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Stuffed Meatballs

Cheese-Stuffed Meatballs in Sauce

45 minutesIntermediateServes 4-6

These stuffed meatballs are pure magic on a plate. There's something so delightful about biting into a perfectly seasoned meatball and discovering that beautiful, molten cheese center—it's like finding a hidden treasure! My kids call these \"surprise meatballs,\" and honestly, they never get old. The key is using good cheese and not overstuffing them. When that cheese pulls apart in those long, gorgeous strings, you know you've created something truly special. It's comfort food with a twist that makes every bite feel like a celebration.

Ingredients

For the Meatballs:

  • • 1 lb ground beef
  • • 1/2 lb ground pork
  • • 1 egg, beaten
  • • 1/2 cup breadcrumbs
  • • 1/4 cup parmesan cheese, grated
  • • 2 cloves garlic, minced
  • • 1 tsp Italian seasoning
  • • 1 tsp salt
  • • 1/2 tsp black pepper
  • • 8 oz mozzarella, cubed

For the Sauce:

  • • 2 tbsp olive oil
  • • 1 onion, diced
  • • 3 cloves garlic, minced
  • • 1 (28oz) can crushed tomatoes
  • • 1 (15oz) can tomato sauce
  • • 2 tsp dried basil
  • • 1 tsp oregano
  • • 1 tsp sugar
  • • Salt and pepper to taste
  • • Fresh basil for garnish

Instructions

  1. 1. Cut mozzarella into small cubes, about 1/2 inch each. You'll need about 15-18 pieces for the meatballs.
  2. 2. In a large bowl, combine ground beef, pork, egg, breadcrumbs, parmesan, garlic, Italian seasoning, salt, and pepper. Mix gently until just combined.
  3. 3. Take about 2 tablespoons of meat mixture and flatten in your palm. Place a cheese cube in center and wrap meat around it, sealing completely.
  4. 4. Roll into a smooth ball, making sure no cheese shows through. Repeat with remaining meat and cheese.
  5. 5. Heat olive oil in a large skillet over medium-high heat. Brown meatballs on all sides, about 8-10 minutes total. Remove and set aside.
  6. 6. In the same skillet, sauté onion until softened, about 5 minutes. Add garlic and cook 1 more minute.
  7. 7. Add crushed tomatoes, tomato sauce, basil, oregano, sugar, salt, and pepper. Bring to a simmer.
  8. 8. Gently return meatballs to the sauce. Cover and simmer for 20-25 minutes, turning once halfway through.
  9. 9. Check that meatballs are cooked through (internal temp 165°F) and cheese is melted in center.
  10. 10. Serve over pasta, rice, or with crusty bread. Garnish with fresh basil and extra parmesan cheese.

Bre's Pro Tips

  • • Wet your hands when forming meatballs to prevent sticking
  • • Don't overstuff with cheese or they'll burst while cooking
  • • Brown well before adding sauce for better flavor
  • • Try different cheeses like provolone or fontina for variety
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