Cheesy Meatballs in Tomato Sauce
Few dishes feel as comforting as tender meatballs simmered in rich tomato sauce. Add a gooey mozzarella center and you have something even better. These cheesy meatballs are juicy on the inside, lightly crisp on the outside, and finished in a flavorful marinara sauce that pulls everything together. They’re perfect for serving over pasta, spooning onto toasted bread, or enjoying on their own with a side salad.
This recipe keeps things simple but delivers big flavor. It’s ideal for family dinners, meal prep, or even casual entertaining.
Prep Time: 20 minutes
Cook Time: 25–30 minutes
Total Time: About 50 minutes
Servings: 4–5
Ingredients
For the Meatballs
1 lb ground beef
½ cup breadcrumbs
¼ cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 teaspoon Italian seasoning (or dried oregano and basil)
Salt and black pepper, to taste
4 oz mozzarella cheese, cut into small cubes
For the Sauce & Garnish
2 cups marinara sauce (plus more for serving if desired)
Chopped fresh parsley or fresh basil leaves, for garnish
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Combine the meatball mixture in a large bowl: ground beef, breadcrumbs, Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper.
Mix gently using your hands or a spoon until just combined. Avoid overmixing to keep the meatballs tender.
Shape the meatballs by scooping about 2 tablespoons of mixture. Flatten slightly in your palm.
Insert mozzarella cube into the center of each portion and seal the meat around it, rolling into a smooth ball.
Arrange on baking sheet spaced evenly apart.
Bake for 15–18 minutes until browned and mostly cooked through.
Heat marinara sauce in a large skillet over medium heat while meatballs bake.
Transfer baked meatballs into the simmering sauce and cook for 8–10 minutes, allowing flavors to blend and meatballs to finish cooking.
Garnish and serve with chopped parsley or basil. Serve hot over pasta, rice, or with crusty bread.
Tips
Use ground beef with some fat content, such as 80/20, for juicier meatballs.
Do not pack the meat mixture too tightly when forming balls.
If the mixture feels dry, add 1–2 tablespoons of milk.
Chill shaped meatballs for 10 minutes before baking to help them hold shape.
Cut mozzarella into small cubes to prevent leakage.
Ensure the cheese is fully sealed inside the meat.
Brown the meatballs under broil for 2–3 minutes for extra color.
Taste and adjust seasoning in the mixture before shaping by cooking a small test portion.
Simmer gently in sauce, not at a rolling boil.
Let rest a few minutes before serving to keep cheese molten but not runny.
Variations
Substitute half the beef with ground pork for richer flavor.
Use ground turkey for a lighter version.
Add finely chopped onion to the mixture for extra moisture.
Stir crushed red pepper flakes into the sauce for heat.
Add spinach to the meat mixture for a hidden vegetable boost.
Use provolone or fontina instead of mozzarella for different cheese flavor.
Make mini meatballs for appetizers.
Cook entirely in a skillet instead of baking for deeper browning.
Add a splash of cream to the sauce for a richer finish.
Turn into meatball subs with toasted hoagie rolls and extra cheese.
Q&A
Can I make these ahead of time?
Yes. Shape and refrigerate meatballs up to 24 hours before cooking.
Can I freeze them?
Yes. Freeze cooked or uncooked meatballs in an airtight container for up to 2 months.
Why did my cheese leak out?
The meat may not have fully sealed around the cheese.
Can I skip baking and cook directly in sauce?
Yes, but browning first improves flavor and texture.
What’s the best marinara to use?
Use your favorite homemade or quality store-bought version.
How do I reheat leftovers?
Warm gently on the stove or microwave in short intervals.
Can I make this gluten-free?
Use gluten-free breadcrumbs.
How do I know they’re fully cooked?
Internal temperature should reach 160°F (71°C).
Can I use fresh herbs instead of dried?
Yes. Double the amount if using fresh.
What should I serve with them?
Pasta, mashed potatoes, rice, or a simple green salad all work well.
Nutrition
(Approximate per serving)
Calories: 380–420
Protein: 28–32g
Carbohydrates: 12–15g
Fat: 25–28g
Fiber: 2g
Sodium: Varies by marinara used
Nutritional values depend on the type of beef and sauce selected. Using leaner meat reduces fat content, while extra cheese increases richness and calories.
Conclusion
Cheesy meatballs in tomato sauce combine classic comfort with a satisfying surprise inside. The melted mozzarella center makes each bite rich and flavorful, while the marinara sauce adds balance and warmth. This dish is simple enough for a weeknight dinner yet impressive enough for guests. Once you try them fresh from the skillet, served hot and bubbling, they’re likely to become a regular part of your meal rotation.