Crispy Pizza Roll Meatballs Recipe Easy Homemade with Gooey Mozzarella Centers

It was one of those evenings when the fridge was practically empty, and I was seriously debating whether I should just call for takeout again. You know the feeling—tired, a bit cranky, and zero motivation to cook. But then, scrolling through some old notes on my phone, I stumbled across a half-baked idea I’d jotted down weeks earlier: what if I combined the fun of pizza rolls with the comfort of meatballs? Honestly, it sounded a little crazy at first. How could something so simple turn into a satisfying dinner on a hectic night?

Fast forward to me rolling little balls of seasoned meat stuffed with gooey mozzarella, frying them until they had this perfect golden crisp on the outside. The smell alone was enough to snap me out of that “meh” mood. When I finally took that first bite, the mozzarella melted perfectly inside, flowing out just enough to remind me why I love cheesy, crispy bites so much. My skepticism melted away along with the cheese, and I found myself making these crispy pizza roll meatballs again just a few days later—yeah, I was hooked.

What stuck with me, beyond the simple ingredients and quick prep, was how this recipe turned a random, low-energy night into something pretty memorable. There’s just something about that crispy shell paired with molten cheese that feels like a mini celebration. It’s not fancy or complicated, but sometimes you don’t need that. Just good food that hits the spot, every time.

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 30 minutes, perfect for those busy weeknights or when you need a fast snack that feels special.
• Simple Ingredients: No need for exotic items—just basics like ground beef, mozzarella, and classic pizza seasoning. You probably have everything on hand now.
• Perfect for Parties: Whether it’s game night, casual get-togethers, or a family dinner, these meatballs always disappear fast.
• Crowd-Pleaser: Kids love the gooey cheese center, and adults appreciate the crispy, seasoned meat exterior. Honestly, everyone asks for seconds.
• Unbelievably Delicious: The secret is in the texture contrast—the crispy, golden outside gives way to soft, melty mozzarella inside that’s just irresistible.

This recipe isn’t just another meatball—it’s a little twist that turns ordinary ingredients into something playful and indulgent. I’ve tested different cheeses and seasoning blends, but the classic mozzarella and Italian herbs combo always wins. The crispy coating? Total game changer. It’s like pizza rolls met meatballs and had a delicious baby.

So, if you want a recipe that’s fuss-free, full of flavor, and just a bit unexpected, these crispy pizza roll meatballs are exactly what you need. They bring a bit of comfort food magic without the hassle.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and you can easily swap or skip a few depending on what’s in your kitchen.

• Ground Beef (1 lb / 450 g): I like 80/20 for flavor and juiciness, but leaner options work too.
• Shredded Mozzarella Cheese (8 oz / 225 g): Fresh, whole-milk mozzarella melts best and gives that gooey center everyone loves.
• Italian Seasoning (1 teaspoon): A blend of oregano, basil, thyme—adds classic pizza flavor.
• Garlic Powder (1/2 teaspoon): For a subtle savory kick.
• Onion Powder (1/2 teaspoon): Enhances the meat’s natural flavor.
• Salt (1 teaspoon) and Black Pepper (1/2 teaspoon): Basic seasonings that bring everything together.
• Egg (1 large): Helps bind the meatballs so they hold their shape during cooking.
• Breadcrumbs (1/2 cup / 60 g): I use plain or Italian-seasoned breadcrumbs for a crispy texture.
• Olive Oil (for frying): Choose a good quality extra virgin olive oil for flavor and browning.

Optional toppings or additions:

• Red Pepper Flakes: For a little heat if you like it spicy.
• Fresh Parsley or Basil (chopped): Adds a fresh, herbal note when sprinkled on top.
• Parmesan Cheese: Mix some into the meat for extra richness.

For substitutions, feel free to swap ground beef with ground turkey or chicken for a leaner version. You can also use panko breadcrumbs if you want an even crunchier crust. And if you’re dairy-free, there are great vegan mozzarella alternatives that melt nicely—just make sure they’re firm enough to stuff inside.

