easy to make.

In true Italian-American fashion these mozzarella stuffed meatballs are served with spaghetti. See our step by step recipe and all the tips you need below.

Looking for a veggie meatball? Check out our incredible Eggplant Meatballs in Tomato Sauce, they’re completely meat-free and delicious!

Three mozzarella stuffed meatballs on a plate of spaghetti

Pin this now to find it later

Pin It

Step by step photos and recipe instructions

Add the ground beef, sausage, garlic, spices and herbs to a large mixing bowl. Add the egg and a good pinch of salt and pepper then using your hands mix everything together without squeezing too tightly.

Once everything is combined thoroughly shape a rough meatball using the palm of your hands. Once you have a meatball shape, make an indent in the middle of the ball using your finger (photo 1).

Place a cube of mozzarella in the hole and seal it back up. Roll the meatball between the palms of your hands again until shiny and smooth (photos 2-3).

Repeat the with all the meat mixture and mozzarella until the meat has been used up (you should have 12 large meatballs). Place them in the fridge for 10 minutes to firm up.

step by step photos for making mozzarella stuffed meatballs

Add a small amount of olive oil to a large pan and brown the meatballs on all sides. The should have a nice, crispy coating on the outside. Remove them from the pan and set aside on a plate (photos 4-5).

Next, make the sauce, add the canned, peeled plum tomatoes to a blender and blitz until smooth. Add a little more olive oil to the same pan you cooked the meatballs in and add the chopped garlic, saute for a few seconds then add the tomatoes (photos 6-7).

Add sugar, balsamic vinegar, salt and pepper to the sauce and let it simmer on a low heat for 5 minutes. Add the meatballs and simmer for another 30 minutes (photos 8-9).

Never Miss a Recipe!
Get all the latest recipes and Italian content sent straight to your inbox (plus our top 10 Italian cooking secrets!)
Please enable JavaScript in your browser to complete this form.

Tips For Making The Most Delicious Meatballs

  • To keep them juicy – For these meatballs, I use a mixture of ground beef and Italian sausage. Italian sausages are packed with so much flavour and because pork is a fattier meat than beef it keeps the meatballs succulent and juicy. No dry meatballs here!
  • No need for breadcrumbs – I also add some dried spices, garlic and an egg. There are no breadcrumbs in this recipe because the sausage and egg help bind everything together.
  • Rolling meatballs – When rolling a meatball, roll it in the palm of your hands until it has a glossy sheen to it with no cracks. This will ensure the meatball is sealed completely and won’t break up in the pan.
a close up of a mozzarella stuffed meatball on a fork in a plate of spaghetti

More Easy Pasta Recipes To Try;

If you’ve tried this Mozzarella Stuffed Meatballs or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW US on FACEBOOK, INSTAGRAM and PINTEREST or sign up to our NEWSLETTER to see more of our delicious food

Step By Step Photos Above

Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!

Mozzarella Stuffed Meatballs

5 from 4 votes

By Emily

Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Servings: 4 people
Mozzarella stuffed meatballs in a delicious flavour packed tomato sauce. This recipe is so easy and absolutely delicious, juicy meatballs stuffed with oozing mozzarella cheese and cooked in the easiest tomato sauce.
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Checkboxes

Ingredients

For The Meatballs (12 large)

  • 15 oz (430g) ground beef
  • 2 Italian sausages
  • 2 cloves garlic
  • 1 tsp balsamic vinegar
  • 1/2 tsp red pepper flakes
  • 2 tbsp grated parmesan cheese
  • 1/2 tbsp fennel seeds
  • 1 egg
  • 1/2 tbsp olive oil
  • Salt and pepper
  • 1 ball mozzarella, cut into cubes

For The Sauce

  • 2 x 15 oz (800g) peeled plum tomatoes, canned
  • 1 clove garlic
  • 1 tsp sugar
  • 1 tsp balsamic vinegar

Instructions 

  • Add all the meatball ingredients to a large mixing bowl apart from the mozzarella. Using your hands mix everything together without squeezing too tightly.
  • Once everything is combined thoroughly shape a rough meatball using the palm of your hands. Once you have a meatball shape, make an indent in the middle of the ball using your finger. Place a cube of mozzarella in the hole and seal it back up. Roll the meatball between the palms of your hands again until shiny and smooth.
  • Repeat the with all the meat mixture and mozzarella until the meat has been used up (you should have 12 large meatballs). Place them in the fridge for 10 minutes to firm up.
  • Add a small amount of olive oil to a large pan and brown the meatballs on all sides. The should have a nice, crispy coating on the outside. Remove them from the pan and set aside on a plate.
  • Next, make the sauce, add the canned, peeled plum tomatoes to a blender and blitz until smooth. Add a little more olive oil to the same pan you cooked the meatballs in and add the chopped garlic, saute for a few seconds then add the tomatoes.
  • Add sugar, balsamic vinegar, salt and pepper to the sauce and let it simmer on a low heat for 5 minutes. Add the meatballs and simmer uncovered for another 30 minutes. Serve with spaghetti or salad.

Notes

  • Use whole peeled, canned tomatoes instead of chopped or crushed. Whole tomatoes have much less water in them and much more flavour, these are the best for pasta sauces.
  • You probably won’t use the whole ball of mozzarella. If you have any leftover try tossing it over the meatballs at the end and cover with a lid for a few seconds until the mozzarella melts over them. Alternatively, keep it covered in the fridge to add to salads.

Helpful Info for All Recipes

  • I always use extra virgin olive oil in all of my recipes unless stated otherwise
  • When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
  • All vegetables are medium sized unless stated otherwise
  • All recipes are tested and developed using a fan (convection) oven
  • Find out more about how nutrition is calculated.
  • Check out our must have Italian Pantry Staples.
  • You can also find all our Essential Kitchen Tools for Italian Cooking.

Nutrition

Calories: 639kcal | Carbohydrates: 19g | Protein: 36g | Fat: 46g | Saturated Fat: 17g | Cholesterol: 174mg | Sodium: 930mg | Potassium: 1092mg | Fiber: 4g | Sugar: 11g | Vitamin A: 730IU | Vitamin C: 21.4mg | Calcium: 235mg | Iron: 5.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you try this recipe?Leave a comment below!
5 from 4 votes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

8 Comments

  1. Marlee says:

    This is utter perfection! I love everything about it!5 stars

    1. Inside the rustic kitchen says:

      Thank you so much Marlee!

  2. Catherine Brown says:

    Serious comfort food, right there! and it’s still so cold here in the Northeast of the US… as long as we have to wait for spring, we might as well have comfort foods!5 stars

    1. Inside the rustic kitchen says:

      It’s still pretty cold around here too, comfort food is the best! ๐Ÿ˜€

  3. Laura says:

    Great recipe Emily, what a great idea to put a mozzarella right in the middle. I love spaghetti with meatballs, one of my boys favourite. I like the way you arranged the spaghetti on the plate. It looks like a flower.5 stars

    1. Inside the rustic kitchen says:

      Thanks so much Laura!

  4. Beth says:

    Oh man, those totally do look amazing! I want run away from the computer and make them immediately!5 stars

    1. Inside the rustic kitchen says:

      Haha, thanks Beth!