Mozzarella Stuffed Meatballs Recipe
Get ready to swoon over every gooey, flavorful bite of Mozzarella Stuffed Meatballs, a dish that marries classic Italian comfort with a playful cheesy twist. Imagine juicy, herbed meatballs that open up to reveal a melty core of fresh mozzarella, all simmered in a robust marinara sauce. This recipe transforms a familiar favorite into a showstopper that’s just as perfect for a cozy family dinner as it is for impressing friends at your next gathering.
Ingredients You’ll Need
Gathering the ingredients for Mozzarella Stuffed Meatballs couldn’t be easier, and each component truly makes a difference. From the tenderness Panko brings, to how fresh mozzarella stretches with every forkful, these star players work together to create an unforgettable dish you’ll want to make again and again.
- Ground Beef (1 lb): Opt for 80/20 ground beef for juicy, flavorful meatballs.
- Egg (1): Acts as a binder, holding all the delicious ingredients together.
- Small Onion, Diced Finely: Adds sweetness and subtle depth throughout the meatballs.
- Garlic Cloves, Minced (4): Infuses the meatballs with joyous, savory aroma.
- Finely Chopped Parsley (1/4 cup): Brightens the flavor and color, with a peek of green in every bite.
- Panko Breadcrumbs (1/2 cup): Keeps the meatballs fluffy and light.
- Parmesan Cheese (1/4 cup): Adds richness and a touch of salty, nutty flavor.
- Fresh Mozzarella (4 oz): For the irresistible, oozing cheesy center—don’t substitute!
- Olive Oil (1-2 tbsp): Used for browning and bringing a bit of silky character.
- Marinara Sauce (2 cups): Envelops the meatballs in tangy, savory goodness.
- Basil, Dried (1/2 tsp): Classic Italian herb tones—the secret to that “Sunday sauce” taste.
- Oregano, Dried (1/2 tsp): Brings an earthy, aromatic note that completes the flavor profile.
- Salt (1/2 tsp): Essential for rounding out and marrying all the seasoning.
- Pepper: Freshly cracked is best, for little pops of heat and complexity.
How to Make Mozzarella Stuffed Meatballs
Step 1: Mix the Meatball Base
In a large mixing bowl, combine the ground beef, egg, finely diced onion, minced garlic, fresh chopped parsley, Panko breadcrumbs, Parmesan cheese, dried basil and oregano, salt, and pepper. Use clean hands or a sturdy spoon to blend these ingredients until the mixture is just evenly combined. Overmixing will toughen the meatballs, so stop as soon as everything looks incorporated. The result should be a vibrant, fragrant mixture that sticks together nicely—setting the stage for those dreamy cheese-stuffed centers.
Step 2: Cut the Mozzarella
Slice the fresh mozzarella into 1/2 inch cubes. You want each piece big enough for a satisfying cheesy pull, but still small enough to wrap completely in the meat. This Goldilocks approach ensures every Mozzarella Stuffed Meatball has a perfect, molten heart that won’t spill out while cooking.
Step 3: Stuff and Shape the Meatballs
Scoop up about 2 tablespoons of the meat mixture and flatten it with your fingers. Place one mozzarella cube in the center, then gently fold the meat mixture around the cheese, sealing it well. Roll it between your palms until smooth. Repeat with the remaining mixture and cheese—aiming to make around 12 meatballs. Make sure no cheese is peeking through, so you get that glorious gooey center!
Step 4: Brown the Meatballs
Heat 1-2 tablespoons of olive oil in a large nonstick pan over medium-high heat. Carefully add the meatballs, giving them enough space to brown. Let them cook undisturbed on one side until they develop a deep, appetizing crust (about 2-3 minutes), then gently turn to brown the other side. This step locks in flavor, caramelizes the outer layer, and gives the sauce something to cling to later.
Step 5: Simmer in Marinara
Once the meatballs are beautifully browned, pour in the marinara sauce making sure each meatball is nestled in the sauce. Sprinkle with any extra basil or oregano if you like. Cover the pan and let the Mozzarella Stuffed Meatballs gently simmer for about 10 minutes, flipping each one halfway through so they cook evenly. This time in the hot tub lets the cheese melt and the flavors really come together.
Step 6: Serve and Enjoy
Serve your Mozzarella Stuffed Meatballs hot, spooned generously over freshly cooked pasta or even with crusty bread for sopping up the sauce. Shower everything with a little extra parsley and Parmesan, and get ready for the oohs and ahhs!
How to Serve Mozzarella Stuffed Meatballs
Garnishes
The finishing touches make a huge impact. Try sprinkling extra chopped parsley and freshly grated Parmesan over the top just before serving. These not only boost flavor and color, but also signal to everyone that this isn’t an ordinary meatball dish—Mozzarella Stuffed Meatballs are all about that wow factor.
