Baked Mozzarella Stuffed Meatballs Recipe
If you are craving a dish that bursts with gooey cheese, rich meaty flavors, and herbaceous freshness, then Baked Mozzarella Stuffed Meatballs are about to become your new favorite comfort food. These meatballs combine the perfect balance of tender ground beef and pork, seasoned just right with garlic, onion, and Italian herbs, and best of all, they hide little pockets of melted mozzarella inside. When baked to golden perfection and dipped in warm marinara sauce, each bite offers an irresistible combination of juicy meat and creamy, stretchy cheese that feels like a culinary hug. Trust me, once you master these Baked Mozzarella Stuffed Meatballs, they’ll be requested at every family dinner and game night.
Ingredients You’ll Need
While the flavor of these meatballs is rich and complex, the ingredients themselves are straightforward and essential. Each element plays a crucial role—panko adds gentle crunch, ricotta keeps the meatballs tender, fresh herbs bring brightness, and that mozzarella stuffing? Pure magic.
- ½ cup panko bread crumbs: Provides light texture and helps bind the meatballs without making them dense.
- ¾ cup ricotta cheese (whole milk): Adds creamy moisture ensuring tender meatballs.
- 16 ounces ground pork: Brings juiciness and slightly sweet flavor to the mix.
- 16 ounces ground beef (80/20): Adds savory depth and a perfect fat ratio for flavor and texture.
- 5 cloves garlic (minced): Infuses each meatball with aromatic sharpness.
- 1 small onion (grated, juice strained): Adds subtle sweetness and moisture without overpowering.
- 2 eggs (whisked): Binds everything together for perfectly shaped meatballs.
- ¼ cup parsley (finely chopped): Introduces fresh, grassy notes.
- ¼ cup basil (finely chopped plus more for serving): Brings a punch of warm, aromatic flavor.
- 1 ½ teaspoon dried oregano: Classic Italian herb that rounds out the seasoning.
- 2 teaspoons kosher salt (adjust to taste): Elevates all the flavors beautifully.
- ¾ cup parmesan cheese (freshly grated): Adds nuttiness and a salty kick.
- 8 ounces fresh mozzarella cheese (pearl size or small chunks): The star that melts gloriously inside each meatball.
- 25 ounces marinara sauce (for serving): A tangy, herby tomato sauce that complements the meatballs perfectly.
How to Make Baked Mozzarella Stuffed Meatballs
Step 1: Prep Your Ingredients
Start by gathering all your ingredients and prepping them exactly as listed—mince the garlic, grate and strain the onion, chop your herbs, and have your mozzarella ready either as small pearl-sized balls or cut into bite-sized chunks. Prepping this way ensures a smooth assembly process and balanced flavor throughout.
Step 2: Soak the Panko and Ricotta
In a bowl, combine the ricotta cheese and panko bread crumbs, mixing them well. Let this mixture sit for five minutes so the panko can soak up the ricotta’s moisture. This step is crucial because it prevents dry meatballs and helps them stay tender and fluffy once baked.
Step 3: Mix the Meatball Ingredients
In a large mixing bowl, add your ground beef and pork, the soaked panko and ricotta mixture, grated onion, minced garlic, whisked eggs, parmesan cheese, fresh parsley, basil, dried oregano, and kosher salt. Use your hands to gently fold everything together, careful not to overwork the mixture, which can make the meatballs tough.
Step 4: Shape and Stuff Your Meatballs
Form the mixture into balls slightly larger than a golf ball—about 1 inch across. Using a spring-loaded scoop can make this faster and more uniform. Flatten each ball gently in your palm, place a piece of mozzarella in the center, then fold the meat around the cheese and re-roll to seal. Place the stuffed meatballs on a foiled baking sheet, ready to bake.
Step 5: Bake the Meatballs
Set your oven rack near the top and preheat the broiler. Place your prepared meatballs under the broiler and bake for about 8 minutes, allowing them to brown nicely. Meanwhile, heat your marinara sauce in a baking dish on the lower rack. Once browned, transfer the meatballs to the sauce and add any leftover mozzarella on top. Broil for an additional 2-3 minutes until the cheese is perfectly melted and bubbly. Finish with fresh basil leaves for a gorgeous aroma and flavor boost.
How to Serve Baked Mozzarella Stuffed Meatballs
Garnishes
Fresh chopped basil and a sprinkle of extra parmesan cheese are ideal garnishes. They add a pop of color and amplify the fresh, Italian vibes that these meatballs embody perfectly.
Side Dishes
These meatballs pair beautifully with al dente pasta tossed in olive oil or marinara sauce for a hearty meal, or you can serve them alongside a crisp mixed green salad to balance richness. For a cozy option, crusty garlic bread is an absolute must to scoop up every last drop of that luscious sauce.
Creative Ways to Present
Looking to surprise your guests? Serve the Baked Mozzarella Stuffed Meatballs as cocktail appetizers on toothpicks, accompanied by individual small ramekins of marinara for dipping. Alternatively, layer them in a meatball sub with melted provolone cheese and fresh greens for a comforting sandwich with serious wow factor.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Baked Mozzarella Stuffed Meatballs feast, just place the cooled meatballs in an airtight container and refrigerate for up to four days. This makes for a convenient and delicious next-day meal ready to be enjoyed without any fuss.
Freezing
These meatballs freeze wonderfully whether raw or cooked. If freezing raw, shape and freeze on a tray before transferring to a container. For cooked meatballs, cool completely and store in freezer-friendly containers, portioned for your future meals. They will keep for up to three months and thaw perfectly in the fridge overnight.
Reheating
To bring your frozen or refrigerated meatballs back to life, simply heat gently in a skillet with a bit of marinara sauce or microwave them covered until warmed through. For the best cheesy melt and freshness, finish them briefly under the broiler just like when freshly made.
