Mozzarella Stuffed Meatballs: Worth a Remake
When Nick was in high school, I schlepped along a stack of recipes to one of his basketball games. I am well known for taking a book to sporting events—my attention span is better when my kiddo is playing, but I definitely need reading material.
One of my girlfriends and I thought a recipe for stuffed mozzarella stuffed meatballs looked intriguing, so we both flagged it and I made them shortly after. What a disappointment. They were bland and not worth the effort.
Fast forward to last week. I had some leftover mini fresh mozzarella balls in my fridge, and I decided to develop my own recipe. My friend, Becky, shared some amazing Chicken Cordon Bleu Meatballs. I had faith my results would be as incredible as her ham and blue cheesed stuffed version.
Is there anything that makes your mouth water more than the aroma of a garlic laden dish simmering away in the oven? Well, maybe chocolate chip cookies or a turkey roasting, but it’s up there in my top 5.
I made and filled these meatballs and popped them into a baking dish. Slathered with marinara, I popped them in the oven for an hour, but the meat was still pink near the Mozzarella, so I’ve adjusted the baking time as yours may take a while longer.
Just make sure to cut into one before serving. My marinara had cooled down, so that may have slowed the cooking process. But I promise, these stuffed meatballs are worth the wait! Feel free to cook these meatballs in your favorite spaghetti sauce, and if you ever have a spare afternoon give this Classic Italian Meat Sauce a whirl. The depth of flavor is incredible!
More Recipes You’ll Love:
- Easy Cocktail Meatballs from Spend with Pennies
- Sesame Ginger Meatballs from That Skinny Chick Can Bake
- Chicken Parmesan Meatballs from Barefeet in the Kitchen
- Bacon Topped Meatloaf from That Skinny Chick Can Bake
- Teriyaki Meatballs from Mom on Time Out
Mozzarella Stuffed Meatballs
Tender meatballs filled with gooey mozzarella were a hit with my family!
- Prep Time: 30 mins
- Cook Time: 1 hour 30 mins
- Total Time: 2 hours
- Yield: 4 servings
- Category: Entree, Pasta
- Method: Baking
- Cuisine: Italian American
For marinara sauce:
- 3 tablespoons olive oil
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 large can (28 ounces) plum tomatoes
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon sugar
- Salt and pepper to taste (I used 1/2 teaspoon salt and a few grates of freshly ground black pepper)
- 2 slices of bread, processed into crumbs
- 1/2 cup milk
- 1 1/2 pounds ground beef, I recommend Certified Angus Beef® brand
- 1/4 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 1 teaspoon salt
- Freshly ground black pepper, to taste (I used about 1/4 teaspoon)
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1 8 ounce container of small fresh Mozzarella balls packed in water (ciliegine)
- Make marinara by heating oil in large saucepan. Add onions and cook till soft, then add garlic and cook a minute or so till fragrant. Stir in tomatoes, basil, oregano, sugar, salt and pepper to taste. Chop tomatoes into chunks with your spatula. Simmer until sauce thickens, 10-15 minutes. Cover and keep warm while you prepare the meatballs.
- Preheat oven to 350º. Grease a 2-quart oven safe dish and set aside.
- Combine bread crumbs and milk in a large bowl. Add the rest of ingredients and mix together using your hands. Be careful not to compact the mixture.
- Drain mozzarella balls and set aside. Using a ¼ cup scoop, form balls of meat. Flatten each and add a mozzarella ball to the middle of the disk. Enclose the mozzarella in meat by folding sides up and over cheese. Reshape into balls.
- Add meatballs to bottom of prepared dish. Pour marinara sauce over meatballs. Cover with aluminum foil and cook for 1-1½ hours or till meatballs are completely cooked through.
- Serve warm.