Mozzarella Stuffed Meatballs Recipe
Introduction
These Mozzarella Stuffed Meatballs are a delicious twist on a classic favorite. Juicy ground beef meatballs hide gooey mozzarella inside, making every bite a cheesy delight. Served with rich marinara and spaghetti, this dish is perfect for a comforting family meal.
Ingredients
- 1 pound lean ground beef
- ¼ cup Italian bread crumbs
- ¼ cup grated parmesan cheese (pre-grated from the jar)
- ¼ cup yellow onion (minced, about ¼ small onion)
- 2 teaspoons garlic (minced, about 2 cloves)
- 1 egg
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon pepper
- 8 ounces mozzarella cheese (diced into ½ inch pieces)
- Marinara sauce
- Spaghetti noodles
Instructions
- Step 1: Preheat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- Step 2: In a large bowl, combine the ground beef, Italian bread crumbs, parmesan cheese, minced onion, garlic, egg, dried oregano, dried basil, salt, and pepper. Mix gently until everything is just combined.
- Step 3: Take about 1 ½ tablespoons of the meat mixture and form it into a ball. Press one piece of diced mozzarella into the center and carefully mold the meat around it to fully encase the cheese. Aim for meatballs about 1 inch in diameter.
- Step 4: Arrange the meatballs on the prepared baking sheet. Bake for 15-20 minutes, turning halfway through to ensure even cooking.
- Step 5: While the meatballs bake, cook the spaghetti noodles according to the package instructions. Drain and set aside.
- Step 6: When the meatballs are done, transfer them to a large saucepan or pot with marinara sauce. Heat over medium-high heat until the sauce is warmed through and the meatballs are coated.
- Step 7: Serve the meatballs and sauce hot over the cooked spaghetti noodles.
Tips & Variations
- For extra flavor, add fresh chopped basil or parsley to the meat mixture.
- Try using a mixture of ground beef and pork for a richer taste.
- Use fresh mozzarella if available, but be sure to pat it dry to avoid excess moisture.
- Serve with crusty garlic bread for a complete meal.
Storage
Store any leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through. Meatballs can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the meatballs ahead of time?
Yes, you can prepare the meatballs and assemble them a day ahead. Keep them covered in the refrigerator and bake just before serving to maintain freshness.
What can I substitute for Italian bread crumbs?
If you don’t have Italian bread crumbs, plain breadcrumbs with a bit of added Italian seasoning or dried herbs will work well as a substitute.
PrintMozzarella Stuffed Meatballs Recipe
Mozzarella Stuffed Meatballs feature juicy ground beef meatballs filled with gooey mozzarella cheese, baked to perfection and simmered in marinara sauce. Served over spaghetti noodles, this comforting Italian-inspired dish is ideal for a hearty weeknight dinner or special family meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
Meatball Mixture
- 1 pound lean ground beef
- ¼ cup Italian bread crumbs
- ¼ cup grated parmesan cheese (pre-grated from the jar)
- ¼ cup yellow onion, minced (about ¼ small onion)
- 2 teaspoons garlic, minced (about 2 cloves)
- 1 egg
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon pepper
Stuffing
- 8 ounces mozzarella cheese, diced into ½ inch pieces
Other Ingredients
- Marinara sauce (quantity as desired for simmering)
- Spaghetti noodles (quantity according to serving size)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Combine Ingredients: In a large bowl, add the lean ground beef, Italian bread crumbs, grated parmesan, minced onion, minced garlic, egg, dried oregano, dried basil, salt, and pepper. Mix gently until all ingredients are just combined without overworking the meat.
- Shape Meatballs: Using about 1½ tablespoons of the meat mixture per ball, form a small ball in your hand. Place one piece of diced mozzarella cheese in the center, then carefully mold the meat around the cheese to fully enclose it. Aim for roughly 1-inch diameter meatballs.
- Bake Meatballs: Place the prepared meatballs evenly spaced on the lined baking sheet. Bake in the preheated oven for 15 to 20 minutes, turning the meatballs halfway through to ensure even browning and cooking.
- Cook Spaghetti: While the meatballs bake, prepare the spaghetti noodles according to the package instructions. Drain and set aside once cooked al dente.
- Simmer in Sauce: When meatballs are done baking, transfer them to a large saucepan or pot containing marinara sauce. Cook over medium-high heat until the sauce is hot and the meatballs are fully coated and warmed through, about 5 minutes.
- Serve: Remove from heat and plate the meatballs and sauce atop the cooked spaghetti noodles. Serve immediately for best flavor and texture.
Notes
- Use lean ground beef (90% lean or higher) for best results and less grease.
- If you prefer, substitute mozzarella sticks or small balls (bocconcini) sliced into pieces for stuffing.
- Baking the meatballs ensures they are evenly cooked and less greasy compared to frying.
- Be careful not to overmix the meat mixture to keep meatballs tender.
- Marinara sauce quantity can vary; use enough to generously coat the meatballs without making the dish watery.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: mozzarella stuffed meatballs, baked meatballs, Italian meatballs, mozzarella cheese, spaghetti meatballs, marinara sauce, easy dinner, family meal
