Mozzarella-Stuffed Italian Meatballs in Marinara Sauce are a fantastic take on the classic Italian meatball, adding a delightful twist with a gooey cheese center. These tender, flavorful meatballs are packed with Italian seasoning, fresh garlic, and Parmesan cheese, creating a rich and savory taste in every bite. When served with a warm marinara sauce, they make a perfect appetizer or a delicious main course over pasta. Easy to make and deeply satisfying, this recipe is bound to become a favorite among friends and family.

Full Recipe:

Ingredients

For the Meatballs:

• 1 lb ground beef
• ½ cup breadcrumbs
• ¼ cup Parmesan cheese, grated
• 1 egg
• 2 garlic cloves, minced
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• 8 small mozzarella cubes (about 1-inch each)
• 2 tbsp fresh parsley, chopped (for garnish)

For the Marinara Sauce:

• 2 cups marinara sauce (store-bought or homemade)
• 1 tbsp olive oil
• ½ tsp red pepper flakes (optional, for a spicy kick)

Instructions

Step 1: Prepare the Meatball Mixture

1. In a mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until all ingredients are well incorporated, but don’t overwork the meat to avoid tough meatballs.

Step 2: Stuff the Meatballs

1. Divide the meat mixture into 8 equal portions.
2. Take one portion, flatten it in the palm of your hand, and place a mozzarella cube in the center.
3. Wrap the meat around the mozzarella, forming it into a ball and ensuring the cheese is fully enclosed.
4. Repeat with the remaining portions of meat and mozzarella cubes.

Step 3: Cook the Meatballs

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat.
2. Place the meatballs in the skillet, making sure not to overcrowd them. Cook for 4-5 minutes on each side, until they are browned all over.
3. Remove the meatballs from the skillet and set them aside on a plate.

Step 4: Prepare the Marinara Sauce

1. In the same skillet, add the marinara sauce and red pepper flakes (if using). Stir to incorporate any leftover bits from the meatballs for added flavor.
2. Bring the sauce to a simmer over medium-low heat.

Step 5: Simmer the Meatballs in Sauce

1. Return the meatballs to the skillet, nestling them into the sauce.
2. Cover and simmer for 10-15 minutes until the meatballs are fully cooked, and the mozzarella inside has melted.

Step 6: Garnish and Serve

1. Remove the meatballs from heat and garnish with fresh parsley.
2. Serve hot, either on their own, over pasta, or with a side of crusty bread for dipping.

Nutrition Facts (per serving)

(Approximate values based on a recipe serving 4)

• Calories: 420 kcal
• Protein: 25g
• Fat: 30g
• Saturated Fat: 12g
• Carbohydrates: 12g
• Fiber: 2g
• Sugars: 5g
• Sodium: 860mg

Note: Nutrition information may vary depending on portion size and specific ingredients used.

Frequently Asked Questions (FAQs)

1. Can I make these meatballs ahead of time?

• Absolutely! You can assemble the meatballs and store them in the fridge for up to 24 hours before cooking. Alternatively, freeze them for up to 3 months and cook them from frozen, adding a few extra minutes to the cooking time.

2. How do I keep the mozzarella from leaking out?

• Ensure that each mozzarella cube is fully enclosed within the meat mixture. Press the edges of the meat firmly around the cheese to seal.

3. Can I use a different type of cheese?

• Yes! If you prefer, you can substitute mozzarella with another melty cheese like cheddar, gouda, or even a soft cheese like fontina for a unique flavor.

4. What’s the best ground meat to use?

• Ground beef with a fat content of around 80/20 works best as it’s moist and flavorful. You can also mix with ground pork or veal for a more traditional Italian flavor.

5. Can I make my own marinara sauce?

• Absolutely. If you prefer homemade marinara, you can simmer crushed tomatoes with garlic, onions, olive oil, Italian herbs, and a pinch of sugar for a quick, homemade option.

Tips for Making the Perfect Mozzarella-Stuffed Meatballs

1. Don’t Overmix the Meat: Overworking the meat mixture can make the meatballs tough. Mix until just combined for the most tender results.
2. Chill the Mozzarella Beforehand: If the mozzarella cubes are cold or slightly frozen, they’re less likely to leak out during cooking.
3. Brown the Meatballs First: Browning the meatballs before simmering in the sauce locks in their flavor and adds a nice crust.
4. Use Fresh Herbs: Fresh parsley as a garnish adds a fresh, vibrant taste that balances the richness of the meatballs and sauce.
5. Avoid Overcrowding the Pan: Cooking meatballs in batches helps them brown evenly. Overcrowding can lead to steaming rather than searing.

Storage Tips

1. Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.
2. Freezing: If you want to make a big batch, let the meatballs cool after cooking, then place them in an airtight container or freezer-safe bag. Store for up to 3 months. To reheat, let them thaw overnight in the refrigerator before warming them in a skillet with marinara sauce.
3. Freezing Uncooked Meatballs: You can freeze the assembled, uncooked meatballs for up to 3 months. Thaw them in the fridge overnight before cooking as instructed.

Conclusion

Mozzarella-Stuffed Italian Meatballs in Marinara Sauce are a delicious way to enjoy Italian cuisine from the comfort of home. Each meatball is juicy, packed with flavor, and oozing with gooey mozzarella cheese, making it a crowd-pleaser for all ages. Served with a rich marinara sauce, this dish works equally well as an appetizer, a main course over pasta, or even a sandwich filling. Simple yet indulgent, this recipe is bound to become a go-to when you’re craving something both hearty and satisfying.