Description
These mozzarella stuffed meatballs are a delicious twist on the classic Italian favorite. Juicy, tender meatballs are packed with creamy, melty mozzarella at the center, then simmered in a robust marinara sauce for the ultimate comforting appetizer or main course. Perfect for serving over pasta, in a sub, or as a party snack, these meatballs are guaranteed crowd-pleasers!
Ingredients
Units
Scale
For the Meatballs
- 1 pound ground beef (preferably 80% lean)
- 1/2 pound ground pork
- 1/3 cup Italian-style breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 2 large eggs
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley (or 1 tablespoon dried)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 20 small cubes mozzarella cheese (about 1/2-inch each, from block mozzarella or mozzarella pearls)
For the Sauce
- 2 cups marinara sauce (homemade or store-bought)
- 1 tablespoon olive oil (if browning in pan first)
To Serve (optional)
- Chopped fresh basil or parsley
- Cooked pasta, sub rolls, or extra Parmesan cheese
Instructions
- Mix the Meatball Mixture: In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan, milk, eggs, garlic, parsley, oregano, salt, and pepper. Mix gently with your hands until just combined; avoid overworking the mixture so the meatballs stay tender.
- Shape and Stuff Meatballs: Using about 2 tablespoons of mixture per meatball, flatten each portion in your palm and place a cube of mozzarella in the center. Wrap the meat around the cheese and roll into a ball, ensuring the mozzarella is completely sealed inside. Repeat until all the mixture and cheese are used.
- Brown the Meatballs (Optional but Recommended): Heat olive oil in a large skillet over medium-high heat. Add the meatballs in batches and brown them on all sides for about 2–3 minutes per batch. This adds flavor and helps them keep their shape. (If skipping, you can add raw meatballs directly to sauce, but browning improves texture.)
- Simmer in Marinara Sauce: Pour the marinara sauce into a large pot or deep skillet. Add the browned meatballs, ensuring they’re mostly submerged. Cover and simmer over low heat for 20–25 minutes, turning once halfway, until meatballs are cooked through and cheese is melted in the center.
- Serve and Enjoy: Serve meatballs hot, garnished with fresh basil or parsley. Enjoy them over pasta, tucked into rolls for subs, or on their own with extra Parmesan.
Notes
- For best results, use block mozzarella, not pre-shredded, for easy stuffing and maximum melt.
- You can prepare and freeze uncooked meatballs for up to 2 months; thaw before cooking.
- Try adding a pinch of red pepper flakes to the meat mixture for a touch of heat.
- Leftovers keep well refrigerated for up to 3 days.
Nutrition
- Serving Size: 4 meatballs
- Calories: 350
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 110mg
