These stovetop Mozzarella Stuffed Meatballs are filled with gooey mozzarella, simmered in marinara sauce, and perfect as a hearty dinner or bite-sized appetizer. I love serving these cheesy Italian meatballs with plenty of garlic bread for dunking and scooping up every last drop of sauce.
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Why These Mozzarella Stuffed Meatballs Are Always on Repeat at My House
If there’s one dinner my crew never tires of, it’s these mozzarella stuffed meatballs. They check all the boxes: quick to make, kid-approved and the kind of meal that makes me look like a dinner hero without spending hours in the kitchen.
Here’s why they’re on repeat at my house:
- One-pan stovetop method. Browning then simmering keeps the meatballs moist, flavorful and tender — no oven required. Less time, less cleanup, more flavor.
- Main dish or mini appetizer. Make them large for a hearty family dinner, or scale them down for gameday apps.
- I can mix and match the meat depending on what’s in the fridge. Beef + Italian sausage is my go-to, but ground chicken and turkey are just as tasty. Whatever’s in the fridge works.
- They freeze like a dream, which means future me is forever grateful when I need dinner on the table, fast.
- Ground meat: Any type of meat works well in this recipe. My go-to mix is a ½ pound ground beef and a ½ pound Italian sausage, preferably the sweet variety. The added fat in the sausage contributes moisture and flavor. If you go with leaner meats like turkey or chicken, just know they’ll cook up a little lighter (but still delicious!).
- Milk + breadcrumbs: This classic combo is the secret to tender meatballs. The breadcrumbs soak up the milk, locking in moisture so they don’t cook up dry. For these stovetop meatballs, I prefer Italian-style breadcrumbs because they add flavor without any extra effort. Only have plain? Just stir in a pinch of Italian seasoning.
- Egg: Think of this as the glue. It binds everything together so the meatballs don’t fall apart in the pan.
- Garlic + parsley: Fresh is best here. Garlic adds flavor, while parsley brightens everything up.
- Mozzarella string cheese: My secret to that perfect gooey center. String cheese is drier and sturdier than fresh mozzarella, so it melts beautifully without oozing out. Cut each stick into 4 pieces for easy stuffing.
- Olive oil: For browning the meatballs before they simmer. That golden crust = extra flavor.
- Marinara sauce: Use your favorite jarred sauce or make a quick batch of my 10-minute homemade marinara sauce.
See the recipe card for full information on ingredients and quantities.
How to Make Mozzarella Stuffed Meatballs
- Make a quick panade. In a small bowl, stir together milk and breadcrumbs. Let it sit for 5 minutes so the crumbs can soak up the milk.
- Mix the meatball base. In a large bowl, combine the breadcrumb mixture, ground meat, garlic, parsley, egg, salt and pepper. Mix with your hands just until everything holds together.
- Stuff with cheese. Divide the meatball mixture into 8 portions. Flatten each slightly, press a piece of string cheese in the center, and pinch the meat around it to seal. Roll into a ball. Repeat with the rest.
- Brown the meatballs. Heat olive oil in a large skillet over medium-high. Add the meatballs in batches, giving them space, and cook until golden brown on all sides. Transfer to a plate.
Pro Tip: You don’t need to cook the meatballs all the way through at this stage, as they’ll continue cooking in the sauce. In culinary school, we were taught that browning is all about flavor, not doneness. Once the meatballs are simmering away, aim for an internal temp of 165°F.
- Simmer in sauce. Wipe out the skillet, then pour in your favorite tomato sauce. Return the meatballs to the pan, cover and simmer on low for about 10 minutes, until cooked through.
- Serve. Top with Parmesan and parsley. Serve with crusty bread, pasta, or just a fork and an appetite.
This recipe can be served as a main dish or as an appetizer, so feel free to scale down the size of the meatballs if you’re going the latter route.
Why I love the stovetop method: Oven-baked meatballs have their place (looking at you, Baked Sweet and Sour Meatballs!), but hear me out: stovetop meatballs cook up faster, stay juicier, and you don’t risk dried-out meat or lost cheese oozing onto a baking sheet. Plus, you get that golden-brown crust from searing, then the sauce does the rest of the work, infusing every bite with garlicky, tomato goodness. Win-win-win.
These are the little things that make a big difference when it comes to pulling off perfectly cheesy, perfectly juicy stuffed meatballs:
- Don’t overmix. Stir the meat mixture just until combined. Overworking it leads to tough meatballs, and no one wants that.
- Use a cookie scoop or measuring cup so all your meatballs are the same size. That way, they cook evenly and finish at the same time.
