Beef Mozzarella Meatballs (Printable Version)

Juicy beef meatballs packed with melty mozzarella, bubbling away in marinara—just right for a cozy night in.

# What You'll Need:

→ Meatball Prep

01 - 115 grams fresh mozzarella cut into cubes
02 - Freshly cracked black pepper as needed
03 - 0.5 teaspoon fine salt
04 - 0.5 teaspoon dried oregano
05 - 0.5 teaspoon dried basil
06 - 20 grams shredded Parmesan cheese
07 - 30 grams Panko breadcrumbs
08 - 15 grams parsley leaves chopped up
09 - 4 cloves garlic smashed and minced
10 - 1 small onion chopped really fine
11 - 1 large egg
12 - 450 grams ground beef

→ Cooking & Garnish

13 - 480 millilitres store-bought marinara
14 - 15–30 millilitres olive oil
15 - Extra Parmesan, grated, for topping
16 - More fresh parsley to sprinkle

# Step-by-Step Guide:

01 - Spoon those saucy meatballs over some cooked noodles or however you want. Sprinkle on chopped parsley and more Parmesan if you like.
02 - Slice a meatball open. Meat inside should be cooked through with no pink spots and cheese should be oozy. Inside temperature has to hit 71°C.
03 - Add marinara right into the skillet with your browned meatballs. Make sure they get coated, then put on the lid. Keep heat at medium-low and let them gently bubble for around 10 minutes. Flip them carefully about halfway.
04 - Heat up olive oil in a big pan over medium-high. Cook your meatballs in batches so you don’t crowd them. Give each side 2–3 minutes until everything’s nice and golden.
05 - Scoop about 30 grams of your meat mix, slightly flatten it in your hand, poke a little well, set a mozzarella cube in the center, wrap the meat all around so the cheese’s sealed inside, then roll into balls. Keep going till you’ve got 12.
06 - Chop up your fresh mozzarella, making 12 cubes about 1.25 cm each. Each one’s for stuffing a meatball.
07 - Grab a big bowl and toss together ground beef, your egg, finely chopped onion, smashed garlic, parsley, breadcrumbs, grated Parmesan, basil, oregano, salt, and a few shakes of pepper. Use your hands to work it all in so it’s well distributed.

# Additional Notes:

01 - Want a little fire? Add some crushed red pepper to either your meat blend or straight into the sauce.
02 - These make awesome subs if you pile them onto warm toasted sandwich rolls.
03 - You can freeze leftovers and heat them up gently in the sauce for best results.
04 - Lock that cheese deep inside each meatball so it won’t escape when cooking.

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