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
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Cut mozzarella into small cubes. Set aside.
Step 2: Make Meatball Mix
- 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
- Take a portion of meat mixture. Flatten in your palm.
- Place a mozzarella cube in the center. Wrap meat around it, sealing completely.
- Roll into a smooth ball. Repeat.
Step 4: Bake
- Place meatballs on baking sheet. Bake 15-18 minutes until browned and cooked through (internal temp 165°F).
Step 5: Serve
- Warm marinara sauce. Spoon over meatballs or serve on the side.
- 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.
