Mozzarella-Stuffed Meatballs Recipe
Mozzarella-Stuffed Meatballs Recipe photo by Taste of Home

Mozzarella-Stuffed Meatballs Recipe

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4.5 12 19
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It’s fun to watch my friends eat these meatballs for the first time. They’re pleasantly surprised to find melted cheese in the middle. These meatballs are also great in a hot sub sandwich.
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 6 servings


  • 1 egg, lightly beaten
  • 1/4 cup prepared Italian salad dressing
  • 1-1/2 cups cubed bread
  • 2 tablespoons minced fresh parsley
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/2 pound ground pork
  • 1/2 pound ground sirloin
  • 3 ounces fresh mozzarella cheese
  • 2 tablespoons canola oil
  • 1 jar (26 ounces) marinara sauce
  • Hot cooked pasta

Nutritional Facts

3 each: 334 calories, 19g fat (6g saturated fat), 86mg cholesterol, 593mg sodium, 20g carbohydrate (11g sugars, 2g fiber), 18g protein


  1. In a large bowl, combine the first eight ingredients. Crumble pork and beef over mixture; mix well. Cut mozzarella into eighteen 1/2-in. cubes. Divide meat mixture into 18 portions; shape each around a cheese cube.
  2. In a large skillet, cook meatballs in oil in batches until a thermometer inserted in the meat reads 160°; drain. In a large saucepan, heat marinara sauce; add meatballs and heat through. Serve over pasta.
    Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary. Serve with pasta.
    Yield: 6 servings.
Originally published as Mozzarella-Stuffed Meatballs in Taste of Home October/November 2006, p31

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Reviewed Dec. 6, 2015

"This is a great recipe. We like to add Italian sausage instead of ground pork for some extra flavor."

Reviewed Dec. 16, 2014

"I like to use Newman's Italian dressing, I also am liberal with the herbs. If you have any left over, they make a wonderful meatball sandwich."

Reviewed May. 12, 2013

"I made these meatballs, following the recipe to a 'T.' For me, they were just OK. If one were to eliminate the salad dressing, I really don't think these meatballs would have any taste at all. I probably won't make again. I actually like better the ones sold at the meat counter in one of the supermarkets in town :("

Reviewed Jan. 17, 2012

"My husband loved them!"

Reviewed Dec. 18, 2011

"I was worried my husband wouldn't like these because he doesn't eat a lot of cheese, but to my surprise he couldn't get enough! (Make sure to enclose the meat around the cheese very well or it will leak out.)"

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