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Mozzarella Stuffed Meatballs: The Ultimate Guide to Juicy, Cheesy Perfection

Mozzarella Stuffed Meatballs: The Ultimate Guide to Juicy, Cheesy Perfection
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These Mozzarella Stuffed Meatballs are juicy, flavorful, and irresistibly cheesy. Made with seasoned ground beef, fresh herbs, and Panko breadcrumbs, each meatball hides a melty mozzarella center that oozes with every bite. Simmered in marinara sauce and ready in under 45 minutes, this is a simple, crowd-pleasing dinner perfect for busy nights. Serve them over spaghetti or enjoy them on their own—either way, they’re a hit.

Ingredients

Scale

  • 1 lb ground beef

  • 1 large egg

  • 1 small onion, finely diced

  • 4 cloves garlic, minced

  • ¼ cup fresh parsley, finely chopped

  • ½ cup Panko breadcrumbs

  • ¼ cup grated parmesan cheese

  • 4 oz fresh mozzarella cheese

  • 1–2 tablespoons olive oil

  • 2 cups marinara sauce

  • ½ teaspoon dried basil

  • ½ teaspoon dried oregano

  • ½ teaspoon salt

  • Black pepper, to taste

Instructions

  1. Make the Meatball Mixture
    In a large bowl, combine ground beef, egg, onion, garlic, parsley, Panko breadcrumbs, parmesan, basil, oregano, salt, and pepper. Mix until evenly combined (avoid overmixing).

  2. Prepare the Mozzarella
    Cut the fresh mozzarella into about ½-inch cubes.

  3. Stuff the Meatballs
    Scoop about 2 tablespoons of the meat mixture and flatten it slightly. Place a mozzarella cube in the center, wrap the meat around it, and roll into a ball. Repeat to make about 12 meatballs.

  4. Brown the Meatballs
    Heat olive oil in a large nonstick skillet over medium-high heat. Add the meatballs and brown on one side, then carefully flip and brown the other side.

  5. Simmer in Sauce
    Pour marinara sauce into the skillet, spooning it over the meatballs. Reduce heat to medium, cover, and simmer for about 10 minutes, flipping the meatballs halfway through.

  6. Serve
    Serve hot over pasta, garnished with extra parsley and parmesan cheese if desired.

Notes

  • Use fresh mozzarella for the best melt and stretch.

  • Don’t overmix the meat—it keeps the meatballs tender.

  • If meatballs brown too quickly, reduce heat slightly before adding sauce.

  • These meatballs are great in subs, over zucchini noodles, or served as appetizers.

  • Leftovers reheat well on the stovetop or in the microwave.

Find it online: https://chocotune.com/mozzarella-stuffed-meatballs-the-ultimate-guide-to-juicy-cheesy-perfection/