Ingredients
Scale
For the Meatballs:
- 1½ lbs ground beef (80/20)
- ¾ cup Italian-seasoned breadcrumbs
- ½ cup freshly grated Parmesan cheese
- 2 large eggs, lightly beaten
- ¼ cup whole milk
- 3-4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1-2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Stuffing:
- 8 oz whole milk mozzarella cheese, cut into ½-inch cubes (about 20 cubes)
Optional:
- Marinara sauce for serving
- Fresh basil for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Prepare Cheese: Cut mozzarella into ½-inch cubes. You’ll need about 18-20 cubes, one for each meatball. Set aside.
- Mix Meatball Base: In a large bowl, combine breadcrumbs and milk. Let sit for 2-3 minutes until breadcrumbs absorb the milk. Add ground beef, Parmesan, eggs, garlic, parsley, Italian seasoning, salt, and pepper. Mix gently with your hands until just combined—don’t overmix or meatballs will be tough.
- Test Seasoning: Optional but recommended: Cook a small piece of the mixture in a skillet to taste. Adjust salt and seasonings if needed before forming all meatballs.
- Form Meatballs: Take about 2 tablespoons of meat mixture (about the size of a golf ball). Flatten it in your palm, place a mozzarella cube in the center, and wrap the meat around the cheese, sealing completely. Roll into a smooth ball. The cheese should be completely enclosed with no gaps. Repeat with remaining meat and cheese.
- Arrange on Baking Sheet: Place formed meatballs on the prepared baking sheet, spacing about 1 inch apart.
- Bake: Bake for 20-25 minutes, until meatballs are golden brown and cooked through (internal temperature should reach 165°F). The meatballs should be firm and no longer pink inside.
- Rest: Let meatballs rest for 5 minutes before serving. This allows the cheese to cool slightly so it doesn’t immediately run out when cut.
- Serve: Serve hot with marinara sauce, over pasta, in subs, or as appetizers with toothpicks.
Notes
- Don’t overmix the meat—this makes tough, dense meatballs. Mix just until combined.
- Make sure cheese is completely sealed inside or it will leak out during cooking.
- Meatballs can be pan-fried instead: cook in oil over medium heat, turning frequently, for 15-20 minutes.
- Can be made ahead and frozen before or after cooking—see Make-Ahead notes.
- For even cooking, make meatballs uniform in size (about 2 tablespoons each).
- Let rest before serving so cheese doesn’t immediately run out.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 3 meatballs
- Calories: 385
- Sugar: 2g
- Sodium: 685mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 145mg