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

Cheesy Mozzarella Meatballs with Fresh Linguine

  • Author: Lauren
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 30 meatballs
  • Category: Pasta


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 ½ lbs ground beed (90/10 recommended)
  • 1 cup whole milk mozzarella, freshly grated¹
  • ½ cup parmesan cheese, grated
  • 1 tablespoon garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon pure ground black pepper
  • ¼ cup parsley, chopped
  • 2 large eggs
  • 1 to 1 ½ quarts Hand Crushed Pomodoro Sauce
  • 1 package (9 ounces) fresh linguine pasta


  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.

Recipe Card powered by