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Mozzarella Stuffed Meatballs with Spaghetti in Tomato Sauce Recipe

Avatar photoByOlivia Bennett
Jump to Recipe· 4.7 from 108 reviews

If you’re craving a comforting, indulgent dish that brings together the best of Italian flavors, this Mozzarella Stuffed Meatballs with Spaghetti in Tomato Sauce Recipe is going to be your new go-to. Juicy, tender meatballs oozing with melted mozzarella are bathed in a rich, homemade tomato sauce, all served atop perfectly cooked spaghetti. It’s the kind of meal that feels like a warm hug on a plate, perfect for family dinners or impressing friends without breaking a sweat.

Why You Should Make This Recipe

Melty Mozzarella Surprise: Each meatball hides a gooey cheese center that makes every bite irresistibly satisfying.
From-Scratch Tomato Sauce: The sauce is packed with fresh onion, garlic, and herbs for a truly homemade taste.
Simple Ingredients, Big Flavor: Everyday pantry staples come together to create a dish that tastes way more gourmet than it actually is.
One-Pot Cooking Ease: With the meatballs and sauce cooked together, cleanup is a breeze, leaving you more time to enjoy your meal.

A white plate holds a bed of long, twisted spaghetti noodles covered in a smooth, bright red tomato sauce. On top of the spaghetti are five round meatballs coated with the same red sauce, sprinkled with small green herb bits. One meatball is cut in half, showing a light brown interior with a soft, melted white cheese center. There are small white shreds of cheese scattered lightly over the noodles and sauce. The plate sits on a white marbled surface, with a softly folded striped cloth in the background. Photo taken with an iphone --ar 2:3 --v 7 - Mozzarella Stuffed Meatballs with Spaghetti in Tomato Sauce, easy Italian meatball recipe, homemade meatball and pasta dish, cheesy stuffed meatballs, best Italian comfort food

Ingredients & Substitutions

What’s beautiful about this Mozzarella Stuffed Meatballs with Spaghetti in Tomato Sauce Recipe is how straightforward the ingredients are, yet each plays an important role in building layers of flavor and texture—from the tender beef and aromatic spices in the meatballs to the fresh, tangy sauce and smooth spaghetti noodles.

Flat lay of ground beef shaped into raw meatballs, cubes of fresh mozzarella cheese, a pile of plain bread crumbs, chopped flat-leaf parsley, freshly grated Parmigiano-Reggiano cheese, a halved medium onion, peeled garlic cloves, two cans of crushed tomatoes, and a bundle of uncooked spaghetti noodles, all beautifully arranged with a balance of colors and textures, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Mozzarella Stuffed Meatballs with Spaghetti in Tomato Sauce, easy Italian meatball recipe, homemade meatball and pasta dish, cheesy stuffed meatballs, best Italian comfort food
  • Ground beef: Choose fresh, preferably 80/20 for a juicy and flavorful meatball base.
  • Mozzarella cheese: Fresh mozzarella cubes add that delicious, melty core that makes these meatballs stand out.
  • Crushed tomatoes: The heart of the sauce, rich and lightly seasoned to let the natural tomato flavor shine.
  • Parmigiano-Reggiano cheese: Freshly grated for a sharp, savory depth both inside the meatballs and sprinkled on top.
  • Herbs & spices: Dried basil, oregano, onion powder, and garlic powder infuse the dish with classic Italian seasoning.
  • Spaghetti: The perfect sturdy pasta that holds up well to the hearty meatballs and sauce.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Mozzarella Stuffed Meatballs with Spaghetti in Tomato Sauce Recipe

Step 1: Prepare the Meatball Mixture

Start by soaking the bread crumbs in milk—this little step keeps the meatballs wonderfully tender. Then, mix in the ground beef along with fresh parsley, a blend of spices like garlic and onion powder, dried herbs, salt, pepper, freshly grated Parmigiano-Reggiano, and an egg to bind everything together. The mixture should come together smooth but not too wet, setting the stage for perfect meatballs.

