Absolutely drool-worthy! ๐๐ง These Mozzarella Stuffed Meatballs are everything: juicy, tender, melty in the middle, and smothered in rich marinara. A guaranteed crowd-pleaser that screams comfort food goals.
๐ง๐ Mozzarella Stuffed Meatballs ๐ฅ๐
Melty-Center, Saucy Perfection!
๐งพ Ingredients:
- 1 lb ground beef (or half beef, half pork for richness)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan
- 1 egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt + 1/4 tsp black pepper
- 12–16 mozzarella cubes (use low-moisture for best melt)
- 2 cups marinara sauce (store-bought or homemade)
- Fresh basil or parsley for garnish
๐ฅ Instructions:
-
Mix the meatball base:
In a large bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix until just combined—don’t overwork it! -
Stuff the magic:
Take about 2 tablespoons of the meat mixture, flatten it, place a cube of mozzarella in the center, and wrap the meat around it to seal. Repeat until all are stuffed. -
Sear for flavor:
Heat a skillet with a bit of oil. Brown meatballs on all sides—just a quick sear to lock in juices. (Don’t worry if they’re not cooked through yet.) -
Simmer in sauce:
Pour marinara into the skillet, nestle the meatballs in, cover, and simmer on low for 15–20 minutes until fully cooked and cheese is gooey inside. -
Serve it up:
Top with fresh basil, extra Parmesan, and serve with pasta, on sub rolls, or over creamy polenta!
๐ก Pro Tips:
- Use chilled mozzarella cubes so they don’t melt out too quickly.
- Want heat? Add red pepper flakes to the meat mixture.
- Make ‘em mini and serve on toothpicks for party bites!
Want a keto version or one with spicy arrabbiata sauce? I’ve got you! ๐ด๐ฅ
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