Stuffed Meatballs with Mozzarella (Printer-Friendly Version)
# What You'll Need:
→ Meatballs
01 -
1 lb ground beef (or a mix of beef and pork)
02 -
½ cup breadcrumbs
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¼ cup grated Parmesan cheese
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1 large egg
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3 cloves garlic, minced
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2 teaspoons Italian seasoning
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1 teaspoon onion powder
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½ teaspoon red pepper flakes (optional)
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Salt and black pepper, to taste
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6–8 small mozzarella balls (or 1 cup mozzarella cut into small cubes)
→ Sauce (Optional)
11 -
2 cups marinara sauce
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1 tablespoon olive oil
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1 teaspoon dried basil or parsley
# Let's Cook!:
01 -
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
02 -
In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, onion powder, red pepper flakes (if using), salt, and pepper. Mix until well combined, but don’t overmix.
03 -
Take a small handful of the mixture (about 2 tablespoons) and flatten it slightly in your palm. Place a mozzarella ball or cube in the center, then wrap the meat mixture around it, rolling it into a ball. Repeat with the remaining mixture.
04 -
Arrange the meatballs on the prepared baking sheet and bake for 20-25 minutes, or until fully cooked and golden brown.
05 -
While the meatballs bake, heat olive oil in a saucepan over medium heat. Add marinara sauce and dried basil, stirring occasionally. Simmer for 5-7 minutes.
06 -
Serve the meatballs hot, topped with marinara sauce, fresh parsley, and extra Parmesan cheese. Pair with spaghetti, mashed potatoes, or a fresh salad.
# Cook's Notes:
01 -
Substitute breadcrumbs with almond flour for a low-carb option.
02 -
Freeze uncooked meatballs for up to 3 months for easy meal prep.
03 -
Add a pinch of nutmeg to the meat mixture for extra depth of flavor.