Let Me Tell You About These Meatballs… (Grab a Chair!)
Okay, so you know those days when you just need something cheesy, hearty, and a little over the top? Mozzarella stuffed meatballs are my solution, every time. I stumbled on this idea ages ago, after watching too many late-night cooking shows while half-asleep (would NOT recommend for sanity, but great for inspiration). Now, whenever I make these, my kitchen pretty much turns into a one-person block party. Even my neighbor, Sheila, once popped her head over the fence to see what was cooking (she stayed for dinner).
Oh, and heads up: if you’re expecting culinary perfection, you might want to skip to a fancier blog. Around here, we embrace a little mess, the odd cracked meatball, and sometimes a cheese explosion or two. That’s the good stuff, right?
Why You’ll Love This (Or at Least, Why I Do)
I make this when it’s cold, rainy, or I just need to win back favor after burning the toast last week. My family goes absolutely wild for these because, let’s be real, who can say no to gooey, melty cheese inside of a meatball? (I mean, unless you’re vegan—in which case, this might not be your jam.) I also love that these taste better the next day—leftovers in my house are basically myth, though. And sure, sometimes I get cheese leaking everywhere. But honestly, that crunchy, caramelized cheese crust is half the reason I keep making them.
What You’ll Need (But Don’t Stress If You Don’t Have Everything)
- 500g ground beef (I use whatever’s on sale, sometimes half beef, half pork—trust me, it works)
- 1 small onion, finely chopped (red onion brings a sweeter kick, but yellow is classic)
- 2 cloves garlic, minced (my cousin says jarred is fine, but I prefer smashing fresh)
- 1 egg (or, in a pinch, a splash of milk… okay, it’s not quite the same, but it’ll hold things together)
- 1/2 cup breadcrumbs (homemade, store-bought, panko, or even crushed crackers if that’s all you’ve got)
- 1/3 cup grated parmesan (Gran always insisted on Parmigiano Reggiano—honestly, the cheap stuff’s fine too)
- Handful of fresh parsley, chopped (or a teaspoon of dried if you forgot to buy fresh like I always do)
- Salt and black pepper (I never measure, just a generous sprinkling)
- 200g mozzarella cheese, cut into 2cm cubes (string cheese actually works in a pinch!)
- 2 cups marinara sauce (store-bought or homemade; I sometimes use this recipe from Serious Eats if I’m feeling ambitious)
- Olive oil for frying
How I Make Them (And Where I Usually Go Off Script)
- First up, grab a big bowl (honestly, bigger is better here—less stuff escapes). Toss in the beef, onion, garlic, egg, breadcrumbs, parmesan, parsley, salt, and pepper. I use my hands to mix, just keep rings off unless you like mystery muck.
- Once combined (will look a bit sticky and weird, but that’s fine), scoop up about a golf ball’s worth. Flatten in your palm, plop a cube of mozzarella in the middle, then wrap the meat around it. Pinch any seams shut or, like me, just mash it all together and hope for the best.
- Heat a splash of olive oil in a frying pan over medium-high. Brown the meatballs on all sides; don’t crowd the pan or you’ll get steaming instead of browning (ask me how I know). And yes, some cheese WILL ooze out. Kind of inevitable.
- Once browned, pop the meatballs into a baking dish. Pour over your marinara. Cover with foil (or not—sometimes I forget), and bake at 180°C (350°F) for about 20-25 mins. I usually sneak a taste here—chef’s privilege!
- Take off the foil for the last 5 mins to get that lovely bubbly, slightly crispy cheese edge if you like.
Notes From My Many Attempts (aka “Mistakes Happen”)
- If you use low-moisture mozzarella, there’s less ooze, but I think it’s a bit less fun.
- Mixing too much makes the meatballs tough. I learned that the hard way. So, once it comes together, stop.
- I feel like the flavor is even better if you let them sit in the sauce for a bit before serving, but good luck with that around hungry people!
