Description
Mozzarella Stuffed Meatballs Recipe
Ingredients:
1 lb ground beef (or a mix of beef and pork)
1/2 cup breadcrumbs
1/4 cup Parmesan cheese, grated
1 egg
2 cloves garlic, minced
1 tsp Italian seasoning
1 tsp salt
1/2 tsp black pepper
4 oz mozzarella cheese, cut into small cubes
1 1/2 cups marinara sauce
1 tbsp fresh parsley, chopped (for garnish)
Instructions:
Prepare the Meat Mixture:
In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper. Mix until just combined.
Stuff the Meatballs:
Scoop about 2 tablespoons of the meat mixture and flatten it slightly.
Place a cube of mozzarella in the center and form the meat around it to seal.
Repeat until all the meat is used.
Cook the Meatballs:
Heat a large skillet over medium heat and add a little olive oil.
Sear the meatballs for 2-3 minutes on each side until browned.
Pour in the marinara sauce, cover, and simmer for 15-20 minutes until cooked through.
Garnish & Serve:
Sprinkle with fresh parsley.
Serve over spaghetti, in a sub roll, or enjoy on their own!
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
#MozzarellaMeatballs #CheesyDelight #ComfortFood
Step-by-Step Guide
Follow these detailed instructions for perfect, cheesy results every time. First, ensure all your ingredients are prepped and ready. In your large bowl, use your hands to mix the meatball ingredients gently; overmixing will create tough meatballs. For stuffing, keep a small bowl of water nearby to wet your hands, which prevents the meat from sticking. When forming, create a small, flat patty in your palm, place the mozzarella cube in the center, and carefully fold the meat up and around, rolling gently to seal completely. This ensures no cheese leaks during cooking.
Serving Suggestions
These versatile meatballs are a star in many dishes. The classic presentation is, of course, over a bed of al dente spaghetti with extra sauce and Parmesan. For a hearty sandwich, pile them into a toasted sub roll, top with more sauce and melted provolone, and broil briefly. They also make a fantastic appetizer served on a platter with toothpicks and a side of warm marinara for dipping. For a low-carb option, serve them alongside zucchini noodles or atop a bowl of creamy polenta.
How-to Summary
In short: Gently mix beef, breadcrumbs, Parmesan, egg, and seasonings. Flatten a portion of meat, place a mozzarella cube inside, and seal the meat around it to form a ball. Sear in a hot skillet until browned on all sides. Add marinara sauce, cover, and simmer for 15-20 minutes until cooked through. Garnish with parsley and serve.
Frequently Asked Questions
Can I bake these meatballs instead of pan-frying? Yes. Preheat your oven to 400°F (200°C). Place the stuffed meatballs on a parchment-lined baking sheet, lightly drizzle with oil, and bake for 20-25 minutes. You can then add them to simmering sauce.
Can I prepare the meatballs ahead of time? Absolutely. You can form the stuffed meatballs, place them on a baking sheet, and refrigerate for up to 24 hours before cooking. For longer storage, freeze them raw on the sheet, then transfer to a freezer bag for up to 3 months. Cook from frozen, adding a few extra minutes to the simmer time.
What’s the best way to prevent the cheese from leaking? The key is a tight seal. Ensure the mozzarella cube is fully enclosed with no thin spots in the meat. Chilling the formed meatballs for 15 minutes before cooking also helps them hold their shape.
Can I use a different cheese? Certainly. Cubes of fresh mozzarella (bocconcini), provolone, or even a small piece of string cheese work wonderfully. Avoid pre-shredded cheese, as it contains anti-caking agents that prevent proper melting.
How do I know when the meatballs are fully cooked? The safest method is to use a meat thermometer. The internal temperature should reach 160°F (71°C) in the meat portion. If you cut one open, the meat should be no longer pink, and the cheese should be completely melted.
Common Mistakes to Avoid
Avoid overmixing the meat, as this develops the proteins and leads to a dense, rubbery texture. Do not use meat that is too lean; an 80/20 blend provides flavor and moisture. Ensure your skillet is properly heated before adding the meatballs to get a good sear that locks in juices. Finally, resist the urge to constantly stir or move the meatballs while they are searing; let them develop a crust before turning.
Conclusion
These Mozzarella Stuffed Meatballs are a guaranteed crowd-pleaser, transforming a simple weeknight meal into something special. The combination of savory, seasoned beef with a molten core of cheese is irresistible. By following this guide and avoiding common pitfalls, you’ll master a dish that is both impressive and surprisingly simple to make. Enjoy the delicious, cheesy reward of your efforts!