Mozzarella Stuffed Meatballs in Marinara Sauce Recipe

Introduction

These mozzarella stuffed meatballs are a delicious twist on a classic favorite. Filled with gooey cheese and seasoned perfectly, they make a comforting meal when served with spaghetti and marinara sauce. They’re easy to prepare and sure to impress family and friends.

Ingredients

• 1 pound lean ground beef
• ¼ cup Italian bread crumbs
• ¼ cup grated parmesan cheese (pre-grated from the jar)
• ¼ cup yellow onion (minced, about ¼ small onion)
• 2 teaspoons garlic (minced, about 2 cloves)
• 1 egg
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• ½ teaspoon pepper
• 8 ounces mozzarella cheese (diced into ½ inch pieces)
• Marinara sauce
• Spaghetti noodles

Instructions

1. Step 1: Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, combine the ground beef, Italian bread crumbs, grated parmesan cheese, minced yellow onion, minced garlic, egg, dried oregano, dried basil, salt, and pepper. Mix until just combined.
3. Step 3: Take about 1½ tablespoons of the meat mixture and shape it into a ball. Press one piece of diced mozzarella cheese into the center, then mold the meat around it to form a 1-inch diameter meatball.
4. Step 4: Place the meatballs on the prepared baking sheet. Bake for 15-20 minutes, turning halfway through to ensure even cooking.
5. Step 5: While the meatballs bake, cook the spaghetti noodles according to package instructions.
6. Step 6: Remove the meatballs from the oven and add them to a large saucepan with marinara sauce. Heat over medium-high until the sauce is warmed through and the meatballs are coated.
7. Step 7: Serve the meatballs and sauce over the cooked spaghetti noodles.

Tips & Variations

• For extra flavor, add fresh herbs like chopped basil or parsley to the meat mixture.
• Use a mix of ground beef and pork for a juicier meatball.
• Try different cheeses like provolone or fontina for a new twist.
• Freeze uncooked meatballs on a baking sheet, then transfer to a bag for easy future meals.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through. For longer storage, freeze cooked meatballs in sauce for up to 3 months and thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use turkey or chicken instead of beef?

Yes, lean ground turkey or chicken can be used as a substitute, but the meatballs may be less juicy. Adding a little olive oil or grated vegetables can help retain moisture.

How do I prevent the cheese from leaking out when baking?

Make sure the cheese is fully enclosed by the meat mixture and the meatball is tightly packed. Using smaller cheese pieces also helps prevent leakage during baking.

Mozzarella Stuffed Meatballs in Marinara Sauce Recipe

Print Recipe

★★★★★

4.7 from 57 reviews

These Mozzarella Stuffed Meatballs combine juicy ground beef with a cheesy mozzarella center, baked to perfection and served in a rich marinara sauce alongside spaghetti noodles. This classic Italian-American dish is perfect for a comforting family dinner and impresses with its gooey cheese surprise inside each flavorful meatball.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Meatballs

• 1 pound lean ground beef
• ¼ cup Italian bread crumbs
• ¼ cup grated parmesan cheese (pre-grated from the jar)
• ¼ cup yellow onion (minced, about ¼ small onion)
• 2 teaspoons garlic (minced, about 2 cloves)
• 1 egg
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• ½ teaspoon pepper
• 8 ounces mozzarella cheese (diced into ½ inch pieces)

Additional

• Marinara sauce (quantity as desired, approximately 2 cups recommended)
• Spaghetti noodles (enough to serve 4 people, about 12 ounces dry)

Instructions

1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
2. Mix Ingredients: In a large bowl, combine the ground beef, Italian bread crumbs, grated parmesan cheese, minced yellow onion, minced garlic, egg, dried oregano, dried basil, salt, and pepper. Use your hands or a spoon to mix everything until just combined, taking care not to overmix which can make the meatballs tough.
3. Form Meatballs: Take about 1½ tablespoons of the meatball mixture and flatten it slightly in your hand. Place one piece of diced mozzarella cheese in the center and then mold the meat around the cheese to form a smooth 1-inch diameter ball, ensuring the cheese is completely enclosed to prevent leakage during baking.
4. Bake Meatballs: Arrange the formed meatballs evenly spaced on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes, flipping the meatballs halfway through cooking to ensure even browning and thorough cooking inside.
5. Cook Spaghetti: While the meatballs bake, prepare the spaghetti noodles according to the package directions until al dente. Drain and set aside.
6. Combine with Sauce: Once the meatballs are baked, transfer them to a large saucepan or pot. Pour marinara sauce over the meatballs and cook over medium-high heat until the sauce is warmed through and the meatballs are well coated, stirring gently to avoid breaking them.
7. Serve: Serve the mozzarella stuffed meatballs and sauce hot over the prepared spaghetti noodles for a delicious, comforting meal.

Notes

• For a spicier version, consider adding red pepper flakes to the meat mixture or marinara sauce.
• Use fresh mozzarella for a creamier cheese center, but dry it well before dicing to minimize moisture.
• Make sure to seal the meat tightly around the cheese to avoid cheese leaking during baking.
• Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 3 months.
• Use gluten-free bread crumbs to make this recipe gluten-free friendly.

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