Mozzarella Beef Meatballs (Printable Version)
# What You'll Need:
→ Stuffed Meatballs Mix
01 -
115 grams mozzarella cheese, fresh
02 -
Fresh black pepper, use as much as you like
03 -
0.5 teaspoon oregano, dried
04 -
0.5 teaspoon salt, fine
05 -
0.5 teaspoon basil, dried
06 -
20 grams Parmesan, grated
07 -
30 grams Panko breadcrumbs
08 -
15 grams parsley, finely chopped
09 -
4 garlic cloves, minced
10 -
1 small onion, chopped up
11 -
1 large egg
12 -
450 grams ground beef
→ Cooking and Finishing Touches
13 -
Extra Parmesan, grated, for topping
14 -
Some chopped parsley to sprinkle
15 -
480 millilitres marinara sauce
16 -
15–30 millilitres olive oil
# Steps to Follow:
01 -
Pour olive oil into a big skillet and crank up the heat to medium-high. Toss in your meatballs, but don't stuff the pan. Let them sear for about 2–3 minutes on each side, so they're brown everywhere.
02 -
Slice one open to check—there shouldn't be any pink and the gooey mozzarella inside has to be melted. Middle should read 71°C if you have a thermometer.
03 -
Drown your browned meatballs in marinara right in the same pan. Turn the heat low, cover up, and let everything bubble for around 10 minutes. Give those meatballs a flip halfway to keep things tender.
04 -
Scoop about 30 grams of meat mix into your hand and flatten it a bit. Push a cube of mozzarella into the center, wrap the meat all around it, and pinch it into a ball. Keep going until all 12 are done.
05 -
Plate the meatballs up with all the saucy goodness over pasta or however you like. Add a dusting of fresh parsley and extra Parmesan for that final touch.
06 -
Slice up the mozzarella into a dozen chunks, about 1.25 cm each. You'll use one bit in every meatball.
07 -
Throw ground beef, egg, chopped onion, garlic, parsley, Panko, Parmesan, basil, oregano, salt, and pepper all in a big mixing bowl. Squish everything together with your hands until smooth and combined.
# Additional Tips:
01 -
Want a kick? Stir in a dash of red pepper flakes with your meat or sauce.
02 -
Try stuffing these into toasted subs for an awesome sandwich.
03 -
Leftovers are perfect for freezing, just heat them up gently in some sauce later.
04 -
Make sure the meat totally closes around the cheese, or you’ll lose that melty center as they cook.