Mozzarella Stuffed Meatballs

Mozzarella Stuffed Meatballs

Tender meatballs filled with gooey mozzarella were a hit with my family!

AUTHOR: Liz Berg PREP TIME: 30 mins COOK TIME: 1 hour 30 mins TOTAL TIME: 2 hours YIELD: 4 servings



  • 3 tablespoons olive oil
  • 1/2 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large can (28 ounces) plum tomatoes
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon sugar
  • Salt and pepper to taste (I used 1/2 teaspoon salt and a few grates of freshly ground black pepper)


  • 2 slices of bread, processed into crumbs
  • 1/2 cup milk
  • 1 1/2 pounds ground beef, I recommend Certified Angus Beef® brand
  • 1/4 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 1 teaspoon salt
  • Freshly ground black pepper, to taste (I used about 1/4 teaspoon)
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1 8 ounce container of small fresh Mozzarella balls packed in water (ciliegine)


  1. Make marinara by heating oil in large saucepan. Add onions and cook till soft, then add garlic and cook a minute or so till fragrant. Stir in tomatoes, basil, oregano, sugar, salt and pepper to taste. Chop tomatoes into chunks with your spatula. Simmer until sauce thickens, 10-15 minutes. Cover and keep warm while you prepare the meatballs.
  2. Preheat oven to 350º. Grease a 2-quart oven safe dish and set aside.
  3. Combine bread crumbs and milk in a large bowl. Add the rest of ingredients and mix together using your hands. Be careful not to compact the mixture.
  4. Drain mozzarella balls and set aside. Using a ¼ cup scoop, form balls of meat. Flatten each and add a mozzarella ball to the middle of the disk. Enclose the mozzarella in meat by folding sides up and over cheese. Reshape into balls.
  5. Add meatballs to bottom of prepared dish. Pour marinara sauce over meatballs. Cover with aluminum foil and cook for 1-1½ hours or till meatballs are completely cooked through.
  6. Serve warm.

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