Equipment Needed

• Mixing Bowl: A large bowl to combine meat and seasonings comfortably.
• Measuring Cups and Spoons: For accurate ingredient amounts.
• Skillet or Frying Pan: A heavy-bottomed pan works best for even, golden browning.
• Tongs or Slotted Spoon: To carefully turn meatballs and remove them from oil.
• Paper Towels: To drain excess oil after frying.
• Optional: Thermometer: To check oil temperature if you want to be precise (around 350°F / 175°C is ideal).

When I first made these, I used a cast iron skillet—it’s amazing for heat retention and getting that perfect crust. But a non-stick pan works fine too, especially if you’re worried about sticking or cleaning. If you don’t have a thermometer, just test the oil with a small piece of breadcrumb—it should sizzle immediately but not burn.

Preparation Method

1. Prepare the mozzarella centers: Cut the mozzarella into small cubes, about 1/2 inch (1.25 cm) pieces. Set aside. This size melts nicely without leaking too much during frying. Takes about 5 minutes.
2. Mix the meatball base: In your large mixing bowl, combine 1 lb (450 g) ground beef, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 large egg, and 1/2 cup (60 g) breadcrumbs. Use your hands or a spoon to mix gently but thoroughly—overmixing can make the meatballs tough. This should take 3-5 minutes.
3. Form the meatballs: Take about 2 tablespoons (30 g) of the meat mixture and flatten it in your palm. Place one mozzarella cube in the center, then carefully wrap the meat around it, rolling between your hands to form a tight ball. Repeat until all the meat and cheese are used. You should get around 16-18 meatballs. This step takes roughly 10-15 minutes, depending on your speed.
4. Heat the oil: Pour about 1/4 inch (6 mm) of olive oil into your skillet and warm over medium heat until shimmering (about 350°F / 175°C). If you don’t have a thermometer, test with a breadcrumb—if it sizzles immediately, you’re good.
5. Fry the meatballs: Carefully place the meatballs in the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes per side, turning gently with tongs until all sides are golden and crispy. The internal temperature should reach 160°F (71°C) for beef. This step takes about 12-15 minutes.
6. Drain and rest: Transfer the cooked meatballs to a plate lined with paper towels to drain excess oil. Let them rest for 5 minutes before serving—this helps the cheese center settle for that perfect gooey pull.

Pro tip: If you find the cheese leaking too much, try chilling the mozzarella cubes before stuffing or briefly freezing the formed meatballs for 15 minutes before frying. This helps them hold together better during cooking.

Cooking Tips & Techniques

Getting the perfect crispy exterior while keeping that mozzarella oozy inside can be a bit of a balancing act. Here’s what I’ve learned after several batches (and a few cheese leaks):

• Don’t skimp on the binding: The egg and breadcrumbs are your best friends here; they keep everything together so the cheese stays put.
• Size matters: Make your meatballs uniform and not too big—about 1 1/2 inches (4 cm) diameter works well. Too big, and the cheese might not melt evenly; too small, and you lose that satisfying gooey center.
• Oil temperature: Keep the oil hot but not smoking. If it’s too cool, the meatballs absorb oil and get greasy; too hot and the outside burns before the inside cooks.
• Turn gently: Use tongs or a slotted spoon to flip the meatballs carefully. Poking with a fork can cause cheese to escape.
• Rest before serving: Letting them sit a few minutes off the heat helps the cheese thicken slightly, so you don’t get molten lava all over your plate (unless you want to, of course).

Also, I once accidentally overmixed my meat mixture, and the texture was dense and chewy—not fun. So, mix just enough to combine everything. And if you’re short on time, freezing the meatballs before frying can make handling easier and keep the shape intact.

Variations & Adaptations

One of the best things about this recipe is how flexible it is to suit your taste or dietary needs.

