Mozzarella Stuffed Meatballs – Saucy, Cheesy Comfort Food Like Never Before!
If you’re craving cozy, home-cooked comfort with a cheesy surprise in every bite, look no further. These mozzarella-stuffed meatballs are tender on the outside and melty on the inside, simmered in rich tomato sauce for the perfect balance of flavor and texture. Whether you serve them over pasta, in a crusty sandwich roll, or as a stand-alone dish, they’re guaranteed to impress.
Ingredients (Measured in Cups & Weights)
For the Meatballs:
- 1 lb ground beef (80% lean)
- 1 large egg
- 1/3 cup breadcrumbs (plain or Italian-style)
- 1/4 cup whole milk
- 2 tablespoons fresh parsley, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (or 2 garlic cloves, minced)
- 1/4 teaspoon crushed red pepper flakes (optional, for a spicy kick)
- 12 small cubes of fresh mozzarella cheese (about 1/2-inch each)
For Frying:
- 2 tablespoons olive oil
For the Sauce:
- 2 cups tomato sauce (store-bought or homemade)
- 1 tablespoon tomato paste
- 1 teaspoon sugar (to balance the acidity)
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 cup water (optional, to adjust sauce thickness)
Instructions (Step-by-Step)
1. Make the Meatball Mixture
In a large mixing bowl, combine ground beef, egg, breadcrumbs, milk, parsley, salt, pepper, garlic, and red pepper flakes. Mix everything together gently using your hands or a fork. Don’t overmix—just until the ingredients are evenly combined.
2. Stuff the Meatballs
Scoop about 1 tablespoon of the meat mixture into your hand. Flatten it slightly and place a cube of mozzarella in the center. Wrap the meat around the cheese and roll it into a ball, sealing the edges well so the cheese doesn’t escape during cooking. Repeat until all meat is used.
3. Brown the Meatballs
Heat olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides (about 5–7 minutes). They don’t need to be fully cooked yet—just nicely seared.
4. Prepare the Sauce
In a large pot or deep skillet, combine the tomato sauce, tomato paste, sugar, basil, oregano, and water (if needed). Stir to combine and bring to a gentle simmer.
5. Simmer the Meatballs
Add the browned meatballs to the sauce. Cover the pot partially and let everything simmer on low heat for about 20–25 minutes, or until the meatballs are fully cooked and the mozzarella inside is melted.
Serving Suggestions:
- Serve over spaghetti, penne, or any pasta of choice.
- Tuck into a toasted hoagie roll with extra sauce and mozzarella on top.
- Pair with garlic bread or mashed potatoes for a cozy dinner.
Tips & Variations:
- Use a meat mixture (beef + pork) for even richer flavor.
- Make it keto by replacing breadcrumbs with almond flour.
- Freeze uncooked meatballs for later — just thaw before cooking.
Health & Nutrition Highlights:
- High in protein from beef and cheese.
- Calcium-rich thanks to mozzarella. Potsticker Soup with Mushrooms Bok Choy
- Customizable to fit low-carb, gluten-free, or high-protein diets.
Storage & Reheating:
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently in the microwave or on the stovetop.
- Freeze cooked meatballs (with sauce) for up to 2 months.