Description
These Mozzarella-Stuffed Meatballs are juicy, cheesy, and loaded with Italian flavor. Stuffed with gooey mozzarella and simmered in a rich tomato sauce, they’re perfect served over pasta, polenta, or crusty bread. Topped with extra cheese, basil, and a drizzle of pesto for a bold, fresh finish.
Ingredients
For the Meatballs:
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1 lb (450g) ground beef or chicken
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1 egg, beaten
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1/2 cup grated Parmesan cheese
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1/3 cup plain breadcrumbs, plus extra for coating
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3 garlic cloves, minced
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1 cup fresh parsley, chopped
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2 tsp dried oregano
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1/2 tsp sweet paprika (optional)
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Salt and black pepper, to taste
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8-10 small mozzarella balls (bocconcini or ciliegine), or cubed mozzarella
For Frying:
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Olive oil
For the Tomato Sauce:
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2 tbsp olive oil
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1 small onion, finely chopped
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2 garlic cloves, minced
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1 (28 oz / 800g) can crushed tomatoes
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1 tbsp tomato paste
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1 tsp dried basil or a handful of fresh basil
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Salt and pepper, to taste
For Topping:
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Extra mozzarella, torn or sliced
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Fresh basil leaves, sliced
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Pesto (store-bought or homemade), for drizzling
Instructions
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Make the Meatball Mixture:
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In a large bowl, combine ground meat, egg, Parmesan, breadcrumbs, garlic, parsley, oregano, paprika, salt, and pepper. Mix gently until just combined.
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Form and Stuff Meatballs:
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Take a portion of the meat mixture, flatten it in your hand, place a mozzarella ball in the center, and roll it into a ball, sealing the cheese inside. Roll in extra breadcrumbs if desired. Repeat.
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Brown the Meatballs:
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Heat olive oil in a skillet over medium heat. Brown meatballs on all sides. Remove and set aside.
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Make the Sauce:
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In the same skillet, heat olive oil. Sauté onion until soft, then add garlic and cook for 1 minute. Add crushed tomatoes, tomato paste, basil, salt, and pepper. Simmer for 10 minutes.
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Simmer Meatballs:
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Return meatballs to the sauce and simmer covered for 10–15 minutes until cooked through.
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Serve and Garnish:
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Top with torn mozzarella and allow to melt slightly. Garnish with fresh basil and a drizzle of pesto. Serve hot.
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Notes
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Serve with pasta, mashed potatoes, or on toasted sub rolls.
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For extra depth, splash in a bit of red wine or balsamic to the sauce.
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Can be made ahead and frozen for easy meal prep.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-frying, Simmering
- Cuisine: Italian-Inspired