Mozzarella Stuffed Meatballs with Herbs (Print version)
Tender baked meatballs packed with herbs and parmesan, stuffed with mozzarella, then finished in warm marinara sauce.
# Ingredients:
For the meatballs
01 -
1/2 lb (225 g) ground beef, 80% to 85% lean
02 -
1/2 lb (225 g) ground pork
03 -
1 large egg, lightly beaten
04 -
1/2 cup (45 g) plain breadcrumbs
05 -
1/4 cup (25 g) finely grated parmesan cheese
06 -
2 tablespoons whole milk
07 -
3 cloves garlic, minced
08 -
1/4 cup (35 g) finely minced yellow onion
09 -
2 tablespoons chopped fresh parsley
10 -
1 tablespoon chopped fresh basil
11 -
1 teaspoon dried oregano
12 -
3/4 teaspoon kosher salt
13 -
1/2 teaspoon black pepper
For stuffing and serving
14 -
4 oz (115 g) low-moisture mozzarella, cut into 16 small cubes
15 -
1 tablespoon olive oil, for the pan
16 -
2 cups (480 ml) marinara sauce
17 -
Extra chopped parsley and grated parmesan, for serving
# Instructions:
01 -
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment or foil and brush it lightly with olive oil.
02 -
In a large bowl, combine the beef, pork, egg, breadcrumbs, parmesan, milk, garlic, onion, parsley, basil, oregano, salt, and pepper. Mix gently with your hands just until combined.
03 -
Divide the mixture into 16 portions. Flatten each portion, place one mozzarella cube in the center, then wrap the meat fully around it and roll into a smooth ball.
04 -
Place the meatballs on the prepared baking sheet with space between them. Bake for 18-20 minutes, until browned and the meat portion reaches 160°F.
05 -
Warm the marinara sauce in a large skillet over medium-low heat. Add the baked meatballs and simmer gently for 5 minutes, spooning sauce over the tops.
06 -
Let the meatballs rest for 3-5 minutes. Serve with extra parsley, parmesan, and more warm marinara.
# Good to know:
01 -
Makes about 16 stuffed meatballs, enough for 4 main-dish servings.
02 -
Use low-moisture mozzarella for the neatest melted center.
03 -
For food safety, check the meat portion of the meatball for 160°F.