![- 1 pound ground beef - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup fresh parsley, chopped - 2 cloves garlic, minced - 1 large egg - 8 small mozzarella balls (bocconcini) - 1 teaspoon Italian seasoning - Salt and pepper to taste - 1 jar (24 oz) marinara sauce - Olive oil for frying When you gather your main ingredients, focus on freshness. Ground beef should be lean. This helps your meatballs stay juicy. Breadcrumbs add texture. Grated Parmesan gives a rich flavor. Fresh parsley adds a touch of color and taste. Minced garlic boosts the flavor profile. The egg acts as a binder, helping all the ingredients stick together. Mozzarella balls are the star. They melt perfectly inside the meatballs. Italian seasoning ties everything together. Don’t forget salt and pepper. They enhance all the flavors. Finally, marinara sauce brings it all home, making every bite delicious. - Additional herbs, spices, or cheese types for flavor variations You can make these meatballs your own. Adding other herbs like basil or oregano can brighten the dish. A pinch of red pepper flakes adds a kick. If you want a different cheese, try provolone or gouda. Each cheese can change the flavor and texture. Play around with these options to find your favorite mix. In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, and parsley. Add minced garlic, egg, Italian seasoning, salt, and pepper. Use your hands to mix it all together until it’s well blended. This step is key to getting the right flavor and texture in your meatballs. To form the meatballs, take about 2 tablespoons of the meat mixture. Flatten it in your palm. Place a mozzarella ball in the center and wrap the meat around it. Make sure the cheese is completely covered. This helps keep the cheesy goodness inside. Repeat this process until you use up all the mixture and cheese. Heat a tablespoon of olive oil in a large skillet over medium heat. Once it’s hot, add the meatballs in batches. Don’t overcrowd the pan; this helps them brown nicely. Cook each side for 2-3 minutes until golden. After browning, move the meatballs to a baking dish. Pour the marinara sauce over them, coating each one well. Cover the dish with foil and bake it in a preheated oven at 375°F (190°C) for 20 minutes. Then, remove the foil and bake for another 10 minutes. This method lets the meatballs soak up the sauce and stay juicy. To avoid dry or crumbly meatballs, use the right ratio of meat to fillers. Ground beef is key, but don’t skimp on breadcrumbs. They add moisture and keep the meatballs tender. Mixing in an egg also helps bind everything together. Keep your hands wet when shaping meatballs. This prevents the mixture from sticking to your hands. For added depth, think about herbs and spices. Fresh parsley brings brightness, while Italian seasoning adds classic flavor. You can also explore garlic powder or onion powder for extra taste. If you like heat, a pinch of red pepper flakes can spice things up. Mix and match to find what you love best! Serve these meatballs with spaghetti for a classic meal. A side of garlic bread pairs perfectly for a hearty dinner. You can also enjoy them with a fresh salad for a lighter option. For a fun twist, try them in a meatball sub topped with melted cheese. Don’t forget to drizzle extra marinara sauce on top for that tasty finish! For the full recipe, click here. {{image_2}} You can switch up the meat in your meatballs. Try using turkey or chicken for a lighter dish. These meats work well and stay moist if cooked right. You can also go for plant-based substitutes, like lentils or chickpeas. They absorb flavors well and make a great option for vegans. Just mix them with breadcrumbs and seasonings for tasty meatballs. While mozzarella is a classic choice, there are other cheeses to explore. Cheddar adds a sharp flavor, while provolone gives a nice stretch. Feta can bring a salty touch, and goat cheese offers a creamy bite. Mixing these cheeses with mozzarella can create a fun flavor profile. Try experimenting to find your favorite combination. The sauce you choose can change the whole dish. Marinara is the classic choice, but barbecue sauce adds a sweet twist. Alfredo sauce gives a rich, creamy texture that pairs nicely with the meatballs. Pesto sauce can add freshness and depth. Each sauce brings its unique taste, so don't be afraid to try new ones. You might just find a new favorite! To keep your mozzarella stuffed meatballs fresh, store them in an airtight container. You can enjoy the leftovers for up to three days. Make sure they cool down before sealing them. This helps keep their taste and texture intact. If you have extra marinara sauce, store it separately. This way, your meatballs will stay saucy and delicious. You can freeze both uncooked and cooked meatballs. For uncooked meatballs, place them on a baking sheet. Make sure they are not touching. Freeze them for about an hour, then transfer to a freezer bag. This method prevents them from sticking together. For cooked meatballs, let them cool completely. Then, pack them in a freezer-safe container. They will stay good for up to three months. To reheat the meatballs, use the oven or the stove. For the oven, preheat it to 350°F (175°C). Place the meatballs in a baking dish and add a splash of marinara sauce. Cover with foil to keep them moist. Bake for about 15-20 minutes. On the stove, heat them gently in a skillet over low heat. Stir occasionally, so they warm evenly. Avoid high heat to keep the meatballs tender and juicy. For the full recipe, check out the [Full Recipe]. Yes, you can use frozen meatballs for this recipe. Just make sure to check the cooking instructions. You will need to adjust the cooking time, as frozen meatballs take longer to heat through. You can brown them in a skillet first, then add the marinara sauce and bake as directed. This method adds great flavor and texture. To check if your meatballs are done, use a meat thermometer. The internal temperature should reach 165°F (74°C). Look for a nice golden color on the outside, too. If the juices run clear when you cut into one, they are ready to eat. Yes, you can make these meatballs ahead of time. Prepare them, then store them in the fridge for up to a day. You can also freeze them for later use. Just remember to thaw them before cooking. This makes meal prep easy and saves you time during the week. For the complete recipe, check out the Full Recipe. You now have all the tools to make delicious mozzarella stuffed meatballs. We covered key ingredients, helpful tips, and tasty variations. You can mix, form, and cook like a pro. Don’t forget to personalize your meatballs with your favorite herbs or proteins. Store leftovers well for later enjoyment. With these guidelines, you can impress anyone at your dining table. Enjoy your cooking journey and savor every bite!](https://lisadishes.com/wp-content/uploads/2025/07/49284f5a-5723-4efe-964d-ed5a24b71252-250x250.webp)
Mozzarella Stuffed Meatballs
Savor the deliciousness of cheesy mozzarella stuffed meatballs with this easy recipe! Made with ground beef, fresh herbs, and gooey mozzarella, these meatballs are perfect for your next dinner. Follow our simple steps to prepare and bake them in a rich marinara sauce for a meal everyone will love. Ready to impress your family?