The best Mozzarella stuffed meatballs that are made in your Instant Pot. They are tender and juicy meatballs that have a mozzarella center. Serve on a toasted hoagie, bowl of pasta, appetizer, or eat them alone. No matter what, they are the best meatballs to make.
I have the best mozzarella stuffed meatballs recipe that can be made in your Instant Pot, oven, or crockpot! You have Italian sausage and ground beef mixed meatball that is stuffed with mozzarella so every bite is cheesy and savory. Smother these mozzarella stuffed meatballs in a pasta sauce, and serve up one savory dish tonight.
Table of contents
- Ingredients for Mozzarella Stuffed Meatballs
- How To Make Mozzarella Stuffed Meatballs
- Exert Tips for Stuffed Meatballs
- Oven Directions For Mozzarella Stuffed Meatballs
- Slow Cooker Mozzarella Stuffed Meatballs
- How Do I Serve Mozzarella Stuffed Meatballs
- More Recipe Inspiration
- How do you prefer to eat your mozzarella stuffed meatballs?
Cheesy mozzarella meatballs that are smothered in a tomato sauce. Or reach for a keto pasta sauce for a low carb dinner option.
Pair with a salad, breadsticks, or any other of your favorites. You could even spoon these homemade meatballs on top of a bed of pasta.
Ingredients for Mozzarella Stuffed Meatballs
- Ground beef
- Mild Italian sausage
- Flour
- Dried basil
- Dried oregano
- Garlic powder
- Salt
- Black pepper
- Parmesan cheese
- Eggs
- Hot water
- Mozzarella cheese, cubed
- Marinara or Pasta Sauce
or 
How To Make Mozzarella Stuffed Meatballs
You will see how to make mozzarella meatballs in the Instant Pot and directions or slow cooker! I have done both ways, and these meatballs turn out great every time.
- In a stand mixer, you want to add in your ground beef, Italian Sausage, flour, seasonings, parmesan cheese, and eggs. Mix until well incorporated. Then slowly add in hot water until mixed through.
- Using a scoop, dive your meat into balls, and make a hollow center, to place your mozzarella cube. Roll the ball so it has a glossy sheen and all the cheese is covered. Repeat until all the balls are made.
- In your Instant Pot place the olive oil on the bottom of the pot to coat it. Add in a cup of your sauce, and then place meatballs over the sauce. Then top with the remaining pasta sauce.
- Put the lid on, and set the valve to seal. Do manual on high for 7 minutes. When it is done, natural release for 5 minutes followed by a quick release.
- Top with parmesan and serve.
dive your meat into balls, and make a hollow center, to place your mozzarella cube. Roll the ball so it has a glossy sheen and all the cheese is covered. Repeat until all the balls are made.
I made around 24 meatballs.
Exert Tips for Stuffed Meatballs
- Start with using a mix of ground beef and Italian Sausage! I find that when you pair the leaner meat next to the fattier, it creates a juicy meatball that can’t be beaten.
- Make sure that when you are working with your meat mixture you don’t overmix. You don’t want your meatballs to be tough, so work the mixture slowly, until well incorporated.
- One tip I find helpful is rolling your meatballs in your hand until you get a somewhat glossy appearance. This will give you a nice and sealed meatball so is it cooks up the cheese stays inside and you have less chance of it breaking open as it cooks.
- Also, adding olive oil into the Instant Pot will help prevent the burn notice from coming on the Instant Pot. Without it, you might run the risk of it showing burn. It will give a little more oil to your dish, but it does help prevent the risk of that notification beaming on your pressure cooker.
- Lastly, make sure to use a scoop, so each meatball is the same size, and can cook properly. This will save you from running the risk of some being more done than others or undercooked.
, so each meatball is the same size, and can cook properly. This will save you from running the risk of some being more done than others or undercooked.Oven Directions For Mozzarella Stuffed Meatballs
- Prep your meatballs just the same as directed above. Grab a 9×13 pan, and spray with cooking spray.
- Then add a layer of sauce on the bottom of the pan and then set the raw meatballs on top.
- Bake in a 375 degree preheated oven for 18-20 minutes, or until the meatballs are cooked through.
As you can see very easy to do in the oven and pretty quick!!
Slow Cooker Mozzarella Stuffed Meatballs
- Prep your meatballs just the same as directed above.
- Then add a layer of sauce on the bottom of the crockpot and then set the raw meatballs on top.
- Cook on low 3-4 hours or until the meatballs are done. Or high 2-3 hours.
How Do I Serve Mozzarella Stuffed Meatballs
- Appetizer, stick a toothpick in it.
- Slider sandwiches
- Toasted hoagie bun
- With a plate or bowl of pasta
- Eat alone with garlic breadsticks
- Top pizza
- Or however else you desire!
As you can see there are so many ways you can serve these beautiful Italian meatballs up. We love these in our home, and I think you will too.
More Recipe Inspiration
Mozzarella Stuffed Meatballs
Servings 8 people
The best Mozzarella stuffed meatballs that are made in your Instant Pot. They are tender and juicy meatballs that have a mozzarella center. Serve on a toasted hoagie, bowl of pasta, appetizer, or eat them alone. No matter what, they are the best meatballs to make.
Ingredients
- 1 pound ground beef
- 1 pound mild Italian sausage
- 1/2 cup flour
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup grated parmesan cheese
- 2 eggs
- ½ cup hot water
- 8 ounces mozzarella cheese cubed
- Marinara or Pasta Sauce
Instructions
- In a stand mixer, you want to add in your ground beef, Italian Sausage, flour, seasonings, parmesan cheese, and eggs. Mix until well incorporated. Then slowly add in hot water until mixed through.
- Using a scoop, dive your meat into balls, and make a hollow center, to place your mozzarella cube. Roll the ball so it has a glossy sheen and all the cheese is covered. Repeat until all the balls are made.
- In your Instant Pot place the olive oil on the bottom of the pot to coat it. Add in a cup of your sauce, and then place meatballs over the sauce. Then top with the remaining pasta sauce.
- Put the lid on, and set the valve to seal. Do manual on high for 7 minutes. When it is done, natural release for 5 minutes followed by a quick release.
- Top with parmesan and serve.
Notes
You can leave the mozzarella out if you don't want to have a cheesy meatball.
This can be made in the slow cooker or oven. Both directions for these methods are within the post above.
You can use all Italian sausage or ground beef if you don't want to mix the meat.
The leftover meatballs need to be stored in an airtight container for up to three days.
Or if you want you can freeze leftover meatballs and sauce for up to three months. Heat from frozen or let the cheesy meatballs thaw overnight.
Nutrition
Serving: 3meatballsCalories: 664kcalCarbohydrates: 10gProtein: 38gSaturated Fat: 21gCholesterol: 202mgSodium: 1377mg
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