These Mozzarella Stuffed Meatballs are juicy, cheesy, and packed with flavor. Made with lean ground beef or turkey and baked to perfection, they are then simmered in a rich homemade tomato sauce. Perfect for family dinners, special occasions, or meal prepping, these meatballs combine gooey mozzarella with fresh herbs for a comforting Italian-inspired dish. Serve them over pasta or enjoy them as a hearty appetizer.
Ingredients
Meatballs
- 2 pounds lean ground beef or turkey
- 1 tablespoon olive oil (if using turkey)
- ½ onion, finely chopped
- 1 egg
- ½ cup Panko bread crumbs
- ½ cup shredded Parmesan cheese
- ¼ cup chopped fresh parsley or 1 tablespoon dried parsley
- 2 tablespoons chopped fresh basil or 1 teaspoon dried basil
- 2 teaspoons black pepper
- 12 ounces fresh mozzarella cheese, cut into 24 cubes
Sauce
- 1 onion, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 (28-ounce) can whole tomatoes with juices
- 1 (28-ounce) can diced tomatoes with juices
- ½ teaspoon granulated sugar
- 1 bay leaf
- 1 (6-ounce) can tomato paste
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried basil
- ½ teaspoon black pepper
- Zest of 1 lemon (yellow part only)
Instructions
Sauce
- Peel two thin strips of lemon zest using a veggie peeler, avoiding the white pith.
- Heat olive oil in a saucepan over medium heat.
- Add diced onion and garlic; cook until soft, about 4 minutes.
- Add whole and diced tomatoes with juices, sugar, bay leaf, tomato paste, fresh parsley, dried basil, black pepper, and lemon zest.
- Reduce heat to low, cover, and simmer for 1 hour.
Meatballs
- Preheat oven to 375°F (190°C).
- Cut mozzarella into 24 small cubes; set aside.
- In a large bowl, combine ground meat, olive oil (if using turkey), chopped onion, egg, Panko, Parmesan, parsley, basil, and black pepper. Mix lightly until just combined.
- Divide meat mixture into 24 equal portions. Wrap each portion around a mozzarella cube, rolling into a ball ensuring the cheese is completely enclosed.
- Place meatballs on a parchment-lined baking sheet.
- Bake for 30 minutes; some cheese may leak out, but the interior remains cheesy.
- Transfer meatballs to the simmering tomato sauce and cook an additional 20 minutes.
- Serve over your favorite pasta.
Serving and Storage Tips
- Serve with spaghetti, fettuccine, or penne for a complete meal.
- Garnish with extra Parmesan cheese and fresh basil.
- Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days.
- Freeze cooked meatballs in sauce for up to 3 months; thaw overnight before reheating.
Variations
- Spicy Meatballs – Add ½ teaspoon red pepper flakes to the meat mixture.
- Italian Sausage Blend – Use half ground beef and half Italian sausage for richer flavor.
- Low Carb – Skip bread crumbs and use almond flour instead.
- Herb Explosion – Add oregano and thyme for extra aroma.
- Smoky Twist – Add smoked paprika to the meat mixture.
- Garlic Lovers – Double garlic in the sauce for a bold flavor.
- Vegetarian Version – Use plant-based ground meat and vegan mozzarella.
- Mini Meatballs – Make smaller meatballs for appetizers or party bites.
- Cheddar Surprise – Replace mozzarella with sharp cheddar for a tangy kick.
- Stuffed with Spinach – Add a small cooked spinach leaf with mozzarella inside each meatball.
- Creamy Tomato Sauce – Stir in ¼ cup heavy cream to the sauce before serving.
- Balsamic Infused – Add 1 tablespoon balsamic vinegar to the sauce for sweetness.
- Oven-Free Option – Pan-fry meatballs then simmer in sauce.
- Parmesan Crust – Roll meatballs in extra Parmesan before baking.
- Mushroom Lovers – Add finely chopped mushrooms to meat mixture for earthy flavor.
FAQs
- Can I make these ahead of time?
