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Tanya Zuckerbrot's Mozzarella Stuffed Meatballs
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(60 rated)
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You can serve these yummy meatballs over whole-wheat spaghetti, bean-based pasta (like Banza), or even zoodles. Then top it all off with some of your favorite (low-sugar) tomato sauce.  

Swap option: These can be made with ground turkey or chicken instead of beef, and wheat bran can be used in place of pulverized crackers.. 


    • 2 pounds 97 percent lean ground beef
    • 10 GG Bran Crispbread crackers, pulverized into a fine, flour-like consistency
    • 1/2 cup grated Parmesan cheese
    • 1/2 cup water
    • 1 large Vidalia onion, minced
    • 1 clove garlic, minced
    • 1 teaspoon onion powder
    • 1 teaspoon kosher salt
    • 1 tablespoon Italian seasoning
    • 1 large egg, lightly beaten
    • 8 part-skim mozzarella string cheese sticks, cut into fifths (40 pieces total)


1. Preheat oven to 400°F. Line two baking sheets with parchment paper or tinfoil and set aside.

2. In a large bowl, combine all ingredients except mozzarella cheese; mix well.

3. Using a scoop, divide mixture into 40 meatballs and place on a baking sheet or plate. One at a time, place each meatball in the palm of your cupped hand. Press mozzarella cube into meatball and roll back into a ball, making sure to cover cheese completely. 

4. Place on prepared baking sheets, for 35 minutes, rotating trays half­way through cook time.

5. Serve immediately over whole-wheat spaghetti, bean-based pasta, like Banza, or zoodles. Top with tomato sauce, as desired.  

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