Regular meatballs are fine. Stuffed meatballs are a revelation.
Seasoned beef and pork. A gooey mozzarella center. Rolled in breadcrumbs and baked until crispy. Serve with marinara. Watch people lose their minds. These are dangerous.
Step-by-Step Instructions
Preheat and Prep
Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Cut mozzarella into small cubes. Set aside.
Make Meatball Mix
In a bowl, combine beef, pork, breadcrumbs, Parmesan, egg, garlic, salt, pepper, and Italian seasoning. Mix gently (don’t overwork).
Stuff the Meatballs
Take a portion of meat mixture. Flatten in your palm.
Place a mozzarella cube in the center. Wrap meat around it, sealing completely.
Roll into a smooth ball. Repeat.
Bake
Place meatballs on baking sheet. Bake 15-18 minutes until browned and cooked through (internal temp 165°F).
Serve
Warm marinara sauce. Spoon over meatballs or serve on the side.
Garnish with basil. Watch the cheese pull. Try not to burn your mouth. You will anyway.
Summary
Prep Time: 15 minutes | Cook Time: 18 minutes | Total Time: 33 minutes
Yield: 16-20 meatballs
Difficulty: Easy
Storage Notes
Fridge: Store cooked meatballs in an airtight container for 4 days.
Reheat: Oven at 375°F for 8-10 minutes. Microwave works but cheese won’t be as gooey.
Freezer Friendly: Freeze uncooked meatballs on a baking sheet, then transfer to a bag. Bake from frozen at 400°F for 20-25 minutes.
- Pro Tip: Don’t overmix the meat. Tough meatballs are sad meatballs. Gentle hands = tender.
