Cheese Stuffed Meatballs
These tender and saucy meatballs, stuffed with gooey mozzarella, elevate dinner from ordinary to extraordinary. Perfect for weeknights, game days, or any occasion that calls for a crowd-pleasing dish.
Ingredients
Meatball Base Ingredients
- 1 lb Ground beef and pork (or all beef) A mix of beef and pork enhances flavor.
- 1 cup Breadcrumbs Plain or Italian style works well.
- 1 large Egg Acts as a binder.
- 1/2 cup Parmesan cheese, grated Adds a salty and savory punch.
- 2 cloves Garlic, minced Fresh garlic preferred.
- 1/2 medium Onion, diced Fresh onion preferred.
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 tsp Italian seasoning
- 1/4 tsp Red pepper flakes Optional for heat.
Stuffing Ingredients
- 8 oz Low moisture mozzarella, cubed Cut into small cubes, about the size of dice.
Cooking Ingredients
- 2 cup Marinara sauce Jarred is fine; pick a favorite.
Instructions
Preparation
- In a large bowl, combine ground meat, breadcrumbs, egg, parmesan, garlic, onion, salt, pepper, Italian seasoning, and red pepper flakes. Mix until just combined.
- Cubing the mozzarella into small cubes, about the size of a dice.
Stuffing Meatballs
- Take a portion of the meat mixture and flatten it in your palm. Place a mozzarella cube in the middle, wrap the meat around it, and roll gently until smooth and sealed.
- Ensure there are no gaps where cheese can escape.
Cooking
- Heat oil in a skillet over medium heat and brown the meatballs on a few sides for flavor.
- Simmer method: Add marinara sauce to a pot and gently nestle the browned meatballs in the sauce. Cover and simmer for 15-20 minutes.
- Bake method: Place meatballs on a baking sheet and bake at 400°F for 18-22 minutes until cooked through, then toss in warm sauce.
- Slow cooker method: Brown meatballs first, then slow cook in sauce on low for a few hours.
Notes
Keep the cheese cold before stuffing, do not overmix the meat, and wet your hands to prevent sticking.