Description
These Mozzarella Stuffed Meatballs are juicy, cheesy, and packed with flavor. Made with lean ground beef or turkey and baked to perfection, they are then simmered in a rich homemade tomato sauce. Perfect for family dinners, special occasions, or meal prepping, these meatballs combine gooey mozzarella with fresh herbs for a comforting Italian-inspired dish. Serve them over pasta or enjoy them as a hearty appetizer.
Ingredients
Meatballs
- 2 pounds lean ground beef or turkey
- 1 tablespoon olive oil (if using turkey)
- ½ onion, finely chopped
- 1 egg
- ½ cup Panko bread crumbs
- ½ cup shredded Parmesan cheese
- ¼ cup chopped fresh parsley or 1 tablespoon dried parsley
- 2 tablespoons chopped fresh basil or 1 teaspoon dried basil
- 2 teaspoons black pepper
- 12 ounces fresh mozzarella cheese, cut into 24 cubes
Sauce
- 1 onion, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 (28-ounce) can whole tomatoes with juices
- 1 (28-ounce) can diced tomatoes with juices
- ½ teaspoon granulated sugar
- 1 bay leaf
- 1 (6-ounce) can tomato paste
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried basil
- ½ teaspoon black pepper
- Zest of 1 lemon (yellow part only)
Instructions
Sauce
- Peel two thin strips of lemon zest using a veggie peeler, avoiding the white pith.
- Heat olive oil in a saucepan over medium heat.
- Add diced onion and garlic; cook until soft, about 4 minutes.
- Add whole and diced tomatoes with juices, sugar, bay leaf, tomato paste, fresh parsley, dried basil, black pepper, and lemon zest.
- Reduce heat to low, cover, and simmer for 1 hour.
Meatballs
- Preheat oven to 375°F (190°C).
- Cut mozzarella into 24 small cubes; set aside.
- In a large bowl, combine ground meat, olive oil (if using turkey), chopped onion, egg, Panko, Parmesan, parsley, basil, and black pepper. Mix lightly until just combined.
- Divide meat mixture into 24 equal portions. Wrap each portion around a mozzarella cube, rolling into a ball ensuring the cheese is completely enclosed.
- Place meatballs on a parchment-lined baking sheet.
- Bake for 30 minutes; some cheese may leak out, but the interior remains cheesy.
- Transfer meatballs to the simmering tomato sauce and cook an additional 20 minutes.
- Serve over your favorite pasta.
Notes
- Serve with spaghetti, fettuccine, or penne for a complete meal.
- Garnish with extra Parmesan cheese and fresh basil.
- Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days.
- Freeze cooked meatballs in sauce for up to 3 months; thaw overnight before reheating.