Cheesy Mozzarella Stuffed Meatballs
Triple Cheesy Mozzarella Stuffed Meatballs feature 3 fabulous cheeses and are so delicious they will knock your socks off. I make a double batch of this simple recipe and freeze half.
You would think that Parmesan, Romano and mozzarella cheeses would be enough to put these fabulous meatballs over the top, but no... I added in fresh rosemary to give them a punch of flavor.
The meatball is delicious on its own, but when you break into it a river of ooey gooey mozzarella cheese runs all over the plate. One bite and you will be singing a chorus of 'ummmms' as you devour these one after the other.
The meatballs feature 3 different cheeses and are so delicious I recommend you make the whole recipe. Yes, it makes 32 meatballs. They freeze and refrigerate extraordinarily well, so I always make 2 pounds and freeze half. These amazing meatballs are sure to become a family favorite for you too!
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Helpful Tips to make Cheesy Mozzarella Stuffed Meatballs:
What you will need to make Cheesy Mozzarella Stuffed Meatballs:
- A large skillet with a lid – To help the pasta cook evenly, a wide skillet works best, ideally one that’s more than 12 inches in diameter.
- Mesh Strainer – Normally you don’t need to drain the grease when cooking with lean ground beef, but if you do, a mesh strainer will help ensure you don’t lose any of the cooked meat.
- Heat resistant spoon or spatula – Ideal for cooking, stirring, and serving.
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite fabulous meatball recipes:
Italian Herb Baked Meatballs
Chicken Parmesan Meatball Poppers
Balsamic Glazed Meatloaf Meatball Poppers
Chicken Parmesan Meatball Poppers
Balsamic Glazed Meatloaf Meatball Poppers
Yield: makes 32 meatballs
Cheesy Mozzarella Stuffed Meatballs
Triple Cheesy Mozzarella Stuffed Meatballs feature 3 fabulous cheeses and are so delicious they will knock your socks off. I make a double batch of this simple recipe and freeze half.
Ingredients
- 2 pounds 93% lean beef
- 1 cup Italian seasoned breadcrumbs
- 1/2 cup Parmesan cheese, fresh grated
- 1/2 cup Pecorino Romano cheese, fresh grated
- 1/2 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 tablespoon Italian seasoning
- 1 tablespoon fresh rosemary, chopped finely
- 1/2 cup 2% milk
- 1/4 cup Oven Roasted Tomato Sauce or your choice of a tomato sauce
- 2 large eggs, lightly beaten
- 8 ounce block mozzarella cheese, cut into 32 - 1/2" squares (cut into 4 longways and 8 across)
Instructions
- Preheat oven to 400°. Line 2 baking sheets with parchment paper and set aside.
- Place all ingredients in a large bowl, except the mozzarella cheese. With clean hands, mix ingredients without overworking your meatballs. Working them too much can cause tough meatballs.
- Using a 4 tablespoon scoop, scoop out meat and place on a baking sheet or plate. After all meatballs have been scooped onto tray, with damp hands roll them into balls. Place balls back on tray or plate. One at a time place meatball in the palm of your cupped hand. Press mozzarella cube into meatball and roll back into a ball.
- Place meatballs on baking sheets, not touching. Bake for 35 minutes, rotating trays half way through cook time.
- Remove from oven and place meatballs into your sauce and allow to simmer for 30 minutes. Some of your mozzarella cheese may have tried to make a run for it. Just scoop up the meatballs and cook it in the sauce.
- Serve and enjoy!
Originally published 3/20/12
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