Gentle Simmer

Tag: baked meatballs

  • Crispy Mozzarella Stuffed Meatballs: When Meatballs Go Supernova

    Crispy Mozzarella Stuffed Meatballs: When Meatballs Go Supernova

    Regular meatballs are fine. Stuffed meatballs are a revelation.

    Seasoned beef and pork. A gooey mozzarella center. Rolled in breadcrumbs and baked until crispy. Serve with marinara. Watch people lose their minds. These are dangerous.

    Ingredients

    Makes 16-20 meatballs.

    • 1 lb ground beef
    • ½ lb ground pork (or all beef)
    • ½ cup breadcrumbs (panko = extra crispy)
    • ¼ cup grated Parmesan cheese
    • 1 large egg
    • 2 garlic cloves, minced
    • 1 tsp salt
    • ½ tsp black pepper
    • 1 tsp Italian seasoning
    • 4 oz fresh mozzarella, cut into ½-inch cubes (about 16-20 cubes)
    • 1 cup marinara sauce (for serving)
    • Fresh basil (optional)

    Step-by-Step Instructions

    Step 1: Preheat and Prep

    1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
    2. Cut mozzarella into small cubes. Set aside.

    Step 2: Make Meatball Mix

    1. In a bowl, combine beef, pork, breadcrumbs, Parmesan, egg, garlic, salt, pepper, and Italian seasoning. Mix gently (don’t overwork).

    Step 3: Stuff the Meatballs

    1. Take a portion of meat mixture. Flatten in your palm.
    2. Place a mozzarella cube in the center. Wrap meat around it, sealing completely.
    3. Roll into a smooth ball. Repeat.

    Step 4: Bake

    1. Place meatballs on baking sheet. Bake 15-18 minutes until browned and cooked through (internal temp 165°F).

    Step 5: Serve

    1. Warm marinara sauce. Spoon over meatballs or serve on the side.
    2. Garnish with basil. Watch the cheese pull. Try not to burn your mouth. You will anyway.

    Summary

    Prep Time: 15 minutes | Cook Time: 18 minutes | Total Time: 33 minutes

    Yield: 16-20 meatballs

    Difficulty: Easy

    Storage Notes

    Fridge:

    Store cooked meatballs in an airtight container for 4 days.

    Reheat:

    Oven at 375°F for 8-10 minutes. Microwave works but cheese won’t be as gooey.

    Freezer Friendly:

    Freeze uncooked meatballs on a baking sheet, then transfer to a bag. Bake from frozen at 400°F for 20-25 minutes.

    Pro Tip:

    Don’t overmix the meat. Tough meatballs are sad meatballs. Gentle hands = tender.

  • Baked Meatballs: Hands-Off, No-Flip, Perfect Every Time

    Baked Meatballs: Hands-Off, No-Flip, Perfect Every Time

    Pan-frying meatballs means constant turning, uneven browning, and grease everywhere. Baking solves all of it.

    These meatballs go into the oven and come out perfectly browned, tender, and ready for sauce, subs, or spaghetti. No flipping. No mess. Just meatball magic.

    Ingredients

    Makes about 20 meatballs.

    • 1 lb (450g) ground beef (80/20 is best)
    • ½ lb (225g) ground pork (or all beef, but pork keeps them juicy)
    • ½ cup breadcrumbs (panko or regular)
    • ⅓ cup milk
    • 1 large egg
    • ½ cup grated Parmesan cheese
    • 2 cloves garlic, minced
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 1 teaspoon dried oregano
    • Fresh parsley (optional, for garnish)

    Step-by-Step Instructions

    Step 1: Prep the Oven and Pan

    1. Preheat oven to 400°F (200°C).
    2. Line a baking sheet with parchment paper or foil (spray foil with oil so they don’t stick).

    Step 2: Make the Panade (The Juicy Secret)

    1. In a small bowl, combine breadcrumbs and milk. Let sit for 5 minutes until pasty.
    2. This panade keeps meatballs tender, not dense.

    Step 3: Mix Everything

    1. In a large bowl, combine ground beef, ground pork, panade, egg, Parmesan, garlic, salt, pepper, and oregano.
    2. Mix gently with your hands until just combined. Overmixing = tough meatballs.

    Step 4: Roll and Bake

    1. Roll mixture into 1.5-inch balls (about 2 tablespoons each).
    2. Place on baking sheet with a little space between them.
    3. Bake for 18-20 minutes until browned and cooked through (internal temp 165°F).

    Step 5: Serve or Sauce

    1. Add directly to marinara sauce, pile onto subs, or eat them plain like a gremlin. No judgment.

    Summary

    Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes

    Yield: 20 meatballs

    Difficulty: Easy

    Storage Notes

    Fridge:

    Store cooked meatballs in an airtight container for up to 5 days. Reheat in sauce or microwave.

    Freezer (Do This):

    Freeze baked and cooled meatballs on a tray, then transfer to a bag. Frozen meatballs last 3 months. Reheat from frozen in sauce (simmer 15 minutes) or oven (350°F for 15 minutes).

    Meal Prep Move:

    Double the batch. Freeze half. You’ll thank yourself on a busy Tuesday.