Baked Cheese-Stuffed Meatballs

Name: Baked Cheese-Stuffed Meatballs
Prep time: 32 min
Cook time: 28 min
Total time: 1 h
Yield: 6 servings
Cuisine: Italian
Ingredients: 6 oz (170 g) low-moisture mozzarella block, cut into 24 cubes, about ½ inch (1.5 cm) each; ¾ cup (45 g) panko breadcrumbs; ¼ cup (60 ml) whole milk; 2 lb (900 g) ground beef, 80/20, cold from the fridge; 1 large (50 g) large egg, lightly beaten; ½ cup (50 g) Parmesan cheese, finely grated; 3 cloves (9 g) garlic cloves, finely minced; ¼ cup (12 g) fresh flat-leaf parsley, finely chopped; 1 tsp (1 g) dried oregano; 1¼ tsp (7 g) fine sea salt; ½ tsp (1 g) black pepper, freshly ground; 1 tbsp (14 ml) olive oil, for brushing the parchment; 3 cups (720 ml) marinara sauce, store-bought or homemade (about one 24-oz jar); ¼ tsp (½ g) red pepper flakes (optional); 8 leaves (4 g) fresh basil leaves, torn, for serving (optional)

From the MyKitchenBank Kitchen

Tender, herby beef meatballs baked (no splatter, no pan-frying) around a cube of mozzarella that melts into a molten center, then simmered briefly in marinara. Great for dinner over pasta or as a party appetizer.

Prep: 32 min
Cook: 28 min
Wait: 15 min
Total: 1 hr 15 min
Makes: 24 meatballs (about 4 per serving)

Jump to recipe ♡ Save

Ingredients

6 servings

For the meatballs
6 oz (170 g) low-moisture mozzarella block, cut into 24 cubes, about ½ inch (1.5 cm) each
¾ cup (45 g) panko breadcrumbs
¼ cup (60 ml) whole milk
2 lb (900 g) ground beef, 80/20, cold from the fridge
1 large (50 g) large egg, lightly beaten
½ cup (50 g) Parmesan cheese, finely grated
3 cloves (9 g) garlic cloves, finely minced
¼ cup (12 g) fresh flat-leaf parsley, finely chopped
1 tsp (1 g) dried oregano
1¼ tsp (7 g) fine sea salt
½ tsp (1 g) black pepper, freshly ground
1 tbsp (14 ml) olive oil, for brushing the parchment
For the sauce
3 cups (720 ml) marinara sauce, store-bought or homemade (about one 24-oz jar)
¼ tsp (0.5 g) red pepper flakes (optional)
8 leaves (4 g) fresh basil leaves, torn, for serving (optional)

Equipment (7)

Large rimmed baking sheet, 18×13-inch (46×33 cm)
Parchment paper
Large mixing bowl
Small plate or tray that fits in the freezer
Large skillet or wide saucepan with a lid (12-inch / 30 cm)
Instant-read thermometer
Tablespoon measure or small cookie scoop (about 2 tablespoons)

Steps

Before you start

Use low-moisture mozzarella (the firm block), not fresh mozzarella. Fresh mozzarella releases water and leaks out of the meatballs.
Use 80/20 ground beef. Leaner beef makes drier, tougher meatballs.
The cheese needs 15 minutes in the freezer, so start with that step. Frozen cubes melt more slowly and are less likely to burst out.
Keep a small bowl of water nearby to dampen your hands while shaping so the meat doesn't stick.