Step 2: Form and Stuff the Meatballs

Divide the mixture into 2-tablespoon portions and flatten each slightly. Nestle a cube of mozzarella right in the center, then carefully shape the meat mixture around the cheese, sealing it inside a neat little ball. This step is the magic that creates the zipper-like molten mozzarella core in every bite – it’s as fun to make as it is to eat!

Step 3: Prepare the Tomato Sauce

In a large saucepan, heat olive oil and sauté chopped onion until soft and translucent—this brings out its natural sweetness. Then add the garlic, cooking just until fragrant, before stirring in the crushed tomatoes, basil, oregano, and seasoning with salt and pepper. Let it gently simmer, thickening and melding the flavors into a luscious tomato base that perfectly complements the meatballs.

Step 4: Cook Meatballs in Sauce

Gently add your stuffed meatballs to the simmering tomato sauce. Keep the heat low and cook them slowly, turning occasionally to ensure even cooking and a rich coating of sauce. This not only cooks the meatballs through but allows them to soak up the sauce’s flavor while keeping that mozzarella center melty and delicious.

Step 5: Cook the Spaghetti

While your meatballs are simmering, cook the spaghetti in a large pot of salted boiling water until al dente—firm but tender. Drain and hold the pasta ready to be tossed with the meaty, cheesy goodness you’ve just crafted.

Step 6: Combine and Serve

Toss the spaghetti into the pan with the meatballs and sauce. Give everything a gentle mix so the pasta soaks up the tomato richness and the meatballs are nestled perfectly on top. A final sprinkle of Parmigiano-Reggiano and chopped parsley adds that elegant finishing touch that makes this dish pop with freshness and flavor.

How to Serve Mozzarella Stuffed Meatballs with Spaghetti in Tomato Sauce Recipe

A white speckled plate holds a bed of thick spaghetti noodles coated in bright red tomato sauce, topped with three golden-brown meatballs that have a slightly textured surface. The pasta is scattered with small bits of white grated cheese and green parsley pieces, adding contrast to the warm colors. The plate sits on a white marbled surface, with a striped grey and white cloth next to it. Two silver forks with wooden handles lie at the bottom left corner, and in the top right, a white bowl filled with more meatballs in tomato sauce is partially visible. Photo taken with an iphone --ar 2:3 --v 7 - Mozzarella Stuffed Meatballs with Spaghetti in Tomato Sauce, easy Italian meatball recipe, homemade meatball and pasta dish, cheesy stuffed meatballs, best Italian comfort food

Garnishes

Simple garnishes elevate this dish beautifully. A sprinkle of freshly chopped flat-leaf parsley adds bright color and a fresh herbal note. Don’t forget a generous dusting of Parmigiano-Reggiano cheese for a sharp, salty finish that ties all the flavors together. If you like a little heat, a pinch of red pepper flakes gives it a subtle kick.

Side Dishes

This meal stands wonderfully on its own but pairs so well with a crisp green salad dressed lightly with lemon vinaigrette to cut through the richness. Garlic bread or a crusty Italian loaf is perfect to mop up that luscious tomato sauce. For a veggie boost, sautéed spinach or roasted veggies bring a fresh, vibrant balance.

Creative Ways to Present

For a fun twist, serve these meatballs individually in mini cast iron skillets or shallow ramekins with a nest of spaghetti below. Top with a sprig of fresh basil for a restaurant-worthy look. You could also thread meatballs onto skewers for a party appetizer version—just drizzle extra sauce on the side for dipping!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, transfer the meatballs and sauce to an airtight container and store in the refrigerator for up to 3 days. Keep the pasta separate to avoid it getting too soggy. This way, you can enjoy a fresh-tasting meal even after reheating.

Freezing

This recipe freezes beautifully. Place cooked meatballs with sauce in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge for best results before reheating. You can also freeze uncooked meatballs on a tray, then transfer them to a bag once solid for cooking later.

Reheating

To reheat, warm the meatballs and sauce gently on the stovetop, stirring occasionally until heated through and mozzarella is still creamy. Reheat spaghetti separately, then combine just before serving to keep the texture just right.

FAQs

  1. Can I use a different type of cheese instead of mozzarella in this recipe?

    Absolutely! While mozzarella gives that classic, melty center, you can experiment with cheeses like provolone or fontina if you want a slightly different flavor and melt. Just make sure the cheese you pick melts well and isn’t too crumbly.

