Cheesy Mozzarella Meatballs with Fresh Linguine

Fork tender meatballs loaded with parmesan and fresh shredded mozzarella for ultimate cheesy goodness.

Fork tender cheesy mozzarella meatballs are easy to prepare and gluten free.  A gooey twist on a traditional classic that’s perfectly paired with fresh pasta or can be served as an appetizer.



  1. Preheat oven to 375°F and line a baking sheet with parchment paper, set aside.  In a large bowl, combine all ingredients.  Mix throughly using a rubber spatula or your hands.
  2. Using a cookie scoop or spoon, scoop about 1 tablespoon of mix and roll into a ball.  Place on parchment paper, about ½ inch apart.
  3. Bake in the preheated oven for 20 minutes.  While the meatballs bake, prepare the pasta per package instructions.²  In a sauce pan, warm pomodoro sauce (or your favorite pasta sauce) over low heat.  1 quart will lightly coat the sauce and meatballs.  1 ½ will provide plenty of sauce.  Once meat balls are cooked transfer to the sauce and stir in pasta.  Serve family style or plate on individual plates.


¹It’s highly recommended to freshly grate the mozzarella.  While you can definitely substitute the pre-shredded mozzarella it doesn’t get quite as melty and gooey as the stuff you grate yourself.

²I always, always salt my pasta water.  It add flavor and depth to the pasta.  About 1 to 2 teaspoons is sufficient.