- Prevent cheese from leaking out by making sure it’s fully sealed inside. If any cheese pokes out, patch it with extra meat.
- Make them large for a hearty main dish or scale them down for the ultimate party appetizer (bonus points for adding toothpicks).
Make-Ahead, Storage & Freezer Tips
- To make ahead: You can assemble the stuffed meatballs (uncooked) up to 24 hours in advance. Place them on a parchment-lined baking sheet, cover tightly with plastic wrap, and refrigerate until you’re ready to brown and simmer.
- To store: Leftover cooked meatballs will keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop in marinara sauce until warmed through. (Avoid the microwave unless you don’t mind molten lava cheese pockets.)
- To freeze: These mozzarella stuffed meatballs freeze like a dream. Let them cool completely, arrange in a single layer on a baking sheet, and freeze until solid. Then transfer to a freezer bag or container. They’ll keep for up to 3 months. To reheat: Add frozen meatballs straight into a pot of simmering marinara and cook until heated through. No thawing required.
The Perfect Sides for Saucy Meatballs
What I serve alongside these juicy homemade meatballs totally depends on whether I’m serving them as an appetizer or a main dish.
- For gameday spreads: I’ll keep things casual with a platter of mini meatballs, toothpicks for grabbing, and a side of queso dip or soft pretzel bites—basically, football food that disappears faster than the commercials.
- For dinner with my crew: A crisp wedge salad and a simple pasta like cacio e pepe are my go-tos.
And of course, cheesy garlic bread to soak up all that marinara! It’s loaded with flavor and the perfect crusty vehicle to usher sauce (and maybe a cheesy bite of meatball or two!) straight from the skillet to your mouth.
Need dessert inspo? Mama Kelce’s cookies have quickly become the treat of choice in my house.
FAQs
Yes, but string cheese holds its shape better and is less likely to leak. If using fresh mozzarella, pat dry and cut into small cubes.
You can, but you’ll miss the flavor from searing and simmering in the sauce. If baking, cook at 400°F for about 20 minutes, until browned and cooked through.
Don’t skip the egg and breadcrumbs — they’re the binders. Also, mix gently and don’t overwork the meat.
Absolutely! Just cut the cheese smaller and reduce the simmer time so they don’t overcook.
Ingredients
- 1/4 cup whole milk
- 1/4 cup Italian breadcrumbs
- 1 pound ground meat of choice (See Kelly’s Note)
- 1 Tablespoon minced garlic
- 2 teaspoons minced Italian parsley, plus more for serving
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 string cheese, each cut into four 1-inch pieces
- 2 Tablespoons olive oil
- 3 cups homemade or store-bought marinara sauce
- Grated Parmesan cheese, for serving (optional)
- Garlic bread, for serving (optional)
Instructions
- In a small bowl, combine the milk and breadcrumbs. Let the mixture sit for 5 minutes.
- In a large bowl, combine the breadcrumb mixture with the ground meat, garlic, parsley, egg, salt and pepper.
- Using your hands, mix together the ingredients just until combined. (Do not overmix or the meatballs will be tough.)
- Divide the meat mixture into eight portions and roll it into balls. Insert a piece of string cheese into the center of each meatball, pinching the meat mixture to seal the cheese inside. Repeat the stuffing process with the remaining meat mixture.
- Add the olive oil to a large skillet set over medium-high heat. Once the oil is hot, brown the meatballs on all sides in batches. Transfer the meatballs to a plate and wipe the skillet clean.
- Add the tomato sauce to the skillet. Return the meatballs to the skillet and toss to combine with the sauce. Cover the skillet and simmer the meatballs over low heat until cooked through, about 10 minutes.
- Top the meatballs with grated Parmesan cheese and parsley then serve with crusty bread for dipping.
Kelly’s Notes
- My go-to mix is ½ pound ground beef and ½ pound Italian sausage, however any ground meat (beef, pork, chicken or turkey) will work in this recipe.
- These meatballs simmer in any marinara sauce, but my go-to is my Homemade Marinara Sauce. It’s simple, flavorful and ready in just 10 minutes.
- My favorite way to serve these mozzarella stuffed meatballs is with plenty of Cheesy Garlic Bread for dunking into the marinara. It’s quick to make and the perfect side for soaking up all that marinara.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Very good, really enjoyed it.
So glad you enjoyed it!
Thank you, I am always looking for a new awesome recipes!!
You are so welcome, Margie! Enjoy!
The recipe was simple but very delicious. Will definitely make these meatballs again and share the recipe.
I’m so thrilled you enjoyed the recipe, Susan!
My family loved these meatballs! Will definitely be making them again!!
I’m so thrilled your family enjoyed the recipe, Lori!