Stuffed Meatball Pie is the ultimate comfort food creation—juicy, mozzarella-filled meatballs seasoned with herbs and spices, wrapped in crisp, golden puff pastry, and served with a side of warm marinara sauce. Combining everything you love about meatballs, cheese, and flaky pastry into one handheld bite, this recipe delivers bold Italian-American flavor with a satisfying crunch and gooey center. Perfect for dinner, parties, or game day appetizers, it’s a fun and flavorful twist on traditional meatballs.
Why You’ll Love This Recipe
- Golden, flaky puff pastry encases every meatball for a satisfying crunch
- Cheesy center with melted mozzarella in every bite
- Easy to prepare yet impressive enough for guests
- Bold Italian-inspired flavor from herbs, garlic, and Parmesan
- Great for entertaining or serving as a family-friendly dinner
- Versatile recipe—serve with salad, pasta, or as finger food
- Freezer-friendly and reheatable for busy weeknights
- Kid-approved and fun to eat
- Delicious warm or room temperature
- Pairs perfectly with marinara or tomato sauce
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- ground beef (or a mix of beef and pork)
- breadcrumbs
- grated Parmesan cheese
- egg
- chopped fresh parsley
- garlic powder
- onion powder
- Italian seasoning
- salt and black pepper
- mozzarella cubes (about 3/4-inch size)
- puff pastry, thawed
- olive oil or melted butter (for brushing)
- marinara sauce, for serving
Directions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, mix together the ground meat, breadcrumbs, Parmesan cheese, egg, parsley, garlic powder, onion powder, Italian seasoning, salt, and pepper until well combined.
- Divide the meat mixture into 6–8 equal portions. Flatten each portion into a disk. Place a mozzarella cube in the center, then wrap the meat around the cheese to form a sealed meatball.
- Roll out the puff pastry and cut it into 6–8 equal squares. Wrap each stuffed meatball in a puff pastry square, pinching the edges to seal completely.
- Place each wrapped meatball seam-side down on the prepared baking sheet. Brush the tops with olive oil or melted butter.
- Bake for 22–25 minutes, or until golden brown and the meat is fully cooked (internal temperature should reach 160°F / 71°C).
- Serve warm with marinara sauce for dipping or spooning on top.
Servings and timing
- Prep Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
- Servings: 6–8 servings
- Calories: 390 kcal per serving
Variations
- Use different cheese: Try provolone, cheddar, or fontina in place of mozzarella
- Spicy version: Add red pepper flakes or chopped jalapeños to the meat mixture
- Add fresh basil or oregano: For brighter herb flavor
- Use crescent roll dough: For a softer, buttery pastry alternative
- Mini versions: Make smaller meatballs and use smaller pastry pieces for bite-size appetizers
- Gluten-free option: Use gluten-free breadcrumbs and a gluten-free pastry dough
- Make it saucy: Bake in a shallow dish with marinara and skip the dipping
- Add vegetables: Mix finely chopped spinach or mushrooms into the meat mixture
- Double the cheese: Add a small layer of cheese between the meatball and pastry
- Brush with garlic butter: For extra flavor and a glossy finish
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days
- Freezing: Freeze unbaked pies on a tray, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the bake time
- Reheating: Reheat in the oven at 350°F (175°C) for 10–12 minutes until warmed through and the pastry is crisp again
- Microwave option: Use only if necessary; for best texture, avoid microwaving the pastry
FAQs
Can I make this recipe ahead of time?
Yes, assemble the stuffed meatball pies up to 1 day in advance and refrigerate until ready to bake.
What’s the best way to seal the puff pastry?
Pinch the edges firmly and place the seam-side down on the baking sheet to prevent opening during baking.
Can I use pre-made meatballs?
Yes, but for best results, use homemade meatballs and stuff them with cheese before wrapping.
How do I know when the meat is cooked?
Use a meat thermometer—internal temperature should reach 160°F (71°C).
Can I use phyllo dough instead of puff pastry?
Phyllo is not recommended for this recipe, as it won’t provide the same structure or sealing capabilities as puff pastry.
What sauce pairs best?
Classic marinara works best, but garlic butter, pesto, or even a creamy Alfredo sauce can be used.
Can I serve this as a main course?
Yes, pair it with a green salad, roasted vegetables, or pasta for a complete meal.
Are these good for kids?
Absolutely! They’re cheesy, flavorful, and fun to eat—ideal for kids and adults alike.
Can I use turkey or chicken instead of beef?
Yes, ground turkey or chicken works well—just make sure not to overcook, as lean meats can dry out.
Can I bake them in a muffin tin?
Yes, a muffin tin helps the pastry keep its shape and is perfect for uniform portions.
Conclusion
Stuffed Meatball Pie brings together all the comforts of Italian-inspired cuisine in one irresistible, golden-baked package. With gooey mozzarella at the center, herbed meat on the outside, and flaky puff pastry wrapping it all together, this recipe offers a playful and satisfying twist on traditional meatballs. Whether served as a hearty appetizer or the star of the meal, it’s a showstopping dish that’s as delicious as it is memorable.
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Stuffed Meatball Pie
- Total Time: 45 minutes
- Yield: 6–8 servings
Description
This Stuffed Meatball Pie takes classic Italian-American comfort food to the next level—juicy, herb-infused meatballs stuffed with melty mozzarella, wrapped in golden puff pastry, and served with warm marinara sauce. It’s a savory, flaky, and flavorful showstopper perfect for dinner or a crowd-pleasing appetizer.
Ingredients
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1 lb ground beef (or a mix of beef and pork)
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1/4 cup breadcrumbs
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1/4 cup grated Parmesan cheese
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1 egg
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2 tablespoons chopped parsley
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1 teaspoon Italian seasoning
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Salt and pepper, to taste
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6-8 mozzarella cubes (about 3/4-inch each)
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1 sheet puff pastry, thawed
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1 tablespoon olive oil or melted butter (for brushing)
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1 cup marinara sauce, for serving
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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In a bowl, combine ground meat, breadcrumbs, Parmesan, egg, parsley, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix until just combined.
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Divide the mixture into 6–8 portions. Flatten each into a disk, place a mozzarella cube in the center, and wrap the meat around to form sealed meatballs.
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Roll out puff pastry and cut into 6–8 equal squares. Wrap each meatball with a square, sealing the edges well.
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Place seam-side down on the baking sheet and brush tops with olive oil or melted butter.
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Bake for 22–25 minutes until golden and cooked through.
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Serve hot with marinara sauce for dipping.
Notes
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You can use store-bought or homemade marinara.
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Add a pinch of red chili flakes to the meat for a spicy kick.
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These can be prepped ahead and baked just before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: Italian-American
