Ultimate Cheesy Stuffed Meatballs in Homemade Tomato Sauce: Your New Favorite Comfort Food Recipe

Discover the secret to incredibly tender, flavor-packed meatballs, each bursting with gooey cheese and simmered to perfection in a vibrant, homemade tomato sauce. Perfect as a hearty family meal or an impressive appetizer for any gathering!

There’s nothing quite like the comforting embrace of a classic Italian-American dish, and these cheese stuffed meatballs elevate that experience to a whole new level. Imagine biting into a perfectly seasoned meatball, only to find a molten core of luscious, melted cheese waiting inside. That’s the magic we’re creating today!

This recipe isn’t just about making meatballs; it’s about crafting an experience. From the incredibly tender texture of the meat to the bright, fresh notes of the homemade tomato sauce, every element is designed to deliver maximum flavor and comfort. Whether it’s a cozy Sunday supper with spaghetti or a crowd-pleasing appetizer for your next party, these stuffed meatballs are guaranteed to be a hit.

Why These Cheese Stuffed Meatballs Will Be Your New Go-To Recipe

I genuinely believe these are the best meatballs you’ll ever make or taste. What makes them so special? It’s a combination of factors:

**The Surprise Cheese Core:** The molten mozzarella or provolone adds an incredible layer of richness and a delightful textural contrast that takes these meatballs from good to extraordinary.
**Tender & Flavorful Meat:** Our unique mixing technique ensures the meatballs remain incredibly tender and juicy, packed with savory flavor from the inside out.
**Fresh Homemade Tomato Sauce:** Braising the meatballs in a vibrant, easy-to-make sauce elevates the dish, infusing every bite with bright, tangy, and subtly sweet tomato goodness. Forget store-bought jars; this sauce is a game-changer.
**Incredibly Versatile:** Serve them over pasta, tucked into a sub roll, or as a standalone appetizer. They adapt beautifully to any occasion, from casual weeknight dinners to festive holiday gatherings.

Crafting the Perfect Meatball Mixture

The foundation of any great meatball lies in its mixture. For these cheesy delights, we focus on achieving the perfect balance of flavor and tenderness. Here’s what you’ll need and why:

**Panko Breadcrumbs:** Lighter and crispier than traditional breadcrumbs, panko helps bind the meatballs while keeping them moist and tender.
**Parmesan Cheese:** Grated Parmesan inside the meatball adds a salty, umami depth that complements the ground beef beautifully.
**Egg & Milk:** These act as essential binders, helping to hold the mixture together without making it tough. The milk also contributes to the overall moisture.
**Grated Garlic:** While minced garlic is fantastic in many recipes, grating it directly into the meat mixture ensures it blends seamlessly, distributing flavor evenly without any harsh chunks.
**Italian Seasoning & Onion Powder:** These aromatic spices infuse the meatballs with classic Italian flavor, creating a well-rounded and savory profile.
**Ground Beef:** I prefer ground beef for its rich flavor, but feel free to swap it for lean ground turkey or chicken for a lighter alternative. Adjust cooking times slightly if using poultry.

Pro Tip for Tender Meatballs: The Mixing Method

This is a game-changing tip for consistently tender meatballs. Instead of dumping all ingredients into the bowl with the ground beef at once, combine all the non-meat ingredients (panko, egg, parmesan, parsley, milk, garlic, seasonings, salt, pepper) first. Mix them thoroughly until they form a coarse, uniform breading. *Then* add the ground beef and mix gently until just combined. This method prevents overworking the meat, which can lead to dry, tough meatballs, and ensures even distribution of flavors throughout the mixture.

The Art of Stuffing and Browning

Stuffing with Cheese

Once your meat mixture is ready, it’s time for the fun part: stuffing! Divide the mixture into equal portions – typically 13-16 medium-sized meatballs from a pound of ground beef. Flatten each portion into a small patty, almost like a mini hamburger. Place a small cube of your chosen cheese (mozzarella or provolone work wonders for their meltiness and stringy appeal) in the center. Carefully fold the sides of the meat around the cheese, sealing it completely. Then, gently roll the meatball between your palms until it forms a smooth, compact sphere.

Why Browning is Non-Negotiable

Before these meatballs ever touch the sauce, they need a good browning in a hot skillet with olive oil. This step is absolutely crucial for several reasons:

**Structural Integrity:** Browning creates a beautiful crust on the outside of the meatball, helping it hold its shape during the braising process. Without this sear, your precious stuffed meatballs run the risk of falling apart in the sauce, turning your delicious meal into a bolognese.
**Enhanced Flavor (Maillard Reaction):** The high heat of browning kickstarts the Maillard reaction, a chemical process that creates hundreds of new flavor compounds and gives the meatballs a deeper, richer taste. This savory crust adds an unparalleled layer of flavor that simmering alone cannot achieve.

Brown them in batches, ensuring not to overcrowd the pan, and flip them to achieve an even golden-brown crust on all sides. Once browned, transfer them to a plate and get ready for the sauce!

The Homemade Tomato Sauce: A Simple Masterpiece

A truly exceptional meatball deserves an equally exceptional sauce, and this homemade version is both simple and incredibly flavorful. It’s designed to be fresh, bright, and the perfect complement to the rich meatballs.

