Juicy, herb-infused beef meatballs with a molten mozzarella center, simmered in rich marinara sauce—perfect for pasta night or a crowd-pleasing appetizer!
Servings and Timing:
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 4 (makes 12 meatballs)
Dietary: High-protein, Comfort food
Ingredients:
For the Meatballs:
1 lb ground beef
1 large egg
1 small onion, finely diced
4 garlic cloves, minced
¼ cup fresh parsley, chopped
½ cup Panko breadcrumbs
¼ cup grated Parmesan cheese
½ tsp dried basil
½ tsp dried oregano
½ tsp salt
Freshly ground black pepper, to taste
4 oz fresh mozzarella, cut into 12 cubes
For Cooking & Serving:
1–2 tbsp olive oil
2 cups marinara sauce
Chopped fresh parsley (for garnish)
Grated Parmesan cheese (for serving)
Instructions:
Prepare Meatball Mix: In a large bowl, combine beef, egg, onion, garlic, parsley, breadcrumbs, Parmesan, basil, oregano, salt, and pepper. Mix thoroughly with hands until evenly blended.
Stuff with Cheese: Flatten about 2 tablespoons of meat mixture in your palm, place a mozzarella cube in the center, and seal the meat around it. Roll into a ball. Repeat for 12 meatballs.
Sear Meatballs: Heat olive oil in a large skillet over medium-high. Sear meatballs 2–3 mins per side until browned. Work in batches if needed.
Simmer in Sauce: Add marinara sauce to pan, covering all meatballs. Reduce heat to medium-low, cover, and simmer for 10 minutes. Flip meatballs halfway through.
Check Doneness: Ensure internal temp reaches 160°F and cheese is melted.
Serve & Garnish: Serve over pasta, polenta, or bread. Top with chopped parsley and grated Parmesan.
Additional Notes:
Use a meat thermometer to guarantee perfect doneness.
Fresh mozzarella provides the best melt; avoid pre-shredded types.
About This Recipe
These stuffed meatballs bring everything you love about Italian comfort food: tender beef, herby flavor, creamy cheese, and a luscious marinara sauce. Whether served as a main dish or party snack, they’re guaranteed to impress.
Step-by-Step Cooking Guide
Meatball Tip: Wet your hands slightly when shaping the meatballs to prevent sticking.
Sauce Tip: Gently shake the pan instead of stirring to keep the meatballs intact.
Quick Tip: Don’t overmix the meat—keep it tender by mixing just until combined.
Ingredient Details and Substitution Tips
Ground Beef: Use 85/15 for best flavor and moisture. Can sub with turkey or pork.
Breadcrumbs: Regular or Italian-style breadcrumbs work if Panko isn’t available.
Mozzarella: Fresh cubes melt better than shredded varieties.
Herbs: Use fresh basil/oregano for added flavor punch.
Recipe Variations and Serving Suggestions
Flavor Boosts: Add crushed red pepper for heat or a dash of balsamic vinegar to the sauce.
Serving Ideas: Serve over spaghetti, creamy polenta, or as sliders on toasted rolls.
Drink Pairing: Pair with red wine, sparkling water, or Italian soda.
Storage and Make-Ahead Information
Storage: Store in airtight container in fridge up to 4 days.
Reheating: Warm in sauce on stovetop or microwave until hot throughout.
Freezing: Freeze uncooked or cooked meatballs (without cheese center leaking) for up to 3 months. Thaw before reheating.
Nutrition Facts (Approximate per 3 meatballs with sauce)
Calories: 460 kcal
Protein: 31g
Carbs: 10g
Fat: 32g
Dietary Highlights: High-protein, low-carb option (without pasta)
FAQs
Q: Can I bake these instead of frying?
A: Yes! Bake at 400°F for 15–18 minutes before simmering in sauce.
Q: What pasta works best with these meatballs?
A: Spaghetti, penne, or even a creamy risotto pair wonderfully.
Q: Can I use pre-shredded mozzarella?
A: It won’t melt as nicely inside. Stick with fresh blocks or balls of mozzarella.