Name: Mozzarella Stuffed Meatballs Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 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; 4 oz fresh mozzarella, cut into 1/2 inch cubes; 1-2 tbsp olive oil; 2 cups marinara sauce

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Introduction

These mozzarella stuffed meatballs are a delicious twist on a classic favorite. Juicy ground beef meatballs are filled with gooey fresh mozzarella and simmered in savory marinara sauce. They make a comforting and satisfying meal perfect for any night of the week.

This image shows a white pan filled with about ten brownish, round meatballs that have a slightly crispy and textured surface. The meatballs sit in a thick, bright red tomato sauce that covers the bottom of the pan, with some parts showing chunks of tomato and herbs in it. The meatballs are sprinkled with small bits of white cheese and finely chopped green herbs, adding a touch of color contrast. The pan itself is close-up, filling most of the photo, and is set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
4 oz fresh mozzarella
1-2 tbsp olive oil
2 cups marinara sauce
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt
Pepper, to taste

Instructions

Step 1: In a large mixing bowl, combine ground beef, egg, diced onion, minced garlic, chopped parsley, Panko breadcrumbs, parmesan cheese, dried basil, dried oregano, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
Step 2: Cut the fresh mozzarella into roughly 1/2 inch cubes and set aside.
Step 3: Scoop about 2 tablespoons of the meat mixture and flatten it with your fingers. Place one mozzarella cube in the center, then carefully cover the cheese by rolling the mixture into a ball. Repeat until you have about 12 meatballs.
Step 4: Heat olive oil in a large non-stick pan over medium-high heat. Add the meatballs and brown one side before flipping to brown the other side.
Step 5: Once browned on both sides, pour marinara sauce over the meatballs. Reduce heat to a simmer and cover the pan. Let the meatballs cook for about 10 minutes, flipping halfway through to ensure even cooking.
Step 6: Serve the meatballs over pasta or your choice of side. Garnish with fresh parsley and grated parmesan cheese, then enjoy!

Tips & Variations

Use a small ice cream scoop or cookie scoop for evenly sized meatballs.
Substitute ground turkey or chicken for a leaner option.
Add red pepper flakes to the meat for a spicy kick.
Try fresh basil instead of dried for a brighter flavor.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a pan over low heat or microwave until heated through. Meatballs can also be frozen for up to 2 months; thaw overnight before reheating.

How to Serve

A close-up view of several browned meatballs sitting in a rich red tomato sauce inside a white pan, one meatball is cut open revealing a melted white cheese center and a textured, green speckled meat exterior, with small green herb pieces sprinkled on top of the meatballs and sauce, all resting on a white marbled surface, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these meatballs instead of pan-frying?

Yes, you can bake the meatballs at 400°F (200°C) for about 15-20 minutes until browned and cooked through before adding the sauce.

What can I use if I don’t have Panko breadcrumbs?

Regular breadcrumbs or crushed crackers can be used as a substitute, though Panko gives a lighter texture.