Jumbo Mozzarella Stuffed Meatballs

These mozzarella-stuffed meatballs bake up juicy and tender with a gooey cheese center that makes every bite feel extra special. They bring all the flavor of classic Italian meatballs with rich beef, simple spices, and plenty of marinara sauce, whether you serve them as homemade meatballs, pair them with spaghetti and meatballs, or keep them keto and gluten-free. You'll get simple tips on how to make meatballs, shape jumbo portions, and bake them in the oven for a healthy dinner that comes together easily. Pin this recipe now so you always have a fun, crowd-pleasing meal ready for busy nights.

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Why is this the best jumbo mozzarella stuffed meatball recipe

These jumbo mozzarella-stuffed meatballs are delicious! The combination of all the Italian spices, the blend of ground beef and Italian sausage, and the gooey mozzarella cheese surprise in the middle of each meatball makes this a dinner treat! Full of wholesome ingredients and packed with savory flavor, these meatballs will delight both kids and adults alike. You won't want to stop at one!

This is a quick and easy lunch or dinner recipe. Mix the meat mixture thoroughly with your hands, shape into 8-oz balls, wrap each one around fresh mozzarella, roll it back up, and bake. That's all there is to it. It's even easier than it sounds!

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The ingredients for the dish are common and easy to find. You likely already have most of the simple ingredients for this easy baked meatball recipe in your pantry. If you need an ingredient or two, you can easily find them in most local grocery stores or on Amazon!

These mozzarella-stuffed meatballs taste amazing! These meatballs are full of flavor, excellent on their own as an appetizer, but even better when served with marinara sauce, your favorite pasta, and garlic bread, and topped with freshly-grated Parmesan cheese and fresh basil.

What you'll need to make stuffed meatballs

Equipment

• Baking sheet - These meatballs are baked, so you'll need a baking sheet with a lip around the edge to catch the juices that escape during baking. If you don't have a baking sheet, you could bake these in a roasting pan or even a 9x13 casserole dish, but the individual meatballs are so big that you won't be able to fit many in a pan that size.
• Aluminum foil - To line your baking dish. This makes clean up so much easier.
• Garlic press - The best way to use fresh garlic is to press it. If you don't have a press, smash the cloves with the flat side of a chef's knife, remove the papery skin, and then mince the smashed clove as finely as possible with the sharp edge of the knife.
• Kitchen scale - I suggest using a scale to portion out the meatballs. (I do the same thing when making burgers.)
• Heat-safe tongs - These are to flip the meatballs during baking. I'm not sure how else you could flip them, except maybe two serving spoons? Not sure if that would work, but it would be better than nothing.
• Instant read thermometer - I always take the internal temperature of meat when I'm cooking, to decide if it's done or needs more cooking. Ground beef is generally safe to eat when undercooked, but these meatballs also contain sausage, which is pork. You should never eat undercooked pork.

Ingredients  

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See the printable recipe card at the bottom of the page for all measurements and nutritional information.

• ground beef - I suggest you buy 85/15 or 90/10 ground beef. The numbers refer to the percentage of fat in the beef mixture. 85/15 is 85% lean beef and 15% fat. I typically buy 90/10 for most purposes, but I buy 85/15 for burgers, meatloaf, and meatballs. 90/10 can make those things dry and crumbly; you need the fat to make them juicy.
• Italian sausage - I suggest mild or sweet Italian sausage, but if hot is your thing, go right ahead and use it.
• plain breadcrumbs - Plain or toasted breadcrumbs will be fine. You need a little something to hold the meat together.
• eggs - The eggs and breadcrumbs work together to hold the shape of the meatballs. Without eggs and breadcrumbs, meatballs might as well be spherical burgers.
• onion - This needs to be finely chopped. If the onion is too big, it won't cook enough, and you'll have chunks of mostly raw onion in your meatballs.
• garlic - This needs to be pressed or minced. There is no substitute for the flavor of fresh garlic. It won't taste the same, but if you need to, you can use garlic powder in a ratio of ¼ teaspoon powder per clove of garlic.
• dried basil - The herbs in this simple meatball recipe give the meat a lot of added flavor. Can you make the meatballs without the herbs? Yes. You could add up all the herbs and use Italian seasoning plus smoked paprika, if you wanted to. But I like this particular blend of herbs because it gives the meatballs a rich Italian flavor that's a little different from a standard Italian seasoning.
• dried parsley
• dried oregano
• smoked paprika
• black pepper - Always season your meat with a little salt and black pepper but don't go overboard with either one.
• salt
• low moisture fresh mozzarella - This is the stuffing for the meatballs. It is easy if you get mozzarella balls, but you can also get a block and cut it into cubes. If you go that route, the cheese will be easier to cut if you put it in the freezer for 20-30 minutes before cutting. That will firm it up and make it a little less sticky.