FAQs
Can I use a different cheese instead of mozzarella?
Fresh mozzarella is ideal for that gooey, melty center, but you can experiment with cheeses like provolone or fontina for a slightly different flavor and texture. Just keep in mind that the signature stretchiness comes from mozzarella.
Are these meatballs gluten-free?
They can be! Simply swap the regular panko for a gluten-free variety, and double-check your marinara sauce ingredients to keep the dish gluten-safe. The rest of the ingredients are naturally gluten-free.
Can I bake these meatballs without the broiler?
Absolutely. Bake them at 400°F (205°C) for about 15-20 minutes until cooked through and golden brown, then transfer to the marinara for a few minutes on low heat to melt the cheese.
How do I prevent the meatballs from drying out?
Soaking the panko in ricotta, using a mixture of pork and beef, and incorporating eggs all help maintain moisture. Avoid over-mixing the meat, and do not compact the meatballs too tightly when shaping.
Can I make these ahead of time for a party?
Definitely! You can prepare the meatballs and freeze them raw or fully cooked, then just reheat and serve. They also hold up well as appetizers if kept warm in the sauce before serving.
Final Thoughts
Making Baked Mozzarella Stuffed Meatballs feels like creating a little piece of magic in your kitchen. Each step leads to a meatball that is juicy, flavorful, and filled with creamy cheese that pulls apart just right. They’re perfect for casual dinners, special occasions, or anytime you want to wow your family and friends with something truly memorable. I can’t wait for you to try these and make them part of your go-to recipe collection. Enjoy every bite!
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Baked Mozzarella Stuffed Meatballs Recipe
- Total Time: 30 minutes
- Yield: About 45 meatballs 1x
- Diet: Low Salt
Description
These Baked Mozzarella Stuffed Meatballs combine juicy ground pork and beef with a creamy mozzarella center, baked to perfection under the broiler and served with a rich marinara sauce. With a crispy exterior and gooey, cheesy interior, these meatballs make an irresistible appetizer or main dish, perfect for pairing with pasta or crusty bread.
Ingredients
Meatball Mixture
- ½ cup panko bread crumbs (gluten free or regular)
- ¾ cup ricotta cheese (whole milk)
- 16 ounces ground pork
- 16 ounces ground beef (80/20)
- 5 cloves garlic (minced)
- 1 small onion (grated and juices strained)
- 2 eggs (whisked)
- ¼ cup parsley (finely chopped)
- ¼ cup basil (finely chopped plus more for serving)
- 1 ½ teaspoons dried oregano
- 2 teaspoons kosher salt (more to taste if needed)
- ¾ cup parmesan cheese (freshly grated)
Filling
- 8 ounces fresh mozzarella cheese (pearl size or cut into small pieces)
For Serving
- 25 ounces marinara sauce
Instructions
- Prep: Preheat the oven to broil and position the top rack right under the broiler. Line a baking sheet with foil for easy cleanup. Prepare all ingredients as described in the ingredients list — mince garlic, grate and strain onion, chop herbs, and portion the mozzarella.
- Soak the Panko and Ricotta: In a bowl, combine the ricotta cheese with the panko breadcrumbs. Stir well and let the mixture sit for 5 minutes to allow the breadcrumbs to soak up moisture and soften.
- Mix the Meatballs: In a large mixing bowl, add the ground beef and pork, soaked panko-ricotta mixture, grated and drained onion, minced garlic, whisked eggs, grated parmesan, chopped parsley and basil, dried oregano, and kosher salt. Using your hands, gently fold everything together carefully to combine without over-mixing, which can toughen the meatballs.
- Form the Meatballs: Gently shape the mixture into meatballs slightly larger than golf balls, about 1 inch in diameter. A 1-inch spring-loaded scoop works well to keep the sizes uniform. You should get about 45 meatballs. Place them on the prepared baking sheet in a single layer.
- Stuff with Mozzarella: Take each meatball in your hand and flatten it slightly. Place a small mozzarella piece or pearl-sized ball in the center, then carefully fold the meat around the cheese and roll it back into a smooth ball. Return each stuffed meatball to the baking sheet.
- Bake the Meatballs: Place the baking sheet under the broiler and cook the meatballs for about 8 minutes, until they are cooked through and browned. Meanwhile, pour the marinara sauce into a baking dish and place it on the lower rack of the oven to warm up.
- Finish Under the Broiler: Once the meatballs are done, transfer them to the warmed marinara sauce in the baking dish. Scatter any remaining mozzarella balls on top and broil for another 2-3 minutes until the cheese melts and becomes bubbly. Garnish with fresh basil before serving.
- Storage & Reheating: Allow meatballs to cool, then store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.
- Freezer Instructions: These meatballs freeze well either raw or cooked. To freeze raw, portion and freeze on a baking sheet, then transfer to airtight bags. To freeze cooked, cool completely, then place in freezer containers or divide into smaller portions. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat with sauce before serving.
Notes
- Use gluten-free panko for a gluten-free version.
- Do not over-mix the meat mixture to keep meatballs tender.
- Make sure to drain grated onion to avoid excess moisture.
- Broil the meatballs carefully to prevent burning; watch closely.
- Serve with pasta, crusty bread, or as a tasty appetizer on their own.
- Fresh basil adds bright flavor and a fresh finish.
- Check seasoning before cooking and adjust salt as needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course, Appetizer
- Method: Baking, Broiling
- Cuisine: Italian
Nutrition
- Serving Size: 4 meatballs with sauce
- Calories: 370
- Sugar: 5g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 125mg
Keywords: stuffed meatballs, baked meatballs, mozzarella stuffed meatballs, Italian meatballs, ricotta meatballs, homemade meatballs, decadent appetizers
