Mozzarella-Stuffed Meatballs with Tomato Sauce and Fresh Herbs is a comforting, flavor-packed dish that elevates the classic meatball with a molten mozzarella center and a rich, herbed tomato sauce. Whether served over pasta, on crusty bread, or on their own, these meatballs are hearty, cheesy, and incredibly satisfying.
Why You’ll Love This Recipe
This dish is the perfect balance of rustic charm and indulgent comfort food. Here’s what makes it so special:
Gooey mozzarella center adds a delicious surprise
Juicy, well-seasoned meatballs with aromatic herbs
Rich tomato sauce with garlic, onion, and basil
Versatile—serve over pasta, rice, or as an appetizer
Easily adaptable with beef, chicken, or turkey
Great for meal prep or freezing
Family-friendly and crowd-pleasing
Balanced seasoning and texture
Can be baked or pan-fried
Elevated with fresh basil and a drizzle of pesto
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Meatballs
ground beef or chicken
egg, beaten
grated Parmesan cheese
plain breadcrumbs (plus extra for coating)
garlic, minced
fresh parsley, chopped
dried oregano
sweet paprika (optional)
salt and black pepper, to taste
small mozzarella balls (bocconcini or ciliegine) or cubed mozzarella
For Frying
olive oil
For the Sauce
olive oil
small onion, finely chopped
garlic, minced
crushed tomatoes (canned)
tomato paste
dried or fresh basil
salt and pepper, to taste
For Topping
extra mozzarella, torn or sliced
fresh basil leaves, sliced
pesto (optional, for drizzling)
directions
1. Make the Meatball Mixture
In a large bowl, combine the ground meat, beaten egg, Parmesan cheese, breadcrumbs, garlic, parsley, oregano, paprika (if using), salt, and pepper. Mix gently until just combined—do not overwork the mixture.
2. Stuff the Meatballs
Take a small portion of the meat mixture and flatten it slightly in your palm. Place a mozzarella ball or cube in the center, then enclose the meat around it and shape it into a ball. Roll in additional breadcrumbs to coat lightly. Repeat with remaining meat mixture and cheese.
3. Fry the Meatballs
In a large skillet, heat olive oil over medium heat. Fry the meatballs in batches until browned on all sides (about 6–8 minutes total). Transfer to a plate and set aside.
4. Prepare the Tomato Sauce
In the same skillet, add 2 tablespoons olive oil. Sauté the onion until softened, about 4 minutes. Add the garlic and cook for 1 minute more. Stir in the tomato paste, crushed tomatoes, basil, salt, and pepper. Simmer for 15–20 minutes, stirring occasionally.
5. Simmer Meatballs in Sauce
Return the browned meatballs to the pan, nestling them into the sauce. Cover and simmer for 10–15 minutes, or until the meatballs are fully cooked and the mozzarella inside is melted.
6. Garnish and Serve
Top with torn mozzarella, fresh basil, and a drizzle of pesto if desired. Serve hot with pasta, crusty bread, or a side salad.
Servings and timing
Prep time: 25 minutes
Cook time: 30 minutes
Total time: 55 minutes
Servings: 4–6
Calories per serving: Approximately 450 kcal
Difficulty: Moderate
Variations
Spicy version: Add red pepper flakes to the meat mixture or sauce for a kick.
Baked option: Bake meatballs at 400°F (200°C) for 20–25 minutes, then simmer in sauce.
Turkey or lamb: Substitute ground turkey or lamb for a unique twist.
Breadcrumb alternatives: Use panko, almond flour, or oat crumbs.
Herb mix: Use thyme, rosemary, or marjoram in place of or alongside basil.
Sauce boost: Add a splash of red wine or a pinch of sugar for depth.
Mini meatballs: Make smaller bites for party appetizers.
Stuffed with herbs: Tuck in a basil leaf with the mozzarella for extra flavor.
Slow cooker version: Brown meatballs and cook in tomato sauce on low for 4–6 hours.
Low-carb version: Skip the breadcrumbs or use low-carb alternatives.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a saucepan over medium-low heat until heated through. Add a splash of water or broth if needed to loosen the sauce.
To freeze, cool completely and freeze in a sealed container with sauce for up to 2 months. Thaw overnight and reheat in a saucepan.
FAQs
Can I bake the meatballs instead of frying?
