Description
Baked Mozzarella Stuffed Meatballs are juicy, herb-seasoned meatballs with a gooey mozzarella center, baked to perfection and topped with marinara and melted cheese. Ideal for dinner, appetizers, or sandwiches.
Ingredients
Units
Scale
- 1 lb ground beef or beef/pork blend
- 12–16 small cubes or pearls of mozzarella cheese
- 1/2 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tsp Italian seasoning
- 2 tbsp fresh parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 1/2 cups marinara or tomato sauce
- 1 cup shredded mozzarella cheese (for topping)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
- In a mixing bowl, combine ground meat, breadcrumbs, egg, garlic, onion, Italian seasoning, parsley, salt, and pepper. Mix until well combined.
- Take a portion of the mixture, flatten it in your palm, place a mozzarella cube in the center, and wrap the meat around it. Roll into a ball. Repeat with the remaining mixture.
- Arrange stuffed meatballs on the prepared baking sheet or dish. Drizzle with olive oil.
- Bake for 20–25 minutes, or until browned and cooked through.
- Remove from oven, spoon marinara sauce over the meatballs, and top with shredded mozzarella.
- Return to oven and bake an additional 5–7 minutes, or until cheese is melted and bubbly.
- Garnish with chopped parsley and serve warm.
Notes
- Use low-moisture mozzarella to prevent soggy centers.
- Bake instead of fry for a cleaner, healthier option.
- Use a cookie scoop for evenly sized meatballs.
- Freeze before or after baking for easy future meals.
- Serve with pasta, bread, or veggies for a full meal.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 4g
- Sodium: 690mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 100mg