How to Make Cheese Stuffed Meatballs
Switch up spaghetti night by making these mozzarella stuffed meatballs! The kids go crazy for them! Make sure to also try our regular homemade meatballs, and meatball sliders too!
What ingredients do I need to make cheese stuffed meatballs?
- Ground beef 80-90% lean
- Italian seasoned breadcrumbs
- 1 egg
- Salt
- Italian seasoning
- Garlic powder
- Ground black pepper
- Mozzarella cheese cut into ½-inch cubes
FAQS
Can I use ground turkey or chicken instead of beef?
- Yes, you can substitute ground turkey or chicken for the ground beef in this recipe for a lighter option.
Can I use regular breadcrumbs instead of Italian seasoned breadcrumbs?
- Yes, you can use regular breadcrumbs and add additional Italian seasoning to the meat mixture for flavor.
Can I freeze the uncooked meatballs for later?
- Yes, you can shape the meatballs and freeze them on a baking sheet. Once frozen, transfer them to a freezer-safe container or bag. Cook from frozen, adding a few extra minutes to the baking time.
How long do leftover cooked meatballs last in the refrigerator?
- Leftover cooked meatballs can be stored in an airtight container in the refrigerator for 3-4 days.
Can I reheat the meatballs in the microwave?
- Yes, you can reheat the meatballs in the microwave until heated through. Alternatively, you can reheat them in a saucepan with marinara sauce.
Can I make the meatballs ahead of time and refrigerate before baking?
- Yes, you can shape the meatballs and refrigerate them for up to 24 hours before baking. This can be convenient for meal prep.
How do I know when the meatballs are cooked through?
- The meatballs are cooked through when they reach an internal temperature of 160°F (71°C) on a meat thermometer.
Can I use a different type of cheese for stuffing the meatballs?
- Yes, you can use other types of cheese like cheddar, provolone, or Swiss for stuffing the meatballs based on your preference.
What can I serve with these meatballs?
- These meatballs are delicious served over pasta, with crusty bread for sandwiches, or as an appetizer with toothpicks and marinara sauce for dipping.
How should I store leftover meatballs?
- Store leftover cooked meatballs in an airtight container in the refrigerator. You can also freeze them in a freezer-safe container or bag for up to 2-3 months. Reheat from frozen in the oven or microwave until heated through.
Storage Tip: If freezing meatballs, place parchment paper between layers to prevent them from sticking together. Allow frozen meatballs to thaw in the refrigerator overnight before reheating.
Mozzarella Stuffed Meatballs
Ingredients
- 1 lb ground beef 80-90% lean
- ⅓ cup Italian seasoned breadcrumbs
- 1 egg
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 4 ounces mozzarella cheese cut into ½-inch cubes
- 1 23 oz jar marinara sauce
- Optional fresh parsley and pasta for serving.
Instructions
- Preheat your oven to 375°F (190°C) and prepare a baking sheet with cooking spray or aluminum foil. Set aside.
- In a large mixing bowl, combine the ground beef, Italian seasoned breadcrumbs, egg, salt, Italian seasoning, garlic powder, and ground black pepper. Mix until well combined.
- Using 1 Tablespoon of the meat mixture, form a ball and flatten it in your palm. Place a cube of mozzarella cheese in the center, then wrap the meat around the cheese, forming a ball. Make sure the cheese is completely enclosed.
- Repeat the process with the remaining meat mixture and mozzarella cubes, making approximately 20 meatballs.
- Place the meatballs on the prepared baking sheet, evenly spaced apart.
- Bake in the preheated oven for about 20-25 minutes, or until the meatballs are cooked through and the cheese is melted and gooey. Turn halfway through cooking time.
- While the meatballs are baking, heat the marinara sauce in a saucepan over medium heat until warmed through.
- Serve the mozzarella stuffed meatballs hot, with the marinara sauce spooned over the top or on the side for dipping.
