Irresistible Mozzarella Stuffed Meatballs with 3 Cheesy Layers

Oh my gosh, you guys – these mozzarella stuffed meatballs are my absolute favorite weeknight dinner trick! There’s something magical about cutting into a juicy meatball and finding that ooey-gooey cheesy center just waiting to spill out. I first made these for a last-minute dinner party when I wanted to impress without stressing, and now they’re my go-to when I need something comforting yet fancy-feeling.

The secret? That perfect combo of ricotta and mozzarella tucked inside tender, herb-packed meatballs, all swimming in my favorite marinara sauce. The first time I made them, my husband actually did a little happy dance at the table (and he’s not usually the dramatic type!). What I love most is how they look like regular meatballs from the outside – then surprise everyone with that melty, cheesy center. Trust me, once you try these, you’ll never go back to plain meatballs again!

Oh my gosh, you guys, I just have to tell you about these mozzarella stuffed meatballs – they’re seriously life-changing! Picture this: juicy, perfectly seasoned meatballs with a surprise pocket of melty mozzarella and creamy ricotta-spinach filling. The first time I made them, my husband actually did a little happy dance when he cut one open and saw that cheesy center. And when you simmer them in marinara sauce until they’re tender, then top them with even more melted cheese? Absolute perfection. These aren’t your average meatballs – they’re the kind of dish that makes everyone at the table go quiet because they’re too busy savoring every bite.

Why You’ll Love These Mozzarella Stuffed Meatballs

Listen, I know I’m obsessed, but once you try these meatballs, you’ll be just as hooked! Here’s why:

• That first bite – when the warm mozzarella oozes out – is pure magic
• The spinach and ricotta filling keeps them incredibly moist and flavorful
• Everything cooks in one skillet (less dishes = more happy dancing!)
• They look fancy but come together in under an hour
• Perfect for everything from weeknight dinners to impressing guests

Seriously, these aren’t just meatballs – they’re little bundles of cheesy joy!

Ingredients for Mozzarella Stuffed Meatballs

Okay, let’s gather our goodies! Here’s everything you’ll need for these cheesy wonders:

• For the meatballs: 1 lb ground beef (I use 85/15 for juiciness), 1/2 lb ground pork (or just use all beef if that’s what you’ve got)
• The binders: 1/2 cup Italian-style breadcrumbs, 1 large egg, 1/3 cup grated Parmesan (the good stuff, please!)
• Flavor boosters: 3 cloves garlic (minced), 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp Italian seasoning, 1/2 tsp onion powder, 2 tbsp chopped fresh parsley
• For the cheesy filling: 2 cups fresh spinach (chopped fine), 1/2 cup ricotta, 1/2 cup shredded mozzarella, plus salt & pepper to taste
• For cooking: 1 tbsp olive oil for searing, 2 cups marinara sauce, and another 1 cup shredded mozzarella for topping

Pro tip: If using frozen spinach, thaw and squeeze it really dry – nobody wants watery meatballs!

How to Make Mozzarella Stuffed Meatballs

Alright, let’s get our hands dirty and make some magic happen! Don’t worry – these stuffed meatballs are way easier than they look. I’ll walk you through each step so you get that perfect ooey-gooey center every time.

Prepare the Spinach and Cheese Filling

First things first – let’s make that delicious surprise inside! Grab a medium bowl and toss in your chopped spinach (remember, squeeze frozen spinach really dry if that’s what you’re using). Add the ricotta, shredded mozzarella, a pinch of salt and pepper, and if you’re feeling fancy, that optional pinch of crushed red pepper. Mix it all together until it’s well combined but don’t go crazy – we want it creamy, not runny. Set this aside while we make the meatball mixture.

Mix the Meatball Base

Here’s where we build our flavor foundation. In a large bowl, gently combine the ground beef, pork (if using), breadcrumbs, egg, Parmesan, garlic, and all those wonderful seasonings. Now listen closely – this is crucial – mix just until everything comes together. Overmixing makes tough meatballs, and we want these babies tender! I use my hands and stop as soon as I don’t see any big streaks of unmixed ingredients. The mixture should hold together when pressed but still feel light.

Stuff and Shape the Meatballs

Time for the fun part! Scoop about 2 tablespoons of meat mixture and flatten it in your palm like a little patty. Add about a teaspoon of that spinach-cheese filling right in the center. Now carefully wrap the meat around the filling, sealing it completely. Gently roll it between your palms to form a smooth ball. If you see any filling peeking out, just patch it with a bit more meat mixture. Don’t stress if they’re not perfect – rustic is charming! You should get about 12 beautiful stuffed meatballs.