How to make mozzarella-stuffed meatballs

1. Preheat the oven to 400ºF.  Line a medium baking sheet with aluminum foil.
2. If you're not using mozzarella pearls, you will need to cut the mozzarella into 1-inch cubes. (See note in the ingredients section above for how to make this easier.) Set cheese aside.
3. Add all the ingredients except the mozzarella cheese to a large mixing bowl and squish, fold, and squeeze with your hands until evenly blended.PinPinPin
4. Use a kitchen scale to divide the mixture into 7 large meatballs, each about 8 ounces. 
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5. Create a hole in the middle of each meatball and insert one or two pieces of mozzarella.  Pinch the hole closed and reshape the meatball as needed.
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6. Arrange the meatballs on the baking pan, leaving 1-2 inches between each to ensure even cooking. Place the baking pan on the middle rack in the preheated oven for 15 minutes.
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7. Using a pair of heat-safe tongs, flip each meatball and bake for another 15-20 minutes or until the internal temperature reaches 158-160ºF. (The meatballs need to reach an internal temperature of 165ºF, but they will continue to cook after you remove them from the oven, and if you take them out between 158-160ºF, they will get to 165ºF before you serve them.)
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8. Let the giant meatballs rest for 10 minutes before serving.
9. Garnish with fresh herbs like parsley, basil, or oregano, and some grated or shredded Parmesan or Romano cheese.
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Substitutions & variations

To make this recipe low-carb, replace the breadcrumbs with coarse almond meal or crushed pork rinds. Serve with a low-sugar marinara sauce and a salad or a side of riced cauliflower or other veggies.

For a lower-calorie and lower-fat option, replace the half of the ground beef with ground turkey or ground chicken and replace the pork sausage with turkey sausage. (If you use all ground poultry and no ground beef, those meatballs are going to be very dry. Do what you want, but you've been warned.)

Looking to turn up the heat a little?  Switch out the sweet Italian sausage for hot sausage and add a pinch of cayenne pepper or red pepper flakes to the meat mixture.

This recipe for mozzarella-stuffed meatballs is open to numerous options for sneaking in extra servings of veggies.  Finely chop (or for a smoother texture, shred in a food processor) 1-2 cups of bell peppers, carrots, butternut squash, or cauliflower, and mix in with the rest of the ingredients. Don't use too much or it will throw the flavor off. And I don't recommend using mushrooms because they have a strong flavor which will come through in the meatballs.

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Can I cook the Jumbo Stuffed Meatballs in the slow cooker?

Yes!  Spray the bottom of the pot with non-stick spray and add the meatballs, preferably in a single layer.  You may cook them with or without sauce on high for 2-3 hours (or 5-6 hours on low) until the internal temperature reads 165ºF.

Can I make these meatballs ahead of time?

Yes!  You can prepare them and refrigerate them in an airtight container for up to 24 hours prior to baking. Or freeze them up to 1 month by wrapping individually in plastic wrap then aluminum foil and then placing in a zippered freezer bag. Thaw completely before baking.

How do I keep the cheese from leaking out?

Be sure to place the cheese as close to the middle as possible and make sure the meat fully covers the cheese with no cracks or thin spots.

What cheese works best for stuffing?

Low-moisture mozzarella is a solid pick because it melts well but doesn't release too much moisture. Fontina, provolone, Swiss, or even cheddar can be used for different flavors.

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Storing leftovers

Store baked meatballs in the fridge for up to 3 days in an airtight container. 

To reheat without drying them out, cover chilled meatballs with foil and bake in the oven for 15-20 minutes at 325ºF.  Use an instant-read meat thermometer to check the internal temperature.  Since these have been previously baked through, they don't need to reach 165ºF internally.  Aim for 130ºF.

To make ahead, freeze assembled, raw meatballs for up to 1 month. Wrap each meatball individually in plastic wrap then aluminum foil and then place in a zippered freezer bag. Thaw completely in the refrigerator before baking as directed in the recipe. They may require a little extra time to cook from chilled.

Check out more delicious Italian recipes

• Garlic Parmesan Meatballs in the Oven
• Low Carb Beef, Cheddar, and Chive Meatballs
• Easy Ricotta Baked Ziti - This is one of my favorite recipes on my entire blog. It's a meatless recipe and would be amazing served with these delicious meatballs.
• Quick and Easy Baked Ravioli Casserole
• Spinach Pasta with Creamy Red Sauce
• Veggie Lasagna
• Ravioli with Alfredo Sauce

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