Description
Delicious meatballs filled with gooey mozzarella cheese, perfect for a weeknight meal or party appetizer.
Ingredients
- 1 pound ground beef (80/20 recommended; can substitute ground pork or a mix)
- 1/2 cup breadcrumbs (plain or panko for a lighter texture)
- 1/4 cup grated Parmesan cheese (or Pecorino for a sharper bite)
- 1 egg
- 1 clove garlic, minced (or 1/2 tsp garlic powder)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste (about 3/4 tsp salt and 1/4 tsp pepper)
- 1 cup mozzarella cheese, cubed (use low-moisture mozzarella for least leaking)
- 2 cups tomato sauce (jarred marinara or homemade)
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.
- Combine ground beef, breadcrumbs, Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper in a large bowl. Mix with your hands just until blended — avoid overworking.
- Scoop about 2 tablespoons of meat mixture and roll it into a ball. Flatten the ball in your palm into a small patty.
- Place one mozzarella cube in the center of the patty. Wrap the meat around the cheese and roll gently to form a sealed ball. Repeat with remaining mixture.
- Place the meatballs on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 18–22 minutes, until browned and cooked through. (Internal temperature should reach 160°F / 71°C for ground beef.)
- Warm the tomato sauce in a saucepan over medium heat.
- Transfer the baked meatballs to the sauce and simmer for 8–10 minutes so flavors meld and cheese softens.
- Serve warm. Garnish with fresh basil and additional grated Parmesan if desired.
Notes
Keep everything cold to help shape meatballs. Don’t overmix to avoid dense texture. Use low-moisture mozzarella to reduce leaking.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian