Description
These Baked Mozzarella Stuffed Meatballs combine juicy ground pork and beef with a creamy mozzarella center, baked to perfection under the broiler and served with a rich marinara sauce. With a crispy exterior and gooey, cheesy interior, these meatballs make an irresistible appetizer or main dish, perfect for pairing with pasta or crusty bread.
Ingredients
Scale
Meatball Mixture
- ½ cup panko bread crumbs (gluten free or regular)
- ¾ cup ricotta cheese (whole milk)
- 16 ounces ground pork
- 16 ounces ground beef (80/20)
- 5 cloves garlic (minced)
- 1 small onion (grated and juices strained)
- 2 eggs (whisked)
- ¼ cup parsley (finely chopped)
- ¼ cup basil (finely chopped plus more for serving)
- 1 ½ teaspoons dried oregano
- 2 teaspoons kosher salt (more to taste if needed)
- ¾ cup parmesan cheese (freshly grated)
Filling
- 8 ounces fresh mozzarella cheese (pearl size or cut into small pieces)
For Serving
- 25 ounces marinara sauce
Instructions
- Prep: Preheat the oven to broil and position the top rack right under the broiler. Line a baking sheet with foil for easy cleanup. Prepare all ingredients as described in the ingredients list — mince garlic, grate and strain onion, chop herbs, and portion the mozzarella.
- Soak the Panko and Ricotta: In a bowl, combine the ricotta cheese with the panko breadcrumbs. Stir well and let the mixture sit for 5 minutes to allow the breadcrumbs to soak up moisture and soften.
- Mix the Meatballs: In a large mixing bowl, add the ground beef and pork, soaked panko-ricotta mixture, grated and drained onion, minced garlic, whisked eggs, grated parmesan, chopped parsley and basil, dried oregano, and kosher salt. Using your hands, gently fold everything together carefully to combine without over-mixing, which can toughen the meatballs.
- Form the Meatballs: Gently shape the mixture into meatballs slightly larger than golf balls, about 1 inch in diameter. A 1-inch spring-loaded scoop works well to keep the sizes uniform. You should get about 45 meatballs. Place them on the prepared baking sheet in a single layer.
- Stuff with Mozzarella: Take each meatball in your hand and flatten it slightly. Place a small mozzarella piece or pearl-sized ball in the center, then carefully fold the meat around the cheese and roll it back into a smooth ball. Return each stuffed meatball to the baking sheet.
- Bake the Meatballs: Place the baking sheet under the broiler and cook the meatballs for about 8 minutes, until they are cooked through and browned. Meanwhile, pour the marinara sauce into a baking dish and place it on the lower rack of the oven to warm up.
- Finish Under the Broiler: Once the meatballs are done, transfer them to the warmed marinara sauce in the baking dish. Scatter any remaining mozzarella balls on top and broil for another 2-3 minutes until the cheese melts and becomes bubbly. Garnish with fresh basil before serving.
- Storage & Reheating: Allow meatballs to cool, then store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.
- Freezer Instructions: These meatballs freeze well either raw or cooked. To freeze raw, portion and freeze on a baking sheet, then transfer to airtight bags. To freeze cooked, cool completely, then place in freezer containers or divide into smaller portions. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat with sauce before serving.
Notes
- Use gluten-free panko for a gluten-free version.
- Do not over-mix the meat mixture to keep meatballs tender.
- Make sure to drain grated onion to avoid excess moisture.
- Broil the meatballs carefully to prevent burning; watch closely.
- Serve with pasta, crusty bread, or as a tasty appetizer on their own.
- Fresh basil adds bright flavor and a fresh finish.
- Check seasoning before cooking and adjust salt as needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course, Appetizer
- Method: Baking, Broiling
- Cuisine: Italian
Nutrition
- Serving Size: 4 meatballs with sauce
- Calories: 370
- Sugar: 5g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 125mg
Keywords: stuffed meatballs, baked meatballs, mozzarella stuffed meatballs, Italian meatballs, ricotta meatballs, homemade meatballs, decadent appetizers
