I have a very specific, deeply ingrained memory of my son, maybe five years old, looking at a plate of my then-best meatballs with profound disappointment. “Where’s the surprise?” he asked, his little voice heavy with the betrayal of a predictable dinner. You see, his dad had taken him to a certain chain restaurant where everything is stuffed with cheese, and he’d gotten a taste for the theatrical. The kid had a point. A good meatball is a wonderful thing, a little orb of comfort. But a meatball with a molten, stretchy, surprise heart of mozzarella? That’s pure, unadulterated magic. After a few… let’s call them ‘cheese-leakage experiments’… I finally landed on this method. It’s our family’s favorite now, the one my son requests for birthdays. It just makes people happy.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 20 mins | 30 mins | 50 mins | 4-5 people | Easy |
Why You’ll Love This Recipe
- The Surprise Factor. Let’s be honest, pulling one apart and watching that cheese stretch never gets old. It’s dinner and a show.
- They’re Forgiving. I’ve overmixed, undersalted, and even forgotten an egg once (we don’t talk about it), and they still turn out juicy and flavorful. The cheese is a very generous safety net.
- Meal Prep Hero. They freeze like a dream, so you can have a “fancy” weeknight dinner ready to go in minutes.
Grab These
For the Meatballs:
- 1 lb ground beef (I use 80/20—trust me, the fat is flavor)
- 1/2 lb ground pork (this is my Nonna’s secret for tenderness)
- 1/2 cup Panko breadcrumbs
- 1/2 cup whole milk
- 1 large egg, lightly beaten
- 1/2 cup freshly grated Pecorino Romano (it’s sharper than Parmesan, and I’m loyal to it)
- 1/4 cup fresh parsley, finely chopped
- 2 cloves garlic, grated (a microplane is a game-changer here)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4-5 oz block of low-moisture mozzarella, cut into ½-inch cubes (don’t use the fresh stuff in water; it’ll create a geyser)
For the Simple Sauce:
- 2 tbsp olive oil
- 3 cloves garlic, thinly sliced
- 1 (28 oz) can of crushed tomatoes (I swear by San Marzanos)
- 1 tsp dried oregano
- A big pinch of sugar (to balance the acidity)
- Salt and pepper to taste
Let’s Make It
First, let’s get the meatball party started. In a large bowl, soak your Panko in the milk for a minute. This little step, a panade, is your number one trick against tough, hockey-puck meatballs. It keeps everything incredibly moist. Now, add everything else for the meatballs except the beef, pork, and cubed mozzarella. Yes, the grated cheese, the parsley, the egg, the garlic, salt, pepper—all of it. Mix that wet mixture together with a fork. Then add your ground meats. This way, you don’t overwork the meat trying to distribute the seasonings. Gently mix with your hands until it’s just combined. I mean it—no kneading! Cover the bowl and pop it in the fridge for 15 minutes. This chills the fat, making the mixture much easier to handle.
While that’s chilling, let’s make the easiest sauce you’ve ever met. In a large, cold skillet or Dutch oven, pour in the olive oil and add your sliced garlic. Now turn the heat to medium-low. We’re going to gently infuse the oil, not burn the garlic. Let the garlic sizzle softly until it’s just starting to turn golden at the edges—you’ll smell it, it’s heavenly. Immediately pour in your crushed tomatoes, add the oregano, sugar, a good pinch of salt, and a few grinds of pepper. Let it come to a gentle bubble, then reduce the heat to low and let it simmer while you form the meatballs.
Take your chilled meat mixture out. Now, the fun part. Grab a handful (about the size of a golf ball) and flatten it in your palm. Press a cube of mozzarella into the center, and then carefully fold the meat around it, sealing it completely. Roll it gently into a smooth ball. The key is to make sure there are no cheese-peekaboo spots, or you’ll have a lava flow of cheese in your pan. Not the end of the world, but the surprise is gone! Place the finished meatballs on a plate.
Time to cook. Gently nestle each meatball into your simmering sauce. You can crowd them in here, it’s fine. Cover the pot and let them cook for 15 minutes. Then, uncover, give the pot a gentle shake (don’t stir with a spoon, you might break them!), and let them cook uncovered for another 10-15 minutes, until the sauce has thickened and the meatballs are cooked through.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 480 kcal |
| Protein | 32g |
| Carbohydrates | 18g |
| Fat | 31g |
| Fiber | 3g |
| Sugar | 9g |
| *Note: | Values are estimates |
Variations & Add-Ins
- ‘Nduja Twist: For a spicy, porky kick, mix a tablespoon of ‘nduja (a spreadable spicy salami) into your meat mixture. It’ll change your life.
- Pesto Heart: Not a mozzarella fan? Swap the cheese cube for a small frozen dollop of pesto. It melts into an herby, garlicky core.
- Turkey Swap: You can use all ground turkey, but add an extra tablespoon of olive oil to the mixture to keep them from drying out.
Serving Ideas
We almost always have these piled high over a bed of creamy polenta, the way my husband loves it. But they are also spectacular tucked into a hero roll for the ultimate meatball sub, or, of course, with a big pile of spaghetti. A simple arugula salad with lemon vinaigrette on the side is the perfect sharp contrast to all that rich, cheesy goodness.
Storage & Reheating
Let any leftovers cool completely before storing in an airtight container in the fridge for up to 3 days. They also freeze beautifully for up to 3 months. I freeze them on a parchment-lined baking sheet first, then transfer to a bag so they don’t stick together. To reheat, do it gently! Either in a saucepan over low heat with a splash of water or broth, or in the microwave at 50% power. The sauce will thicken when cold, so that extra liquid is key.
My Two Cents
Freeze your cheese cubes for 15 minutes before you start. I’m telling you, this is the game-changer. A colder cheese cube melts slower, giving the meatball more time to cook and set around it before the cheese makes a break for it. It dramatically, and I mean dramatically, reduces cheese leakage.
You Asked, I’m Answering
“Can I bake these instead of simmering in the sauce?”
You can! I’ve done it when I’m making a huge batch for a party. Arrange them on a parchment-lined sheet, bake at 400°F for 18-20 minutes, then add them to your warmed sauce. You’ll lose a little of that sauce-meatball flavor exchange, but you gain speed and capacity.
“My meatballs always fall apart! Help!”
Two things: First, make sure your meat mixture is cold before forming. Second, don’t be shy—really pack the meat around the cheese and seal any cracks. A gentle but firm hand is what you need.
“Is the pork necessary?”
It’s not strictly necessary, but it adds a layer of fat and flavor that all-beef sometimes lacks. If you must skip it, use 1.5 lbs of 80/20 beef and maybe an extra tablespoon of olive oil in the mix.