One-Pot Mozzarella Cheese-Stuffed Meatballs and Spaghetti

Cheese-Stuffed Meatballs and Spaghetti are the perfect dinner duo and it's super quick and easy to make this One-Pot meal in the Instant Pot Duo Crisp. Melted mozzarella cheese oozes out of every bite of these giant savory beef and pork meatballs. Smothered in tomato sauce and served over a bed of spaghetti, this is a meal the whole family will love.

Is it better to bake or fry Meatballs?

Typically pan-frying meatballs is a faster way to cook them and develop a crispy golden exterior. While baking meatballs does take a bit more time, it's a healthier way to get that crispy golden crust while still maintaining a moist and juicy center with less oil. Another option is to air fry the meatballs to get the same fried texture with less oil. The great thing about using the Instant Pot Duo Crisp is you can use either option to bake or air fry the meatballs all in one-pot!

How can you tell if Meatballs are fully cooked?

Meatballs should be browned and crispy on the outside while staying tender and moist on the inside. So how can you tell when the meatballs are fully cooked? While meatballs may look done when browned and crispy on the outside the meat inside may still be pink and under-cooked. The best method to ensure meatballs are fully cooked is to use a meat thermometer to check that the internal temperature has reached 165°F.

How to make the best Cheese-Stuffed Meatballs

• Use fattier meats like beef or pork to keep the meatballs moist. A mixture of beef and pork is ideal for added flavor and fat content. You can make meatballs using leaner meats like chicken or turkey however we would recommend adding other ingredients like cheese, eggs, and milk to help retain moisture.
• Add panko, breadcrumbs, eggs, and milk as binders to help keep the meatballs tender and moist.
• Add cheese: grated parmesan and the mozzarella cube in the middle will help keep the meatballs moist and juicy.
• Use an ice cream scoop for the meat when forming the meatballs to keep them uniform in size. This ensures that the meatballs cook evenly when baked.
• Wet your hands with water or oil before forming the meatballs so the meat doesn't stick to your hands.
• Bake or broil the meatballs to get a crispy browned exterior on the outside while staying moist and juicy inside.

How can I make Keto/Low-Carb Cheese-Stuffed Meatballs?

Cheese-stuffed meatballs are a great option for low-carb/keto diets. Simply omit the panko or substitute it with almond flour. Alternatively, you can add more parmesan cheese or use heavy cream in place of the milk to help keep the meatballs moist and juicy. If going low-carb for the entire dish, you can serve the meatballs and tomato sauce over spaghetti squash or zucchini noodles.

Can I make Cheese-Stuffed Meatballs ahead of time?

Cheese-stuffed meatballs are a great make-ahead meal to be enjoyed for lunch or dinner later in the week. It's easy to make a large batch and store them in meal-sized portions. Meatballs can be stored in the fridge for 3-4 days or you can store a batch in the freezer for up to 3 months. Simply thaw them in the fridge overnight and reheat them when ready to be served.

How do you reheat Meatballs without drying them out?

Whether you're reheating a batch of meatballs from the fridge or freezer it's important to remember that these meatballs are already cooked so you don't want to cook them any further. The goal is to heat the meatballs to the point that they are warmed throughout and avoid the risk of drying them out.

If reheating meatballs with a sauce, combine the meatballs and sauce in your Instant Pot or in a Dutch Oven on the stove. Place a cover on the pot to avoid sauce splatter, and simmer on low heat until the meatballs are warmed throughout. This is a great way to reheat meatballs and heating them in the sauce will help keep them from drying out.

If reheating meatballs without sauce, cover the meatballs with foil to prevent them from drying out, and place them on a rack in the Instant Pot Duo Crisp or on a Baking Sheet in the oven. Bake or air fry the meatballs at 300°F until they are warmed throughout.

What if I don't have an Instant Pot Duo Crisp?

This recipe was made using an Instant Pot Duo Crisp as this One-Pot device can bake the meatballs and pressure cook the spaghetti all in one-pot. If you don't have an Instant Pot Duo Crisp you can make this recipe using any Instant Pot compatible with an Air Fryer Lid to achieve the same results.

If you don't have a pressure cooker you can make this recipe using a conventional oven and stovetop. Simply bake the cheese-stuffed meatballs in the oven on a greased baking sheet at 400ºF for 15 minutes flipping them half-way. Fill a Dutch Oven with 4 cups of water and boil the spaghetti for 8-10 mins until the noodles are soft and tender. Drain the water from the pot and mix in the tomato sauce. On medium heat, bring the sauce to a simmer, and place the meatballs and remaining mozzarella on top of the spaghetti. Place a cover on the pot until the cheese has melted.