Yes, assemble meatballs and store them in the fridge for a few hours before baking. - Can I use frozen meatballs?
Yes, bake frozen meatballs an extra 10-15 minutes and then simmer in sauce. - What’s the best cheese to use?
Fresh mozzarella works best for melty, gooey centers. - Can I use all ground beef?
Yes, ground beef works well, but turkey makes them leaner. - Can I skip the lemon zest?
Yes, but the zest adds a subtle brightness to the sauce. - How do I prevent cheese from leaking?
Ensure meat completely encloses the cheese and avoid overfilling. - Can I make the sauce in advance?
Absolutely, it can be made a day ahead and reheated with meatballs. - Can I freeze the meatballs before baking?
Yes, wrap tightly and bake from frozen, adding extra cooking time. - Are these gluten-free?
Swap Panko breadcrumbs for gluten-free crumbs to make it safe. - Can I use canned shredded mozzarella?
Yes, but fresh mozzarella gives the best melt and texture.
Mozzarella Stuffed Meatballs in Homemade Tomato Sauce are a crowd-pleasing recipe that combines comfort, flavor, and cheesy goodness. With versatile variations and easy make-ahead options, they are perfect for weeknight dinners, meal prep, or special occasions. Once you try these meatballs, they’ll quickly become a family favorite.
PrintMozzarella Stuffed Meatballs
Description
These Mozzarella Stuffed Meatballs are juicy, cheesy, and packed with flavor. Made with lean ground beef or turkey and baked to perfection, they are then simmered in a rich homemade tomato sauce. Perfect for family dinners, special occasions, or meal prepping, these meatballs combine gooey mozzarella with fresh herbs for a comforting Italian-inspired dish. Serve them over pasta or enjoy them as a hearty appetizer.
Ingredients
Meatballs
- 2 pounds lean ground beef or turkey
- 1 tablespoon olive oil (if using turkey)
- ½ onion, finely chopped
- 1 egg
- ½ cup Panko bread crumbs
- ½ cup shredded Parmesan cheese
- ¼ cup chopped fresh parsley or 1 tablespoon dried parsley
- 2 tablespoons chopped fresh basil or 1 teaspoon dried basil
- 2 teaspoons black pepper
- 12 ounces fresh mozzarella cheese, cut into 24 cubes
Sauce
- 1 onion, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 (28-ounce) can whole tomatoes with juices
- 1 (28-ounce) can diced tomatoes with juices
- ½ teaspoon granulated sugar
- 1 bay leaf
- 1 (6-ounce) can tomato paste
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried basil
- ½ teaspoon black pepper
- Zest of 1 lemon (yellow part only)
Instructions
Sauce
- Peel two thin strips of lemon zest using a veggie peeler, avoiding the white pith.
- Heat olive oil in a saucepan over medium heat.
- Add diced onion and garlic; cook until soft, about 4 minutes.
- Add whole and diced tomatoes with juices, sugar, bay leaf, tomato paste, fresh parsley, dried basil, black pepper, and lemon zest.
- Reduce heat to low, cover, and simmer for 1 hour.
Meatballs
- Preheat oven to 375°F (190°C).
- Cut mozzarella into 24 small cubes; set aside.
- In a large bowl, combine ground meat, olive oil (if using turkey), chopped onion, egg, Panko, Parmesan, parsley, basil, and black pepper. Mix lightly until just combined.
- Divide meat mixture into 24 equal portions. Wrap each portion around a mozzarella cube, rolling into a ball ensuring the cheese is completely enclosed.
- Place meatballs on a parchment-lined baking sheet.
- Bake for 30 minutes; some cheese may leak out, but the interior remains cheesy.
- Transfer meatballs to the simmering tomato sauce and cook an additional 20 minutes.
- Serve over your favorite pasta.
Notes
- Serve with spaghetti, fettuccine, or penne for a complete meal.
- Garnish with extra Parmesan cheese and fresh basil.
- Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days.
- Freeze cooked meatballs in sauce for up to 3 months; thaw overnight before reheating.