Cheese-Stuffed Pizza Meatballs Recipe

If you’re anything like me and love merging two of my favorite comfort foods – pizza and meatballs – you’re in for a treat. This Cheese-Stuffed Pizza Meatballs Recipe is my go-to when I want that crispy, cheesy, savory goodness all wrapped in one bite-sized bundle. Trust me, once you try these, they’ll quickly become a family favorite and your new weeknight hero.

this …

Ingredients You’ll Need

I love how these ingredients work together to create rich, flavorful meatballs with that classic pizza vibe. Shopping tip? Look for good-quality lean sirloin and fresh mozzarella – it really makes the difference.

• Lean ground sirloin: Lean but juicy—perfect for tender meatballs without too much fat.
• Dry bread crumbs: Helps bind the mixture and keep the meatballs tender.
• Whole milk: Adds moisture and richness to the meat mixture.
• Onion powder: Packs flavor without the fuss of chopping fresh onions.
• Garlic salt: Combines seasoning and savoriness in one go.
• Black pepper: Just a pinch to brighten the flavor.
• Mozzarella cheese block: Cut into bite-sized cubes for that ooey-gooey center.
• All-purpose flour: Used to coat the meatballs for a nice crust when searing.
• Olive oil: For browning the meatballs perfectly without sticking.
• Spaghetti sauce (Rao’s Marinara recommended): A top-notch marinara really lifts the whole dish.
• Diced pepperoni: Adds that classic pizza kick and a bit of spice.

Variations

I love tweaking this Cheese-Stuffed Pizza Meatballs Recipe depending on what I have on hand or the mood we’re in. Feel free to personalize it and make it your own—it’s one of those recipes that’s incredibly flexible.

• Spicy version: Add some crushed red pepper flakes to the meat mixture for a fiery kick—my husband is obsessed with this twist.
• Herb-enhanced: Fresh basil and oregano folded into the meat mixture bring a garden-fresh flavor that I always find uplifting.
• Cheese swap: Try provolone or fontina cubes in place of mozzarella if you want a different cheese experience.
• Gluten-Free: Use gluten-free breadcrumbs and flour for a gluten-free version that’s just as delicious.

How to Make Cheese-Stuffed Pizza Meatballs Recipe

Step 1: Mix the Meatball Magic

Start by combining your lean ground sirloin, dry bread crumbs, milk, onion powder, garlic salt, and black pepper in a large bowl. I usually use my hands—it’s easier to blend everything evenly that way. Once it’s all mixed, divide the meat mixture into 12 large portions. This is the base where all the juicy, flavorful magic begins to happen.

Step 2: Stuff ’Em with Cheese

Here’s the fun part: take each portion, flatten it slightly in your palm, then place a bite-size mozzarella cube right in the center. Wrap the meat all around the cheese, sealing it well so no cheese leaks out during cooking. This stuffing trick is what makes this recipe stand out every time I make it. You’ll want to check the seal well—melty cheese escaping isn’t part of the plan!

Step 3: Coat and Brown

Place your all-purpose flour in a shallow bowl and roll each cheese-stuffed meatball in it lightly. This not only helps with browning but also gives a lovely crust. Heat olive oil in a skillet over medium heat and add the meatballs, turning frequently to brown evenly on all sides. This usually takes about 6-8 minutes. Browning locks in juices and adds that irresistible caramelized flavor layer.

Step 4: Simmer in Sauce

If there’s any fat released during browning, drain it off—though if you stick with lean sirloin, there’s usually very little. Add your spaghetti sauce and diced pepperoni right to the pan with the meatballs. Give everything a gentle stir and bring the sauce to a simmer. Cover the pan, lower the heat, and let the meatballs cook through in the sauce—this takes about 20 minutes. This slow cooking keeps the meat tender and melds the pizza flavors beautifully.

Step 5: Serve and Enjoy

Once the meatballs are cooked through and the sauce is bubbling, serve them your way—over pasta, inside hoagie buns, or even just on their own with a sprinkle of fresh parsley and basil. I absolutely love how this sets the scene for an easy, comforting meal that’s loaded with flavor and texture.

How to Serve Cheese-Stuffed Pizza Meatballs Recipe

Garnishes

I often top mine with freshly chopped parsley and basil—it adds a pop of color and a fresh herbal note that cut through the richness perfectly. Sometimes I throw on a dusting of parmesan for an extra layer of cheesy goodness.

Side Dishes

I like pairing these meatballs with a simple green salad dressed in lemon vinaigrette or roasted garlic bread to soak up all that delicious sauce—both options bring balance and keep the meal satisfying but not heavy.

Creative Ways to Present

For a party or game day, I’ve served these as sliders on mini hoagie rolls with a side of marinara for dipping. It’s a crowd-pleaser and looks so fun on a platter. They also make fantastic meatball subs with melted provolone and a sprinkle of chili flakes for some heat.

Make Ahead and Storage

Storing Leftovers

Leftover meatballs store beautifully in an airtight container in the refrigerator for up to 4 days. I always keep the sauce with them—it helps keep the meatballs moist and flavorful.

Freezing

I like to freeze leftover meatballs individually on a baking sheet before transferring them to a freezer bag—this way, they don’t stick together. They freeze well for up to 6 weeks and thaw quickly when you need a quick meal.

Reheating

The best way I’ve found to reheat is by simmering leftovers gently in a saucepan with a bit of extra sauce or water to keep them juicy, or popping them in the microwave covered for short intervals so they stay tender and cheesy inside.

FAQs

Final Thoughts

I absolutely love this Cheese-Stuffed Pizza Meatballs Recipe because it brings together the best parts of pizza night in such a comforting, hands-on way. The melty cheese surprise inside each tender meatball never fails to impress my family—and I know you’re going to enjoy making and eating these just as much as we do. So go ahead, try it out, and don’t forget to invite some friends or family—you’re about to create one seriously share-worthy meal!

Print