Mozzarella Stuffed Meatballs

Simple yet delicious Italian mozzarella stuffed meatballs that anyone can make at home.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Main Course
Cuisine: Italian
Keyword: Mozzarella Stuffed Meatballs
Servings: 10 People
Calories: 496kcal


  • 1 lb Ground Beef
  • 1 lb Ground Italian Mild Sausage
  • 2 Eggs
  • 1/2 cup Bread Crumbs
  • 1/2 cup Parmesan Powder
  • 1/4 cup Taste of Italy
  • 3 Tbsp Great Garlic Seasoning
  • 2 Tbsp Smash Burger Seasoning Add 2 Tbsp more for spicy meatballs
  • 1/2 cup Finely Minced Sweet Onion
  • 1 Tbsp Salt
  • 1 Tbsp Black Pepper
  • 1/2 - 1 tsp Red Pepper Flakes - ground *Optional
  • 1 lb Mozzarella
  • 3 Tbsp Canola Oil


  • Add all ingredients except for the mozzarella to a bowl and mix well. I prefer hand mixing to avoid overworking the meat which can result in a tougher feel.
    1 lb Ground Beef, 1 lb Ground Italian Mild Sausage, 2 Eggs, 1/2 cup Bread Crumbs, 1/2 cup Parmesan Powder, 1/4 cup Taste of Italy, 3 Tbsp Great Garlic Seasoning, 2 Tbsp Smash Burger Seasoning, 1/2 cup Finely Minced Sweet Onion, 1 Tbsp Salt, 1 Tbsp Black Pepper, 1/2 - 1 tsp Red Pepper Flakes - ground
  • Use a 1/4 C measuring cup to scoop out mixture to make consistent 2.5-3oz sized meatballs. Firmly compress and round out the meatballs with the mozzarella in the middle. When stuffing the mozzarella, be sure to press the meat tightly around the cheese and eliminate any gaps (to avoid the cheese oozing out during the cooking process). Place on a flat tray for oven.
    1 lb Mozzarella
  • Broiler Approach: Set Broiler to high. When heated, place tray of meatballs onto top rack of oven for about 2 minutes (until tops start to brown). Remove, roll the meatballs about 1/3 of the way and broil again for 2 minutes. Repeat one additional time. We are not cooking these fully in the broiler, we are just trying to get a quick sear on the outside of the meat this improves the final texture and helps to hold the meatballs together while they simmer in the sauce.
    Broiler Note: Broilers provide a lot of heat in a very short period. Improper use of your broiler can destroy your meal quickly. Every oven/broiler is slightly different and the racks are adjustable (my top rack is about 8 inches from top burner). If you are not familiar with you broiler or don't want to risk burning the food, I suggest you use the sauté approach discussed below.
  • Sauté Approach: Add 2-3 Tbsp oil to skillet (use high smoke point oil, such as canola or grapeseed oil). Place over medium high heat. When oil is heated, add a couple meatballs to sear, rolling them after 20-30 seconds (when exterior is browning). Continue through all meatballs.
    3 Tbsp Canola Oil
  • After broiling or searing, submerge meatballs in your hot marinara sauce. Bring sauce to simmer and cook for 30 minutes.
  • Enjoy!


Calories: 496kcal | Carbohydrates: 8g | Protein: 28g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 1613mg | Potassium: 347mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 409IU | Vitamin C: 1mg | Calcium: 391mg | Iron: 2mg
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