Variations I’ve Tried (Some Good, Some… Less So)
- Turkey mince instead of beef—lighter, still tasty, but drier if you overcook. Don’t do what I did and forget the extra splash of olive oil.
- Adding chopped spinach to the meat mix (kids didn’t notice, husband was suspicious, but ate them anyway)
- Once tried blue cheese instead of mozzarella… not my finest hour, but hey, you live and learn.
What You’ll Need in Terms of Equipment (or Not)
- Big mixing bowl (if you only have a small one, just mix in two batches—been there, no shame)
- Baking dish (I’ve used a roasting tin, a pie dish, even a cake pan once—anything that fits the meatballs and sauce really)
- Frying pan/skillet (if you don’t have one, you can brown under the grill/broiler, but keep a close eye on it)
How to Store These (Though, Honestly…)
Stick leftovers in an airtight container in the fridge for up to 3 days, but—real talk—in my house, they rarely last past midnight. You can freeze them cooked, just let them cool first. Reheat gently in the oven or microwave, though the cheese inside won’t be as dramatically gooey, just so you know.
How I Like to Serve Them (Family Quirks Included)
We usually pile these over spaghetti with extra marinara and a blizzard of parmesan. But sometimes, I stuff them in sub rolls, top with more cheese, and bake for a killer meatball sub (my brother swears by this for game days). Garlic bread and a leafy salad on the side never hurt anyone.
Pro Tips (Aka, What I Messed Up So You Don’t Have To)
- Don’t rush the sealing of the meatballs—if you do, you’ll end up with a cheese volcano situation (funny the first time, less so when cleaning the oven).
- Actually, I find it works better if you let the meat mixture chill for 10 mins before shaping—makes it less sticky. I skipped this once; regretted it immediately.
- Browning is important! I once tried skipping it to save time, but the texture just wasn’t the same. Learn from my impatience.
FAQ (Real Questions I’ve Been Asked Over the Fence and in My DMs)
- Can I make these ahead of time?
- Absolutely! You can form the meatballs and refrigerate them for a day or freeze for a month. Just cook from chilled/frozen (add a bit of extra time). Oh, but let them sit out for a bit first so they’re not icy in the middle.
- What if I only have shredded mozzarella?
- Honestly, it’ll work! Just grab a pinch, squeeze it into a ball, and stuff away. Might get a bit messier, but that’s half the fun.
- Is there a gluten-free option?
- Yep. Swap breadcrumbs for gluten-free version or blitz up some GF crackers. My friend uses oats (I haven’t tried it, but she swears by it).
- Can I cook these entirely on the stove?
- You can, but you’ll need a deep pan. Fry the meatballs, pour sauce over, cover, and simmer gently. Though I find the oven method easier—less babysitting.
- Where can I learn more about homemade marinara?
- I really like this Bon Appétit guide or just throw whatever tomatoes and herbs you fancy in a pot and hope for the best (I mean, that’s what Gran did).
And here’s a totally unrelated fact: did you know my cat once tried to steal a meatball straight off the cooling rack? Lesson learned—never turn your back on a plate of these beauties.
Anyway, hope you give these mozzarella stuffed meatballs a go. If you do, let me know how many survived until breakfast. Spoiler: it won’t be many. Cheers!
Ingredients
- 500g ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 120g mozzarella cheese, cut into 1.5 cm cubes
- 2 cups marinara sauce
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
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1Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
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2In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian herbs, salt, and black pepper. Mix until just combined.
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3Take a small portion of the meat mixture and flatten it in your palm. Place a cube of mozzarella in the center and wrap the meat around it, sealing well to form a ball. Repeat with remaining mixture and cheese.
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4Arrange the stuffed meatballs on the prepared baking sheet. Bake for 15 minutes until browned.
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5Transfer the baked meatballs to a saucepan with marinara sauce. Simmer over medium heat for 10-15 minutes until cooked through and cheese is melted inside.
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6Garnish with chopped fresh parsley if desired. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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