Description
Mozzarella Stuffed Meatballs are an indulgent twist on classic Italian meatballs, featuring juicy beef mixed with seasonings and herbs, wrapped around gooey mozzarella centers. Simmered in a rich tomato sauce, these savory bites are perfect as appetizers, served over pasta, or enjoyed as a hearty snack.
Ingredients
Units
Scale
For the Meatballs
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup milk
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
For the Filling
- 6 oz mozzarella cheese, cut into 3/4-inch cubes
For the Sauce
- 2 cups marinara sauce
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, milk, egg, minced garlic, salt, pepper, oregano, and basil. Mix until just combined, being careful not to overwork the meat.
- Shape the Meatballs: With damp hands, take about 2 tablespoons of the mixture and flatten it into a disc in your palm. Place a cube of mozzarella in the center, then fold the meat around it, sealing it completely. Roll gently into a ball. Repeat with the remaining mixture and cheese.
- Brown the Meatballs: Heat a large skillet over medium heat and add a splash of oil. Arrange the stuffed meatballs in a single layer. Cook for 2-3 minutes per side, turning to brown all over. Work in batches if needed to avoid crowding the pan.
- Simmer in Tomato Sauce: Pour the marinara sauce into the skillet with the browned meatballs, cover, and reduce the heat to low. Simmer for 15-20 minutes, basting the meatballs occasionally, until cooked through and the cheese is melty.
- Serve: Enjoy hot, garnished with extra parsley or Parmesan, over pasta, with crusty bread, or as toothpick appetizers.
Notes
- Use block mozzarella for best melting results—pre-shredded cheese doesn’t melt as smoothly.
- Ground turkey, pork, or a mixture of meats can be substituted for beef.
- For a gluten-free version, use gluten-free breadcrumbs.
- Don’t overwork the meat mixture for tender meatballs.
- Chill the meatballs for 10 minutes before browning if they feel too soft to handle.
Nutrition
- Serving Size: 3 meatballs
- Calories: 270
- Sugar: 3g
- Sodium: 590mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 80mg
