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mozzarella stuffed meatballs sitting on a white place
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Easy Mozzarella Stuffed Meatballs

Cheesy mozzarella stuffed meatballs are simmered in a homemade tomato sauce to create a delicious dish worth sharing!
Course Appetizer
Cuisine Italian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 15 meatballs
Calories 151kcal
Author Ashley C.

Ingredients

For the meatballs:

  • 1 1/2 pounds lean ground beef
  • 1 small yellow onion finely chopped
  • 1/2 cup breadcrumbs
  • 1/3 cup freshly grated Parmesan cheese plus extra for sprinkling
  • 2 eggs lightly beaten
  • 3 cloves of garlic minced
  • 2 tablespoons fresh parsley chopped
  • 2 tablespoons fresh basil chopped
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon fresh black pepper
  • 8 ounces mozzarella cheese ball cut into 1/2 inch square pieces

For the sauce:

  • 1 tablespoon olive oil
  • 1/2 cup yellow onion diced
  • 2 cloves of garlic minced
  • 1/2 teaspoon cornstarch
  • 1/4 cup dark red wine (optional)
  • 1 (28 ounce) can of crushed tomatoes
  • 2 tablespoons fresh parsley chopped
  • 2 tablespoons fresh basil chopped
  • 1/2 teaspoon kosher salt

Instructions

  • To prepare the meatballs, preheat the oven to 375 degrees F. Lightly grease 2 baking sheets with cooking spray or oil.
  • In a large mixing bowl, combine ground beef, onion, breadcrumbs, Parmesan cheese, eggs, garlic, parsley, basil, salt and pepper. Mix with a fork until combined.
  • Using a spoon or scoop, roll meat into balls, about 2 tablespoons each. Using your thumb, press into the center to create an indent, place a piece of cheese in the center of the dough ball and then re-roll ball to cover the cheese. Don’t be afraid to use a little extra meat mixture if you need to cover the cheese. Repeat with remaining meat and arrange on baking sheet.
  • Bake for 18 to 20 minutes, or until meatballs are cooked through.
  • While the meatballs are baking, prepare sauce. Heat olive oil in a large saucepan over medium heat. Add onion and garlic. Sauté for 2 minutes.
  • Whisk in the cornstarch and optional wine, if desired. Let simmer for 2 additional minutes.
  • Add crushed tomatoes, parsley, basil and salt. Stir to combine. Bring the sauce to a boil. Cover, reduce heat to low and let simmer for 15 minutes.
  • Once baked meatballs are done, carefully add them to the sauce. On low heat, simmer uncovered for an additional 10 minutes. Serve as an appetizer or with pasta. Enjoy!

Notes

SUBSTITUTIONS
  • Ground beef: You can substitute with ground turkey, if desired.
  • Fresh herbs: You can substitute 2 tablespoons of fresh herbs with 1 tablespoon of dried. 
  • Breadcrumbs: Use gluten free, if needed.
  • Dark red wine: This adds flavor, but you can omit if desired.
  • Cornstarch: Helps to thicken the sauce, but you can omit, if desired. 

Nutrition

Serving: 1meatball | Calories: 151kcal | Carbohydrates: 4g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 265mg | Potassium: 206mg | Fiber: 0g | Sugar: 0g | Vitamin A: 170IU | Vitamin C: 2.6mg | Calcium: 99mg | Iron: 1.5mg