Description
Mozzarella Stuffed Meatballs are tender, juicy meatballs with a gooey mozzarella center, baked to perfection and perfect for pasta dishes, appetizers, or cozy dinners.
Ingredients
- 1 pound 80% lean 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
- 4–6 ounces mozzarella, cut into 24 cubes (1/2 inch each)
- 2 tablespoons chopped fresh Italian flat-leaf parsley
- Marinara sauce, for serving
- Cooked spaghetti noodles, for serving
Instructions
- Preheat your oven to 400°F. Line a baking sheet with foil and lightly coat it with nonstick spray.
- In a large bowl, combine ground beef, egg, breadcrumbs, parmesan, garlic, onion, salt, pepper, and parsley. Mix gently until combined. If dry, stir in 1–2 tablespoons of water.
- Divide the mixture into 24 portions. Press a mozzarella cube into each portion and wrap the meat around to fully enclose the cheese. Roll into 1 1/2-inch balls.
- Place the meatballs evenly on the prepared baking sheet.
- Bake for 17–20 minutes, flipping halfway through, until cooked through and no longer pink inside.
- Serve warm with marinara sauce, spaghetti, or your preferred side.
Notes
- Ensure mozzarella cubes are fully enclosed to prevent leaking.
- Use ground chicken or turkey for a lighter version.
- Simmer in marinara sauce for extra flavor before serving.
- Freeze cooked meatballs for up to 3 months.
- Add red pepper flakes or extra herbs for more flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 4 meatballs
- Calories: 310
- Sugar: 2g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 90mg
