Cheese Stuffed Meatball Parmesan

Juicy beef meatballs stuffed with melty mozzarella and baked in rich marinara.

These cheese stuffed meatball Parmesan are juicy, oven-baked meatballs filled with melty mozzarella and baked in rich marinara sauce. Topped with bubbly Parmesan and fresh herbs, this easy ground beef dinner is perfect for weeknights, Sunday supper, or comfort food cravings.

This is one of my favorite dishes to make for a ootluck, or family get-together. Who doesn’t love a good meatball? And these are impressive!

Serve over pasta, in a meatball sub, or enjoy low-carb on its own. Save this cheesy meatball recipe for later!

Cheese Stuffed Meatball Parmesan

Ingredients

For the Meatballs

• 2 lbs 80/20 ground beef

• 1 cup Italian breadcrumbs

• 2 eggs

• ½ cup grated Parmesan

• 3 cloves garlic, minced

• 2 tbsp fresh parsley

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp Italian seasoning

• 8 oz mozzarella, cut into cubes

For the Dish

• 3 cups marinara sauce

• 1½ cups shredded mozzarella

• ½ cup grated Parmesan

Instructions

1. Preheat oven to 375°F.

2. In a large bowl, gently mix ground beef, breadcrumbs, eggs, Parmesan, garlic, parsley, and seasonings.

3. Flatten about ¼ cup of mixture in your hand. Place a cube of mozzarella in the center.

4. Wrap meat completely around cheese and seal tightly. Roll into a ball.

5. Spread 1 cup marinara in a baking dish or cast iron skillet.

6. Arrange meatballs on top and pour remaining sauce over them.

7. Bake 25–30 minutes.

8. Top with mozzarella and Parmesan. Bake another 10–15 minutes until bubbly.

9. Broil briefly for golden tops if desired.

   
   

Practical Tips from Our Kitchen

• Don’t overmix the beef — it keeps meatballs tender.

• Seal the cheese completely or it will leak out.

• 80/20 beef gives the best flavor and moisture.

• Let meatballs rest 5 minutes before serving.

The Beef Matters

For this recipe, we recommend 80/20 ground beef. The fat ratio keeps the meatballs juicy and flavorful without becoming greasy. When you start with quality beef, you don’t need complicated ingredients — just simple seasoning and good sauce.

Freezer & Leftover Notes

Refrigerator: Store up to 4 days.

Freezer: Freeze fully cooked meatballs (without extra cheese topping) up to 3 months.

Reheat Tip: Reheat in sauce, covered, to keep them moist.

These are also great for next-day meatball subs.

🍽 Serve It Like This

• Over spaghetti

• On toasted hoagie rolls

• With garlic bread

• With roasted vegetables

• Low-carb style with zucchini noodles

❓ FAQ

Why did my cheese leak out?

It wasn’t sealed tightly enough.

Can I use ground turkey?

Yes, but the flavor will be lighter.

Can I prep this ahead?

Yes. Assemble meatballs and refrigerate up to 24 hours before baking.

Final Farm Note

Good beef, simple ingredients, and a hot oven — that’s farm kitchen cooking.