Ingredients (makes ~12–16 meatballs)
For the meatballs:
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1 lb (450 g) ground beef, pork, or a mix
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1/2 cup breadcrumbs
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1/4 cup grated Parmesan cheese
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1/4 cup milk
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1 large egg
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2 cloves garlic, minced
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1 tsp salt
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1/2 tsp black pepper
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1 tsp dried Italian herbs (optional)
For the cheese filling:
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4 oz mozzarella cheese, cut into small cubes
For cooking:
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2 tbsp olive oil (for pan-frying)
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Optional: marinara sauce for serving
Instructions
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Preheat oven (if baking):
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375°F (190°C) if finishing in the oven.
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Prepare the meatball mixture:
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In a large bowl, mix together ground meat, breadcrumbs, Parmesan, milk, egg, garlic, salt, pepper, and herbs until just combined.
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Stuff the meatballs:
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Take about 2 tablespoons of meat mixture, flatten it in your palm, place a cube of mozzarella in the center, and fold the meat around it.
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Roll gently to form a smooth ball, ensuring cheese is fully enclosed.
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Cook the meatballs:
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Pan-fry method: Heat olive oil in a skillet over medium heat. Brown meatballs on all sides (about 3–4 minutes per side).
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Oven finish: Transfer browned meatballs to a baking sheet and bake for 10–12 minutes until fully cooked (internal temperature 160°F / 71°C for beef/pork).
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Serve:
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Serve hot as an appetizer or with pasta and marinara sauce.
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Tips for Perfect Cheese-Stuffed Meatballs
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Seal well: Make sure the cheese is completely enclosed to prevent leakage during cooking.
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Cheese options: Mozzarella is classic, but you can use cheddar, provolone, or gouda for different flavors.
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Make ahead: Freeze raw stuffed meatballs on a baking sheet, then store in a freezer bag for later cooking.
I can also give a one-pan skillet version with sauce that cooks the meatballs fully in a simmering tomato sauce, keeping them extra juicy.
Do you want that version?
