Mozzarella Stuffed Meatballs in Marinara Recipe
These Mozzarella Stuffed Meatballs are juicy, flavorful, and filled with gooey melted mozzarella cheese in the center. Perfectly seasoned with garlic, parsley, parmesan, and spices, then browned in olive oil before being baked in rich marinara sauce, this recipe offers a delicious twist on classic meatballs that can be served with pasta or enjoyed on their own.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Meatball Mixture
- 2/3 cup plain breadcrumbs, plus more as needed (gluten free is okay)
- 1 pound ground chicken, ground turkey, or lean ground beef
- 3 garlic cloves, minced
- 1 cup fresh chopped parsley
- 1 raw egg, beaten
- 1/2 cup grated parmesan cheese
- 2 teaspoons dried oregano
- 1/2 teaspoon sweet paprika
- Kosher salt, to taste
- Black pepper, to taste
Filling
- 20 baby mozzarella balls (bocconcini)
Cooking & Serving
- Extra virgin olive oil, for browning
- 1 (25 ounce) jar store-bought marinara or homemade pasta sauce
Instructions
- Get ready: Preheat your oven to 400°F (200°C). Prepare half of the breadcrumbs on a large plate to be used later for coating the meatballs.
- Make the meatball mixture: In a large mixing bowl, combine the ground meat, minced garlic, chopped parsley, beaten egg, grated parmesan cheese, and the remaining breadcrumbs. Season this mixture generously with dried oregano, sweet paprika, kosher salt, and black pepper. Mix everything thoroughly until well combined.
- Form and stuff the meatballs: Take a heaping tablespoon of the meat mixture and form it into a ball. Press your thumb into the center to create an indentation and insert one mozzarella ball. Carefully reform the meat around the cheese to completely enclose it. Repeat with the remaining meat and cheese, placing each formed meatball on a large plate or sheet tray without letting them touch.
- Coat the meatballs in breadcrumbs: Roll each meatball thoroughly in the breadcrumbs you set aside earlier to create a crispy outer layer. Replenish breadcrumbs on the plate as necessary to ensure all meatballs are evenly coated.
- Brown the meatballs in olive oil: Heat enough extra virgin olive oil in a large oven-safe skillet over medium-high heat to coat the bottom. When the oil is shimmering, add the meatballs in batches to avoid overcrowding. Cook, turning occasionally, until all sides develop a golden brown crust, about 2 to 3 minutes.
- Add the sauce: If you cooked the meatballs in batches, return all the browned meatballs to the skillet. Turn off the heat and pour your marinara sauce evenly over the meatballs. Optionally, add a few extra mozzarella balls into the sauce for more cheesy goodness.
- Cover and bake: Cover the skillet with a lid or foil and place it in the preheated oven. Bake until the meatballs are fully cooked through, about 10 to 15 minutes.
Notes
- Use high-quality Mediterranean ingredients like extra virgin olive oil, oregano, and paprika to enhance the flavors.
- You can shape the meatballs a day in advance and store them uncooked in a tightly covered baking sheet in the refrigerator overnight.
- For longer storage, freeze the shaped meatballs in layers separated by parchment paper in a freezer-safe container for up to 3 months. They can be cooked directly from frozen.
Keywords: mozzarella stuffed meatballs, baked meatballs, Italian meatballs, cheesy meatballs, chicken meatballs, turkey meatballs, ground beef meatballs, marinara sauce, parmesan cheese meatballs