Ingredients
Scale
For the Meatballs:
- 1 lb ground beef (80/20)
- ½ lb ground pork
- ½ cup Italian breadcrumbs
- ¼ cup whole milk
- ½ cup freshly grated Parmesan cheese
- 2 large eggs, lightly beaten
- 3 cloves garlic, minced
- ¼ cup fresh parsley, finely chopped
- 2 tablespoons fresh basil, chopped (or 1 tsp dried)
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 8 oz low-moisture mozzarella cheese, cut into ½-inch cubes (about 20 cubes)
For Cooking:
- 2 tablespoons olive oil (if pan-frying)
- 24 oz marinara sauce (homemade or quality store-bought)
- Fresh basil for garnish
- Extra Parmesan for serving
Instructions
- Prepare the breadcrumb mixture: In a small bowl, combine the breadcrumbs and milk. Stir together and let sit for 5 minutes. This creates a panade that will keep your meatballs incredibly tender and moist. The breadcrumbs should absorb all the milk and form a paste-like consistency.
- Mix the meatball base: In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, Parmesan cheese, beaten eggs, minced garlic, parsley, basil, Italian seasoning, salt, black pepper, and red pepper flakes if using. Using your hands (the best tool for this job!), gently mix everything together until just combined. Don’t overmix—this makes meatballs tough. The mixture should be well-combined but not overworked.
- Form and stuff the meatballs: Take about 2 tablespoons of the meat mixture and flatten it in your palm. Place one cube of mozzarella in the center. Take another tablespoon of meat mixture and place it on top of the cheese, then gently form the meat around the cheese, sealing it completely. Roll into a smooth ball about 1½ to 2 inches in diameter. Make sure the cheese is completely enclosed with no gaps, or it will leak out during cooking. Repeat with remaining meat and cheese. You should get about 20 meatballs.
- Pan-frying method (preferred for best flavor): Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, add meatballs and brown on all sides, about 6-8 minutes total. They don’t need to be cooked through yet—just nicely browned on the outside. Transfer browned meatballs to a plate. This browning step adds incredible flavor through caramelization.
- Simmer in sauce: Pour the marinara sauce into the same skillet (or a Dutch oven), scraping up any browned bits from the bottom—that’s pure flavor! Bring the sauce to a gentle simmer. Carefully add all the browned meatballs back to the skillet, nestling them into the sauce. Reduce heat to low, cover, and simmer for 20-25 minutes, turning meatballs occasionally, until they’re cooked through (internal temperature of 165°F) and the sauce has thickened beautifully.
- Alternative baking method: If you prefer to bake, preheat your oven to 400°F. Place formed meatballs on a parchment-lined baking sheet and bake for 20-25 minutes until browned and cooked through. Meanwhile, warm marinara sauce in a large pot. Add baked meatballs to the sauce and simmer together for 5-10 minutes to let flavors meld.
- Serve and enjoy: Transfer meatballs and sauce to a serving dish. Garnish with fresh basil and extra Parmesan cheese. Serve immediately while the cheese is still gooey and melted. Watch everyone’s faces light up when they discover the melted cheese center!
Notes
- Cheese enclosure is critical: Make absolutely sure the mozzarella is completely sealed inside the meat. Any gaps will result in cheese leaking out during cooking.
- Keep hands moist: Wet your hands slightly when forming meatballs to prevent sticking and achieve smooth, even shapes.
- Don’t skip the browning: Browning meatballs before simmering in sauce adds a depth of flavor that can’t be achieved by baking alone.
- Temperature check: Use a meat thermometer to ensure meatballs reach 165°F internal temperature for food safety.
- Resting time: Let meatballs rest in the sauce for a few minutes before serving for the best texture and flavor distribution.
- Make them smaller: For appetizer-sized meatballs, use smaller cheese cubes and less meat per ball, creating about 30-35 mini meatballs.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Italian-American
- Diet: Gluten Free
Nutrition
- Serving Size: 3 meatballs with sauce
- Calories: 385
- Sugar: 5g
- Sodium: 865mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 145mg