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- 1 pound ground beef - 1 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup fresh basil, chopped - 1 egg - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1 cup basil pesto - 1 cup small mozzarella balls (bocconcini) - Olive oil for frying - 1 jar marinara sauce - 1/2 pound ground pork - Large mixing bowl - Skillet - Spoon or spatula - Measuring cups and spoons - Baking sheet (for cooling) - Serving plate Gather these ingredients and tools before you start. This way, you keep the cooking process smooth. The required ingredients create a classic flavor. The optional ground pork adds richness. Use fresh basil for the best taste. Mozzarella balls give that gooey surprise inside each meatball. Olive oil helps achieve a perfect golden crust. {{ingredient_image_1}} To start, grab a large mixing bowl. In this bowl, combine 1 pound of ground beef and, if you want, 1/2 pound of ground pork. Add 1 cup of breadcrumbs, 1/4 cup of grated Parmesan cheese, and 1/4 cup of chopped fresh basil. Next, crack in 1 egg, then sprinkle in 1 teaspoon of garlic powder and 1 teaspoon of onion powder. Season with salt and pepper to taste. Mix everything gently but well. You want it combined, not overworked. Now, take about a tablespoon of your meat mixture. Flatten it in your palm. Place a small mozzarella ball in the center. Wrap the meat around it, sealing it completely. It should look like a little ball. Repeat this process until you use all the meat mixture. You should end up with about 12 to 15 meatballs. Each one is a tasty surprise! Next, heat some olive oil in a large skillet over medium heat. Once the oil is hot, carefully add the stuffed meatballs. Make sure not to overcrowd the pan. Cook them for about 8 to 10 minutes, turning them occasionally. You want them browned on all sides. After they’re browned, transfer the meatballs to a saucepan with warmed marinara sauce. Let them simmer for 10 more minutes. This helps all the flavors mix and the cheese melts just right. Serve them hot, and enjoy! To make the best meatballs, you need the right mix. Start with equal parts ground beef and pork for great flavor. If you skip the pork, use all beef. Adding breadcrumbs helps keep the meatballs soft. Mix in grated Parmesan and fresh basil for extra taste. Don't overmix the meat; just combine until it’s smooth. Use your hands to form meatballs. Take about a tablespoon of mixture and flatten it in your palm. Place a mozzarella ball in the center and wrap the meat around it. Seal it well to avoid leaks. Aim for a smooth surface for even cooking. When cooking, heat the olive oil until it shimmers. This shows it's hot enough. Fry the meatballs in batches. If you overcrowd the pan, they won’t brown well. Cook them until they are crispy on the outside. Let them simmer in the marinara sauce to soak up more flavor. One common mistake is overmixing the meat. This makes tough meatballs. Another mistake is not sealing the mozzarella inside. If you do not seal them well, the cheese can leak out while cooking. Watch the heat closely. Cooking on too high heat can burn the outside while leaving the inside raw. Use medium heat for best results. Also, avoid skipping the simmering step. This helps the meatballs stay moist and lets the flavors meld. For a beautiful presentation, use a large serving plate. Arrange the meatballs in a circle or in a pile. Drizzle some olive oil over them for shine. Garnish with fresh basil leaves for color. You can also drizzle extra pesto on top for a pop of green. Serve with marinara sauce on the side for dipping. Pair the meatballs with spaghetti or a fresh salad for a complete meal. Consider adding garlic bread to make it even more special. Pro Tips Use Fresh Ingredients: Always opt for fresh basil and high-quality mozzarella for the best flavor and texture in your meatballs. Don’t Overmix the Meat: Mixing the meat too much can result in tough meatballs. Combine just until ingredients are evenly incorporated. Control the Heat: Cooking the meatballs over medium heat allows them to brown properly without burning. Turn them gently to ensure even cooking. Freeze for Later: You can freeze uncooked meatballs for up to three months. Just thaw and cook when you're ready for a quick meal. {{image_2}} You can use different meats for your meatballs. Ground turkey or chicken works well. These options make the dish lighter. If you want a richer flavor, use ground lamb. You can mix meats too. For example, combine beef and pork. This gives you a tasty blend of flavors. If you need a gluten-free meal, swap breadcrumbs for gluten-free ones. You can use almond flour too. It gives a nice texture without gluten. For low-carb options, try using grated zucchini. This keeps the meatballs moist while cutting carbs. You can also serve them with cauliflower rice instead of pasta. Serve your meatballs in fun ways. Try them in a sub sandwich with marinara and cheese. This makes a great meatball sandwich! You can also top them on a salad for a fresh meal. For an Italian twist, pair them with polenta. Drizzle extra pesto on top for added flavor. These ideas keep each meal exciting and new! After your tasty meal, let the meatballs cool down. Place them in an airtight container. This keeps them fresh. If you have sauce, store it separately. You can keep leftovers in the fridge for up to three days. To heat them up, choose the oven or the microwave. For the oven, preheat it to 350°F. Place meatballs on a baking sheet and cover them with foil. Heat for about 15 minutes. If using a microwave, put a few on a plate. Heat for 1-2 minutes, checking to avoid overcooking. Freezing is a great option for meal prep. First, let the meatballs cool completely. Place them in a single layer on a baking sheet. Freeze for about 1-2 hours until firm. Then, transfer them to a freezer bag. Remove as much air as possible. They can last for up to three months in the freezer. Yes, you can make the meatballs ahead of time. Once formed, place them on a tray. Cover them with plastic wrap and store them in the fridge for up to 24 hours. This way, you can save time when you are ready to cook. You can use ground turkey, chicken, or even plant-based meat. These options work well and keep the meatballs tasty. Choose what suits your diet best. Just keep the same amount for the recipe. Check the meatballs for a golden-brown color. They should cook for about 8-10 minutes in the skillet. You can also cut one in half. The inside should be no longer pink. If you have a meat thermometer, the center should reach 165°F. You’ve learned how to make tasty stuffed meatballs from scratch. We covered key ingredients, helpful tools, and steps for prepping and cooking. Tips and tricks can help you avoid common mistakes. You’ll also enjoy fun variations and storage tips for leftovers. Remember, cooking is fun and creative. Don’t be afraid to tweak recipes and make them your own. With practice, you’ll master perfect meatballs every time. Enjoy sharing your delicious creations with family and friends!

