Stuffed Meatballs Recipe

I love this recipe because it’s the perfect fusion of classic comfort and surprise, with each bite offering that oozy, gooey mozzarella center. Plus, the aroma of garlic and herbs while it’s baking is simply irresistible, turning my kitchen into the ultimate cozy haven.

I love creating dishes that bring together not just flavors but also the textures that I find really satisfying. These meatballs, for instance, are made with a pound of ground beef, a quarter cup of grated Parmesan, and chunks of melty mozzarella.

They come together beautifully and become something really wonderful when they’re simmered in marinara sauce. And I’ll tell you about the marinara next time, as it’s just as worthy a recipe.

Ingredients

Ground Beef:
Contains a high level of protein, which is essential for muscle growth and repair.

Breadcrumbs:
Imparts structure; supplies carbs for energy.

Parmesan Cheese:
Abundant in calcium; contributes umami flavor.

Egg:
Protein source; excellent binding ingredients.

Garlic:
Enhances the immune system; provides aromatic richness.

Olive Oil:
Fats that are healthy: they add moisture to meatballs.

Marinara Sauce:
High in antioxidants; improves taste.

Ingredient Quantities

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 cup mozzarella cheese, cubed
• 2 cups marinara sauce
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Instructions

1. In a sizable mixing bowl, blend together the following ingredients: ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, black pepper, oregano, and basil. Mix them all until they are even and well combined.

2. Make the combination into meatballs that are
1.5 inches around. Create an indent in the center of each meatball.

3. In the middle of each indent, place a cube of mozzarella cheese, folding the meat around the cheese to completely enclose it.

4. In a large skillet, heat the olive oil over medium heat.

5. Place the meatballs in the skillet and cook, turning occasionally, until browned on all sides, about 5-7 minutes.

6. Set your oven to 375°F (190°C) to heat up.

7. Spread half of the marinara sauce evenly into a baking dish.

8. Put the browned meatballs in the baking dish and spread them out in a layer.

9. Ensure that the meatballs are well covered by pouring the leftover marinara sauce over the top.

10. Place in the oven, which has been preheated to the appropriate temperature, for 20-25 minutes. The desired outcome is a situation in which the meatballs have reached what is known in the culinary world as “cooked through,” while at the same time, the cheese has attained a state in which it can only be described as “melted.” Serve the completed dish with an added flourish—garnish it with some freshly chopped parsley.

Equipment Needed

1. Mixing Bowl
2. Measuring Cups
3. Measuring Spoons
4. Large Skillet
5. Wooden Spoon or Spatula
6. Baking Dish
7. Oven
8. Knife (for minced garlic and parsley)
9. Cutting Board
10. Spoon (for spreading sauce)

FAQ

• Q: Can I substitute ground beef with another type of meat?Q: Can ground turkey or chicken be used in place of ground beef in this recipe?
• Q: Is it necessary to use Parmesan cheese?Parmesan cheese boosts the flavor, but you can leave it out or substitute another hard cheese like Pecorino Romano if you wish.
• Q: Can I make the meatballs ahead of time and freeze them?Q: Can I prepare meatballs in advance and freeze them?

  A: Yes, you can prepare and freeze the meatballs before cooking them. Just thaw in the refrigerator before cooking.

• Q: How do I prevent the mozzarella cheese from leaking out during cooking?Make sure that the mixture of meat completely envelops the cubes of mozzarella so that they do not leak.
• Q: What can I serve with stuffed meatballs?A: You can serve stuffed meatballs alongside spaghetti, a salad, or rustic bread.
• Q: How long do I cook the meatballs in the sauce?A: Ensure the meatballs are fully cooked by simmering them in the marinara sauce for about 20-25 minutes.
• Q: Can I use fresh herbs instead of dried?A: Yes, fresh herbs can be used. You will need approximately three times as much fresh herbs as you would use if the herbs were dried.

Substitutions and Variations

Breadcrumbs: Use 1/2 cup crushed crackers or panko breadcrumbs for a slightly different texture.
Substitute with grated Pecorino Romano cheese for a sharper flavor when you use Parmesan cheese.
Substitute with ground turkey or chicken for a lighter option. Ground beef.
Marinara sauce: Use your preferred store-bought pasta sauce or homemade tomato sauce.
Mozzarella cheese: Replace with either provolone or Fontina cheese, or a combination of the two, for a different taste.

Pro Tips

1. For extra flavor, consider sautéing the minced garlic in a bit of olive oil before adding it to the meatball mixture. This helps to mellow and deepen the garlic’s taste.

2. To ensure even-sized meatballs, use a small ice cream scoop or a tablespoon measure when forming them. This will help them cook uniformly and make presentation more consistent.

3. Once you’ve shaped the meatballs with the mozzarella, chill them in the refrigerator for about 15-20 minutes before browning. This helps them hold their shape better when seared.

4. When browning the meatballs, don’t overcrowd the skillet. Cook them in batches if necessary, which will result in a better sear and avoid steaming them due to overcrowding.

5. For a richer sauce flavor, add a splash of red wine or a pinch of crushed red pepper to the marinara sauce prior to adding it to the baking dish. This can enhance the complexity of the dish.