You know those nights when you’re exhausted but still crave something comforting? That was me last Tuesday, staring into the fridge like it might magically produce dinner. Then I remembered my secret weapon – these mozzarella stuffed meatballs. Picture this: juicy beef meatballs hiding a molten mozzarella surprise, all swimming in a creamy garlic parmesan sauce with crispy baby potatoes. The best part? One pan means less cleanup (hallelujah!). My kids call it “cheese bomb meatballs” and fight over the last bite. It’s become our go-to when we need cozy food fast – no fancy skills required, just cheesy, garlicky goodness in under an hour.
Why You’ll Love These Mozzarella Stuffed Meatballs
Listen, I know you’re busy, but trust me—this recipe is worth every bite. Here’s why it’s become my family’s favorite weeknight lifesaver:
- That ooey-gooey surprise inside – Nothing beats cutting into a meatball and watching melted mozzarella stretch like a cheesy waterfall.
- Creamy garlic parmesan sauce – It’s basically a hug in sauce form, clinging to every meatball and potato.
- One pan = happy cleanup crew (aka you). Sear, sauce, and serve—all in the same trusty skillet.
- Weeknight magic – From fridge to table in 45 minutes flat, with most hands-off prep you’ll find.
- Total comfort food – Crispy potatoes, saucy meatballs, and melty cheese? That’s what I call edible therapy.
It’s the kind of meal that makes everyone at the table go quiet… except for the happy chewing sounds!
Ingredients for Mozzarella Stuffed Meatballs
Gather these exact ingredients – no eyeballing measurements here! I learned the hard way that precision makes all the difference between good meatballs and oh-my-gosh meatballs. (Ask me about the Great Cheese Leak Incident of 2019…)
For the Meatballs
- 1 1/2 lb ground beef (80/20 or 85/15) – The fat keeps them juicy!
- 1/2 cup Italian breadcrumbs – Panko works too in a pinch
- 1 large egg, beaten – Our binding glue
- 1/3 cup grated Parmesan – Pack it lightly
- 3 cloves garlic, minced – Fresh only, no powder!
- 1 tsp Italian seasoning – My secret? Rub it between palms first
- 6 oz mozzarella – Cut into 12 equal cubes (size matters!)
For the Creamy Garlic Parmesan Sauce
- 2 tbsp butter – Salted or unsalted both work
- 4 cloves garlic, minced – Yes, more garlic!
- 1 cup chicken broth – Low-sodium lets you control salt
- 3/4 cup heavy cream – Half-and-half makes a sad, thin sauce
- 1/2 cup grated Parmesan – The real stuff, not the shaker
See that mozzarella note? Exactly 12 cubes – any bigger and they’ll burst through. Voice of experience talking!
How to Make Mozzarella Stuffed Meatballs
Okay, let’s get cheesy! I promise this isn’t as tricky as it looks – just follow these steps and you’ll have the most glorious skillet of meatball goodness in no time. (Pro tip: pour yourself a glass of wine while you cook – it makes the whole process more fun!)
Prep the Potatoes and Meatball Mixture
First, let’s tackle those baby potatoes. Toss them in a pot of salted boiling water for about 8-10 minutes – you want them just fork-tender, not mushy. Drain ’em and set aside while you work on the main attraction.
Now, the meatballs! In a big bowl, gently mix together all your meatball ingredients except the mozzarella cubes. Here’s my golden rule: use your hands, but stop mixing the second everything comes together. Overworked meat = tough little hockey pucks. I make my kids count to 30 while mixing – keeps them from getting overenthusiastic!
Stuff and Sear the Meatballs
Here comes the fun part! Scoop the mixture into 12 equal portions (I use an ice cream scoop for this). Now, press one mozzarella cube into the center of each, then carefully mold the meat around it, rolling gently between your palms to seal completely. No cheese spies allowed to escape!
Heat 1 tbsp olive oil in your largest skillet over medium-high heat – you’ll know it’s ready when a breadcrumb sizzles. Working in batches if needed, brown those beauties for about 2-3 minutes per side. They won’t be cooked through yet – that’s perfect! Transfer to a plate while you…
Make the Sauce and Finish Cooking
Same skillet (don’t you dare wash it!), add the remaining oil and those parboiled potatoes cut-side down. Let them get golden and crispy for about 4-6 minutes – this is when the magic really starts!
Now, the creamy sauce: melt butter in the skillet, add garlic (oh that smell!), and cook just 30 seconds until fragrant. Pour in the chicken broth, scraping up all those delicious browned bits with your wooden spoon. Let it simmer 2 minutes before adding cream and Parmesan. Stir until it thickens slightly – about 2-3 minutes should do it.
Return the meatballs to the pan, nestling them among the potatoes like a cheesy little family. Sprinkle the shredded mozzarella over everything, cover with a lid, and let it all get cozy for 5-7 minutes. When the cheese is bubbling and the meatballs reach 165°F inside, you’re ready to serve! (Bonus points if you broil it for 2 minutes at the end for extra browning!)
Tips for Perfect Mozzarella Stuffed Meatballs
After making these dozens of times (and yes, learning from plenty of mistakes), here are my can’t-live-without tips:
- Fresh mozzarella is non-negotiable – That pre-shredded stuff? It won’t melt right. Trust me, I’ve cried over rubbery cheese disappointments.
- Give them space! Overcrowding the skillet steams instead of sears. I do batches if needed – patience makes perfect golden crusts.
- Rest before serving – Let them sit 5 minutes after cooking. Otherwise, that molten cheese becomes a lava flow on your plate (learned that the hard way).
- Chill the cheese cubes – 10 minutes in the freezer helps them hold shape while stuffing. Game changer!
Follow these, and you’ll avoid all my early kitchen disasters – your cheese will stay put right where it belongs: inside those juicy meatballs!
