Baked Mozzarella Stuffed Meatballs with Bubbly Marinara Sauce Tips, FAQ & printable recipe

Tips for success

For the absolute best results, always grate your own parmesan and shred your own topping mozzarella from a block. Pre-packaged shredded cheeses are coated with anti-caking agents like potato starch, which prevent them from sticking together in the bag but also hinder a smooth, velvety melt in the oven.

Grating the cheese yourself ensures a superior melt, a better cheese pull, and a much cleaner, fresher flavor that complements the savory meat beautifully.

If you want to add an extra layer of depth to the dish, consider searing the meatballs in a hot skillet with a splash of olive oil for just one minute per side before placing them in the baking dish.

While this step is optional, it creates a beautiful caramelized crust that locks in juices and adds a rich, savory dimension to the finished meatball. Just be careful not to cook them through during the sear, as they still need to bake in the oven.

Variations

• Spicy Italian Stuffed Meatballs: Substitute the sweet Italian sausage with hot Italian sausage and add a pinch of crushed red pepper flakes to the marinara sauce for a fiery kick.
• Pesto Mozzarella Meatballs: Swirl two tablespoons of basil pesto into the ground meat mixture and tuck a small dollop of pesto alongside the mozzarella cube inside each meatball.

Storage and make-ahead

Fridge

Store in an airtight container with the sauce in the refrigerator for up to 3 to 4 days.

Freezer

Freeze cooked meatballs in sauce in a freezer-safe container for up to 3 months. Thaw in the fridge overnight.

Reheat

Reheat gently in a covered saucepan over medium-low heat, adding a splash of water if the sauce is too thick, until hot.

Store any leftover meatballs and sauce in an airtight container in the refrigerator within two hours of cooking. They will remain fresh and delicious for up to three to four days. When storing, ensure the meatballs are fully submerged in the remaining marinara sauce, which keeps them moist and prevents them from drying out. This dish actually tastes even better the next day as the flavors continue to meld together.

This recipe is highly adaptable for advance preparation. You can mix, shape, and stuff the meatballs up to 24 hours in advance. Arrange them on a baking sheet, cover tightly with plastic wrap, and store them in the refrigerator until ready to bake.

When you are ready to eat, simply pour the marinara sauce into your baking dish, arrange the chilled meatballs, and bake as directed, adding two to three minutes to the initial baking time.

Serving ideas

These cheese-stuffed meatballs are incredibly versatile and can be served in several delicious ways. For a classic Italian comfort meal, spoon them over a bed of hot, al dente spaghetti, penne, or rigatoni, ensuring you scoop up plenty of the rich, meaty marinara sauce with every serving.

Accompany the pasta with a crisp green side salad tossed in a simple vinaigrette and a basket of warm garlic bread to wipe up every last drop of delicious sauce.

Alternatively, these meatballs make a spectacular appetizer for game day or holiday gatherings. Serve them straight from the baking dish with a bowl of fancy toothpicks for easy grabbing. You can also use them to create gourmet meatball sub sandwiches by stuffing them into toasted hoagie rolls, topping them with a bit more marinara and cheese, and broiling them for a minute until the buns are toasted and the cheese is bubbly.

Frequently asked questions

Recipe card

Baked Mozzarella Stuffed Meatballs with Bubbly Marinara Sauce

Prep 20 minCook 25 minRest 5 minTotal 50 minServes 4

Ingredients

• 1/2 lb ground beef (80% lean)
• 1/2 lb sweet Italian sausage, casings removed
• 1/2 cup Italian seasoned breadcrumbs
• 1 large egg, beaten
• 1/4 cup grated parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 4 oz low-moisture mozzarella cheese, cut into 12 cubes (about 1/2-inch each)
• 2 cups marinara sauce
• 1/2 cup shredded mozzarella cheese
• 2 tbsp chopped fresh flat-leaf parsley

Instructions

1. In a large mixing bowl, combine the ground beef, sweet Italian sausage, Italian seasoned breadcrumbs, beaten egg, grated parmesan cheese, garlic powder, onion powder, kosher salt, and black pepper. Gently mix the ingredients with your hands just until combined, being careful not to overwork the meat, which can make the meatballs tough.
2. Divide the meat mixture into 12 equal portions, about 2 tablespoons each. Flatten one portion in the palm of your hand, place a cube of mozzarella cheese in the center, and wrap the meat completely around the cheese. Roll it gently between your palms to form a smooth, tight ball with no cracks.
3. Pour the marinara sauce into the bottom of a 9x13-inch baking dish, spreading it into an even layer. Arrange the stuffed meatballs in the sauce, spacing them evenly. Place the baking dish in an oven preheated to 400°F (204°C) and bake for 20 minutes.
4. Carefully remove the baking dish from the oven. Sprinkle the shredded mozzarella cheese evenly over the top of the meatballs. Return the dish to the oven and bake for an additional 5 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the meatballs reach a safe internal temperature of 160°F (71°C).
5. Remove the baking dish from the oven and place it on a heatproof surface. Let the meatballs rest for 5 minutes to allow the juices to redistribute and the melted cheese inside to set slightly. Sprinkle the freshly chopped flat-leaf parsley over the top before serving hot.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

460

Protein

35 g

Carbohydrates

15 g

Fat

29 g

Fiber

1.5 g

Sugar

4.5 g

Sodium

1150 mg

Automatic estimate from the ingredient list, not laboratory-verified.