There’s something magical about biting into a meatball and discovering a molten core of cheese—especially when that meatball is packed with the tangy, spicy kick of kimchi. These mozzarella-stuffed kimchi meatballs are the kind of dish that makes you pause mid-bite just to appreciate the layers of flavor. They’re juicy, they’re cheesy, and they’ve got that perfect balance of heat and umami that keeps you reaching for another.
Nothing beats a great Mozzarella-Stuffed Kimchi Meatballs. Whether you're a fan of Meatball or want to try something from our Chicken selection, keep scrolling!
Essential Ingredients & Tools
Ingredients:
- 1 cup kimchi, finely chopped (reserve 2 tablespoons of its juice for extra tang)
- 1 lb ground pork (or ground turkey for a leaner option)
- 1 lb ground beef (80/20 fat ratio) (or ground chicken for lighter meatballs)
- ½ cup panko breadcrumbs (or almond flour for gluten-free)
- ¼ cup milk (or dairy-free milk like almond milk)
- 1 egg (or 1 flax egg for vegan: 1 Tbsp ground flaxseed + 3 Tbsp water)
- 1–2 Tbsp gochujang (Korean chili paste; substitute sriracha or miso paste if unavailable)
- 1 Tbsp soy sauce (or tamari for gluten-free)
- 3 cloves garlic, minced
- 1 Tbsp grated ginger (or ½ tsp ground ginger in a pinch)
- 3–4 green onions, sliced
- 1 tsp salt
- ½ tsp black pepper
- 8 oz mozzarella cubes, frozen for 10–15 minutes (or provolone for a sharper flavor)
Tools:
- Rimmed baking sheet (or any oven-safe tray)
- Parchment paper (or aluminum foil lightly greased with oil)
- Instant-read thermometer (or cut one meatball open to check doneness)
Serves: 4 | Prep: 20 min | Cook: 25 min | Total: 45 min
How to Make Mozzarella-Stuffed Kimchi Meatballs
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Prep & Preheat
Preheat your oven to 400°F (200°C)—this high heat ensures a crispy exterior while keeping the inside juicy. Line your baking sheet with parchment paper to prevent sticking. Finely chop the 1 cup kimchi and reserve 2 tablespoons of its juice for added flavor. Freeze the 8 oz mozzarella cubes for 10–15 minutes; this slows melting, reducing cheese leaks.
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Soak the Breadcrumbs
Combine ½ cup panko breadcrumbs and ¼ cup milk in a small bowl. Let sit for 5 minutes to form a “panade,” a paste that keeps meatballs tender by preventing protein over-tightening. For gluten-free, use almond flour or gluten-free panko.
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Mix the Meat
In a large bowl, gently combine 1 lb ground pork, 1 lb ground beef, soaked breadcrumbs, 1 egg, 1–2 Tbsp gochujang, 1 Tbsp soy sauce, 3 cloves minced garlic, 1 Tbsp grated ginger, 3–4 sliced green onions, 1 tsp salt, and ½ tsp black pepper. Use damp hands to mix just until combined—overmixing leads to tough meatballs.
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Form the Meatballs
Scoop 1.5–2 Tbsp of meat mixture into your palm and flatten into a thin patty. Place a frozen mozzarella cube in the center, then cup the meat around it, pinching seams tightly to seal. Roll gently into a smooth ball. Pro Tip: Rinse hands with cold water if the mixture sticks.
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Bake to Perfection
Arrange meatballs 1 inch apart on the baking sheet. Bake for 20–25 minutes, rotating the tray halfway for even browning. Check doneness with a thermometer—160°F (71°C) ensures safety while keeping the cheese molten.
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Rest & Serve
Let meatballs rest 3–5 minutes to allow juices to redistribute. Garnish with sesame seeds or extra kimchi. Serve immediately for the iconic cheese pull.
Pro Technique
- Freezing Cheese: Cold mozzarella melts slower, preventing leaks. Freeze cubes for at least 10 minutes.
- Seal-and-Cup Method: Flatten meat into a thin patty (¼-inch thick) to center the cheese. Pinch seams tightly to avoid gaps.
- Baking Spacing: Arrange meatballs 1 inch apart to allow hot air circulation for even cooking.
Chef’s Wisdom
- Don’t Overmix: Overworking the meat makes it dense. Mix just until combined.
- Balance Kimchi’s Punch: If kimchi is too sour, rinse briefly under cold water. For extra crunch, try radish kimchi (reduce added salt).
- Fat Ratio: Lean meats like turkey dry out easily. Use 80/20 beef or add 1 Tbsp olive oil per pound for moisture.
Storage & Freshness Guide
- Fridge: Store in an airtight container with a paper towel underneath for 3–4 days.
- Freezer: Freeze cooked meatballs in a single layer for 1 hour before transferring to a bag. Keeps for 3 months.
- Reheat: Use a 350°F (175°C) oven for 10–15 minutes to restore crispiness. Avoid microwaving—it ruins the cheese texture.
Nutrition Profile
- Calories: 420
- Protein: 30g
- Carbohydrates: 10g
- Fat: 30g
- Fiber: 1g
Ingredient Variations and Their Impact
- Turkey/Chicken: Use ground thigh meat + 1 Tbsp sesame oil for richness.
- Vegan: Swap with lentil-walnut meat and vegan mozzarella. Replace gochujang with miso.
- Spicy Pork Belly: Use 100% ground pork belly and double the gochujang + 1 tsp honey.
Perfect Pairings
Complementary Dishes
- Steamed Jasmine Rice: Mild and sticky, it absorbs the meatballs’ spicy juices.
- Quick-Pickled Cucumbers: Toss sliced cucumbers with rice vinegar, sugar, and red pepper flakes for a bright contrast.
Drinks
- Korean Barley Tea (Boricha): Toasty and caffeine-free, it cleanses the palate.
- Hoppy IPA: Bitterness contrasts umami, while carbonation refreshes.
Something Sweet
- Mango Sorbet: Sweet and icy, it resets your taste buds after spice.
- Sesame Cookies: Nutty and crumbly, they echo the meatballs’ garnish.
Mozzarella-Stuffed Kimchi Meatballs: A Flavor Bomb Waiting to Happen
Make these Mozzarella-Stuffed Kimchi Meatballs for a spicy, cheesy twist on a classic. Perfect for game day or a cozy dinner. Get the easy recipe now!
Ingredients
For the Meatballs
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1 cup kimchi (finely chopped (reserve 2 Tbsp juice))
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1 lb ground pork
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1 lb ground beef (80/20)
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½ cup panko breadcrumbs
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¼ cup milk
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1 egg
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1–2 Tbsp gochujang
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1 Tbsp soy sauce
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3 cloves garlic (minced)
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1 Tbsp ginger (grated)
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3–4 green onions (sliced)
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1 tsp salt
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½ tsp black pepper
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8 oz mozzarella cubes (frozen)
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.01
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Soak breadcrumbs in milk for 5 minutes.02
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Mix all meatball ingredients gently until combined.03
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Form meatballs around frozen mozzarella cubes, sealing tightly.04
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Bake for 20–25 minutes, rotating halfway, until 160°F (71°C).05
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Rest 5 minutes before serving.06
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