Mozzarella-stuffed meatballs simmered in a rich, flavour-packed tomato sauce. This easy recipe yields juicy meatballs with an oozing mozzarella centre, cooked in a simple, delicious sauce. It’s a family favourite—serve with spaghetti for classic Italian-American comfort food.
This is a fun, indulgent twist on classic Italian polpette (meatballs). They’re perfectly round, juicy and served in a straightforward tomato sauce—each one hiding a gooey mozzarella cube.
Step-by-step photos and recipe instructions
Combine the ground beef, Italian sausage (casings removed), minced garlic, spices, fennel seeds, grated Parmesan and egg in a large bowl. Season with salt and pepper and mix gently by hand—avoid compacting the meat too tightly.
Form a loose round from the mixture using your palm, then press an indent in the centre with your finger. Place a small cube of mozzarella into the well, then close and roll the meatball between your palms until smooth and glossy.
Repeat until all the mixture is used (this makes about 12 large meatballs). Chill them in the fridge for 10 minutes to firm up.
Heat a little olive oil in a large pan and brown the meatballs on all sides until they develop a crisp, golden crust. Transfer them to a plate and set aside.
For the sauce, blitz canned whole peeled plum tomatoes in a blender until smooth. In the same pan, add a touch more olive oil and briefly sauté chopped garlic, then pour in the blended tomatoes.
Season the sauce with sugar, a splash of balsamic vinegar, salt and pepper. Simmer gently for about 5 minutes, then add the meatballs and simmer, uncovered, for 30 minutes so they cook through and the flavours meld.
Tips for making the most delicious meatballs
- Keep them juicy: A mix of ground beef and Italian sausage gives great flavour and moisture. Pork sausage adds fat that keeps the meatballs tender.
- No breadcrumbs needed: The egg and sausage help bind the mixture, so breadcrumbs aren’t required.
- Roll for a seal: Roll each ball in your palms until it’s shiny with no cracks—this seals the mozzarella inside and prevents splitting during cooking.
More easy pasta recipes to try
- Creamy butternut squash pasta
- Sausage pasta bake
- Pasta with artichokes and peas
- Pasta with pancetta, ricotta and tomato
- Sun-dried tomato pasta with roasted red pepper
- Pork stroganoff with buttered noodles
If you try these Mozzarella Stuffed Meatballs (or any recipe from the blog), please rate it and share your feedback in the comments—I love hearing from readers.
Step by step photos above
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Mozzarella Stuffed Meatballs
By Emily
Ingredients
For the meatballs (12 large)
- 15 oz (430g) ground beef
- 2 Italian sausages (removed from casings)
- 2 cloves garlic, minced
- 1 tsp balsamic vinegar
- 1/2 tsp red pepper flakes
- 2 tbsp grated Parmesan
- 1/2 tbsp fennel seeds
- 1 egg
- 1/2 tbsp olive oil
- Salt and pepper, to taste
- 1 ball mozzarella, cut into cubes
For the sauce
- 2 x 15 oz (800g) whole peeled plum tomatoes, canned
- 1 clove garlic, chopped
- 1 tsp sugar
- 1 tsp balsamic vinegar
- Salt and pepper, to taste
- Olive oil for cooking
Instructions
- Add all the meatball ingredients to a large mixing bowl except the mozzarella. Mix gently by hand until combined.
- Shape the mixture into loose rounds, make an indent, place a mozzarella cube inside and seal. Roll until smooth and glossy.
- Repeat until you have about 12 meatballs. Chill for 10 minutes to firm up.
- Heat a little olive oil in a large pan and brown the meatballs on all sides until golden. Remove and set aside.
- Blend the canned tomatoes until smooth. In the same pan, add a splash of olive oil and sauté the chopped garlic briefly, then add the tomatoes.
- Stir in sugar, balsamic vinegar, salt and pepper. Simmer on low for 5 minutes, add the meatballs and simmer uncovered for another 30 minutes. Serve with spaghetti or a green salad.
Notes
- Use whole peeled canned tomatoes rather than chopped or crushed—whole tomatoes keep sauces less watery and more flavorful.
- You may not use the entire ball of mozzarella. Any leftover can be melted over the finished meatballs or kept for salads.
Helpful info for all recipes
- I usually use extra virgin olive oil unless stated otherwise.
- For canned tomatoes I prefer quality brands for better flavor.
- All vegetables are medium-sized unless noted.
- Recipes are tested using a fan (convection) oven where applicable.
Nutrition
Carbohydrates: 19 g |
Protein: 36 g |
Fat: 46 g |
Saturated Fat: 17 g
Nutrition information is automatically calculated and should be used as an approximation.