Mozzarella Stuffed Meatballs Recipe

Introduction

Mozzarella Stuffed Meatballs are an exciting and flavorful twist on a classic comfort food. The gooey, melty mozzarella inside each meatball creates a delicious surprise, while the tender, seasoned meat exterior offers a satisfying bite. These meatballs are perfect for pasta dishes, as a main entrée, or even as an appetizer. The combination of savory meat and rich cheese is sure to please any crowd, making it a crowd-pleasing dish.

The History of Ingredients

Meatballs: Meatballs have roots in several culinary traditions, but they are most famously associated with Italian cuisine. They were originally made as a way to use up leftover meat and stretch out meals in a cost-effective way. Over time, the meatball became an essential part of Italian-American cuisine, especially when served with pasta and marinara sauce.
Mozzarella: Mozzarella, a soft cheese with a delicate texture and mild flavor, originated in southern Italy. It is traditionally made from the milk of water buffalo (though cow’s milk mozzarella is more common today). The cheese’s meltability and creamy texture make it a popular choice for stuffing meatballs and pizzas.
Breadcrumbs and Eggs: Both breadcrumbs and eggs are used in meatball recipes to help bind the meat together and provide moisture. This method dates back centuries in many cultures, helping to create a tender, cohesive meatball.

Breakdown of Ingredients

Ground Meat: Commonly, a blend of beef and pork is used for meatballs. The fat content from the pork helps keep the meatballs juicy and flavorful. Some people prefer using only beef, turkey, or chicken for a leaner option.
Mozzarella: Fresh mozzarella is used for its rich, creamy texture and ability to melt well, creating a delightful surprise when biting into the meatball.
Breadcrumbs: These are used to help bind the meat and ensure the meatballs hold together while baking or frying.
Egg: Acts as a binding agent to help the breadcrumbs and meat hold together.
Herbs and Spices: Garlic, onion, Italian seasoning, and salt/pepper are commonly used to flavor the meatballs.
Marinara Sauce: Often served alongside mozzarella-stuffed meatballs, marinara sauce is a traditional accompaniment, adding tang and depth.

Step-by-Step Recipe

Ingredients:

1 lb (450g) ground beef (or beef/pork blend)
1/2 lb (225g) ground pork (optional, for a meat blend)
1/2 cup breadcrumbs (preferably fresh)
1/4 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
Salt and pepper, to taste
4 oz (115g) fresh mozzarella, cut into small cubes (about 12 cubes)
1/4 cup chopped fresh parsley (optional, for garnish)
2 cups marinara sauce (store-bought or homemade)

Instructions:

Preheat the oven: Set the oven to 375°F (190°C). Prepare a baking sheet lined with parchment paper or a lightly greased pan.
Mix the Meatball Ingredients: In a large bowl, combine the ground beef, ground pork (if using), breadcrumbs, Parmesan, egg, garlic, oregano, basil, salt, and pepper. Mix gently with your hands or a spoon until well combined. Be careful not to overwork the meat mixture, as this can make the meatballs tough.
Stuff the Meatballs: Take a small amount of the meat mixture (about 1-2 tablespoons) and flatten it into a patty in the palm of your hand. Place a small cube of mozzarella in the center, then fold the meat around the cheese and roll it into a ball. Repeat with the remaining mixture.
Bake the Meatballs: Place the stuffed meatballs on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until the meatballs are golden brown and cooked through (internal temperature should be 160°F/71°C).
Simmer in Marinara Sauce: While the meatballs are baking, heat the marinara sauce in a large skillet over medium heat. Once the meatballs are done baking, transfer them to the sauce and let them simmer for an additional 10 minutes, allowing the cheese to melt further and the meatballs to soak up the sauce flavor.
Serve: Garnish with fresh parsley and serve hot, alongside pasta, crusty bread, or as a standalone dish.

