Description
These Mozzarella Stuffed Meatballs are juicy and flavorful, combining seasoned ground beef with gooey fresh mozzarella cheese in the center. Cooked on the stovetop with a savory marinara sauce, they’re a comforting Italian-inspired dish perfect to serve over pasta or enjoy on their own.
Ingredients
Scale
Meatball Mixture
- 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
- 1/2 tsp basil, dried
- 1/2 tsp oregano, dried
- 1/2 tsp salt
- pepper, to taste
Filling
- 4 oz fresh mozzarella (cut into 1/2 inch cubes)
Cooking
- 1-2 tbsp olive oil
- 2 cups marinara sauce
Instructions
- Make the Meatball Mixture: In a large mixing bowl, combine ground beef, egg, finely diced onion, minced garlic, chopped parsley, Panko breadcrumbs, parmesan cheese, dried basil, dried oregano, salt, and pepper. Mix thoroughly until all ingredients are evenly distributed.
- Prepare the Mozzarella Filling: Cut the fresh mozzarella into approximately 1/2 inch cubes. Set aside.
- Form the Meatballs: Using about 2 tablespoons of the meat mixture per meatball, flatten the meat in your hand, place a mozzarella cube in the center, then cover the cheese completely with meat and roll into a ball. Repeat this process to make about 12 meatballs.
- Brown the Meatballs: Heat olive oil in a large nonstick pan over medium to high heat. Add the meatballs and cook, browning one side, then carefully flip to brown the other side, ensuring a nice crust forms on all sides.
- Simmer in Sauce: Once browned, pour marinara sauce over the meatballs in the pan. Reduce heat to medium-low, cover the pan, and let the meatballs simmer for about 10 minutes. Flip the meatballs halfway through cooking to ensure even heat distribution and that the cheese inside melts properly.
- Serve: Serve the mozzarella stuffed meatballs hot, spooned with extra marinara sauce over your favorite pasta. Garnish with fresh parsley and additional parmesan cheese if desired.
Notes
- For best results, use fresh mozzarella that has good moisture content, not the low-moisture kind.
- You can substitute ground beef with a mixture of beef and pork for a richer flavor.
- If you prefer, bake the meatballs at 400°F for 15-20 minutes before simmering in sauce for a slightly different texture.
- Ensure to fully encase the mozzarella to prevent it from melting out during cooking.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/5 recipe (approximately 2-3 meatballs)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.3g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 95mg
