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Mozzarella Stuffed Meatballs with Marinara bring cheesy centres, fresh herbs and a tasty chili kick to spaghetti night
These Mozzarella Stuffed Meatballs with Marinara have a little surprise waiting inside, with melted mozzarella surrounded by flavourful herbs and spices
The cheesy centre is the best surprise in these spicy mozzarella stuffed meatballs! Pair them with homemade marinara and spaghetti, then tell me what you’d add to the sauce.
Why You Will Love and Enjoy These Mozzarella Stuffed Meatballs with Marinara
- A cheesy surprise: Cut into each meatball and you’ll find a soft, melted mozzarella centre that makes every bite extra satisfying.
- A little heat, a lot of flavour: Fresh chili, warming spices, garlic and fresh herbs give the meatballs plenty of character without overpowering the dish.
- A proper family meal: Juicy meatballs, spaghetti and a homemade marinara sauce come together in one delicious, filling dinner that’s lovely for sharing.
Mozzarella Stuffed Meatballs with Marinara
- Prep Time: 30 minutes
- Refrigerate: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 55 minutes
- Yield: 6 servings 1x
- Category: Dinner Recipes
Ingredients
Units
Scale
Spicy mozzarella stuffed meatballs
- 2.2 lb – 1 kg ground beef (chuck) or ground lamb
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 green chili, finely chopped
- 1/4 red bell pepper, grated
- 1 cup panko breadcrumbs
- 2 large eggs
- A few splashes of milk, as needed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh coriander, chopped
- 1 sprig fresh thyme, leaves only, finely chopped
- 1/2 tsp crushed chili flakes
- 2 tsp salt
- 1 tsp ground black pepper
- 1/2 tsp dried oregano
- 12.3 oz – 350 g mozzarella cheese, cut into 1 cm cubes
- Cooking spray, for greasing
Spaghetti and spicy marinara sauce
- Spaghetti, enough for 6 servings
- 1 small onion, finely diced
- 1 can (approximately 796 mL) whole tomatoes
- 2 tbsp tomato paste
- 1 tbsp extra virgin olive oil
- 6 garlic cloves, peeled and chopped
- 2 bay leaves
- 1 small dried whole red chili or a pinch of crushed red pepper flakes, or both
- 1/2 cup white wine (optional)
- 1 tsp kosher salt, or to taste
- 1/2 tsp ground black pepper
- 1 large sprig fresh basil, or 1/4 tsp dried oregano, or both
- 1/4 tsp dried thyme
- 1/2 cup water, for rinsing the tomato can
- Extra fresh basil, for serving (optional)
Instructions
Spicy Mozzarella Stuffed Meatballs
- Add 1 kg ground beef or ground lamb, 1 small finely diced onion, 2 minced garlic cloves, 1 finely chopped green chili, 1/4 grated red bell pepper, 1 cup panko breadcrumbs, 2 large eggs, 1 tsp ground cumin, 1 tsp ground coriander, 2 tbsp chopped parsley, 2 tbsp chopped coriander, the leaves from 1 sprig of thyme, 1/2 tsp crushed chili flakes, 2 tsp salt, 1 tsp ground black pepper and 1/2 tsp dried oregano to a large mixing bowl.
- Add a few splashes of milk and mix everything together gently with clean hands until just combined. The mixture should hold together without feeling too wet or sticky. Add a little more milk if it’s too dry, or a tablespoon or two of breadcrumbs if it’s too wet. Don’t overwork the meat, or the meatballs may turn out dense.
- Line a baking sheet with foil and lightly coat it with cooking spray. Lightly spray an ice cream scoop or use a spoon to portion the mixture into even-sized balls.
- Take each portion of meat mixture and flatten it slightly in your palm. Make a small indentation in the centre with your finger and place 1 cube of mozzarella (about 1 cm) inside. Carefully wrap the meat mixture around the cheese, sealing all the edges so the mozzarella won’t leak out during baking. Roll gently between your hands to form a smooth ball and place it on the prepared baking sheet.
