Giant Stuffed Buffalo Mozzarella Meatballs with Molten Cheese Pull

Imagine cutting into a giant, seared meatball and watching a river of molten buffalo mozzarella flow out, stretching endlessly as you lift your fork.

These stuffed meatballs are the ultimate comfort food: juicy, seasoned beef encasing a creamy cheese core, simmered in rich marinara and finished with garlic butter and parmesan. They're surprisingly easy to make and guaranteed to impress at any dinner table, delivering that dramatic cheese pull everyone craves.

These giant stuffed buffalo mozzarella meatballs take the classic meatball to a new level. Each oversized meatball is formed around a cube of creamy buffalo mozzarella, then seared until deeply browned and simmered in a robust marinara sauce. The result is a juicy, flavorful meatball with a molten cheese center that stretches with every bite.

Finished with a brush of garlic herb butter and a shower of parmesan and fresh basil, these meatballs are a showstopping main course that's perfect for weeknight dinners or special gatherings. Serve them over pasta, on crusty bread, or simply on their own with extra sauce.

Ingredients

Why this recipe works

The method of encasing a cube of buffalo mozzarella inside the meatball ensures that the cheese stays molten and gooey when cooked, rather than melting away into the meat.

The high moisture content of buffalo mozzarella creates that dramatic, stringy pull that makes these meatballs so irresistible. Sealing the meat around the cheese completely prevents any leaks, so every bite delivers a pocket of creamy goodness.

Searing the meatballs first creates a rich, caramelized crust that adds deep flavor and helps them hold their shape during simmering.

Cooking them gently in marinara sauce not only finishes cooking the meat but also infuses it with the sauce's herbs and tomatoes, keeping the meatballs moist and tender. The final brush of garlic butter adds a glossy, savory finish that complements the cheese and marinara beautifully.

Notes and substitutions

Use ground beef with an 80/20 meat-to-fat ratio for the juiciest meatballs. Leaner beef will result in drier meatballs, so avoid anything leaner than 90/10. The breadcrumbs and egg help bind the mixture and keep the meat tender, while parmesan adds a salty, nutty flavor. Dried Italian herbs can be substituted with a mix of oregano, basil, and thyme if preferred.

Buffalo mozzarella is the star here; look for fresh mozzarella balls in water. If unavailable, use a high-quality whole-milk mozzarella, though it won't be as creamy. For a gluten-free version, use gluten-free breadcrumbs or rolled oats. The garlic herb butter can be store-bought or homemade—melt 2 tablespoons of butter with a minced garlic clove and a pinch of dried herbs if making your own.

• ground beef (80/20): Ground turkey or ground pork can replace the beef; adjust the cook time and ensure the internal temperature reaches 165°F (74°C) for turkey.
• buffalo mozzarella: Regular mozzarella (low-moisture) works, though it won't be as creamy. Use a good-quality whole-milk mozzarella for the best melt.
• plain breadcrumbs: Panko breadcrumbs give a lighter texture. For a gluten-free option, use gluten-free breadcrumbs or rolled oats.
• garlic herb butter: Melted butter mixed with 1/2 teaspoon garlic powder and 1 teaspoon chopped fresh herbs can substitute for store-bought garlic herb butter.

Equipment

• Large mixing bowl
• Iron skillet or heavy-bottomed skillet
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Spatula
• Tongs
• Pastry brush