1
Cube and freeze cheese
- Cut the mozzarella block into 24 cubes, about ½ inch (1.5 cm) on each side.
- Spread them on a small plate or tray, leaving space between them, and freeze for 15 minutes.
+ Show details− Hide details
Ready when: Cubes feel firm and cold to the touch
Tip: Don't freeze longer than 30 minutes. Cheese that is rock hard is harder to press into the meat.
2
Soak the panko
- While the cheese freezes, stir the panko and milk together in a large mixing bowl.
- Let it sit for 5 minutes so the crumbs absorb the milk and turn into a thick, damp paste.
+ Show details− Hide details
Ready when: No dry crumbs remain and the mixture looks like wet sand
Tip: This milk-soaked mixture keeps the meatballs tender.
3
Heat oven, prep panOven 400°F / 205°C
- Position a rack in the center of the oven and preheat to 400°F (200°C).
- Line the baking sheet with parchment paper and brush the parchment with the olive oil.
+ Show details− Hide details
Ready when: Oven reaches 400°F (200°C)
4
Mix the meat
- Add the beef, egg, Parmesan, garlic, parsley, oregano, salt and pepper to the soaked panko.
- Using your hands, mix gently for about 1 minute, just until everything is evenly combined.
+ Show details− Hide details
Ready when: No streaks of egg or pockets of plain crumbs; mixture holds together when squeezed
Tip: Overmixing makes dense, rubbery meatballs. Stop as soon as it's combined.
5
Stuff and shape
- Wet your hands lightly.
- Scoop about 2 heaping tablespoons (45 g) of meat mixture into your palm and flatten it into a disk.
- Press one frozen cheese cube into the center, wrap the meat around it, and roll gently into a smooth 1½-inch (4 cm) ball, sealing any seams.
- Place on the prepared pan about 1 inch (2.5 cm) apart.
- Repeat to make 24 meatballs.
+ Show details− Hide details
Ready when: Each ball is fully smooth with no cheese visible
Tip: Any visible cheese or cracks will leak while baking. Pinch seams closed and re-roll if needed.
6
Bake the meatballsOven 400°F / 205°C
- Bake on the center rack at 400°F (200°C) for 18 to 20 minutes, until the meatballs are browned on top and firm.
+ Show details− Hide details
Ready when: Browned all over, firm to the touch, and 160°F (71°C) in the center
Tip: Don't rotate or move them while baking, because they could split.
7
Check temperature
- Insert an instant-read thermometer into the side of a meatball, aiming for the meat just beside the cheese center.
- It should read 160°F (71°C).
- If not, bake 2 to 3 minutes more and check again.
+ Show details− Hide details
Ready when: Thermometer reads 160°F (71°C)
Tip: Probing straight into the cheese center will read hotter than the meat. Check the meat.
8
Simmer in marinara
- While the meatballs bake, or right after, pour the marinara (and red pepper flakes if using) into the skillet over medium-low heat and warm until steaming, about 4 minutes.
- Gently add the baked meatballs, spoon sauce over them, cover, and simmer for 6 to 8 minutes, turning once.
+ Show details− Hide details
Ready when: Sauce bubbles gently around the edges and the meatballs are hot throughout
Tip: Keep it at a gentle simmer. A hard boil can crack the meatballs.
9
Rest and serve
- Take the skillet off the heat and let the meatballs rest for 3 minutes so the molten cheese settles slightly.
- Scatter with torn basil, if using, and serve with pasta, crusty bread or toothpicks as an appetizer.
+ Show details− Hide details
Ready when: Cheese stretches when a meatball is pulled apart
Tip: Cut one open to test; it should ooze but not run out.

Good to know

Tips

Weigh or scoop evenly so all meatballs are the same size and finish baking at the same time.
Make sure each cheese cube is fully enclosed with at least ¼ inch (6 mm) of meat on every side.
For extra browning, broil the baked meatballs for 1 to 2 minutes on high before adding to sauce, watching closely.
Serving as an appetizer? Make them smaller: use a 1-tablespoon scoop with a ¼-inch cheese cube and bake 12 to 14 minutes.

Make ahead

"Shape the stuffed meatballs up to 24 hours ahead, arrange them on the lined pan, cover tightly and refrigerate. Bake straight from the fridge, adding 2 to 3 minutes. You can also bake them fully, cool, and refrigerate for up to 3 days before simmering in sauce."

Storage & reheating

"Room temperature: up to 2 hours. Fridge: store meatballs in sauce in an airtight container for up to 4 days. Freezer: freeze for up to 3 months (cool completely first). Reheat from thawed in a covered skillet over medium-low heat for 8 to 10 minutes, or in a 350°F (175°C) oven covered for 15 minutes, until hot (165°F / 74°C)."

Substitutions

ground beef, 80/20 → Half ground beef and half ground pork, or ground turkey (thigh meat). Turkey is leaner, so add 1 extra tablespoon of milk; cook to 165°F (74°C) for poultry.
low-moisture mozzarella block → Provolone, fontina, or scamorza cubes. Use the same ½-inch size and keep them frozen before stuffing.
panko breadcrumbs → Plain dry breadcrumbs (⅓ cup / 40 g) or crushed crackers. Dry fine crumbs are denser, so use a little less.
whole milk → Water or buttermilk. Same amount; buttermilk adds slight tang.