Sear and Simmer the Mozzarella Stuffed Meatballs

Heat your olive oil in a large oven-safe skillet over medium-high heat. When it shimmers, add the meatballs (don’t crowd them – work in batches if needed) and let them get nicely browned, about 2-3 minutes per side. They don’t need to cook through yet – we’re just building flavor here. Once they’re all seared, reduce the heat to medium and pour that marinara sauce all around them. Cover the skillet and let them simmer gently for 8-10 minutes. You’ll know they’re ready when they’re firm to the touch but still slightly springy.

Add Cheese and Melt

Here comes the grand finale! Sprinkle that remaining cup of mozzarella evenly over all the meatballs. Now you’ve got two options: if you want that gorgeous golden top, pop the skillet under the broiler for just 1-3 minutes (watch closely!). Or if you’re not broiling, just cover the skillet for 3-5 minutes until the cheese melts into gooey perfection. Either way, you’ll end up with the most irresistible cheesy meatballs that’ll have everyone at your table reaching for seconds!

Tips for Perfect Mozzarella Stuffed Meatballs

After making these dozens of times (okay, maybe hundreds – I’m obsessed!), here are my can’t-live-without tips:

• Fresh spinach is best – it gives the filling better texture than frozen
• Don’t overmix the meat – handle it gently to keep the meatballs tender
• Leave space in the skillet – overcrowding steams instead of sears
• Broil for the last minute – that golden bubbly cheese is worth it!
• Let them rest 5 minutes – the filling stays molten but won’t gush out

Oh! And if some cheese leaks while cooking? No worries – it just makes the sauce extra delicious!

Serving Suggestions for Mozzarella Stuffed Meatballs

Oh, the possibilities! These cheesy meatballs are crazy versatile. My favorite way? Piled high over a bed of spaghetti with extra marinara for twirling. But on busy nights, I’ll toss them with zucchini noodles for a low-carb win. They’re also dreamy with creamy polenta or alongside crusty bread for mopping up sauce. And honestly? Sometimes I just eat them straight from the skillet – no shame!

Storing and Reheating Mozzarella Stuffed Meatballs

These meatballs keep beautifully! Store leftovers in an airtight container in the fridge for 3-4 days. To reheat, my favorite method is gently warming them in a skillet with a splash of marinara – it keeps them moist. The microwave works too (30-second bursts, stirring in between), but the cheese gets extra melty in the pan. If you’ve got extra filling mixture? Freeze it raw between parchment paper for instant meatballs next time!

Mozzarella Stuffed Meatballs FAQs

I get asked about these cheesy meatballs all the time! Here are answers to the most common questions:

Can I use all beef instead of pork?
Absolutely! The pork adds richness, but all beef works great too. Just make sure it’s not too lean – 85/15 keeps them juicy.

How do I freeze these meatballs?
Freeze them raw or cooked! For raw: shape stuffed meatballs, freeze on a tray, then transfer to bags. Cook frozen meatballs 5 minutes longer. Cooked ones reheat beautifully from frozen.

What’s the best cheese for stuffing?
Whole milk mozzarella melts perfectly, but I sometimes mix in provolone for extra flavor. Avoid pre-shredded cheese – it has anti-caking agents that make it grainy when melted.

Can I make these low carb?
Yes! Swap breadcrumbs for almond flour or crushed pork rinds. Just add an extra egg yolk to help bind.

Why did my cheese leak out?
No worries – that’s flavor in your sauce! To prevent it, make sure your filling isn’t too wet and seal the meatballs tightly.

Nutritional Information for Mozzarella Stuffed Meatballs

Here’s the scoop on what you’re enjoying (per serving, about 3 meatballs): roughly 610 calories, 35g fat (14g saturated), 25g carbs (4g fiber), and a whopping 40g protein. But listen – these numbers can change based on your exact ingredients. Using leaner meat? Less fat. More cheese? Well… worth it! Always calculate based on your specific brands if you’re tracking closely.

Nutritional Information for Mozzarella Stuffed Meatballs

Here’s the scoop on what you’re getting in each delicious serving (about 3 meatballs): roughly 610 calories, 40g protein, and 25g carbs. They pack 35g fat (14g saturated) from all that glorious cheese and meat. Keep in mind – these numbers can change based on your exact ingredients (like using turkey instead of beef or low-fat cheeses). But let’s be real – sometimes you just gotta enjoy the cheesy goodness without overthinking it!

Rate This Recipe

Okay, I’ve spilled all my cheesy meatball secrets – now it’s your turn! Did these mozzarella stuffed meatballs make you do a happy dance too? Leave a quick rating below to let me know how they turned out for you. And if you snapped a photo of that glorious cheese pull (you know you did!), tag me – I live for those melty meatball moments! Your reviews help other home cooks discover this recipe, and honestly, they make my day. Now go forth and stuff those meatballs with confidence!

Print