These pizza meatballs can be easily frozen to use later.
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5 from 2 votes

Mozzarella Stuffed Meatballs

Savory cheese stuffed meatballs made with a savory purée and meat mixture, making for delicious eggless meatballs that are also gluten free. These pizza meatballs are a great potluck idea for work or you can freeze them for a a later use.  Inspired by Cuisine at Home.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Appetizer/Snack
Cuisine: Italain
Servings: 24
Calories: 181kcal


For the purée

  • 1/2 onion large, chopped
  • 3.5 oz marinated sun-dried tomatoes about 1/4 cup
  • 1/3 cup fresh mozzarella cheese shredded
  • 1/3 cup Romano cheese grated
  • 1 tbsp dried basil
  • 1 tsp red pepper flakes
  • 1/2 tsp salt

For the meatballs

  • 16 oz ground beef lean
  • 16 oz Italian sausage hot
  • 8 oz Mozarella cheese Use plain, smoked, or an herb-infused like we do.
  • 1/4 cup olive oil
  • fresh basil optional garnish


  • Preheat oven to 350° F.  Use a food processor to purée those ingredients. Process until a paste is formed.
  • Use a large mixing bowl and combine the beef and sausage, along with the purée mixture. Roll the mixture into 24 meatballs.
  • Make an indentation in each meatball and place a cube of the Mozzarella cheese deep inside. Mold the meat to form a meatball around the cheese.
  • Heat the oil in a large oven-proof skillet, over medium high. Snuggly place meatballs in pan and sauté for 4-5 minutes to brown the bottoms. Do not flip the meatballs.
  • Transfer skillet to hot oven and finish baking the meatballs, for about 15-20 minutes until cooked through, drain any juice. Serve with a marina or ragu sauce of your choice. Garnish with optional sweet basil if desired.


Calories: 181kcal | Carbohydrates: 1g | Protein: 9g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 297mg | Potassium: 178mg | Fiber: 0g | Sugar: 0g | Vitamin A: 160IU | Vitamin C: 4.8mg | Calcium: 82mg | Iron: 0.9mg