Cheese-Stuffed Meatballs — Step-by-Step SEO-Optimized Recipe

A crowd-pleasing weeknight classic: juicy beef meatballs with a molten mozzarella center, simmered in marinara. Easy to make, great for family dinners, sandwiches, pasta, or meal prep. This SEO-friendly recipe includes full directions, variations, storage tips, nutrition estimates, and meta copy you can paste into a blog.

Ingredients

• 1 pound (450 g) ground beef

• 1/2 cup breadcrumbs (about 60 g)

• 1/4 cup grated Parmesan cheese (about 25 g)

• 1 large egg

• 2 cloves garlic, minced

• 1 teaspoon Italian seasoning

• Salt and black pepper, to taste (about 1 tsp salt)

• 4 ounces (113 g) mozzarella cheese, cut into small ¾–1 cm cubes

• 2 tablespoons olive oil

• 1 jar (24 oz / ~680 g) marinara sauce

 Yield & Time

• Yield: About 12 large meatballs (serves 4 as main with sides / 3 meatballs per serving)

• Prep time: 20–30 minutes (chopping, filling)

• Cook time: 25–30 minutes (browning + simmering)

• Total: ~50–60 minutes

 Step-by-Step Directions

1. Mix the meatball base

In a large bowl combine:

• 1 lb ground beef

• 1/2 cup breadcrumbs

• 1/4 cup grated Parmesan

• 1 egg

• 2 cloves minced garlic

• 1 tsp Italian seasoning

• Salt & pepper to taste

Gently mix with your hands or a fork until just combined. Avoid overworking — overmixing makes dense meatballs.

2. Portion and stuff

• Scoop ~2 tablespoons (or use a small cookie scoop) of meat mixture and flatten in your palm to form a small patty.

• Place a cube of mozzarella in the center. Wrap the meat around the cheese and roll into a tight ball, pinching seams closed so the cheese is fully enclosed.

• Repeat until mixture is used (should make ~10–14 medium/large meatballs).

3. Brown the meatballs

• Heat 2 tablespoons olive oil in a large skillet over medium heat.

• Add meatballs in a single layer (do not overcrowd). Brown on all sides, about 5–7 minutes total, turning carefully with tongs. You’re not cooking through — just building color and flavor.

4. Simmer in sauce

• Pour the jar of marinara sauce over the browned meatballs (or transfer meatballs to a pot and pour sauce over).

• Cover and simmer gently for 15–20 minutes, until meatballs are cooked through and the mozzarella inside is melted. (Internal temp for beef should reach 160°F / 71°C.)

5. Serve

• Serve hot with pasta, over polenta, inside hoagie rolls, or alongside roasted vegetables. Spoon extra sauce on top and garnish with extra Parmesan and chopped fresh basil or parsley.

 Variations & Tips

• Lighter protein: Substitute ground turkey or chicken (note: cook to 165°F / 74°C). Add a tablespoon of olive oil if using lean poultry to maintain moisture.

• Different cheeses: Swap mozzarella for cheddar, provolone, or gouda cubes for a different flavor. Smoked mozzarella adds extra depth.

• Hidden veggies: Fold in ¼ cup finely grated zucchini or finely chopped spinach (squeeze excess moisture) for added veggies.

• Spicy: Add ¼–½ teaspoon red pepper flakes or a pinch of cayenne to the meat mixture.

• Herb boost: Fold in 1–2 tablespoons chopped fresh parsley, basil, or oregano for brighter flavor.

• Gluten-free: Use gluten-free breadcrumbs or crushed gluten-free crackers.

• Oven method: Preheat oven to 400°F (200°C). Place formed meatballs on a lightly oiled or parchment-lined tray and bake 18–22 minutes until cooked through; then simmer 5–10 minutes in sauce.

• Air fryer: 375°F (190°C) for 10–12 minutes, turning once; then finish in sauce.

• Make ahead: Assemble and freeze raw meatballs on a baking sheet; transfer to a freezer bag. Cook from frozen, adding a few extra minutes to simmer time.

 Serving Suggestions

• Classic: Spaghetti + meatballs, shaved Parmesan, chopped parsley.

• Sandwich: Toasted hoagie roll + provolone + marinara.

• Low-carb: Serve over zucchini noodles or cauliflower mash.

• Appetizer: Make smaller meatball size and serve with toothpicks and extra sauce for dipping.

 Storage & Reheating

• Refrigerator: Keep in airtight container, up to 3–4 days.

• Freezer: Store cooked or uncooked meatballs up to 3 months. Thaw overnight in fridge before reheating.

• Reheat: Warm gently in simmering sauce on stove or microwave in 30-second bursts until heated through.

 Approximate Nutrition (per serving — 3 meatballs, recipe yields ~4 servings)

These are rough estimates and will vary with brands and portion sizes.

• Calories: ~580 kcal

• Protein: ~35 g

• Fat: ~40 g

• Carbohydrates: ~21 g

• (Values rounded; includes sauce and oil)

FAQ (quick)

Q: How do I stop cheese from leaking out?
A: Seal seams tightly when forming and use small cheese cubes. Chilling formed meatballs 10–15 minutes before browning helps keep their shape.

Q: Can I bake instead of brown in skillet?
A: Yes — baking concentrates less fat and is hands-off. Brown quickly in skillet for best flavor, or broil a minute to get color.

Q: Can I make them ahead for a party?
A: Yes — make them smaller for bite-sized appetizers and keep warm in a slow cooker on low with sauce.

enjoy!