Description
These Mozzarella Stuffed Meatballs are juicy, flavorful, and packed with gooey melted cheese inside. Made with a savory mixture of ground beef, parmesan, garlic, and fresh parsley, these meatballs bake to perfection with a crispy exterior and a delicious cheesy surprise inside. Perfect for serving with pasta, in sandwiches, or as a tasty appetizer.
Ingredients
Meatball Mixture
- 1 pound 80% lean ground beef (or half ground pork and half ground beef)
- 1 large egg, beaten
- 1/4 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 2 teaspoons minced garlic
- 1/4 cup finely chopped onion
- 3/4 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 2 Tablespoons chopped fresh Italian flat leaf parsley
- 1 to 2 Tablespoons water (optional, to keep mixture moist)
Filling
- 4-6 ounces mozzarella, cut into 24 half-inch cubes
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with foil and spray it with nonstick cooking spray to prevent the meatballs from sticking.
- Prepare the meatball mixture: In a large bowl, combine the ground beef, beaten egg, breadcrumbs, grated parmesan cheese, minced garlic, finely chopped onion, Kosher salt, ground black pepper, and chopped parsley. Use a wooden spoon or your hands to mix gently until just combined, being careful not to overmix to keep the meatballs tender. If the mixture feels too dry, add 1 to 2 tablespoons of water to moisten it.
- Shape the meatballs: Using a medium cookie scoop or spoon, portion out the meat mixture onto the prepared baking sheet in even amounts. Place one mozzarella cube in the center of each portion. Then, carefully wrap the meat mixture around the cheese cube and roll it into a uniform 1 1/2-inch diameter ball. Make sure to seal the edges well so the cheese doesn’t leak during baking. Return the shaped balls to the baking sheet, spacing them evenly.
- Bake the meatballs: Place the baking sheet in the preheated oven and bake the meatballs uncovered for 17 to 20 minutes. Halfway through baking, turn the meatballs over to ensure even cooking and browning on all sides. They are done when no longer pink in the center and the cheese inside is melted and gooey.
- Serve: Serve these mozzarella stuffed meatballs over pasta, in sandwiches, or with your favorite dipping sauce. They make a comforting and delicious meal or appetizer.
Notes
- To ensure meatballs cook evenly, make sure all are approximately the same size (1 1/2 inch diameter).
- If you want to add extra flavor, consider mixing in some Italian seasoning or red pepper flakes to the meat mixture.
- Use fresh mozzarella for a creamy melt, or part-skim mozzarella for a lighter option.
- These meatballs freeze well after baking; freeze on a tray first, then transfer to a freezer-safe container for up to 3 months.
- Serve with marinara sauce and spaghetti or as a hearty party appetizer with toothpicks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
