Baked Mozzarella Stuffed Meatballs
A crowd-pleasing dish combining ground beef, aromatic herbs, and gooey melted mozzarella cheese, perfect for family dinners or gatherings.
Ingredients
Meatball Mixture
- 1 lb ground beef juicy and flavorful
- 1/2 cup breadcrumbs adding the perfect texture
- 1/4 cup grated Parmesan cheese nutty and creamy
- 1 large egg acting as a binder
- 2 cloves garlic, minced aromatic and savory
- 1 teaspoon dried oregano herby and fragrant
- 1 teaspoon dried basil adding a touch of brightness
- 1/2 teaspoon salt enhancing the overall flavor
- 1/2 teaspoon black pepper providing a gentle heat
- 1 cup shredded mozzarella cheese (for stuffing) melty and gooey
Additional Ingredients
- 1 tablespoon olive oil (for greasing) ensuring a non-stick finish
- 2 cups marinara sauce store-bought or homemade; tangy and rich
- 1/2 teaspoon red pepper flakes (optional) for a little heat
- Fresh basil leaves for garnish adding a pop of color and freshness
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a baking sheet with olive oil.
- In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, basil, salt, and pepper.
- Mix until everything is evenly incorporated.
Forming Meatballs
- Take a small amount of the meatball mixture and flatten it in your palm.
- Place about 1 tablespoon of shredded mozzarella cheese in the center.
- Carefully form the meat around the cheese, sealing it inside, and roll it into a smooth ball.
- Place each meatball on the prepared baking sheet. Repeat with the remaining mixture.
Baking
- Bake the meatballs for 18-20 minutes, or until golden brown and cooked through.
- Heat the marinara sauce in a saucepan over medium heat, adding the optional red pepper flakes if desired.
- Let it simmer for 5-7 minutes.
Serving
- Once the meatballs are baked to perfection, serve them with warm marinara sauce poured over the top.
- Garnish with fresh basil leaves.
Notes
For added flavor, mix in Worcestershire sauce or mustard into the meat mixture. Experiment with different cheeses for stuffing. Avoid overmixing to keep meatballs tender. Add milk if mixture feels dry.