88% would make this again

Meatball Stuffed With Mozzarella

Q: How do I stop the mozzarella from leaking out?

Freeze or very-chill the mozzarella pieces before you stuff them, form the meat tightly around the cheese, and seal edges well. Sear briefly to set a crust, then finish in the oven or gently simmer in sauce so the outside cooks through before the cheese fully melts. Users repeatedly recommend small frozen cubes and a tight seal to minimise leaks.

Q: Which type of mozzarella is best for stuffing?

Use low-moisture part-skim mozzarella (cut into small cubes) rather than fresh, high-moisture mozzarella. It melts nicely but has less free water so it’s less likely to make the meat soggy or leak. Fresh mozzarella can be used if you drain and press it well and freeze briefly, but most home cooks prefer low-moisture for reliability.

Q: What meat mix and binders give the best texture and juiciness?

A slightly fattier blend (for example 80–85/15 beef or a mix of beef and pork) keeps meatballs juicy; soak stale bread in milk or water and squeeze it before adding to the mix for classic tenderness. Add one egg and a small amount of Parmesan and breadcrumbs for binding, but avoid overmixing, that preserves a tender crumb. Several Italian chefs and recipe tests point to the soaked-bread trick as the key for moist meatballs.

Q: Should I fry, bake or simmer them in sauce? Which is best?

A quick sear in a hot pan creates a crust that helps hold the cheese inside, then finish in the oven or simmer gently in sauce to cook through. Baking alone works fine too (and is less hands-on), especially if you first chill the shaped balls; shallow frying gives the crispiest exterior if you want that contrast. Users and recipe authors often combine searing followed by baking or simmering for the most consistent result.

Q: Can I freeze these and how do I reheat without losing the gooey cheese?

Yes, freeze the raw, stuffed meatballs on a tray, then transfer to a container; they keep 2–3 months. Cook from frozen by baking or simmering in sauce a little longer than fresh (or defrost in the fridge overnight). Many home cooks freeze uncooked meatballs this way and finish them straight from frozen for best texture and cheese retention.

Q: What bread or roll works best for serving them as a sandwich?

Choose a sturdy but not overly dense roll that toasts well: hoagie rolls, crusty baguettes, ciabatta or a French roll are top picks because they hold sauce and cheese without falling apart. Some cooks like slightly richer brioche-style rolls for a softer, more indulgent sub, but for structure and balance go with hoagie or ciabatta. Forum feedback and sandwich recipes favour these options.

Vish G

September 9, 2025

Meatball Stuffed With Mozzarella is proof that dinner should come with a gooey surprise inside. These juicy, cheesy meatballs tucked into warm bread are the kind of comfort food that makes you want seconds before you finish your first bite.

PREP TIME

20 MIN

COOK TIME

25 MIN

SERVINGS

Ingredients

500g (1 lb) beef mince (or half beef, half pork for more flavour)
1 large egg
60g (½ cup) breadcrumbs
30g (¼ cup) grated Parmesan
2 garlic cloves, finely minced (or 1 tsp garlic powder)
1 tsp dried oregano
1 tsp dried basil
½ tsp salt
½ tsp black pepper
150g (5 oz) mozzarella cheese, cut into 2cm cubes
2 tbsp olive oil
400g (14 oz) tomato passata or marinara sauce
4 sandwich rolls, baguettes, or ciabatta (crusty breads hold up best)
80g (¾ cup) shredded mozzarella or provolone for topping
Fresh basil or oregano leaves for garnish (optional)

Instructions

In a large bowl, mix together the beef mince, egg, breadcrumbs, Parmesan, garlic, oregano, basil, salt, and pepper until just combined. Do not overmix or the meatballs will turn tough.
Take a small handful of mixture (about the size of a golf ball), flatten it in your palm, place a mozzarella cube in the centre, then wrap the meat around it and roll into a ball. Repeat with the rest of the mixture.
Heat olive oil in a large pan over medium heat. Sear the meatballs for 2–3 minutes per side until browned all over.
Pour the tomato passata or marinara sauce into the pan, cover, and simmer gently for 15 minutes, turning the meatballs halfway through so they cook evenly and the cheese inside melts.
While the meatballs are simmering, lightly toast the sandwich rolls or baguettes under a grill or in the oven for 2–3 minutes until golden. This stops them from going soggy once filled.
Place 2–3 meatballs inside each roll, spoon some of the sauce over the top, and sprinkle with shredded mozzarella or provolone.
Place the filled rolls under a hot grill for 2–3 minutes until the cheese melts and the bread edges crisp up.
Garnish with fresh basil or oregano and serve hot.