Mozzarella stuffed meatballs are the stuff of dreams. The ultimate in comfort food. Tender and flavorful beef, seasoned to perfection and wrapped around gooey mozzarella. Could there be anything better?
It’s no lie we’re Italian food lovers around here. Especially if it includes mozzarella with an impressive cheese pull. Because I mean… can one really resist a cheese pull? If this sounds like something you’d love, check out my Spaghetti Bread or my Olive Garden Five Cheese Ziti al Forno dupe. But, I digress. Let’s get back to the deliciousness at hand.
These little meatballs are ideal for almost any occasion. Let me explain:
Cold winter night? Then how about hot, mozzarella stuffed meatballs to warm you from the inside out. Ultimate in comfort food.
Or maybe a football game to watch with friends and family on a relaxed Sunday afternoon? Easy! Simply throw these mozzarella stuffed meatballs in your crockpot with buns right next to it and let guests help themselves!
Maybe you’re heading to a party with friends and you need a great appetizer. Genius!
Best of all, you can easily change up how you present them.
In the mood for pasta? Then boil some water, make some spaghetti. There you have it: spaghetti and mozzarella stuffed meatballs. Or (my personal favorite) slice some sub rolls and make a mean meatball sub. They’re even great alone as appetizers! The possibilities are endless.
I’ll give you a moment to wipe the drool off your keyboard.
How to Make Mozzarella Stuffed Meatballs
First, MIX: Combine all the ingredients (except mozzarella) in a bowl. Mix until just combined; we don’t want to overmix here. Doing so will result in a drier, more tough, end product
Next, SCOOP & STUFF: My true secret weapon when it comes to meatballs is to use a cookie scoop. Seriously! It makes everything go so much faster and leaves everything uniform. My favorite go-to is this one. Once you’ve scooped your mixture into ping-pong sized balls, stuff one cube of mozzarella in each. But be sure to wrap the meat mixture fully around each piece of cheese, because we don’t want any precious, gooey mozzarella leaking out!
Finally, COOK: After putting a layer of marinara sauce in the base of your slow cooker, pile your meatballs inside. When you’ve got all the meatballs in there, finish up by pouring on one more jar of marinara sauce. (Yes, it’s okay to use a short-cut here and use your favorite jarred sauce!)
Mozzarella Stuffed Meatballs
- Slow Cooker (optional)
- 1 pound ground beef I recommend 80/20
- 1 large egg beaten
- 1/4 cup finely chopped onion
- 1/2 cup breadcrumbs
- 1/4 cup parmesan cheese freshly grated
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp worcestershire sauce
- 1 tbsp mustard
- 1/4 cup whole milk
- 1 tsp hot sauce
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 28-oz. jar marinara
- 4-6 oz. mozzarella cheese cut into 1/2" cubes
- In a large mixing bowl, combine all ingredients except marinara and mozzarella.
- Using your hands, work mixture together until just combined. Resist the urge to overmix! You'll end up with a tough, rubbery end-product.
- Using a small cookie scoop (or using your hands to pinch off a golf ball size amount of meat mixture), form balls of meat mixture, roughly the size of a golf ball. Press one cube of mozzarella cheese into each meatball. Roll mixture around the cheese, checking to be sure the mixture is sealed around the mozzarella. We don't want any of that precious cheese to leak out!
- Pour a small amount of your marinara sauce in the base of your slow cooker; just enough to cover the bottom.
- Place meatballs into the base of the slow cooker, one by one, stacking on top of each other as needed. Pour the remaining marinara sauce on top of the meatballs.
- Position the cover of the slow cooker securely on top. Set heat to "high" and cook for 1½ hours, or on "low" for 4 hours.
- Serve meatballs on pasta, on sub rolls, or on their own as appetizers.
Adapted from this recipe on Picky Palate.