Baked Mozzarella Stuffed Meatballs

These mozzarella stuffed meatballs aren’t just your average Italian dinner – they’re little packages of pure joy that burst with melty cheese the moment you cut into them.

The secret to these incredible meatballs is the perfect blend of beef and Italian sausage, creating a flavor-packed exterior that protects a gooey mozzarella surprise inside. When they emerge from the oven, golden brown and sizzling, you’ll understand why they disappear so fast at every gathering.

Ingredients

• 1 cup panko breadcrumbs
• 1/4 cup milk
• 1 1/2 lbs ground beef
• 1 lb Italian pork sausage
• 1 egg
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon each salt and pepper
• 36 pieces mozzarella cheese, cut into 1/2 inch cubes

Steps

1. Preheat the oven to 375°F (190°C). Line a baking sheet with foil and spray lightly with cooking spray to prevent sticking.
2. Combine 1 cup panko breadcrumbs with 1/4 cup milk in a small bowl. Let soak for 5 minutes until breadcrumbs are fully softened – this ensures moist meatballs.
3. In a large bowl, combine 1 1/2 lbs ground beef, 1 lb Italian sausage, 1 egg, seasonings, and the soaked breadcrumb mixture. Mix gently with your hands until just combined – overworking will make tough meatballs.
4. Divide mixture into 36 portions (about 2 tablespoons each). Take each portion and flatten slightly, place a cheese cube in the center, then carefully wrap the meat around it, sealing well to prevent cheese leakage. Roll between palms to form perfect spheres.
5. Arrange meatballs on prepared baking sheet with 1 inch spacing. Bake for 18-20 minutes until internal temperature reaches 165°F (74°C). Let rest 3-5 minutes before serving – the cheese inside will be extremely hot!

Smart Swaps

• Use ground turkey instead of beef for a leaner option (add 1 tablespoon olive oil for moisture)
• Substitute gluten-free breadcrumbs 1:1 for regular panko
• Try provolone or fontina cheese for variety

Make It Diabetes-Friendly

• Use 1/2 cup almond flour + 1/2 cup crushed pork rinds instead of breadcrumbs (reduces carbs by 75%)
• Choose 90/10 ground beef to reduce saturated fat
• Portion into smaller 1-inch meatballs to control serving size
• Serve with zucchini noodles instead of pasta

Pro Tips

• Wet hands slightly when rolling meatballs to prevent sticking
• Use a small ice cream scoop for consistent portioning
• If freezing, place on a tray until solid, then transfer to freezer bags
• Always check internal temperature – color alone isn’t reliable