I love meatballs. They’re easy to make, super versatile, and they keep well.
This dinner of mozzarella stuffed meatballs was born because we had leftover ingredients from pizza a few nights earlier, and I had a hankering for meatballs. Instead of doing just a baked pasta, I wanted something a little different (and lighter).
I had been eyeing some spinach tagliatelle at my local grocery store and decided this was the opportunity to break it out. It was really, really pretty and quite tasty! 
These were so, so good. They would also be great in the form of a meatball sandwich! I loved them so much I’m going to experiment with different versions, like a chorizo meatball stuffed with pepper jack cheese.
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Mozzarella Stuffed Meatballs
- Total Time: 30 minutes
- Yield: Serves 10 1x
- Diet: Omnivore
Description
Juicy meatballs with melty mozzarella in the center. Serve with your favorite pasta sauce.
Ingredients
- 1 lbs (454 g) lean ground beef
- 1 egg
- 1 tsp chili powder
- 0.5 tsp paprika
- 1 tsp dried Italian herbs
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp minced garlic
- 3 oz (85 g) fresh mozzarella
- 1 tbsp olive oil
- Pasta Sauce of choice
Instructions
- Whisk the egg in a small bowl.
- Combine the whisked egg, ground beef, chili powder, paprika, Italian herbs, salt, black pepper, and fresh mozzarella with your hands until well-incorporated.
- Separate the meat into ten equally sized balls. Flatten to make a ½ inch thick patty.
- Place a torn piece of mozzarella in the center of a meatball patty. Form the patty around it to make a ball shape. Repeat with the remaining meatballs.
- In a large saucepan, heat the olive oil over medium heat (approximately 320°F – 160°C).
- Add the meatballs and brown on all sides.
- When meatballs are browned, add the pasta sauce to the saucepan and simmer for about 5 minutes, turning occasionally.
- Serve over pasta or by themselves.
Notes
- To prevent the mozzarella from leaking, ensure it’s chilled and very dry before stuffing the meatballs.
- For richer flavor, use a combination of ground beef and pork.
- Leftover meatballs can be stored in the refrigerator for up to 4 days and reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 meatball
- Calories: 250
- Sugar: 2
- Sodium: 400
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 8
- Carbohydrates: 10
- Fiber: 2
- Protein: 20
- Cholesterol: 80
Frequently Asked Questions
Can I substitute the mozzarella cheese in the meatballs?
Yes, you can use other cheeses like provolone or cheddar, but keep in mind that the melting characteristics might differ.
What type of pasta pairs best with the mozzarella stuffed meatballs?
Spinach tagliatelle works beautifully, but you can also use any pasta shape you prefer, such as spaghetti or penne.
How can I adjust the meatball mixture if I want to add more flavor?
You can incorporate minced garlic, chopped fresh herbs like basil or parsley, or even some grated Parmesan cheese to enhance the flavor.