- Repeat with the remaining mixture and mozzarella, leaving a little space between the meatballs. Cover and refrigerate for at least 30 minutes to help them firm up and hold their shape.
- Preheat the oven to 375⁰F (190⁰C). Once the oven is hot, reduce the temperature to 340⁰F (170⁰C). Bake the chilled meatballs for approximately 30 minutes, depending on their size. Check that they’re thoroughly cooked in the centre using a meat thermometer. Ground beef or lamb should reach at least 160⁰F (71⁰C). Avoid cutting into too many meatballs, as you’ll lose some of that lovely melted cheese.
- Remove the meatballs from the oven and let them rest for a few minutes before serving. If you’re making the marinara sauce at the same time, keep the meatballs warm while you finish the sauce.
Spaghetti in Homemade Spicy Marinara Sauce
- Pour 1 can of whole tomatoes into a large bowl and crush them by hand until broken down but still slightly chunky. Add 1/2 cup water to the empty can, swirl it around to collect the remaining tomato juices and pour it into the bowl. Stir and set aside.
- Heat 1 tbsp extra virgin olive oil in a large saucepan over medium heat. Add 1 small finely diced onion and cook for approximately 5 to 7 minutes, stirring occasionally, until softened and lightly golden.
- Add 6 chopped garlic cloves and stir for about 30 seconds, just until fragrant and sizzling. Don’t let the garlic brown, as it can turn bitter.
- Pour in 1/2 cup white wine, if using, and scrape the bottom of the pan to loosen any flavourful browned bits. Let the wine simmer for 2 to 3 minutes until slightly reduced.
- Add the crushed whole tomatoes and their juices, 2 tbsp tomato paste, 2 bay leaves, 1 small dried whole red chili or a pinch of crushed red pepper flakes (or both), 1/4 tsp dried thyme, 1/2 tsp ground black pepper and 1 tsp kosher salt. Add 1 large sprig of fresh basil, including the stem, and allow it to wilt into the sauce before gently submerging it.
- Bring the sauce to a gentle simmer, then reduce the heat to low and cook uncovered for approximately 15 minutes, stirring occasionally, until thickened and the flavours have had time to develop. If using dried oregano instead of fresh basil, add 1/4 tsp dried oregano and taste the sauce after 10 minutes. Add a little more oregano, salt or pepper if needed.
- Remove and discard the bay leaves, whole chili and fresh basil sprig. If you prefer a smoother sauce that’s still a little chunky, transfer it to a food processor and pulse a few times. Don’t blend it into a completely smooth purée. Return the sauce to the saucepan and keep it over very low heat.
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until al dente. Before draining, reserve about 1 cup of pasta water in case you need to loosen the sauce.
- Use a pasta spoon or tongs to transfer the cooked spaghetti directly into the warm marinara sauce. Toss gently to coat, adding a splash of reserved pasta water if the sauce is too thick. Let the spaghetti mingle with the sauce for a minute or two over low heat.
- Divide the saucy spaghetti among serving plates, arrange the mozzarella stuffed meatballs on top and spoon over any extra marinara sauce. Finish with a little fresh basil, if you like, and serve while the cheese is still soft and melted.
Notes
Prepared, tried, and tested by Melanie
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Additional Information and Tips
- Can the meatballs be prepared ahead? Yes. Shape and stuff the meatballs up to 24 hours ahead, cover well and refrigerate until you’re ready to bake them. Chilling also helps them hold their shape.
- Why is chilling important? The 30-minute refrigeration period firms up the meat mixture and mozzarella, making the meatballs easier to handle and less likely to split during baking.
- How do I stop the mozzarella from leaking out? Make sure each mozzarella cube is surrounded by meat mixture and seal the edges carefully before rolling. Don’t leave thin spots around the cheese.