Yes, bake at 400°F (200°C) for 20–25 minutes until browned, then transfer to the sauce to finish cooking.
What’s the best meat to use?
Ground beef gives a classic flavor, but chicken or turkey offers a lighter option.
How do I keep the meatballs from falling apart?
Use the right amount of binder (egg and breadcrumbs) and avoid overmixing the meat mixture.
What size should the meatballs be?
Aim for golf ball size to accommodate the mozzarella center and ensure even cooking.
Can I use shredded mozzarella?
Whole or cubed mozzarella is preferred to keep the center gooey and intact.
Is the pesto necessary?
It’s optional but adds a bright, herbaceous finish to the dish.
Can I make these meatballs ahead?
Yes, shape and store them in the fridge up to 24 hours before cooking.
What can I serve with these meatballs?
Pasta, polenta, garlic bread, or a crisp salad all pair well.
Can I use fresh herbs in the meatballs?
Yes, fresh parsley and basil add great flavor and freshness.
How do I know when the meatballs are done?
They should be firm to the touch and reach an internal temperature of 165°F (74°C).
Conclusion
Mozzarella-Stuffed Meatballs with Tomato Sauce and Fresh Herbs are a comforting, crowd-pleasing favorite that brings together hearty flavors and cheesy indulgence in one bite. Perfect for a cozy dinner or entertaining guests, this dish combines rustic charm with irresistible richness. Serve with your favorite sides and enjoy a meal that’s sure to impress.
Mozzarella-Stuffed Meatballs with Tomato Sauce and Fresh Herbs
- Total Time: 45 minutes
- Yield: 4-6 servings
Description
These Mozzarella-Stuffed Meatballs are juicy, cheesy, and loaded with Italian flavor. Stuffed with gooey mozzarella and simmered in a rich tomato sauce, they’re perfect served over pasta, polenta, or crusty bread. Topped with extra cheese, basil, and a drizzle of pesto for a bold, fresh finish.
Ingredients
For the Meatballs:
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1 lb (450g) ground beef or chicken
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1 egg, beaten
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1/2 cup grated Parmesan cheese
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1/3 cup plain breadcrumbs, plus extra for coating
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3 garlic cloves, minced
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1 cup fresh parsley, chopped
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2 tsp dried oregano
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1/2 tsp sweet paprika (optional)
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Salt and black pepper, to taste
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8-10 small mozzarella balls (bocconcini or ciliegine), or cubed mozzarella
For Frying:
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Olive oil
For the Tomato Sauce:
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2 tbsp olive oil
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1 small onion, finely chopped
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2 garlic cloves, minced
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1 (28 oz / 800g) can crushed tomatoes
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1 tbsp tomato paste
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1 tsp dried basil or a handful of fresh basil
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Salt and pepper, to taste
For Topping:
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Extra mozzarella, torn or sliced
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Fresh basil leaves, sliced
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Pesto (store-bought or homemade), for drizzling
Instructions
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Make the Meatball Mixture:
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In a large bowl, combine ground meat, egg, Parmesan, breadcrumbs, garlic, parsley, oregano, paprika, salt, and pepper. Mix gently until just combined.
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Form and Stuff Meatballs:
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Take a portion of the meat mixture, flatten it in your hand, place a mozzarella ball in the center, and roll it into a ball, sealing the cheese inside. Roll in extra breadcrumbs if desired. Repeat.
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Brown the Meatballs:
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Heat olive oil in a skillet over medium heat. Brown meatballs on all sides. Remove and set aside.
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Make the Sauce:
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In the same skillet, heat olive oil. Sauté onion until soft, then add garlic and cook for 1 minute. Add crushed tomatoes, tomato paste, basil, salt, and pepper. Simmer for 10 minutes.
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Simmer Meatballs:
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Return meatballs to the sauce and simmer covered for 10–15 minutes until cooked through.
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Serve and Garnish:
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Top with torn mozzarella and allow to melt slightly. Garnish with fresh basil and a drizzle of pesto. Serve hot.
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Notes
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Serve with pasta, mashed potatoes, or on toasted sub rolls.
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For extra depth, splash in a bit of red wine or balsamic to the sauce.
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Can be made ahead and frozen for easy meal prep.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-frying, Simmering
- Cuisine: Italian-Inspired