Mozzarella Stuffed Meatballs (Print Version)
# Ingredients:
→ For the Meatballs
01 -
1 pound ground beef
02 -
1 large egg
03 -
1 small onion, finely diced
04 -
4 garlic cloves, minced
05 -
¼ cup fresh parsley, finely chopped
06 -
½ cup Panko breadcrumbs
07 -
¼ cup Parmesan cheese, grated
08 -
½ teaspoon dried basil
09 -
½ teaspoon dried oregano
10 -
½ teaspoon salt
11 -
Freshly ground black pepper, to taste
12 -
4 ounces fresh mozzarella cheese
→ For Cooking and Serving
13 -
1-2 tablespoons olive oil
14 -
2 cups marinara sauce
15 -
Fresh parsley, chopped (for garnish)
16 -
Grated Parmesan cheese (for serving)
# Instructions:
01 -
In a large mixing bowl, combine the ground beef, egg, finely diced onion, minced garlic, chopped parsley, Panko breadcrumbs, Parmesan cheese, dried basil, dried oregano, salt, and pepper. Mix thoroughly using your hands until all ingredients are evenly incorporated.
02 -
Cut the fresh mozzarella cheese into approximately ½-inch cubes. You'll need 12 pieces total, one for each meatball.
03 -
Scoop about 2 tablespoons of the meat mixture into your palm. Flatten it slightly, creating a small indentation in the center. Place a mozzarella cube in the middle, then carefully fold the meat around the cheese, sealing it completely. Roll between your palms to form a ball. Repeat with remaining mixture to make 12 meatballs.
04 -
Heat the olive oil in a large non-stick skillet over medium-high heat. Once hot, add the meatballs, being careful not to overcrowd the pan (work in batches if necessary). Brown the meatballs on one side for 2-3 minutes, then carefully flip and brown the other side for another 2-3 minutes.
05 -
Once all meatballs are browned on both sides, pour the marinara sauce into the pan, making sure all meatballs are covered. Reduce heat to medium-low, cover the pan, and let simmer for about 10 minutes. Gently turn the meatballs halfway through cooking to ensure they cook evenly.
06 -
After simmering, cut one meatball in half to ensure it's cooked through. The center should reach 160°F on a meat thermometer and no longer be pink. The mozzarella inside should be completely melted.
07 -
Serve the meatballs and sauce over cooked pasta of your choice. Garnish with freshly chopped parsley and additional grated Parmesan cheese.
# Notes:
01 -
For extra flavor, add a pinch of red pepper flakes to the meat mixture or the marinara sauce.
02 -
These meatballs are also delicious served on toasted sub rolls for meatball sandwiches.
03 -
Leftover meatballs freeze well and can be reheated in sauce for a quick meal.
04 -
Make sure to completely seal the mozzarella inside the meat to prevent cheese from leaking during cooking.