Stuffed Meatballs with Mozzarella Cheese

There was a time when the word “meatballs” to me meant the usual: ground meat rolled into balls, maybe with a bit of onion and a sprinkle of herbs. That all changed the night I decided to stuff them with chunks of mozzarella cheese. Honestly, it was like I’d struck culinary gold. The first time I served them to my family, the look on their faces when they cut open those meatballs and saw the cheese oozing out was priceless. They went from mere comfort food to a reason for my kids to ask, “When are you making those cheesy meatballs again, Mom?”

So, here’s my take on Stuffed Meatballs with Mozzarella Cheese. And trust me, these little guys are more than just meat and cheese. They’re a story on a plate, a masterpiece that’s come a long way from my initial trial-and-error days. (And let me tell you, there were errors—I once forgot to seal them properly and the cheese leaked out into the oven, creating quite the smoky mess.)

Ingredients

Lucky for you, the ingredient list isn’t a mile long, and you probably have most of this stuff in your pantry already. I always say, the best recipes are the ones that don’t require a special trip to the store. (I learned this the hard way when I once had a craving at 9 PM with no parmesan in sight.)

• 1 lb ground beef (or turkey if you’re feeling lean)
• 1/2 cup breadcrumbs
• 1/4 cup grated parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz mozzarella cheese, cut into small cubes
• 2 cups marinara sauce (store-bought or homemade, no judgment here)
• Olive oil for frying

Instructions

Alright, let’s roll up our sleeves and get into the nitty-gritty of making these stuffed meatballs. I promise it’s easier than you think, and the payoff is so worth it. (Just make sure your cheese is cut and ready to go before you start. I forgot once and it turned into a frenzied scramble with meat-covered hands.)

1. Mix together the ground meat, breadcrumbs, parmesan, egg, garlic, oregano, basil, salt, and pepper in a large bowl. Don’t be afraid to get your hands dirty—that’s how you know it’s going to be good.
2. Take a small amount of the meat mixture and flatten it in your hand. Place a cube of mozzarella in the center, then carefully wrap the meat around the cheese, sealing it well. (This is where my earlier cheesy disaster happened—seal them tight!)
3. Heat a good glug of olive oil in a large skillet over medium heat. Add the meatballs, being careful not to overcrowd the pan. Cook them until they’re nicely browned on all sides.
4. Once the meatballs are browned, pour the marinara sauce over them, cover the skillet, and let them simmer. You want the meatballs to cook through and the cheese to get all melty and amazing, about 15 minutes.
5. Remove from heat and let them rest for a couple of minutes. That cheese is like molten lava right out of the skillet, and I’ve burnt my tongue more times than I care to admit.

Tips & Tricks

Now, about those ingredients… Here’s where I give you the inside scoop on making this dish a home run. These are the little tidbits of wisdom that I’ve gathered from years of making these meatballs for every occasion from weeknight dinners to fancy gatherings.

• If you’re using lean meat like turkey, add a splash of milk to keep the mixture from being too dry. Trust me on this, you don’t want to bite into a meatball that’s begging for moisture.
• For a little kick, add some red pepper flakes into the meat mixture. I discovered this by accident when I mistook it for paprika, but it was a game changer!
• When it comes to browning the meatballs, don’t rush it. That golden crust not only adds flavor but helps seal in the cheese.

Troubleshooting

Sometimes, despite our best efforts, things go a little sideways in the kitchen. Here’s how to navigate through some common meatball mishaps:

• If the meatballs start falling apart when you’re browning them, it’s likely because you haven’t sealed them well enough. Take a deep breath, and next time, make sure to pinch those edges closed like you’re guarding a secret.
• When the cheese oozes out during cooking, it might be because the heat is too high or the meatballs aren’t evenly sized. Keep that heat medium and your meatballs uniform. (Yep, learned this the hard way.)

FAQ

Got questions? Don’t worry, I’ve had them too, and here’s what I found out:

Q: Can I bake these meatballs instead of frying them?
A: Absolutely! Just place them on a baking sheet lined with parchment paper and bake at 400°F for about 20 minutes or until cooked through. Keep an eye on them—oven temperatures can vary.

Q: What are the best substitutions if I don’t have mozzarella?
A: Any good melting cheese will do the trick. Think cheddar, provolone, or even pepper jack for a spicy twist. Just make sure they’re in cube form so you get that gooey center.

Q: How many calories are in each meatball?
A: It depends on the size of your meatballs and the type of meat you use, but on average, you’re looking at around 150-200 calories per meatball. Remember, moderation is key (but oh, it’s hard with these!).

Bringing it all together, these Stuffed Meatballs with Mozzarella Cheese are more than just a recipe—they’re a little piece of home. They’re a testament to trial and error, to family dinners that turn into family favorites, to the joy of watching cheese stretch as you take that first, glorious bite. Whether you’re making them for the first time or the hundredth, I hope they’ll bring as much warmth to your table as they have to mine.