June 13, 2013

Mozzarella Stuffed Meatballs

Remember when I said all I had left in the freezer was ground beef and I thought I might lose my shiz if I had to cook one more meal with it? Well… guess what??? It’s still not Friday so I still haven’t gotten paid so we’re still eating ground beef.


Determined to do something with it last night, I was staring into the fridge hoping inspiration would jump up and slap me in the face.

And guess what?

It did.

God bless my onions and their lunchboxes. As I was pilfering through my scantily stocked refrigerator I came across the cheese sticks I pack in the lunchboxes. And the wheels started turning…

We had these with spaghetti and pasta sauce but, honestly, I could have eaten these suckers with just about anything. The onions thought they were ahhh-mazing and liked biting in to them to watch the cheese string and ooze out.

Working Class Grocery Budget – 0
Mama – 1

Mozzarella Stuffed Meatballs
1 1/2 pounds ground beef
2 eggs, beaten
1 tablespoon Italian Seasoning
3/4 teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon garlic powder
Pinch of red pepper flakes (optional)
1/4 cup parmesan cheese
1/3 cup Italian dried bread crumbs
3 1-ounce individually-wrapped mozzarella cheese sticks

This method makes quick work out of shaping
meatballs and ensures they’re all uniform in size.
Add ground beef, eggs, Italian seasoning, salt, pepper, garlic and red pepper flakes to a medium bowl. Using your hands, mix ingredients together until just combined. Don’t “squeeze” the mixture with your hands – overworking the meat is what yields that “corky” texture.

Add parmesan cheese and bread crumbs and continue to mix with your hands until all ingredients are just combined.

Turn mixture out onto a cutting board or clean counter and shape into a rectangle. Pat her down good and keep working on it until it’s perfectly shaped. Using a sharp knife, cut the mixture into 24 squares.

Line a baking sheet with aluminum foil (for easy clean-up) and spray with cooking spray; set aside.

Cut each cheese stick into 8 pieces (24 pieces total) and press one into the center of each of the meatball “squares”. Roll each square into a tight ball. Place meatballs onto baking sheet and bake at 400 degrees for 15-18 minutes. Don’t overcook or the mozzarella might bubble out of the meatballs.

Serve immediately.


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  1. yummo! these look so delish! love meatballs! never woulda thought to put cheese in them! now can you please come up with a version using ground chicken, pepper jack cheese & buffalo wing sauce!!! OMG I would be in heaven! pretty sure I am addicted to wing sauce! lol! love your blog!

    1. Jack Stuffed Chicken Meatballs with Buffalo Sauce.... OH MY BLOG!!!! Consider it done! After payday!! LOL

    2. woot woot! can't wait to see what you come up with!! :)

    3. Miss B from TennesseeJuly 15, 2013 at 11:34 AM

      You two are geniuses, and I can't wait to try both versions! Mmmmmmmm, I love ground beef recipes, and I have a pound of ground chicken in the freezer just waiting for your magic, Mandy!

  2. What a great idea! This is now on my list of meal planning ideas for when my niece and nephew are with me for 6 weeks this summer. Thank you!

  3. Your food looks so yummy! I would have to try this soon. Thanks for the recipe,

  4. Great recipe Mandy!! I also do a recipe with ground chicken where I put mozzarella cheese in the middle of it also and make it like a chicken parmesan meatball...

  5. Does anyone have any ideas on what to do with these other than a tomato sauce? =/ Im rather burnt out on tomato sauce at the moment.

  6. I'd think they'd be delish with a 4-cheese Alfredo Sauce too!

  7. how long does this take to cook in total? including prep!

  8. Turn them into sweedish on eggnoodles duh!


Hi there! While I'm not able to respond to every comment, I try hard to answer any questions that haven't been addressed in the post, recipe or in other comments. And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y'all! - Mandy

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