These cheesy, juicy meatballs are filled with gooey mozzarella, baked to perfection, and served with marinara sauce. They make a perfect appetizer, main dish, or sandwich filling!
Ingredients
For the Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- ½ cup Italian breadcrumbs
- ¼ cup Parmesan cheese, grated
- 1 egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp fresh parsley, chopped
- 2 tbsp milk (for moisture)
- 12 small mozzarella cheese cubes (or mozzarella pearls)
For Baking:
- 1 tbsp olive oil (for greasing)
- 1 ½ cups marinara sauce (for serving)
Construction (Step-by-Step Instructions)
1. Prepare the Meatball Mixture:
- Preheat oven to 400°F (200°C). Lightly grease a baking dish with olive oil.
- In a large bowl, mix ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, pepper, parsley, and milk until well combined.
2. Stuff and Shape the Meatballs:
- Take about 2 tablespoons of the meat mixture and flatten it in your palm.
- Place a mozzarella cube in the center and wrap the meat around it, sealing the cheese inside.
- Roll into a smooth meatball shape and place it on the prepared baking dish.
3. Bake the Meatballs:
- Bake for 18-20 minutes or until the meatballs are browned and cooked through.
- Optional: Broil for 2-3 minutes for extra crispiness.
4. Serve:
- Heat marinara sauce and pour it over the meatballs.
- Garnish with extra Parmesan and fresh parsley. Serve hot!
Variations
- Spicy Kick: Add ½ tsp crushed red pepper flakes to the meat mixture.
- Low-Carb/Keto: Use almond flour instead of breadcrumbs.
- Different Cheeses: Try cheddar, provolone, or gouda for a twist.
- Turkey or Chicken Option: Swap beef for ground turkey or chicken for a leaner version.
- Herb Boost: Add fresh basil for a more aromatic flavor.
Tips for Perfect Stuffed Meatballs
- Seal the Cheese Well: Make sure there are no cracks in the meatball, or the cheese may leak out.
- Even Cooking: Use a cookie scoop for uniform-sized meatballs.
- Make-Ahead Friendly: Prep meatballs in advance and refrigerate for up to 24 hours before baking.
- Freezer-Friendly: Freeze raw or cooked meatballs for up to 3 months. Bake from frozen at 375°F for about 25 minutes.
These baked mozzarella-stuffed meatballs are juicy, cheesy, and full of flavor. Perfect for serving with pasta, on a sub, or as an appetizer! Would you like any pairing suggestions?