Spicy Mozzarella-Stuffed Meatballs Recipe

If you’re on the hunt for a deeply satisfying, flavor-packed dinner you can pull off even on a hectic weeknight, let me introduce you to these Spicy Mozzarella-Stuffed Meatballs. We’re talking about ultra-tender meatballs filled with gooey, melty mozzarella that stretches with every bite—and all simmered in a bold, veggie-packed marinara that brings a delightful kick. This dish checks every box: easy to make, bursting with taste and texture, and guaranteed to impress everyone at the table (yes, even picky eaters!). Plus, there’s no need to fuss over complicated steps or obscure ingredients; you’ll have everything ready in under an hour.

Ingredients You’ll Need

Ready to make magic? Gather these ingredients and let’s get started:

• Ground Beef & Ground Pork: The mix gives outstanding tenderness and a balanced, rich flavor. Pork also helps keep the meatballs juicy.
• Garlic (Minced): Don’t skimp on fresh garlic! It infuses every bite with aromatic depth.
• Fresh Parsley & Basil (Chopped): Fresh herbs are non-negotiable here—their brightness lifts the meat and makes the whole dish sing.
• Breadcrumbs: Fresh breadcrumbs are best for a lighter texture, but store-bought work in a pinch. These help bind everything.
• Whole Milk: Adds creaminess and moisture, ensuring soft, moist meatballs instead of tough, dry ones.
• Kosher Salt & Freshly Ground Black Pepper: Proper seasoning brings out every flavor—taste the mix if you’re unsure!
• Mozzarella Balls or Chunks: For that irresistible cheesy center. Definitely use real mozzarella (not the pre-shredded stuff).
• Extra Virgin Olive Oil: Ensures a gorgeous crust and adds Mediterranean flair.
• Spicy Marinara Sauce (Such as Bertolli® Rustic Cut with Traditional Vegetables): The sauce brings body, boldness, and extra veggies—plus a punch of heat. If you don’t like it spicy, swap for a milder sauce.

Tip: Let the meatballs chill before searing. Cold meatballs hold their shape and leak less cheese!

Variations

Craving a twist? Here are some easy ways to switch things up:

• Go Milder: Use regular marinara if you want less spice or are serving kids.
• Herb Swap: Substitute cilantro or oregano for earthy flavor.
• Meat Options: Just beef, just pork, or even ground turkey will work if that’s what you have.
• Cheese Variety: Stuff with a cube of smoked provolone, fontina, or a hunk of your favorite gooey cheese.
• Veggie Boost: Sneak in finely chopped spinach or mushrooms to the meat mixture for more veggie goodness.

How to Make Spicy Mozzarella-Stuffed Meatballs

Step 1: Mix the Meatball Base

Combine ground beef and pork with garlic, parsley, basil, breadcrumbs, milk, salt, and pepper in a large bowl. Use your hands or a spatula to gently fold the ingredients together—don’t mash or overmix!

Step 2: Stuff with Cheese

Divide the mixture into ten equal balls. Press your thumb into the center of each, tuck in a mozzarella ball, then carefully wrap the meat around the cheese and roll into a neat ball.

Step 3: Chill for Best Results

Place the meatballs on a plate or tray and refrigerate for 20-30 minutes. Chilling helps them keep their shape and locks in that cheesy goodness.

Step 4: Brown the Meatballs

Heat olive oil in a large skillet over medium-high heat. Sear the meatballs all over until they form a browned crust—don’t rush this; golden brown means big flavor!

Step 5: Simmer in Sauce

Reduce heat to medium-low. Pour the spicy marinara over the meatballs, making sure they’re mostly covered. Cover and simmer for around 15-20 minutes, occasionally spooning sauce over the tops, until the meatballs are fully cooked and the cheese inside is molten.

Step 6: Serve and Savor

Lift meatballs onto plates, ladle plenty of sauce over the top, and enjoy while they’re still piping hot and the cheese is perfectly melty.

If you like a crispier crust, finish the meatballs under a broiler for a minute or two before serving.

How to Serve

There are so many ways to serve these meatballs—it honestly depends on what kind of mood you’re in:

• With Pasta: Classic pairing. Toss spaghetti, rigatoni, or penne in sauce, then stack meatballs up high.
• In a Sub Roll: Stuff three meatballs (with sauce, of course) into a toasted roll. Top with extra cheese and broil until bubbly for the ultimate meatball sub.
• On Their Own: Serve with a green salad, some garlic bread, or roasted veggies for a grain-free meal.
• Party Appetizer: Skewer each meatball and set out with toothpicks for a show-stopping party snack.

Make Ahead and Storage

Storing Leftovers

Leftover meatballs (if there are any!) will keep in an airtight container in the fridge for 3-4 days. The flavors actually deepen overnight.

Freezing

Freeze cooked meatballs in sauce in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating

Warm gently on the stovetop in a covered pan over low heat, adding a splash of water if the sauce is too thick. Alternatively, use the microwave, covering the dish to lock in steam.

Tip: For meal prep, double the batch and freeze half—you’ll thank yourself later!

FAQs

Final Thoughts

Spicy Mozzarella-Stuffed Meatballs turn any dinnertime into something memorable. They’re simple, delightfully cheesy, and perfect for sharing with people you love (or just treating yourself). Give this recipe a try next time you want a comforting meal with minimal effort and maximum reward—you may just find yourself making it again and again!

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