- Why shouldn’t I overmix the meat? Overmixing compresses the meat proteins and can leave you with dense, firm meatballs. Mix only until everything is evenly combined.
- How much milk should I use? Start with just a few splashes. The exact amount depends on the moisture in the meat and breadcrumbs. The mixture should be moist enough to hold together but firm enough to shape.
- How do I know when the meatballs are cooked? Cooking time will vary according to their size. For ground beef or lamb, check the centre with a meat thermometer and aim for at least 160⁰F (71⁰C).
- Why do the meatballs need to rest? A few minutes of resting allows the juices to settle and gives the melted mozzarella a chance to stop bubbling before serving.
- Can I use beef or lamb? Yes. Chuck gives the meatballs a juicy, beefy flavour, while lamb works particularly well with cumin, coriander and fresh herbs.
- Can I use another cheese? Yes. Provolone, Monterey Jack or mild cheddar can replace mozzarella. Choose a cheese that melts well and cut it into small cubes so it’s easy to enclose.
- Can I make the meatballs less spicy? Yes. Fresh green chili and chili flakes can vary quite a bit in heat. Reduce or omit the chili flakes first, then adjust the fresh chili according to your preference.
- Can I make the marinara without white wine? Yes. The wine is optional, so simply leave it out. There’s no need to replace it with another ingredient.
- Can I use crushed tomatoes instead of whole tomatoes? Yes. Use the same quantity of canned crushed tomatoes. The sauce will simply need less preparation since you won’t need to crush the tomatoes by hand.
- Why add water to the tomato can? It rinses out the remaining tomato juice and gets that extra flavour into the sauce instead of leaving it behind in the can.
- Why shouldn’t the garlic brown? Garlic cooks quickly and can become bitter when browned. Thirty seconds or so in the hot oil is usually enough to release its flavour before the wine or tomatoes are added.
- Why use a food processor instead of a blender? A few pulses in a food processor break down the tomato pieces while leaving some texture. A blender can turn the sauce into a much smoother purée than intended.
- Can I make the marinara ahead? Yes. The sauce can be made up to 3 days ahead and stored covered in the refrigerator. Reheat gently in a saucepan before adding the spaghetti.
- How should leftovers be stored? Store cooked meatballs and marinara in airtight containers in the refrigerator for 3 to 4 days. If possible, keep the spaghetti separate so it doesn’t absorb all the sauce.
- Can the meatballs be frozen? Yes. Allow the cooked meatballs to cool completely, freeze them in a single layer until firm, then transfer them to a freezer-safe container or bag. They’ll keep for up to 3 months. Thaw overnight in the refrigerator and reheat thoroughly.
- Can the sauce be frozen? Yes. Cool the marinara completely, transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
- What can replace panko breadcrumbs?
Regular dried breadcrumbs, finely crushed crackers or homemade breadcrumbs can be used. Adjust the quantity slightly if needed so the mixture remains easy to shape. - Can dried herbs replace fresh herbs? Yes. Fresh parsley and coriander can be replaced with dried versions, although fresh herbs give the meatballs a brighter flavour. Use less dried herb because its flavour is more concentrated.
- How do I keep the spaghetti from becoming dry? Reserve some pasta water before transferring the spaghetti to the sauce. Adding a small splash while tossing helps loosen the marinara and lets it coat the pasta properly.
- Should I drain the spaghetti before adding it to the sauce? Yes, but you don’t need to drain it completely dry. Using tongs or a pasta spoon to transfer it directly from the cooking water into the marinara carries a little starchy water with it, which helps the sauce cling to the spaghetti.
Mozzarella Stuffed Meatballs with Marinara give spaghetti night a delicious upgrade. Juicy, well seasoned meatballs hide a melted mozzarella centre, while the garlicky tomato sauce adds just enough richness and heat to bring the whole plate together. It’s a satisfying dinner that delivers comfort, flavour and a lovely cheesy surprise in every serving.
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