🥩 Baked Mozzarella-Stuffed Meatballs in Tomato Sauce
Ingredients
(Makes about 20 meatballs)
For the Meatballs:
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1 lb ground beef (or half beef, half pork for more flavor)
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½ cup breadcrumbs
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¼ cup grated Parmesan cheese
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2 cloves garlic, minced
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1 large egg
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2 tbsp chopped fresh parsley (or 1 tsp dried)
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1 tsp salt
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½ tsp black pepper
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1 tsp Italian seasoning
For the Stuffing:
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4 oz mozzarella cheese, cut into ½-inch cubes
For the Tomato Sauce:
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2 cups marinara sauce (homemade or store-bought)
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1 tbsp olive oil
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1 clove garlic, minced
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½ tsp dried oregano or Italian seasoning
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Salt and pepper to taste
🧑🍳 Instructions
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Preheat the oven:
Set oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. -
Prepare the meatballs:
In a large bowl, combine ground beef, breadcrumbs, Parmesan, garlic, egg, parsley, salt, pepper, and Italian seasoning. Mix until just combined (don’t overmix). -
Stuff the meatballs:
Take about 2 tbsp of meat mixture, flatten slightly in your hand, place a cube of mozzarella in the center, and wrap the meat around it, rolling into a ball. Repeat with remaining meat and cheese. -
Bake the meatballs:
Place meatballs on the prepared baking sheet. Bake 15–20 minutes until cooked through and lightly browned. -
Prepare the sauce:
While meatballs bake, heat olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds. Stir in marinara sauce and oregano. Simmer 5–10 minutes. -
Combine:
Transfer baked meatballs to the sauce and simmer 5 minutes to let flavors meld. -
Serve:
Sprinkle with fresh basil or parsley and additional Parmesan if desired. Serve over spaghetti, zoodles, or enjoy as-is with crusty bread.
🧄 Tips & Variations
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Cheese options: Try provolone or fontina for a different melty center.
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Add heat: Mix ¼ tsp red pepper flakes into the meat for a spicy kick.
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Make ahead: Meatballs can be frozen before baking; cook directly from frozen, adding a few extra minutes.
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Extra flavor: Sauté onions or bell peppers into the sauce for depth.
If you want, I can also give a step-by-step guide for extra-cheesy “exploding mozzarella” meatballs where the cheese stretches perfectly when you cut into them. Do you want me to do that?
