Mozzarella Stuffed Meatballs in Marinara Sauce Recipe

Introduction

These Mozzarella Stuffed Meatballs are a delicious twist on a classic favorite. Each bite reveals a gooey, melted center of mozzarella cheese, perfectly complemented by flavorful herbs and a rich marinara sauce. They make for a comforting and satisfying meal, especially when served over spaghetti.

Ingredients

• 1 pound lean ground beef
• ¼ cup Italian bread crumbs
• ¼ cup grated parmesan cheese (pre-grated from the jar)
• ¼ cup yellow onion (minced, about ¼ small onion)
• 2 teaspoons garlic (minced, about 2 cloves)
• 1 egg
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• ½ teaspoon pepper
• 8 ounces mozzarella cheese (diced into ½ inch pieces)
• Marinara sauce (amount as desired)
• Spaghetti noodles (amount as desired)

Instructions

1. Step 1: Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, combine the ground beef, Italian bread crumbs, grated parmesan cheese, minced yellow onion, minced garlic, egg, dried oregano, dried basil, salt, and pepper. Mix gently until just combined.
3. Step 3: Take about 1 ½ tablespoons of the meat mixture and form it into a small ball. Place one piece of diced mozzarella cheese in the center, then shape the meat around the cheese to form a 1-inch diameter meatball.
4. Step 4: Place the meatballs on the prepared baking sheet. Bake in the oven for 15-20 minutes, turning them halfway through baking for even cooking.
5. Step 5: While the meatballs bake, cook the spaghetti noodles according to the package instructions. Drain and set aside.
6. Step 6: Once the meatballs are done, transfer them to a large saucepan or pot. Add marinara sauce and heat over medium-high heat until the sauce is warmed through and coats the meatballs evenly.
7. Step 7: Serve the mozzarella stuffed meatballs topped with sauce alongside the cooked spaghetti noodles.

Tips & Variations

• For extra flavor, add fresh chopped parsley or basil to the meat mixture.
• You can substitute ground beef with ground turkey or chicken for a leaner option.
• Use fresh mozzarella for a creamier center, but drain it well to avoid excess moisture.
• If you prefer a spicier sauce, add crushed red pepper flakes to the marinara sauce while heating.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat until warmed through, adding a splash of water or extra sauce if needed to maintain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these meatballs?

Yes, you can freeze the cooked meatballs in sauce for up to 3 months. Let them cool completely, then store in a freezer-safe container or bag. Thaw overnight in the refrigerator before reheating.

How do I prevent the cheese from leaking out?

Make sure to seal the meat tightly around the mozzarella piece and keep the meatballs small and compact. Chilling the formed meatballs for 15 minutes before baking can also help them hold their shape better.

Mozzarella Stuffed Meatballs in Marinara Sauce Recipe

Print Recipe

★★★★★

4.8 from 135 reviews

Delicious mozzarella stuffed meatballs baked to perfection and simmered in rich marinara sauce, served over tender spaghetti noodles. This recipe combines flavorful Italian-seasoned ground beef with gooey mozzarella cheese for a comforting and satisfying meal.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meatball Ingredients

• 1 pound lean ground beef
• ¼ cup Italian bread crumbs
• ¼ cup grated parmesan cheese (pre-grated from the jar)
• ¼ cup yellow onion, minced (about ¼ small onion)
• 2 teaspoons garlic, minced (about 2 cloves)
• 1 egg
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• ½ teaspoon pepper
• 8 ounces mozzarella cheese, diced into ½ inch pieces

Additional Ingredients

• Marinara sauce (quantity sufficient to coat meatballs, approximately 2 cups)
• Spaghetti noodles (enough for 4 servings, about 12 ounces dry)

Instructions

1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and for easy clean-up.
2. Combine Ingredients: In a large bowl, mix together the ground beef, Italian bread crumbs, grated parmesan cheese, minced yellow onion, garlic, egg, dried oregano, dried basil, salt, and pepper until just combined. Overmixing can make the meat tough.
3. Shape Meatballs: Take about 1 ½ tablespoons of the meat mixture and form it into a small ball. Press one piece of diced mozzarella cheese into the center and continue shaping the meat around the cheese to form a sealed 1-inch diameter ball.
4. Bake Meatballs: Arrange the prepared meatballs on the lined baking sheet. Bake in the preheated oven for 15-20 minutes, flipping the meatballs halfway through to ensure even cooking and browning.
5. Cook Spaghetti: While the meatballs bake, prepare the spaghetti noodles according to the package instructions until al dente. Drain and set aside.
6. Heat Sauce: Once the meatballs are done baking, transfer them to a large saucepan or pot with the marinara sauce. Heat over medium-high heat, stirring gently, until the sauce is warmed through and the meatballs are fully coated.
7. Serve: Plate the spaghetti noodles and spoon the marinara-coated meatballs over the top. Serve immediately for a hearty and cheesy Italian classic.

Notes

• Ensure mozzarella pieces are fully enclosed to prevent cheese from leaking during baking.
• You can substitute ground beef with ground turkey or chicken for a leaner option.
• Use fresh herbs if available for a brighter flavor.
• Leftover meatballs can be refrigerated and reheated in sauce for up to 3 days.
• For a spicier kick, add red pepper flakes to the meat mixture.

Keywords: mozzarella stuffed meatballs, baked meatballs, Italian meatballs, mozzarella cheese, marinara sauce, spaghetti recipe