Tips for the Perfect Mozzarella Stuffed Meatballs

Avoid Overmixing: Overworking the meat mixture can result in dense meatballs. Mix just enough to combine the ingredients.
Use Fresh Mozzarella: Fresh mozzarella will melt beautifully, giving you the cheesy pull that’s essential to this dish.
Chill Before Baking: If you have time, chilling the formed meatballs in the fridge for about 15-20 minutes before baking can help them hold together better and reduce the chance of the cheese oozing out.
Customize the Seasonings: Feel free to adjust the seasonings to your taste, adding a little red pepper flakes for heat or more herbs for extra flavor.

Variations and Customizations

Different Meats: Try substituting beef and pork with ground chicken, turkey, or lamb for a different flavor profile. Each meat brings a unique texture and taste to the meatballs.
Cheese Options: If you prefer a different cheese, try stuffing the meatballs with provolone, cheddar, or even a mix of mozzarella and ricotta for a creamy center.
Spicy Version: Add some crushed red pepper flakes to the meatball mixture for a spicy kick.
Gluten-Free: Use gluten-free breadcrumbs or ground almonds for a gluten-free option.
Add Veggies: Finely chopped spinach or zucchini can be mixed into the meatball mixture for added nutrition and moisture.

Health Considerations and Nutritional Value

Mozzarella Stuffed Meatballs are a delicious, indulgent dish, but they can be made a bit healthier with some modifications. Using lean meats like turkey or chicken and opting for a low-fat cheese can reduce the calorie content. To lighten the dish further, try serving the meatballs with spiralized zucchini or a cauliflower rice base instead of traditional pasta.

Estimated Nutritional Breakdown (per serving, 2 meatballs):

Calories: ~400-450
Fat: 25-30g
Carbohydrates: 12-15g
Protein: 30-35g
Fiber: 2-3g

FAQ

Can I make the meatballs ahead of time?
- Yes, you can prepare and shape the meatballs a day ahead of time. Just store them in the fridge and bake them when ready to cook.
Can I freeze these meatballs?
- Absolutely! You can freeze the raw, uncooked meatballs on a baking sheet and transfer them to a freezer bag once frozen. Bake them directly from frozen, but add a few extra minutes of cooking time.
Can I bake the meatballs without simmering them in marinara sauce?
- Yes, you can skip the simmering step, but the meatballs will have less sauce flavor. You can also serve them with marinara sauce on the side.
Can I use store-bought breadcrumbs?
- Yes, store-bought breadcrumbs will work fine. Fresh breadcrumbs, however, will yield a softer texture.
Can I substitute the mozzarella with another cheese?
- Yes, you can use other cheeses like provolone, ricotta, or even cheddar, but mozzarella offers the best melt and texture for this recipe.

Enjoy your Mozzarella Stuffed Meatballs, a comforting and cheesy twist on a classic dish!

Mozzarella Stuffed Meatballs

Print Recipe Pin Recipe

Prep Time 15

Cook Time 29

Total Time 44

Servings 6

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

Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
In a large bowl, add 1 pound lean ground beef, ¼ cup Italian bread crumbs, p¼ cup grated parmesan cheese, ¼ cup yellow onion minced, 2 teaspoons garlic, 1 egg, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon salt, and ½ teaspoon pepper. Mix until everything is just combined.
Take about 1 ½ tablespoons of meatball mixture in your hand and start forming it into a ball. Take one piece of the diced 8 ounces mozzarella cheese, pop it into the center of the meatball, and continue to form a ball around the cheese. The meatballs should be 1 inch in diameter.
Place the finished meatballs onto the prepared baking sheet. Once the meatballs are all formed, place them in the oven and bake for 15-20 minutes, flipping halfway through.
While the meatballs are baking, cook the noodles according to the package directions. Remove the cooked meatballs from the oven.
In a large saucepan or pot, add the meatballs and Marinara sauce. Cook over medium-high heat until the sauce is heated evenly and the meatballs are all coated in sauce.
Remove the meatballs and sauce from the heat and serve with spaghetti noodles.

Notes

Originally Posted December 12, 2016

Updated on September 24, 2024

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