Mozzarella stuffed meatballs

mozzarella stuffed meatballs with linguineThese juicy, mozzarella stuffed meatballs in a rich tomato sauce are guaranteed to make your mouth water, and they’re so easy you can make them for a mid-week meal too.

The recipe is simple and uses only a few key ingredients – beef mince, mozzarella cheese, a couple of onions, garlic, herbs, a little lemon juice, tomato purée and tinned tomatoes.

Serve with your preferred pasta (spaghetti is traditional for meatballs but I tend to go for penne or fusilli with most pasta dishes, probably just because they’re easier to eat!) or courgetti (zoodles). We used-up our two last courgettes making courgetti for this last night, and now I don’t know when I’ll be able to get any more (#courgettecrisis)!

To get the best, melting-middle mozzarella stuffed meatballs, finish the dish off in the oven in a lasagne dish or large casserole dish (this is explained below).

My recipe uses more mozzarella than you can comfortably stuff into the amount of meat that I use, so about a quarter to a third of the mozzarella is dotted around the sauce, which is then baked until melting and turning brown. Delicious.

mozzarella stuffed meatballs out of the ovenTop tip: after browning off the meatballs, you’ll have a bit of caramelised onion and beef in the bottom of the frying pan. Scoop this out (leaving behind as much of the oil as you can) and add it to the tomato sauce to add a little extra flavour to the finished dish.

Shared with: #CookOnceEatTwice, Recipe of the week, #globalblogging, #TastyTuesdays, Saucy Saturdays, Tickle My Tastebuds Tuesdays

One Messy Mama
Print Recipe
Mozzarella stuffed meatballs
An easy mozzarella stuffed meatballs recipe that will make your mouth water.
mozzarella stuffed meatballs with linguine
Course Main Dish
Cuisine Italian
Prep Time 20 minutes
Cook Time 1 hour
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 20 minutes
Cook Time 1 hour
Servings
people
Ingredients
mozzarella stuffed meatballs with linguine
Instructions
For the meatballs
  1. heat a frying pan over a medium heat, add 1tbsp of olive oil and fry half the chopped onion and the minced/crushed garlic until the onion turns soft and translucent. Set aside to cool in a large mixing bowl (you can start on the tomato sauce in the meantime, and start your oven heating up - 180C, gas mark 4)
  2. once cooled, add the mince beef, egg and dried oregano and season well with salt and pepper. Give it a good mix until the ingredients are well combined
  3. take a handful of the mixture and flatten it out against your palm. Add a cube of mozzarella to the centre and wrap the meat around it, forming a ball. Work the meatball back and forth between your hands, throwing it so the ball sticks together and is well-compacted. Place the completed meatball on an oiled tray
  4. repeat this with the remaining meat mixture, until you've used all the meat and about two-thirds to three-quarters of the cubed mozzarella. You should get around 12 meatballs, depending how large (or small) you make them. Set them aside until you're ready to cook them
    meatballs prepared
  5. when you're ready to cook them, heat a frying pan over a medium heat and add the vegetable oil. Fry the meatballs in batches, to brown them off, then place them in a large casserole or lasagne dish
    brown the meatballs off
For the tomato sauce
  1. heat a saucepan over a medium heat, add 1 tbsp of olive oil and add the rest of the onion, the celery, the chopped garlic and bay leaves and fry until the onion is turning soft and translucent
  2. add the tinned tomatoes (and juice), tomato puree and lemon juice and season well with salt and pepper. Bring to the boil, then reduce the heat and simmer for around 30 minutes, until the tomatoes are cooked down and the sauce is thickening
Bringing the dish together
  1. heat your oven to 180C (gas mark 4)
  2. pour the tomato sauce over the meatballs so they're well-covered. Add the remaining mozzarella cubes, dotting them around the dish. Give it a final grind or two of black pepper
  3. place the dish in the centre of your oven and cook for 20 - 30 minutes, until the meatballs are cooked-through and the mozzarella on the top is melted and beginning to brown. Test that the meatballs are cooked by sticking a knife through a large one at the centre - the meat should be brown all the way through and the mozzarella inside should be melted and oozing
  4. serve on a bed of pasta or courgetti (zoodles), garnished well with fresh basil and (optionally) a sprinkle of grated Parmesan
    mozzarella stuffed meatballs on a bed of courgetti

4 Comments:

  1. Oh I do like meatballs when they are stuffed with mozzarella! And of course the extra bits of mozzarella in the sauce would make this such a tasty meal. Thanks so much for sharing with #CookOnceEatTwice

  2. Looks quite nice. Thanks for sharing with #GlobalBlogging

  3. Oooh I love meatballs and with mozzarella even more! Delicious. Popping over from #GlobalBlogging x

  4. That looks delish!!! Wow! I have to put that on my to make list! #globalblogging

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