Side Dishes
These meatballs adore a partner, be it a tangle of spaghetti or a buttery mountain of mashed potatoes. Garlic bread, a crisp Caesar salad, or roasted vegetables round out your plate with style, soaking up the sauce and making every cheesy bite sing. Don’t forget a glass of something fizzy or a bold red wine!
Creative Ways to Present
Introduce Mozzarella Stuffed Meatballs at your next party as sliders in petite brioche buns or pass them around with toothpicks for a can’t-miss appetizer. For a family-style meal, serve them right in the pan at the center of the table and watch everyone reach for seconds.
Make Ahead and Storage
Storing Leftovers
Leftover Mozzarella Stuffed Meatballs keep beautifully in the fridge for up to 4 days. Just make sure they’re fully cooled, then store them in an airtight container along with their sauce to keep them moist and flavorful.
Freezing
If you want to stash some for a future craving, freeze the cooled meatballs (with or without sauce) in a freezer-safe container or zippered bag. They’ll stay tasty for up to 2 months. For best results, freeze them in a single layer first, then transfer to save space once solid.
Reheating
Warm leftover Mozzarella Stuffed Meatballs gently on the stove in a covered pan over low heat, adding a splash of extra marinara if needed. You can also microwave them (covered) in 60-second bursts, but warming slowly helps keep the cheese at its melty best.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Mozzarella Stuffed Meatballs work beautifully with ground turkey or chicken for a lighter version. Just be mindful that leaner meats can dry out more easily, so keep an eye on them and maybe add a tablespoon of milk or olive oil to the mixture for extra moisture.
What’s the best way to keep the cheese from leaking out?
Be sure to seal the meatball mixture tightly around each mozzarella cube and avoid overstuffing. Chilling the formed meatballs in the fridge for 10-15 minutes before cooking can also help them hold their shape as they brown.
Can I prepare the meatballs in advance?
Yes, you can shape the meatballs a day ahead and store them (covered) in the fridge. When you’re ready to cook, let them sit at room temperature for 15-20 minutes, then proceed with browning and simmering as usual.
What type of mozzarella should I use?
Fresh mozzarella works best for that signature gooey, stretchy center. Avoid pre-shredded cheese or the low-moisture blocks, as they don’t melt as luxuriously inside the meatballs.
How do I know when the meatballs are cooked through?
The safest bet is to check with a meat thermometer: the centers should reach 165°F. Alternatively, cut one open—if the meat is fully cooked and the mozzarella is melted, you’re good to go!
Final Thoughts
If you love a dinner that’s both comforting and full of surprises, Mozzarella Stuffed Meatballs are about to steal your heart. Try them once and see how the cheesy center, herby beef, and zesty marinara become everyone’s new favorite—don’t be surprised if they start making regular appearances at your table!
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Mozzarella Stuffed Meatballs Recipe
- Total Time: 35 minutes
- Yield: 12 meatballs 1x
- Diet: Non-Vegetarian
Description
These Mozzarella Stuffed Meatballs are a delicious twist on classic meatballs, with gooey cheese centers that make every bite a delight. Perfect for a comforting family meal or a gathering with friends.
Ingredients
For the Meatballs:
- 1 lb ground beef
- 1 egg
- 1 small onion, diced finely
- 4 garlic cloves, minced
- 1/4 cup finely chopped parsley
- 1/2 cup Panko breadcrumbs
- 1/4 cup parmesan cheese
For Stuffing & Cooking:
- 4 oz fresh mozzarella
- 1–2 tbsp olive oil
- 2 cups marinara sauce
- 1/2 tsp basil, dried
- 1/2 tsp oregano, dried
- 1/2 tsp salt
- Pepper to taste
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine ground beef, egg, onion, garlic, parsley, breadcrumbs, parmesan, basil, oregano, salt, and pepper. Mix thoroughly.
- Stuff the Meatballs: Cut mozzarella into cubes. Take scoops of meat mixture, flatten, add a mozzarella cube, enclose the cheese, and roll into balls.
- Cook the Meatballs: Brown meatballs in olive oil in a pan. Add marinara sauce, simmer covered for 10 minutes, flipping halfway through.
- Serve: Serve over pasta, garnish with parsley and parmesan.
Notes
- Make sure the meatballs are sealed well to prevent the cheese from leaking out during cooking.
- Adjust seasoning according to your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying, Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 meatball
- Calories: 180
- Sugar: 3g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 55mg
Keywords: Mozzarella Stuffed Meatballs, Italian Meatballs, Cheese Stuffed Meatballs