Pesto Mozzarella Stuffed Meatballs

Delicious meatballs stuffed with mozzarella and flavored with pesto.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 pound ground beef
  • 0.5 pound ground pork
  • 1 cup breadcrumbs
  • 0.25 cup grated Parmesan cheese
  • 0.25 cup fresh basil, chopped
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • 1 cup basil pesto
  • 1 cup small mozzarella balls
  • as needed olive oil for frying
  • 1 jar marinara sauce

Instructions
 

  • In a large mixing bowl, combine the ground beef and optional ground pork with breadcrumbs, grated Parmesan, chopped basil, egg, garlic powder, onion powder, salt, and pepper. Mix until just combined.
  • Take about a tablespoon of the meat mixture and flatten it in your palm. Place a mozzarella ball in the center and wrap the meat around it, sealing the ball completely. Repeat with the remaining meat mixture and mozzarella to form about 12-15 meatballs.
  • In a large skillet, heat olive oil over medium heat. Once hot, carefully add the stuffed meatballs, making sure not to overcrowd the pan. Cook for about 8-10 minutes, turning occasionally, until browned on all sides.
  • In a separate saucepan, gently heat the marinara sauce over low heat.
  • Once the meatballs are browned, transfer them to the saucepan with marinara sauce and simmer for an additional 10 minutes, allowing the flavors to meld and the cheese to melt a bit inside the meatballs.
  • Serve the meatballs hot, drizzled with extra pesto if desired, alongside spaghetti or a fresh salad.

Notes

Arrange the meatballs on a large serving plate, garnished with fresh basil leaves and a drizzle of olive oil for an appetizing finish. Serve with a side of garlic bread for a complete meal.
Keyword Italian, meatballs, mozzarella, pesto