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Cheese Stuffed Meatballs

Juicy, seasoned meatballs with a molten mozzarella center, perfectly browned and irresistibly gooey.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 20 meatballs
Course: Appetizer, Main Course
Cuisine: American, Italian
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Meatball Mixture
  • 1 pound ground beef 80/20 blend
  • 0.5 pound ground pork
  • 1 cup breadcrumbs
  • 0.25 cup whole milk
  • 2 eggs large
  • 0.5 cup grated Parmesan cheese
  • 3 cloves garlic minced
  • 2 tbsp fresh parsley chopped
  • 1 tbsp Italian seasoning
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp onion powder
Filling & Cooking
  • 8 ounces mozzarella cheese cut into 1-inch cubes
  • 2 tbsp olive oil for cooking

Equipment

  • Large mixing bowl
  • Baking sheet
  • Parchment paper
  • Large skillet (optional)

Method
 

  1. Soak breadcrumbs in milk for 5 minutes until fully absorbed.
  2. In a large bowl, combine ground beef, ground pork, soaked breadcrumbs, eggs, Parmesan, garlic, parsley, Italian seasoning, salt, pepper, and onion powder. Mix gently until just combined.
  3. Cut mozzarella into 1-inch cubes and pat dry with paper towel.
  4. Take 2 tablespoons of meat mixture, flatten in palm, place cheese cube in center, and wrap meat completely around cheese. Roll into smooth ball. Repeat with remaining meat and cheese.
  5. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
  6. Arrange meatballs on baking sheet with 2 inches space between each. Drizzle with olive oil.
  7. Bake for 20-25 minutes until golden brown and internal temperature reaches 160°F.
  8. Let meatballs rest for 3-4 minutes before serving to allow cheese to set slightly.

Notes

For pan-frying method: Brown meatballs in skillet over medium-high heat for 2-3 minutes per side, then finish in 350°F oven for 10-12 minutes. Can be frozen before or after cooking for up to 3 months. Serve with marinara sauce, over pasta, or as appetizers with dipping sauces.