Mozzarella Stuffed Meatballs
These mozzarella stuffed meatballs are oh-so-easy, cheesy, and flavorful. Stuffed with melty mozzarella cheese, they're the perfect appetizer for any special occasion!
Prep 15 minutes
Cook 20 minutes
Total 35 minutes
Fat 9
Carbs 4
Protein 9
Yield 16
Ingredients
- 1 lb. 85% ground beef
- 1 large egg
- ½ cup panko breadcrumbs
- ¼ cup grated parmesan cheese
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 5 oz. mozzarella cheese cubed
- 2 tablespoons olive oil
- 24 oz. marinara sauce
Instructions
- Place the ground beef, egg, breadcrumbs, parmesan cheese, Italian seasoning, salt, and pepper into a large bowl. Use a large wooden spoon or your hands to thoroughly mix, combining all ingredients. Set aside.
- Cut the mozzarella cheese into 16 cubes, roughly ½ inch x ½ inch.
- Use your hands to form golf ball-sized meatballs, about 1.5 tablespoons each. This should yield about 16 meatballs.
- Push 1 piece of mozzarella cheese into the center of each meatball and form the meat around the cheese.
- Heat olive oil in a large cast iron skillet over medium heat.
- Brown the meatballs on all sides for 6-8 minutes. Use tongs to flip the meatballs so they can cook on all sides.
- Add the marinara sauce to the pan and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
- Serve as is, with pasta, or on a hoagie.
Tips & Notes
- When you put the meatballs in the skillet, and every time they need to be moved, it is good to start with a gentle nudge to see if they will release from the pan. If they are not ready to be turned they will stick to the pan and can break when flipping.
- We used a block of mozzarella cheese from the dairy department. If you use fresh mozzarella ciliengine we recommend freezing it for 5 minutes before stuffing the meatballs.
Watch it
Nutrition Facts
Calories: 132kcal | Carbohydrates: 4g | Protein: 9g | Fat: 9g | Fiber: 1g | Sugar: 2g