Delish Mozzarella Stuffed Meatballs
Alright, gather ‘round, folks—today we’re diving into the world of Delish Mozzarella Stuffed Meatballs. Yes, you read that right; we’re stuffing cheese into meatballs like it’s a high-stakes, culinary game show and we’re all in for the grand prize! These little round wonders are not only packed with melty mozzarella but are also perfect for dinner or shoving into your face with minimal shame. So why are we making these? Because if you’re anything like me, the idea of biting into a juicy meatball only to find a gooey surprise is the kind of chaos that makes dinner time worthwhile. You’re gonna want to whip up these bad boys—your family will wonder how you went from “just okay” cook to the culinary Einstein of the week. Bonus: they might even let you have some me-time afterward.
Speaking of chaos, let me tell you about the time I made these for my family. My husband was supposed to be “helping” but somehow ended up using the mixer to make a smoothie instead of combining the meatball ingredients. Spoiler alert: it did not go well. Picture a delightful blend of strawberries and turkey meat in my kitchen—yum! My kids thought it was some new trendy dish, and I just stood there, contemplating how a simple meatball can turn into a culinary circus act with one “helpful” husband. I still don’t know how to clean smoothie splatters off the ceiling.
MORE OF OUR FAVORITE…
Why You’ll Love This Delish Mozzarella Stuffed Meatballs
These meatballs are the perfect trifecta of crispy, cheesy, and oh-my-gosh-so-good. You’ll love them because:
– You’ll finally have an excuse to buy that fancy marinara sauce you spotted in the store—because “homemade” is just a nice way of saying “I forgot.”
– The kids will think they’re eating something gourmet, which means you can bask in the glow of your culinary genius while they rave about how you’ve elevated their dinner experience (thank you, melted cheese).
– If they’re too hot, you can just act like you meant for the kitchen to be a miniature sauna. What doesn’t kill you makes you stronger, right?
Time-Saving Hacks
– Listen, nobody has time to hand-roll twenty meatballs—grab an ice cream scoop instead. Who’s counting?
– If you really want to avoid dishes, you can bake these on a baking sheet lined with parchment paper. Less splatter, more Netflix.
– When the kids ask what’s for dinner, just say “cheesy surprise” and hold on for dear life while they guess what it could be. Spoiler: they won’t guess it’s meatballs.
Serving Ideas
Pair these with some crusty bread to soak up all that sauce and pretend you’re living your best imaginary Italian life. Or, if the kids have driven you to the brink, serve with a generous pour of wine for a little “self-care” (a.k.a. hiding in the pantry). But really, these meatballs are fab enough to stand alone—you do you.
What to Serve It With
Tips & Mistakes
Don’t ask me how I know, but using stale breadcrumbs? Not a good idea. I’m still picking pieces out of my teeth from last time—and they were FRESH. Mix in some herbs or add a kick of crushed red pepper to avoid that dense, cardboard flavor. You want flavor, not a food science experiment gone wrong!
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. I mean, who doesn’t love a midnight snack that was meant for dinner? Remember, one person’s “leftover” is another person’s “what the heck is that?” next day dilemma.
Variations and Substitutions
Feel free to channel your inner food rebel—swap out sugar with honey if you’re feeling fancy, or use ground turkey if you want to convince yourself this is health food. And if you just want to skip the steps entirely, rebranding it as “deconstructed meatballs” can really elevate your dinner party conversation!
Frequently Asked Questions
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Delish Mozzarella Stuffed Meatballs
Ingredients
Main Ingredients
- 1.5 lb ground beef (80/20)
- 0.5 lb ground pork
- 8 oz low-moisture mozzarella, cut into 18 cubes Freeze briefly so it stays firm while stuffing
- 0.75 cup Italian seasoned breadcrumbs
- 0.33 cup whole milk
- 1 large egg
- 0.5 cup grated Parmesan cheese
- 0.25 cup fresh parsley, finely chopped
- 3 clove garlic, minced
- 0.25 cup grated yellow onion
- 1.5 tsp kosher salt
- 1 tsp black pepper
- 0.25 tsp red pepper flakes Optional heat
- 1 tsp Italian seasoning
- 2 tbsp olive oil For searing
- 3 cup marinara sauce Use your favorite jarred or homemade sauce
- 0.25 cup fresh basil, chopped For serving
- 0.25 cup extra grated Parmesan For serving
Instructions
Preparation Steps
- Cut the mozzarella into 18 even cubes and freeze for 10 minutes to firm up.
- In a large bowl, stir breadcrumbs and milk together to make a panade. Let sit 5 minutes until absorbed.
- Add ground beef, ground pork, egg, Parmesan, parsley, garlic, grated onion, salt, black pepper, red pepper flakes, and Italian seasoning to the bowl. Mix gently with your hands until just combined; do not overwork.
- Portion the mixture into 18 equal pieces. Flatten each, place a mozzarella cube in the center, and seal the meat around it. Roll into tight balls, ensuring no cheese is exposed.
- Heat olive oil in a large skillet over medium-high heat. Sear meatballs, turning occasionally, until browned on 2 to 3 sides, about 4 to 5 minutes total.
- Pour in marinara sauce, reduce heat to medium-low, cover, and simmer gently until meatballs are cooked through (165°F internal), 12 to 15 minutes.
- Garnish with basil and extra Parmesan. Serve over pasta, in toasted sub rolls, or with crusty bread.