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Mozzarella Stuffed Meatballs

Juicy meatballs filled with gooey mozzarella, simmered in rich tomato sauce, create an unforgettable Italian comfort food dish.
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Prep Time 30 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb Lean ground beef or turkey Choose lean meat for better texture.
  • 1 tbsp Olive oil Only if using turkey.
  • 1 medium Onion, finely chopped
  • 1 Egg Acts as a binder.
  • 1 cup Panko bread crumbs
  • 1/2 cup Shredded Parmesan cheese
  • 1 tbsp Fresh or dried parsley
  • 1 tbsp Fresh or dried basil
  • 1/2 tsp Black pepper
  • 8 oz Fresh mozzarella cheese, cut into small cubes Make sure they are small for easy stuffing.
For the Sauce
  • 1 medium Onion, diced
  • 3 cloves Garlic, minced
  • 2 tbsp Olive oil
  • 1 can Whole tomatoes with juices
  • 1 can Diced tomatoes with juices
  • 1 tbsp Granulated sugar
  • 1 leaf Bay leaf
  • 2 tbsp Tomato paste
  • 1 tbsp Fresh parsley
  • 1 tbsp Dried basil
  • 1/2 tsp Black pepper
  • 1 tsp Lemon zest Adds brightness to the sauce.

Method
 

Preparation for Sauce
  1. Peel two thin strips of lemon zest using a vegetable peeler, avoiding the white pith. Set aside.
  2. Heat olive oil in a saucepan over medium heat. Add diced onion and minced garlic, cooking for about 4 minutes.
  3. Add whole tomatoes, diced tomatoes, sugar, bay leaf, tomato paste, fresh parsley, dried basil, black pepper, and lemon zest into the saucepan. Stir well.
  4. Reduce heat to low, cover the pot, and let the sauce simmer for one hour.
Preparation for Meatballs
  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Cut fresh mozzarella into 24 small cubes and set aside.
  3. In a large bowl, combine ground meat, olive oil (if using turkey), chopped onion, egg, Panko breadcrumbs, Parmesan cheese, parsley, basil, and black pepper. Mix lightly.
  4. Divide mixture into 24 equal portions. Wrap each portion around a mozzarella cube, rolling into a ball.
  5. Place stuffed meatballs on the prepared baking sheet and bake for 30 minutes.
Combining and Serving
  1. Transfer baked meatballs into the simmering sauce and cook for an additional 20 minutes.
  2. Serve over pasta and top with extra Parmesan and fresh basil.

Notes

Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months. Reheat gently to avoid rubbery cheese.