Best 8 Mozzarella Stuffed Meatballs Recipes

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**Indulge in the Symphony of Flavors: Mozzarella-Stuffed Meatballs - A Culinary Delight**

Prepare to embark on a culinary journey with our tantalizing Mozzarella-Stuffed Meatballs recipe, a symphony of flavors that will captivate your taste buds. These succulent meatballs, infused with savory spices and herbs, encase a delectable core of creamy mozzarella cheese, creating a delightful contrast of textures. Accompanied by three delectable sauces – a classic marinara, a herbaceous pesto, and a sweet and tangy barbecue sauce – these meatballs offer a versatile experience that caters to diverse palates. Whether you prefer the traditional comfort of marinara, the vibrant freshness of pesto, or the smoky allure of barbecue, each sauce adds a distinct layer of flavor to the meatballs, elevating them from ordinary to extraordinary. Get ready to impress your family and friends with this culinary masterpiece.

Let's cook with our recipes!

MOZZARELLA-STUFFED MEATBALLS



Mozzarella-Stuffed Meatballs image

It's fun to watch my friends eat these meatballs for the first time. They're pleasantly surprised to find melted cheese in the middle. These meatballs are also great in a hot sub sandwich.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 14

1 egg, lightly beaten
1/4 cup prepared Italian salad dressing
1-1/2 cups cubed bread
2 tablespoons minced fresh parsley
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 pound ground pork
1/2 pound ground sirloin
3 ounces fresh mozzarella cheese
2 tablespoons canola oil
1 jar (26 ounces) marinara sauce
Hot cooked pasta

Steps:

  • In a large bowl, combine the first eight ingredients. Crumble pork and beef over mixture; mix well. Cut mozzarella into eighteen 1/2-in. cubes. Divide meat mixture into 18 portions; shape each around a cheese cube. , In a large skillet, cook meatballs in oil in batches until a thermometer inserted in the meat reads 160°; drain. In a large saucepan, heat marinara sauce; add meatballs and heat through. Serve over pasta. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary. Serve with pasta.

Nutrition Facts : Calories 334 calories, Fat 19g fat (6g saturated fat), Cholesterol 86mg cholesterol, Sodium 593mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 2g fiber), Protein 18g protein.

MOZZARELLA-STUFFED ITALIAN MEATBALLS



Mozzarella-Stuffed Italian Meatballs image

Three kinds of meat infuse these meatballs with authentic, Italian flavor. The surprise of fresh mozzarella cheese inside is always a hit.-Cyndy Gerken, Naples, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 18

2 eggs, lightly beaten
1 tablespoon Worcestershire sauce
2 large onions, finely chopped
2/3 cup seasoned bread crumbs
1/3 cup grated Parmesan cheese
3 tablespoons minced fresh parsley
2 tablespoons minced fresh basil
1 tablespoon minced fresh oregano
8 garlic cloves, minced
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1 pound lean ground beef (90% lean)
1/2 pound ground pork
1/2 pound ground veal
16 fresh mozzarella cheese balls, drained and patted dry
Hot cooked spaghetti
Marinara or spaghetti sauce, warmed

Steps:

  • In a large bowl, combine eggs and Worcestershire sauce. Add the onions, bread crumbs, Parmesan cheese, parsley, basil, oregano, garlic, salt, pepper and red pepper flakes. Crumble the beef, pork and veal over mixture; mix well. , Divide into 16 portions. Shape each portion around a mozzarella ball., Place meatballs on a greased rack in a shallow baking pan. Bake at 400° for 25-30 minutes or until a thermometer reads 160°. Drain on paper towels. , Serve with spaghetti or marinara sauce.

Nutrition Facts : Calories 281 calories, Fat 14g fat (6g saturated fat), Cholesterol 131mg cholesterol, Sodium 418mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.

SPAGHETTI WITH MOZZARELLA-STUFFED MEATBALLS



Spaghetti With Mozzarella-Stuffed Meatballs image

Make and share this Spaghetti With Mozzarella-Stuffed Meatballs recipe from Food.com.

Provided by hungrykitten

Categories     Spaghetti

Time 45m

Yield 20 meatballs

Number Of Ingredients 12

1/4 cup plain breadcrumbs
1/2 cup milk or 1/2 cup water
1 tablespoon extra virgin olive oil
3 garlic cloves, 2 smashed and 1 chopped
2 (28 ounce) cans crushed tomatoes
salt
1 lb lean ground sirloin
2 tablespoons chopped flat leaf parsley
1/2 cup freshly grated parmigiano-reggiano cheese, plus more for serving
1 large egg
4 ounces mozzarella cheese, cut into 20 (1/2-inch)
1 lb spaghetti

Steps:

  • In a medium bowl, soak the bread crumbs in the milk.
  • In a large, wide saucepan, heat the olive oil over medium heat. Add the smashed garlic and cook until golden, about 2 minutes. Add the tomatoes, season to taste with salt and let the sauce simmer over low heat, stirring occasionally.
  • Add the beef, chopped garlic, parsley, Parmigiano-Reggiano, egg and 1 teaspoon of salt to the soaked bread crumbs and stir with a fork until combined. Place about 2 tablespoons of the mixture in your hand and press a mozzarella cube into the center. Shape the meat around the cheese, forming a ball. Repeat with the remaining meat and mozzarella.
  • Stir the sauce and raise the heat to medium- low. Carefully place the meatballs in the sauce, submerging them completely. Bring the sauce to a simmer and cook without stirring for 20 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti, cook until al dente, about 8 minutes, and drain. Toss the spaghetti with the tomato sauce and meatballs, sprinkle with Parmigiano-Reggiano and serve.

MOZZARELLA-STUFFED SAUSAGE MEATBALLS



Mozzarella-Stuffed Sausage Meatballs image

For especially moist and flavorful meatballs, try this trick of wrapping ground meat around a mozzarella cheese cube.

Provided by Paula Jones

Categories     Appetizer

Time 30m

Yield 27

Number Of Ingredients 8

1 egg, beaten
1 lb bulk sweet Italian pork sausage
1/4 cup finely chopped onion
1/4 cup Progresso™ plain bread crumbs
1/4 cup whole milk
4 large fresh basil leaves, coarsely chopped
1 clove garlic, finely chopped
8 oz fresh mozzarella cheese, cut into 27 small cubes

Steps:

  • Heat oven to 350°F. Spray cookie sheet with sides or shallow baking pan with cooking spray, or line with silicone baking mat.
  • In large bowl, mix all ingredients except cheese. Using small cookie scoop (about 1 tablespoon), scoop out 27 meatballs onto cookie sheet.
  • Insert 1 cheese cube into center of each meatball; shape sausage mixture around cheese to completely cover.
  • Bake about 20 minutes or until meatballs are no longer pink near center.

Nutrition Facts : ServingSize 1 Serving

MOZZARELLA-STUFFED MEATBALLS



Mozzarella-Stuffed Meatballs image

Make and share this Mozzarella-Stuffed Meatballs recipe from Food.com.

Provided by CookingONTheSide

Categories     Pork

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

1 egg, lightly beaten
1/4 cup prepared Italian salad dressing
1 1/2 cups cubed bread
2 tablespoons fresh parsley, minced
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 lb ground pork
1/2 lb ground sirloin
3 ounces fresh mozzarella cheese
2 tablespoons vegetable oil
1 (26 ounce) jar marinara sauce
hot cooked pasta

Steps:

  • In a large bowl, combine the first eight ingredients. Crumble pork and beef over mixture; mix well.
  • Cut mozzarella into 18 1/2-inch cubes. Divide meat mixture into 18 portions; shape each around a cheese cube.
  • In a large skillet, cook meatballs in oil in batches until no pink remains; drain.
  • In a large saucepan, heat marinara sauce; add meatballs and heat through.
  • Serve over pasta or as meatball sandwiches.

Nutrition Facts : Calories 443.9, Fat 28.4, SaturatedFat 8.8, Cholesterol 107.3, Sodium 1119, Carbohydrate 21.7, Fiber 0.9, Sugar 13.4, Protein 24.6

SLOW-COOKER MOZZARELLA STUFFED MEATBALLS RECIPE - (4.4/5)



Slow-Cooker Mozzarella Stuffed Meatballs Recipe - (4.4/5) image

Provided by AzWench

Number Of Ingredients 10

1-pound ground beef
1 cup bread crumbs, panko or regular, Italian seasoned or plain
1 whole egg, plus 1 egg yolk
1 teaspoon minced garlic or 2 teaspoons garlic powder
1 teaspoon onion powder
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
4 mozzarella cheese string cheese sticks
1 (23-ounce) jar of marinara or 1 (14.5-ounce) jar alfredo sauce, for dipping

Steps:

  • Chop each cheese stick into 1/2-inch pieces. There should be about 6-8 pieces for each cheese stick. Place on a plate and chill in the freezer until ready to use. Add ground beef, bread crumbs, whole egg, egg yolk, garlic, onion powder, Italian seasoning, salt, and pepper to a bowl. Mush the ingredients together with your hands until everything comes together. Remove cheese from freezer. Scoop out about 4 tablespoons of meat mixture and roll into a ball. Gently push a piece of chilled mozzarella into the middle of the meatball. Roll the ball in your hands to cover the hole where the mozzarella cheese was pushed in. Place inside a greased slow cooker and repeat with remaining meat and cheese. When all meatballs are in the slow cooker, cover and cook on high for 1 to 2 hours or on low 3 to 4 hours until meat is cooked through and no longer pink. The cheese may start melting out of the meatballs and that's okay. If desired, sprinkle with a bit of fresh chopped parsley or dried Italian seasoning for garnish, and serve with your favorite marinara or alfredo sauce for dipping. OVEN METHOD: For a quicker method, the meatballs can be baked. Follow directions to make meatballs, but instead of placing them in the slow-cooker, place meatballs 1-inch apart on a greased baking sheet and bake at 400°F for 15 to 20 minutes until browned and cheese is melty. MAKE-AHEAD METHOD: These can also be made ahead and frozen by preparing the meatballs as instructed in the recipe, but instead of putting them straight into the slow cooker or the oven to bake, just place them side by side in a zip lock bag, seal, and place in the freezer. When ready to cook them, follow recipe instructions and increase cooking time slightly to allow for thawing.

MOZZARELLA STUFFED MEATBALLS



Mozzarella Stuffed Meatballs image

Passed on to me on Facebook, could NOT resist sharing!! :)

Provided by Amanda W

Categories     Other Main Dishes

Time 1h

Number Of Ingredients 11

1 lb ground beef
1 lb ground pork or mild italian sausage
1 c breadcrumbs
1 Tbsp italian seasoning
3 eggs
3 clove garlic (minced)
1 tsp salt
1/2 tsp pepper
1/2 lb mozzarella, cut into cubes
olive oil
1 jar(s) marinara sauce (or homemade sauce)

Steps:

  • 1. In a large bowl mix ingredients from the beef through pepper. Form into 2" balls.
  • 2. Press a cheese cube in the middle and seal the meat around it.
  • 3. Heat 1/2" olive oil in a large skillet. Brown meatballs and then set aside on plate.
  • 4. Pour marinara sauce into pan; bring to a simmer. Add meatballs and simmer until cooked through, about 30 minutes.
  • 5. Serve over spaghetti or in a sub roll!!!

MOZZARELLA STUFFED SLOW COOKER MEATBALLS RECIPE - (3.7/5)



Mozzarella Stuffed Slow Cooker Meatballs Recipe - (3.7/5) image

Provided by teachskinner

Number Of Ingredients 12

Fresh Mozzarella, Cut into 1/2 inch cubes
1 lb ground beef
1 lb ground Italian sausage
1/2 tsp garlic powder
2 tsp salt
1 tsp black pepper
1 cup bread crumbs
1/4 cup fine grated Parmesan
2 eggs
1/2 cup whole milk
1/2 cup fresh parsley
1 jar Prego Traditional sauce (or similar)

Steps:

  • Add all ingredients EXCEPT Mozzarella and pasta sauce into large bowl. Knead to combine until uniform. Spoon a 1.5 inch ball of meat mixture and roll into a ball. Press 1 cube of mozzarella into center of meatball and roll meat to surround the cube. Repeat with remaining meat and cubes. Pour 1/3 jar into Slow cooker, evenly coating bottom of insert. Add meatballs in single, loosely spaced layer in slow cooker. Cover with pasta sauce, stack more meatballs in second layer. Add more sauce and meatballs. Set slow cooker to High for 2-2.5 hours

Tips:

  • To ensure even cooking, make sure all meatballs are the same size.
  • For a crispy crust, brown the meatballs in a hot skillet before baking.
  • Use a variety of cheeses to create a flavorful filling. Mozzarella, Parmesan, and ricotta are all great options.
  • If you don't have a meat grinder, you can use ground beef or pork.
  • Serve the meatballs with your favorite pasta sauce or marinara.

Conclusion:

Mozzarella-stuffed meatballs are a delicious and easy-to-make dish that is perfect for any occasion. With a crispy crust, a flavorful filling, and a variety of dipping sauces to choose from, these meatballs are sure to be a hit. So next time you're looking for a quick and easy meal, give this recipe a try!

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