Mozzarella Stuffed Meatballs

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.

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!

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.

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).

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.

More Easy Pasta Recipes To Try;

• Creamy butternut squash pasta
• Sausage pasta bake
• Pasta with artichokes and peas
• Pasta with pancetta, ricotta and tomato
• Sun dried tomato pasta with roasted red pepper
• Pork stroganoff with buttered noodles

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

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5 from 4 votes

Mozzarella Stuffed Meatballs

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.

Course Main Course

Cuisine Italian

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 4 people

Calories 639kcal

Author Emily Kemp

Ingredients

For The Meatballs (12 large)

• ▢ 15 oz (430g) ground beef
• ▢ 2 Italian sausages
• ▢ 2 cloves garlic
• ▢ 1 teaspoon balsamic vinegar
• ▢ ½ teaspoon red pepper flakes
• ▢ 2 tablespoon grated parmesan cheese
• ▢ ½ tablespoon fennel seeds
• ▢ 1 egg
• ▢ ½ tablespoon 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 teaspoon sugar
• ▢ 1 teaspoon 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.

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

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 this brand 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.

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