Serve hot with spaghetti, garlic bread, or fresh salad.
For a party, serve with toothpicks and marinara dipping sauce.
Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze uncooked meatballs (without mozzarella) for up to 2 months—just stuff and bake fresh when ready.
Variations
Spicy Kick – Add red pepper flakes or chili powder to the meat mixture.
Herby Freshness – Mix in fresh basil, parsley, or oregano.
Low-Carb Option – Replace breadcrumbs with almond flour or crushed pork rinds.
Cheese Swap – Try provolone, cheddar, or pepper jack for a fun twist.
FAQ
Q: Can I make these with ground chicken or turkey?
Yes! Leaner meats work great, though you may want to add an extra tablespoon of olive oil for moisture.
Q: How do I prevent the mozzarella from leaking out?
Make sure the cheese is fully sealed within the meat mixture. Using firmer mozzarella (like block or string cheese cut into chunks) helps too.
Q: Can I cook them entirely on the stovetop?
Yes, but baking ensures even cooking without drying them out. Pan-fry on medium-low heat until fully cooked if skipping the oven.
