Mozzarella Stuffed Meatballs made with ground beef and pork are stuffed with cheese, baked, and topped with more cheese and sauce for delicious sliders!
Celebrate the magic of mealtime with these easy-to-make Double Cheesy Stuffed Meatball Sliders that the entire family will love. Anyone who loves a good homemade meatloaf smothered in a sticky sauce or homemade Italian meatballs will love these!
This is easily the kind of meal you want to make if you love meatballs, love cheese, love spaghetti and meatballs, or all of the above.
It's perfect for family dinner and is a huge hit anytime everyone is gathering around the TV to watch a game.
How to make cheese stuffed meatballs:
- Meatball portion: I use equal amounts of ground beef and ground pork and season them with onion dip mix and dried basil and oregano. I do not use an egg or breadcrumbs as a binder when I make stuffed meatballs.
- Stuff with cheese: I use mozzarella to stuff and top the baked meatballs. So much cheesy goodness! I find it easiest to buy a block of mozzarella that I can cut and grate to control the size. Simply cut the number of cubes for the number of meatballs you want to make. Form the meat around the cheese and place on parchment paper on a baking sheet.
- Bake the stuffed meatballs. Some of the cheese oozes out when you cook the meatballs.
You'll know when the mozzarella stuffed meatballs are done because they'll be crispy brown on the outside, there will be no pink remaining, and the cheese will be completely melted.
Time to make the sliders.
Next comes the assembly process.
- I like to use heat-and-serve rolls. They're already cooked when you buy them, but they're meant for you to finish them off in the oven when you get home. I split each roll open and set the tops aside.
- Then I topped the rolls with my stuffed meatballs.
- Next, I poured the entire jar of marinara sauce over the meatballs.
- Then I topped with the remaining mozzarella because one can never have enough melty ooey gooey cheese.
- Finally, I put the tops of the rolls back on and baked in the hot oven until the rolls were golden brown and the cheese was melted.
This was definitely a dinner that my entire family enjoyed. My son loved it so much that he finished the kale salad I served alongside just so he could have seconds on the meatball sliders!
Love tasty meatball recipes?
Then you'll have to try these recipes:
- Swedish Meatball Pasta
- Perfect Meatballs with the BEST Swedish Meatball Sauce
- Mozzarella Stuffed Meatballs
- Easy Meatball Recipe with Teriyaki sauce
- Baked Meatball Recipe for Mushroom Blend Meatball Sliders
- Instant Pot Cocktail Meatballs
- Meatball Parmesan
- How to Cook Meatballs with green chile and cheddar cheese sauce
- Spaghetti and Meatballs
- Meatballs that taste like Meatloaf
Stuffed Meatball Sliders
- 1 pound ground beef
- 1 pound ground pork
- 1.15 ounces onion dip mix (one packet)
- 2 tablespoons dried basil
- 1 tablespoon dried oregano
- 16 ounces mozzarella (use a block, half will be cut into small cubes and half will be shredded)
- 14 ounces spaghetti sauce
- 12 rolls (heat and serve work best)
- Preheat oven to 400 degrees F. Line large baking sheet with parchment paper.
- Combine beef, pork, onion dip mix, and dried herbs in bowl. Mix with hands.
- Cut half of the mozzarella into cubes. Grate the other half for later use. Wrap meat around cubes of mozzarella to form meatballs, ensuring that the cheese is fully covered. Space evenly on baking sheet.
- Bake in preheated oven for 20-25 minutes until dark brown.
- Cut rolls in half and put the bottoms in a baking dish. Add the meatballs, followed by the spaghetti sauce, then top with the remaining grated cheese and the tops of the rolls. Cook in 400 degree oven until the rolls have browned and the cheese is fully melted. Enjoy!
- When you cut the cheese to stuff into the meatballs, base the size of the cubes on how many meatballs you want. If you want small meatballs, cut small cubes of cheese. If you want large meatballs, make the cheese larger.
- The cooking time will depend on the size of your meatballs. Larger will take longer.
- An instant read thermometer should read 160 degrees F.
- Be sure to seal the meatballs the best you can to avoid having all of the cheese ooze out.
This post was originally created in Oct 2015 and was updated in Nov 2019 for your reading pleasure.