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Prep Time15 Mins
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Cook Time25 Mins
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Serving4
Everybody loves a good meatball, but these have a secret. You cut into one and the mozzarella pulls out in long, gooey strings — it’s the kind of thing that makes people go quiet for a second at the dinner table. The meatballs themselves are tender and well seasoned, simmered right in the marinara so they soak up all that tomato flavor.
I usually serve them over pasta, but they’re just as good piled onto a toasted roll for meatball subs, or set out with toothpicks as a party appetizer. However you serve them, make the full batch — leftovers never last long at my house.
Why You’ll Love This Recipe
- A melty mozzarella surprise in the center of every meatball
- Juicy, tender meatballs that simmer right in the sauce
- Simple pantry ingredients, nothing fancy required
- Great over pasta, in subs, or as a crowd-pleasing appetizer
Tips & Variations
- Slightly wet hands make rolling the meatballs much easier and keep the mixture from sticking to your palms.
- Chill the shaped meatballs for 15-20 minutes before browning if you have time — they hold their shape better and the cheese is less likely to escape.
- Swap the ground beef for a mix of beef and Italian sausage, or use ground turkey for a lighter version. Just keep the mozzarella tucked well inside.
Ingredients
Directions
In a large bowl, combine the ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and black pepper. Mix with your hands just until everything comes together — overmixing makes dense meatballs.
Divide the mixture into 8 portions. Flatten each portion in your palm, place a mozzarella cube in the center, and wrap the meat around it, rolling it into a ball. Pinch and smooth over any seams so the cheese is fully sealed inside.
Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and brown them on all sides, turning gently, about 6-8 minutes total. They don't need to be cooked through yet.
Pour the marinara sauce into the skillet around the meatballs. Reduce the heat to low, cover, and simmer for about 15 minutes, until the meatballs are cooked through and tender and the cheese inside is melted.
Scatter fresh parsley over the top and serve warm, with extra Parmesan at the table.
Conclusion
Store leftover meatballs in their sauce in an airtight container in the fridge for up to 3 days. They also freeze well for up to 3 months; thaw overnight in the fridge and reheat gently in a covered pan until hot all the way through.
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