Irresistibly Cheesy Mozzarella-Stuffed Meatballs Recipe

Okay, so let me tell you about this amazing recipe for, um, mozzarella-stuffed meatballs. You know, those little nuggets of joy where every bite reveals gooey cheese? It’s seriously one of my favorites—and I can’t wait to share it with you. Picture these meatballs, golden brown with crispy edges, being dunked into a rich marinara sauce. You can practically taste the savory goodness just thinking about it. And trust me, this dish brings everyone to the table, especially during family gatherings… or just a cozy night in!

Why You’ll Crave It

• It’s cheesy in the best way possible—like, who doesn’t love melted mozzarella?
• Super versatile! You can serve them over pasta, in subs, or just as a party appetizer.
• They smell incredible while they’re baking, filling your kitchen with that homemade goodness.
• Easy to make, but you’ll look like a culinary genius when you serve them.
• Leftovers (if there are any) are just as good the next day… or even cold!

The first time I made this, my partner couldn’t stop raving about them… and now they’re a staple in our home.

What You’ll Need

• Ground beef: 1 pound, a nice combo of flavor and fat for juiciness
• Italian sausage: ½ pound, adds a little zing that you won’t want to skip!
• Breadcrumbs: 1 cup, for that perfect texture
• Parmesan cheese: ½ cup, grated, because cheese makes everything better
• Parsley: ¼ cup, chopped, for a fresh touch
• Garlic: 2 cloves, minced, you know it’s gonna be good with garlic
• Egg: 1, for binding it all together
• Salt: 1 teaspoon, to bring out the flavors
• Pepper: ½ teaspoon, just a hint of heat
• Mozzarella cheese: 8 ounces, cut into small cubes, because this is where the magic happens
• Marinara sauce: 2 cups, the delicious coat that brings it all together

Easy How-To

Mixing It Up

So first things first, grab a big bowl—like, a really big one—and combine the ground beef, Italian sausage, breadcrumbs, grated Parmesan, parsley, minced garlic, the egg, salt, and pepper. Mix it all up really well, like, maybe with your hands? Just make sure everything’s combined… it should feel sort of sticky, but in a good way! Then, you’re ready for the fun part!

Good to Know

• If you want a different cheese vibe, don’t be shy! Provolone or even cheddar works well.
• You can totally freeze the uncooked meatballs. Just shape them, freeze on a baking sheet, and then stash them in a bag. You’ll thank yourself later!
• Feeling adventurous? Try adding herbs like oregano or basil for a little extra flavor twist!

Serving Ideas

• Serve them over a mound of spaghetti, topped with extra marinara and maybe some fresh basil for a classic dish that never goes out of style.

Top Tricks

• To avoid oozing cheese, make sure to seal the meat well around those mozzarella cubes—no one wants a cheese disaster!

Frequently Asked Questions

Can I use other types of cheese for stuffing?

Absolutely! Cheddar, provolone, or even a cream cheese blend could totally work. Just keep in mind that they might melt a bit differently than mozzarella…

Can I make these meatballs ahead of time?

Yes! You can prepare them and pop them in the fridge. Or freeze for weeks—just pull them out when you’re ready for a cheesy meatball fix.

What should I serve with mozzarella-stuffed meatballs?

They go great with spaghetti, of course, but don’t forget about meatball subs or even a side salad for a lighter touch.

How do I prevent the cheese from leaking out while cooking?

Sealing the meat properly around the cheese is key. And, cooking them at a moderate temperature helps keep that melty goodness inside!

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So, there you have it—my take on those irresistibly cheesy mozzarella-stuffed meatballs. They’re kind of a crowd-pleaser, and trust me, once you try them, you’ll be coming back to this recipe time and time again. Happy cooking!