Giant Stuffed Buffalo Mozzarella Meatballs with Molten Cheese Pull Step-by-step instructions

Before you start

Before starting, take the ground beef and buffalo mozzarella out of the refrigerator and let them sit at room temperature for about 15 minutes (no longer than 30 minutes total) to take the chill off. This helps the meatball mixture come together more easily and cook more evenly.

Cut the mozzarella into four equal cubes and set them aside. Prepare the garlic herb butter if making homemade, and have all your ingredients measured and ready. Preheat a large iron skillet over medium-high heat while you mix the meatball mixture.

Instructions

Mix, Shape, and Sear

1. 1Mix and Shape the Meatballs
   In a large bowl, combine the ground beef, breadcrumbs, beaten egg, grated parmesan, minced garlic, dried Italian herbs, salt, and black pepper. Mix gently with your hands until just combined, being careful not to overwork the meat. Divide the mixture into four equal portions. Flatten each portion into a large patty about 1/2 inch thick. Place a cube of buffalo mozzarella in the center of each patty. Fold the meat around the cheese, sealing it completely to form a large meatball.
   Look for The meatballs should be evenly sized and the cheese fully enclosed with no cracks.
   Tip Wet your hands slightly to prevent the meat from sticking while shaping.
2. 2Sear the Meatballs
   Heat the olive oil in a large iron skillet over medium-high heat until shimmering. Carefully place the meatballs in the skillet, leaving space between them. Sear for 2-3 minutes per side, turning gently with tongs, until all sides are deeply browned. This should take about 8-10 minutes total. The browning creates a flavorful crust that will hold the meatballs together during simmering.
   Look for The meatballs are evenly browned with a dark crust on all sides.
   Tip Don't crowd the pan—if needed, sear in two batches to get a proper crust.

At the end of this phase, the meatballs should be beautifully browned on all sides, with a dark crust that promises deep flavor. The cheese is securely sealed inside—no cracks or leaks.

The kitchen smells of seared beef and herbs. The meatballs are firm to the touch but still yielding. Before moving to the simmering phase, ensure the skillet has enough space; if not, adjust the heat and cook in batches.

Simmer and Finish

3. 3Simmer in Marinara
   Pour the marinara sauce over the seared meatballs. Reduce the heat to low, cover the skillet, and let the meatballs simmer gently for 15 minutes. The sauce should be bubbling softly, and the meatballs will cook through while absorbing the flavors of the marinara. Turn the meatballs once halfway through to ensure even cooking.
   Look for The sauce is thickened slightly and the meatballs are cooked through; an instant-read thermometer inserted into the center of a meatball reads 160°F (71°C).
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the sauce seems too thick, add a splash of water or broth to loosen it.
4. 4Brush with Garlic Butter
   While the meatballs are simmering, melt the garlic herb butter in a small saucepan or in the microwave. Once the meatballs are fully cooked, brush the tops generously with the melted garlic butter. The butter will add richness and a fragrant garlic note to the exterior of the meatballs.
   Look for The butter sizzles lightly as it hits the hot meatballs.
   Tip Use a pastry brush for even coverage, or spoon the butter over the tops.
5. 5Top with Parmesan and Basil
   Scatter the extra grated parmesan cheese over the meatballs while they are still hot, so it melts slightly. Sprinkle the torn fresh basil leaves over the top for a burst of color and freshness. The parmesan will create a savory, golden crust, and the basil adds a bright, aromatic finish.
   Look for The parmesan is partially melted and the basil is bright green.
   Tip For a more intense basil flavor, add a few whole leaves as a garnish.

After simmering, the meatballs are cooked through and the marinara has thickened slightly. The garlic butter sizzles as it hits the hot surface, and the parmesan melts into a savory crust. The basil adds a fresh, aromatic note. The meatballs should look glossy and inviting, with the sauce clinging to them. Check the internal temperature—160°F (71°C) for ground beef—before proceeding to the final phase.

Serve with a Dramatic Pull

6. 6Serve and Cut for the Cheese Pull
   Remove the skillet from the heat. To serve, place one giant meatball on each plate with a spoonful of the marinara sauce. For the signature cheese pull, cut into the meatball with a sharp knife and gently pull the halves apart. The molten buffalo mozzarella should stretch in long, glossy strands. Serve immediately while the cheese is still hot and fluid.
   Look for The cheese stretches without breaking and the meatball is juicy and tender.
   Tip Have the plates ready so the cheese doesn't cool and stiffen.

The final meatballs are plated with a spoonful of sauce. When cut, the buffalo mozzarella stretches in long, elastic strands, glossy and steaming. The meat is juicy and tender, with a visible layer of melted cheese. The aromas of garlic, basil, and tomato are prominent. Serve immediately to enjoy the full cheese pull effect.

Common mistakes

A common mistake is overworking the meat mixture, which makes the meatballs tough and dense. Mix just until the ingredients are combined. Another pitfall is not sealing the cheese completely—if any cheese is exposed, it will leak out during cooking.

Make sure to pinch the meat around the cheese firmly and smooth the surface. Also, avoid turning the meatballs too often during searing; let them develop a good crust before flipping. Finally, don't lift the lid while simmering—the steam helps cook the meatballs evenly and keeps them moist.

How to tell it’s done

The meatballs are done when an instant-read thermometer inserted into the center of a meatball (avoiding the cheese pocket) reads at least 160°F (71°C) for ground beef. The sauce should be bubbling gently, and the meatballs should be firm but still juicy.

The cheese inside will be molten and stretchy. If you don't have a thermometer, cut into one meatball to check that the meat is no longer pink and the cheese is fully melted. Let the meatballs rest for a minute before serving to allow the juices to redistribute.

• Ground meat: 160°F (71°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part