Cheese-Stuffed Meatballs in Marinara Sauce are a delicious twist on the traditional meatball, featuring juicy ground beef meatballs with a gooey cheese center, simmered in a rich, homemade marinara sauce. This comforting dish is perfect served over pasta, in a sub roll, or as a hearty appetizer.
Why You’ll Love This Recipe
- Surprising Cheese Center: Each bite reveals a molten cheesy filling for added indulgence.
- Rich Homemade Sauce: Simmered marinara brings depth and freshness.
- Versatile Serving Options: Great with pasta, bread, or on their own.
- Family Favorite: Loved by kids and adults alike for its bold flavors and fun presentation.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Ground beef
- Mozzarella cheese (cubed)
- Egg
- Bread crumbs
- Parmesan cheese
- Garlic (minced)
- Italian seasoning
- Salt and black pepper
- Olive oil
- Canned crushed tomatoes
- Tomato paste
- Onion (chopped)
- Fresh basil or parsley (optional for garnish)
Directions
- Prepare the Marinara Sauce: In a large saucepan, heat olive oil and sauté chopped onions until translucent. Add garlic and cook briefly. Stir in crushed tomatoes, tomato paste, salt, pepper, and Italian seasoning. Simmer on low for 20–30 minutes, stirring occasionally.
- Make the Meatball Mixture: In a large bowl, combine ground beef, bread crumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix until just combined.
- Stuff the Meatballs: Take a portion of the meat mixture and flatten slightly. Place a cube of mozzarella in the center and roll into a ball, sealing the cheese inside.
- Brown the Meatballs: In a skillet, heat olive oil and brown the meatballs on all sides until golden. They don’t need to be fully cooked at this stage.
- Simmer in Sauce: Transfer the browned meatballs into the marinara sauce. Cover and simmer for 20–25 minutes until cooked through and cheese is melted inside.
- Serve: Garnish with fresh herbs and additional grated Parmesan. Serve hot.
Servings and Timing
- Servings: 4 servings (12–16 meatballs)
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
Variations
- Spicy Option: Add red pepper flakes to both the meat mixture and the marinara sauce.
- Use Different Cheeses: Try provolone, gouda, or even blue cheese for unique flavors.
- Meat Blend: Use a combination of beef and pork for richer texture and taste.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze cooked meatballs in sauce for up to 2 months. Thaw overnight before reheating.
- Reheating: Reheat on the stovetop over low heat until warmed through. Add a splash of water or broth if the sauce has thickened.
FAQs
Can I bake the meatballs instead of pan-frying?
Yes, bake at 400°F (200°C) for 15–20 minutes until browned before adding to the sauce.
How do I keep the cheese from leaking out?
Ensure the meat completely surrounds the cheese and is sealed tightly to prevent leaks during cooking.
What’s the best cheese to stuff inside?
Low-moisture mozzarella works best because it melts well and stays contained.
Can I make the meatballs ahead of time?
Yes, you can shape and stuff them up to a day in advance. Store covered in the fridge until ready to cook.
Is homemade marinara necessary?
Homemade adds freshness, but you can use a high-quality jarred marinara for convenience.
Can I make this dish in a slow cooker?
Yes, add browned meatballs and sauce to a slow cooker and cook on low for 4–5 hours.
What sides pair well with this dish?
Serve with spaghetti, garlic bread, or a crisp green salad for a complete meal.
How can I make it gluten-free?
Use gluten-free bread crumbs or almond flour in the meat mixture and ensure the sauce ingredients are gluten-free.
How do I know when the meatballs are done?
They should reach an internal temperature of 160°F (71°C) and be firm to the touch.
Can I use ground turkey or chicken?
Yes, both work well, though the texture may be slightly lighter. Adjust seasoning as needed.
Conclusion
Cheese-Stuffed Meatballs in Marinara Sauce deliver comfort, flavor, and a delightful surprise in every bite. Whether served over pasta, in a sandwich, or enjoyed solo, these meatballs are a crowd-pleaser that elevates a classic dish with ease and creativity.
PrintCheese-Stuffed Meatballs in Marinara Sauce
Cheese-Stuffed Meatballs in Marinara Sauce are savory ground beef meatballs with a melty cheese center, simmered in a flavorful homemade marinara sauce. Perfect over pasta, in subs, or as a hearty appetizer.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings (12–16 meatballs) 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Ingredients
- 1 lb ground beef
- 12–16 cubes mozzarella cheese (low-moisture)
- 1 egg
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 2 tbsp olive oil (divided)
- 1 small onion, chopped
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- Fresh basil or parsley (optional, for garnish)
Instructions
- Heat 1 tbsp olive oil in a saucepan. Sauté chopped onions until translucent. Add minced garlic and cook briefly.
- Stir in crushed tomatoes, tomato paste, salt, pepper, and Italian seasoning. Simmer on low for 20–30 minutes, stirring occasionally.
- In a bowl, mix ground beef, bread crumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper until just combined.
- Take a small portion of meat mixture, flatten slightly, place a cube of mozzarella in the center, and roll into a ball, sealing the cheese inside. Repeat.
- Heat 1 tbsp olive oil in a skillet. Brown the meatballs on all sides until golden. They don’t need to be fully cooked.
- Transfer meatballs to the marinara sauce. Cover and simmer for 20–25 minutes until meatballs are cooked through and cheese is melted.
- Garnish with chopped basil or parsley and additional Parmesan. Serve hot.
Notes
- Seal meatballs tightly to prevent cheese from leaking during cooking.
- Use a blend of ground beef and pork for richer flavor.
- Bake meatballs at 400°F (200°C) for 15–20 minutes as an alternative to pan-frying.
- Store leftovers in fridge or freeze for up to 2 months.
Nutrition
- Serving Size: 1/4 of recipe (3–4 meatballs with sauce)
- Calories: 520
- Sugar: 7g
- Sodium: 740mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 115mg