Description
These Mozzarella-Stuffed Meatballs are juicy beef meatballs filled with gooey, melted mozzarella, making them an irresistible main course. Packed with Italian flavors and finished with a touch of fresh parsley, these oven-baked and skillet-seared meatballs are perfect for serving with pasta or on their own as a crowd-pleaser.
Ingredients
Units
Scale
For the Meatballs
- 1 pound lean ground beef
- 1 large egg
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon minced garlic
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
For Stuffing
- 4 ounces mozzarella cheese, cut into 1/2-inch cubes (16 pieces)
For Cooking
- 1 tablespoon olive oil
For Garnish
- 2 tablespoons fresh parsley, finely chopped
Optional for Serving
- Marinara sauce
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Mix Meatball Ingredients: In a large bowl, combine the ground beef, egg, breadcrumbs, grated Parmesan cheese, minced garlic, dried oregano, kosher salt, and ground black pepper. Mix until all ingredients are just combined; avoid overmixing to keep the meatballs tender.
- Shape and Stuff the Meatballs: Divide the mixture evenly into 16 portions. Flatten each portion in your hand, place a cube of mozzarella cheese in the center, and carefully wrap the meat around the cheese to form a sealed meatball. Place the formed meatballs on the prepared baking sheet.
- Brown the Meatballs: Heat olive oil in a large skillet over medium heat. Working in batches if needed, add the meatballs and brown them on all sides for 3-4 minutes, turning gently with tongs. Once browned, transfer them back to the baking sheet.
- Bake the Meatballs: Transfer the baking sheet to the preheated oven and bake for 10-15 minutes, or until the meatballs are cooked through (internal temperature reaches 160°F/71°C) and the cheese is melted inside.
- Garnish and Serve: Remove the meatballs from the oven. Garnish with freshly chopped parsley and serve immediately with warm marinara sauce if desired.
Notes
- For best results, use lean ground beef to prevent excess grease.
- Ensure the meat mixture fully encloses the cheese to prevent leaking while cooking.
- Feel free to substitute mozzarella with other cheeses, such as provolone or cheddar, for a different flavor.
- Serve with spaghetti, a side salad, or as an appetizer.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 4 meatballs
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 110mg