• Dietary swaps: Use ground turkey or chicken for a leaner version, or go plant-based with lentils and vegan cheese for a meatless twist.
• Cheese alternatives: Try pepper jack for a spicy kick or provolone for a milder melt. If you want something less gooey but still flavorful, sharp cheddar works too.
• Seasoning variations: Add fresh chopped basil and a pinch of red pepper flakes for extra zing. Or mix in some sun-dried tomato bits into the meat for a tangy surprise.
• Cooking method: Instead of frying, bake them at 400°F (200°C) on a parchment-lined tray for 15-20 minutes. They won’t be as crispy but still delicious.

Personally, I tried adding finely chopped olives and a sprinkle of smoked paprika once—unexpected but surprisingly good. The key is to keep the cheese center intact and not overload the meat mixture with wet ingredients, or you risk losing that crispy crust.

Serving & Storage Suggestions

These meatballs are best served warm, fresh from the pan when the cheese is at its gooey peak. I love pairing them with a simple marinara sauce for dipping and a crisp green salad or roasted veggies on the side.

If you’re serving at a party, keep them warm in a low oven (around 200°F / 90°C) and provide toothpicks—because, honestly, bite-sized cheesy meatballs disappear fast.

For leftovers, store meatballs in an airtight container in the fridge for up to 3 days. To reheat, pop them in a 350°F (175°C) oven for 10 minutes to bring back some crispiness or zap them in the microwave (though they won’t stay as crispy).

Freezing is also an option: freeze cooked meatballs on a tray, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the oven to maintain texture best.

Over time, the flavors actually deepen, making leftovers even more delicious the next day—just watch the cheese, as it tends to firm up in the fridge.

Nutritional Information & Benefits

Each crispy pizza roll meatball (about 1.5 inches) contains approximately:

Nutrient	Amount
Calories	90-110 kcal
Protein	7-8 grams
Fat	6-7 grams
Carbohydrates	3-4 grams
Fiber	0.5 grams

The ground beef provides a good source of protein and iron, while mozzarella adds calcium and a satisfying creaminess. Using simple herbs and spices means no added sugars or preservatives.

If you want a lower-carb option, try substituting breadcrumbs with almond flour or crushed pork rinds. For gluten-free diets, gluten-free breadcrumbs work perfectly without compromising texture.

From my experience, these meatballs balance indulgence with a reasonable nutritional profile, making them a guilt-light comfort food that fits well into a balanced eating plan.

Conclusion

This crispy pizza roll meatballs recipe is one of those rare finds that feels like a treat but comes together quickly and simply. It’s perfect when you want something fun, cheesy, and satisfying without spending hours in the kitchen. Plus, the crispy outside paired with that molten mozzarella center hits all the right notes for comfort and flavor.

I love how adaptable it is, too—whether you’re cooking for a crowd, feeding picky eaters, or just craving a snack that feels like a hug. Give it a shot, tweak it to your taste, and I bet you’ll find yourself making these again and again (like I did!).

Feel free to share your twists or questions below—I’m always curious how folks make this recipe their own. Here’s to crispy, cheesy goodness every time!

FAQs

Can I bake the crispy pizza roll meatballs instead of frying?

Yes! Bake them at 400°F (200°C) for 15-20 minutes until golden and cooked through. They won’t be as crispy as frying but still delicious.

What’s the best way to prevent the mozzarella from leaking out?

Make sure to wrap the meat tightly around the cheese and chill the formed meatballs for 15 minutes before cooking. Using firm mozzarella cubes also helps.

Can I make these ahead of time and freeze them?

Absolutely! Freeze the cooked meatballs on a tray, then transfer to a sealed bag. Reheat in the oven straight from frozen for best texture.

What type of ground meat works best for these meatballs?

I prefer 80/20 ground beef for flavor and juiciness, but ground turkey or chicken are good leaner options. Just adjust seasoning accordingly.

Are there any good substitutions for the breadcrumbs?

You can use panko for extra crunch, almond flour for gluten-free, or crushed pork rinds for a low-carb option. Just keep the binding balance in mind.

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