  2. Is it possible to bake the meatballs instead of cooking them in the sauce?

    Yes! For a slightly different texture, you can bake the meatballs at 400°F for 15-20 minutes until browned and cooked through, then add them to your sauce. This helps them hold their shape nicely and adds a bit of a crust.

  3. Can I prepare the meatballs ahead of time?

    Definitely. You can prepare the meatballs a day ahead and keep them refrigerated before cooking. This not only saves time but also lets the flavors develop even more deeply.

  4. What type of spaghetti works best for this recipe?

    Any standard durum wheat spaghetti works wonderfully here. Just aim for a good-quality pasta that holds up well when tossed in sauce, so it doesn’t turn mushy.

Final Thoughts

This Mozzarella Stuffed Meatballs with Spaghetti in Tomato Sauce Recipe is truly a crowd-pleaser that combines cozy comfort with a burst of cheesy delight. Whether you’re cooking for family, friends, or just treating yourself, it promises smiles and full bellies at the table. Dive in, savor every bite, and enjoy the simple magic that home cooking brings!

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Mozzarella Stuffed Meatballs with Spaghetti in Tomato Sauce Recipe

Mozzarella Stuffed Meatballs with Spaghetti in Tomato Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 108 reviews
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American
Print Recipe

Description

These Mozzarella Stuffed Meatballs combine juicy, seasoned ground beef with a gooey mozzarella center, simmered in a rich homemade tomato sauce and served over perfectly cooked spaghetti. This comforting Italian-American dish is perfect for a family dinner or special occasion, offering a delightful mix of flavors and textures in every bite.

Ingredients

Scale

Meatballs

  • 1/4 cup plain bread crumbs
  • 1/2 cup milk
  • 1 pound ground beef
  • 2 Tablespoons chopped flat-leaf parsley
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 1 large egg
  • 4 ounces mozzarella cheese, cut into 1/2-inch cubes

Pasta

  • 1 pound spaghetti

Sauce

  • 1 medium onion, chopped
  • 1 Tablespoon olive oil
  • 4 cloves garlic, chopped
  • 2 28-ounce cans crushed tomatoes
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Salt & pepper to taste

Instructions

  1. Prepare the meatball mixture: Soak the bread crumbs in the milk in a large bowl for 5 minutes to soften them. Add ground beef, chopped parsley, onion powder, garlic powder, dried basil, dried oregano, kosher salt, freshly ground black pepper, grated Parmigiano-Reggiano cheese, and the egg. Mix thoroughly until all ingredients are well combined.
  2. Form mozzarella stuffed meatballs: Divide the meat mixture into 2 tablespoon-sized portions. Flatten each portion slightly, place a cube of mozzarella cheese in the center, then carefully shape the mixture around the cheese into a ball. Repeat until all meat and mozzarella are used.
  3. Prepare the tomato sauce: Heat olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Add chopped garlic and cook for 30 seconds until fragrant. Pour in the crushed tomatoes and stir in dried basil, dried oregano, salt, and pepper. Let the sauce simmer gently over low heat for 15 minutes, stirring occasionally to develop flavors.
  4. Cook the meatballs in the sauce: Carefully add the prepared meatballs to the simmering tomato sauce. Cook them covered, turning the meatballs as necessary to ensure even cooking and that they are fully coated in sauce. Simmer until the meatballs are cooked through, approximately 15 minutes.
  5. Cook the spaghetti: While the meatballs cook, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions, typically 8-10 minutes, until al dente. Drain well.
  6. Serve: Toss the drained spaghetti with the meatballs and sauce. Plate the dish and garnish generously with additional grated Parmigiano-Reggiano cheese and chopped parsley for fresh color and extra flavor.

Notes

  • For a quicker option, substitute the homemade sauce with two 28-ounce jars of your favorite Rao’s Homemade Marinara sauce.
  • If preferred, the meatballs can be baked instead of simmered: bake at 400°F for 15-20 minutes until cooked through, then add to the sauce to heat through.
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