Giant Stuffed Buffalo Mozzarella Meatballs with Molten Cheese Pull Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, use buffalo mozzarella that is fresh and well-drained. Pat the mozzarella cubes dry with paper towels before stuffing to prevent excess moisture from making the meatballs soggy.

Also, make sure the meatballs are completely sealed—any opening will allow the cheese to escape during cooking, leaving you with hollow meatballs.

When searing, don't rush the browning. A deep, golden-brown crust not only adds flavor but also helps the meatballs hold together. Use a heavy-bottomed skillet for even heat distribution. If you're making a larger batch, sear in batches to avoid overcrowding, which would steam the meatballs instead of browning them.

Variations

• Spicy Arrabbiata Twist: Add 1/2 teaspoon of red pepper flakes to the meatball mixture and use a spicy arrabbiata sauce instead of regular marinara. Finish with a drizzle of chili oil for extra heat.
• Turkey and Spinach Stuffed Meatballs: Swap ground beef with ground turkey and add 1 cup of chopped cooked spinach to the mixture. Use part-skim mozzarella for a lighter option. Cook to 165°F (74°C) internal temperature.
• Pesto and Sun-Dried Tomato: Spread a teaspoon of basil pesto on the inside of each meatball before adding the mozzarella, and mix 1/4 cup of chopped sun-dried tomatoes into the meat mixture. Serve with extra pesto on top.
• Creamy Mushroom Sauce: After simmering in marinara, remove the meatballs and stir 1/2 cup of heavy cream into the sauce. Return the meatballs and simmer for 2 minutes. Garnish with sautéed mushrooms.

Storage and make-ahead

Fridge

Store cooked meatballs in an airtight container in the refrigerator for up to 3 days, submerged in sauce to keep them moist.

Freezer

Freeze cooked meatballs (with or without sauce) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a covered skillet over low heat with a splash of water or extra marinara until heated through, or microwave in 30-second bursts.

Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days. Keep them in the marinara sauce to prevent them from drying out. When ready to eat, reheat gently on the stovetop or in the microwave until warmed through. The cheese will re-melt and be gooey again, though the stretch may be slightly less dramatic.

You can assemble the meatballs up to a day ahead. Shape them, place them on a plate, cover with plastic wrap, and refrigerate. When ready to cook, sear and simmer as directed, adding a few extra minutes to the simmer time to ensure they are heated through.

Alternatively, you can fully cook the meatballs, let them cool, and refrigerate for up to 2 days, then reheat gently in sauce.

Serving ideas

Serve the giant meatballs over a bed of al dente spaghetti or your favorite pasta, with extra marinara spooned over the top. A sprinkle of fresh basil and a dusting of parmesan complete the dish.

For a low-carb option, serve them on a bed of sautéed spinach or zucchini noodles. They also make a fantastic sandwich filling—tuck a meatball into a crusty roll with a spoonful of sauce and melted provolone.

For a truly indulgent presentation, place a meatball on a plate, cut it open to show the cheese pull, and then let guests help themselves to more sauce and parmesan.

These meatballs are hearty enough to stand alone as a main course, but they also pair well with a crisp green salad and garlic bread. The leftovers are just as delicious cold, sliced into a salad or eaten on their own.

Frequently asked questions

Recipe card

Giant Stuffed Buffalo Mozzarella Meatballs with Molten Cheese Pull

Prep 20 minCook 25 minTotal 45 minServes 4

Ingredients

• 500 g ground beef (80/20)
• 1/2 cup plain breadcrumbs
• 1 large egg, lightly beaten
• 1/2 cup grated parmesan cheese, plus more for topping
• 2 cloves garlic, minced
• 1 tbsp dried Italian herbs
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 200 g buffalo mozzarella, cut into 4 cubes
• 2 tbsp olive oil
• 2 cups marinara sauce
• 2 tbsp garlic herb butter, melted
• 1/4 cup fresh basil leaves, torn

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

680

Protein

42 g

Carbohydrates

18 g

Fat

48 g

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