Building the Flavor Base

We start by using the flavorful residual oil from browning the meatballs. Into this, add minced garlic and stir continuously for about 30 seconds until fragrant. Be vigilant here – burnt garlic is irreparable! Next, add chopped onions and let them sweat for a couple of minutes until softened and translucent. This aromatic base is key to a rich sauce.

The Stars of the Sauce

Once the aromatics are ready, introduce the remaining ingredients: crushed tomatoes, a hint of red pepper flakes for a subtle kick, water or chicken broth to adjust consistency, basil pesto for an extra layer of herbaceous freshness, and salt to taste. Bring the sauce to a gentle simmer before nestling the browned meatballs back into the skillet. Cover and let it simmer on low heat for 10-15 minutes, allowing the meatballs to cook through and absorb all that wonderful sauce flavor, while the sauce thickens slightly.

Ingredient Spotlight: Italian Plum Tomatoes

While any good quality crushed tomatoes will work, if you can find Italian plum crushed tomatoes, grab them! They make a remarkable difference in the depth and sweetness of the marinara. Their superior flavor profile truly shines through in a simple sauce like this, creating a taste that’s truly out-of-this-world.

Serving Suggestions & Versatility

One of the best things about these cheese stuffed meatballs is their incredible versatility. There’s truly no wrong way to enjoy them!

**Classic Spaghetti and Meatballs:** Ladle them generously over a bed of your favorite pasta for a traditional and satisfying Italian-American meal.
**Meatball Subs:** Stuff them into toasted submarine rolls with extra melted cheese and a sprinkle of fresh parsley for an epic sandwich.
**Party Appetizers:** For holiday gatherings, New Year’s Eve, or Super Bowl parties, transfer the cooked meatballs and sauce to a slow cooker and keep them on the warm setting. Guests can serve themselves easily with toothpicks, making them a fantastic, fuss-free party food.
**With Garlic Bread & Salad:** A side of crusty garlic bread for soaking up the sauce and a fresh green salad makes for a complete and delicious meal.

Yield: 13-16 medium sized meatballs

Cheese Stuffed Meatballs in Homemade Tomato Sauce

Prep Time
20 minutes

Cook Time
35 minutes

Total Time
55 minutes

Easy, cheesy stuffed meatballs in a homemade tomato sauce. Serve these as a meal for spaghetti and meatball night or as an appetizer for your next party!

Ingredients

Meatballs:

¾ cup panko
1 large egg
¼ cup parmesan cheese
1/4 cup chopped parsley
1 tablespoon milk
2 cloves garlic, grated
1 teaspoon italian seasoning
½ teaspoon onion powder
½ teaspoon salt and ¼ teaspoon black pepper
1 pound ground beef
4-5 ounces mozzarella or provolone cut into small cubes (13-16 cubes)
2 tablespoons olive oil

Homemade Tomato Sauce:

3 cloves fresh garlic, minced
½ cup chopped onions
1 (28 ounce) can crushed Italian plum tomatoes
½ teaspoon red pepper flakes
¼ cup water or chicken broth
1 tablespoon basil pesto (homemade or store-bought)
½ teaspoon salt

Instructions

Meatballs:

In a medium mixing bowl, combine the panko, egg, parmesan, parsley, milk, grated garlic, italian seasoning, onion powder, salt, and pepper until it resembles a coarse breading. Add the the ground beef and mix until just combined. Do not overwork the meat as this will result it drier meatballs. Roll into desired size balls. Flatten, add a small cube of cheese to the center and wrap the meat around the cheese. Roll between palms to smooth them out. Place on a clean plate.
Heat the 2 tablespoons of olive oil in a large skillet over medium-high heat.. Add 6-8 meatballs to the skillet and let them cook for about 7-9 minutes total, flipping as needed to brown all sides evenly. Repeat with the second batch. Remove the cooked meatballs to a plate.

Homemade Tomato Sauce:

To the remaining oil in the skillet, add the minced garlic and continuously stir to cook for about 30 seconds or until fragrant. Add the onions and let them sweat for 2 minutes. Add the crushed tomatoes, red pepper flakes, water, pesto, and salt. Allow the sauce to come to a simmer. Add the meatballs back into the skillet and cover them wit the sauce. Cover the skillet with a lid and lower the heat. Allow the sauce to simmer for 10-15 minutes or until it thickens and the meatballs cook through.
Serve warm on a bed of pasta or if you’re serving this as an appetizer for a party, transfer to a slow cooker and keep on the warm setting.

Notes

You can swap the beef for chicken or turkey if you’d like.

Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I’d love to see what you made!

Storage and Reheating Tips

Leftover cheese stuffed meatballs are just as delicious the next day! Store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm them on the stovetop in a skillet with a little extra sauce, or in the microwave until heated through. They also freeze beautifully for up to 3 months; simply thaw in the refrigerator overnight before reheating.

Whether you’re making them for a quiet dinner at home or a lively party, these cheese stuffed meatballs in homemade tomato sauce are sure to become a beloved staple in your culinary repertoire. They embody everything we love about comfort food – rich, satisfying, and bursting with flavor. So, roll up your sleeves, gather your ingredients, and get ready to create something truly delicious!