Serving Suggestions for Mozzarella Stuffed Meatballs
Oh honey, these meatballs deserve the perfect supporting cast! We always serve them with crusty garlic bread to soak up every last drop of that creamy sauce. For something lighter, try a simple arugula salad with lemon dressing – the peppery greens cut through the richness beautifully. My kids? They demand extra potatoes (naturally). Sometimes I’ll roast some asparagus or broccoli on the side if I’m feeling fancy. Really though? This dish shines brightest when you just dig in straight from the skillet – no fancy plating needed!
Storing and Reheating Mozzarella Stuffed Meatballs
Okay, let’s be real – leftovers rarely happen with these meatballs in my house! But if you’re lucky enough to have some, here’s how to keep them happy:
Store them in an airtight container in the fridge for up to 3 days. For reheating, I always go for the skillet method – medium heat with a splash of broth to revive that creamy sauce. The microwave works in a pinch (30-second bursts!), but expect the cheese to get a bit… enthusiastic. Pro tip: Freeze extras before cooking by arranging stuffed raw meatballs on a baking sheet, then transferring to a freezer bag once solid. They’ll keep for 2 months – just add 5 extra minutes when cooking from frozen!
Mozzarella Stuffed Meatballs FAQs
I get questions about these meatballs all the time – here are the answers that’ll save you from making my early mistakes!
Can I use ground turkey instead of beef?
Absolutely! Just go for 85/15 turkey – the extra fat keeps them moist. They’ll be slightly less rich than beef, so I add an extra tablespoon of grated Parmesan to the mix. Watch the cooking time though – turkey cooks faster!
Help! My cheese keeps leaking out!
Been there! Three tricks: 1) Chill your cheese cubes (10 minutes in freezer), 2) Roll meatballs tight (no thin spots!), and 3) Don’t overcrowd the skillet – flipping carefully prevents bursts. If some cheese escapes? Just scoop it back over the meatballs – no one will know!
Can I freeze these meatballs?
Yes! Freeze before cooking for best results. Arrange stuffed raw meatballs on a parchment-lined tray, freeze solid, then bag them. Cook from frozen (add 5-7 extra minutes). Already cooked? They’ll keep frozen for a month, though the cheese texture changes slightly.
What if I don’t have baby potatoes?
No worries! Regular potatoes cut into 1-inch chunks work great – just adjust parboiling time to 10-12 minutes. Or skip potatoes entirely and serve over pasta or polenta to soak up that glorious creamy garlic parmesan sauce!
Still stumped? Slide into my DMs – I’ve troubleshooted every meatball mishap imaginable!
Nutritional Information
Okay, let’s be real – we’re not eating cheesy meatballs for their diet-friendly qualities! But for those keeping track, here’s the scoop (values are estimates and will vary based on your exact ingredients):
- Calories: 650 per serving (worth every one!)
- Protein: 38g – not too shabby!
- Fat: 42g (20g saturated) – blame the glorious cheese
- Carbs: 25g (2g fiber)
My philosophy? Enjoy every melty bite – we’ll eat salad tomorrow!
Ready to Try These Mozzarella Stuffed Meatballs?
Don’t just take my word for it – make them tonight and see why my family goes wild for this dish! Snap a pic of your cheesy masterpiece and tag me – I live for those melty cheese pull shots! And if you love them as much as we do? Leave a rating below so other cheese lovers can find this recipe too. Now go forth and stuff those meatballs!
Print
45-Minute Mozzarella Stuffed Meatballs Your Family Will Crave
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
Cheesy mozzarella stuffed meatballs skillet with baby potatoes, cooked in a creamy garlic parmesan sauce for an easy weeknight dinner.
Ingredients
- 1 1/2 lb ground beef (80/20 or 85/15)
- 1/2 cup Italian breadcrumbs
- 1 large egg
- 1/3 cup grated Parmesan
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 6 oz mozzarella, cut into 12 small cubes (for stuffing)
- 1 lb baby potatoes, halved
- 2 tbsp olive oil (divided)
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 cup chicken broth
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan
- 1 1/2 cups shredded mozzarella (for melting over the top)
- 1/2 tsp dried oregano (optional)
- Chopped parsley or chives (for garnish)
Instructions
- Parboil the potatoes: Add halved baby potatoes to a pot of salted water. Boil for 8–10 minutes until just fork-tender. Drain and set aside.
- Mix the meatballs: In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan, garlic, Italian seasoning, salt, and pepper. Mix just until combined (don’t overmix).
- Stuff with mozzarella: Scoop into 12 equal portions. Press a mozzarella cube into the center of each, then roll tight into a ball to seal.
- Brown the meatballs: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear meatballs 2–3 minutes per side until browned all over (they don’t need to be fully cooked yet). Remove to a plate.
- Crisp the potatoes: Add remaining 1 tbsp olive oil to the same skillet. Toss in potatoes cut-side down and cook 4–6 minutes until golden.
- Make the creamy garlic Parmesan sauce: Reduce heat to medium. Add butter and garlic; sauté 30 seconds. Pour in chicken broth and simmer 2 minutes, scraping up browned bits. Stir in heavy cream, Parmesan, and oregano (if using). Simmer 2–3 minutes until slightly thickened.
- Finish everything together: Return meatballs to the skillet and nestle them among the potatoes. Sprinkle shredded mozzarella over the top. Cover with a lid for 5–7 minutes (or broil 2–3 minutes) until meatballs are cooked through and the cheese is melted and bubbly.
- Garnish + serve: Top with parsley or chives and serve hot with extra Parmesan if you like.
Notes
- Use fresh mozzarella for best melting results.
- Don’t overmix the meatball mixture to keep them tender.
- Adjust seasoning to taste.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4g
- Sodium: 900mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 180mg