Mozzarella Stuffed Meatballs

For the Meatballs

For Cooking and Serving

In a large mixing bowl, combine the ground beef, egg, finely diced onion, minced garlic, chopped parsley, Panko breadcrumbs, Parmesan cheese, dried basil, dried oregano, salt, and pepper. Mix thoroughly using your hands until all ingredients are evenly incorporated.

Cut the fresh mozzarella cheese into approximately ½-inch cubes. You’ll need 12 pieces total, one for each meatball.

Scoop about 2 tablespoons of the meat mixture into your palm. Flatten it slightly, creating a small indentation in the center. Place a mozzarella cube in the middle, then carefully fold the meat around the cheese, sealing it completely. Roll between your palms to form a ball. Repeat with remaining mixture to make 12 meatballs.

Heat the olive oil in a large non-stick skillet over medium-high heat. Once hot, add the meatballs, being careful not to overcrowd the pan (work in batches if necessary). Brown the meatballs on one side for 2-3 minutes, then carefully flip and brown the other side for another 2-3 minutes.

Once all meatballs are browned on both sides, pour the marinara sauce into the pan, making sure all meatballs are covered. Reduce heat to medium-low, cover the pan, and let simmer for about 10 minutes. Gently turn the meatballs halfway through cooking to ensure they cook evenly.

After simmering, cut one meatball in half to ensure it’s cooked through. The center should reach 160°F on a meat thermometer and no longer be pink. The mozzarella inside should be completely melted.

Serve the meatballs and sauce over cooked pasta of your choice. Garnish with freshly chopped parsley and additional grated Parmesan cheese.