Stuffed meatballs

Here’s a delicious recipe for Stuffed Meatballs — juicy, flavorful meatballs with a surprise cheesy center. These are perfect as a main dish with pasta or served on their own as an appetizer.

Stuffed Meatballs (Cheese-Stuffed Version)

Ingredients:

For the meatballs:

• 1 lb (450g) ground beef (or a mix of beef and pork)

• 1/3 cup breadcrumbs

• 1/4 cup grated Parmesan

• 1 egg

• 2 cloves garlic, minced

• 1 tsp Italian seasoning

• Salt & pepper to taste

• 1–2 tbsp chopped parsley (optional)

Stuffing:

• 4–6 oz mozzarella cheese, cut into ½-inch cubes (about 18–20 pieces)

Optional Sauce:

• 2 cups marinara sauce (homemade or jarred)

Instructions:

1. Prep meat mixture:

   • In a large bowl, mix ground meat, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, pepper, and parsley until just combined.

2. Form and stuff meatballs:

   • Take a tablespoon of the mixture, flatten slightly in your palm, and place a cube of mozzarella in the center.

   • Wrap the meat around the cheese, sealing it completely. Roll into a smooth ball. Repeat with remaining meat and cheese.

3. Cook the meatballs:

   Option 1 – Bake:

   • Preheat oven to 400°F (200°C).

   • Place meatballs on a baking sheet lined with parchment paper or lightly greased.

   • Bake for 18–20 minutes until cooked through.

   Option 2 – Pan-sear + simmer in sauce:

   • Heat oil in a skillet over medium heat. Brown the meatballs on all sides (about 5–7 min).

   • Add marinara sauce, cover, and simmer on low for 10–15 minutes, until meatballs are fully cooked and cheese is melted inside.

Serve with:

• Spaghetti or penne pasta

• Garlic bread

• Zucchini noodles (for a low-carb option)

Would you like a variation with a different filling (e.g., spinach and ricotta, jalapeño-cheddar) or a crockpot version for easy prep?