Mozzarella Stuffed Meatballs
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These easy mozzarella stuffed meatballs are my go-to for a quick meal! Freezer friendly and stuffed with cheese, you can’t ask for much more!
I have this sad addiction to collecting cookbooks. It started a few years ago. I have slowly collected more and more.
My absolute favorites are the ones that come from beautiful people, are filled with delicious food, AND have pages of gorgeous photos.
The book I’m reviewing today meets all of those and bonus? It’s filled with recipes you are actually going to want to make! Starting with this delicious mozzarella stuffed meatball recipe.
Fast to the Table Freezer Cookbook is from the super talented Becky of The Vintage Mixer.
I met Becky a few years ago when we both started working for a local grocery store. I can honestly say she is one of the most genuine people I have ever met. Her website is simply amazing and every recipe we have made has been given the stamp of approval from my picky eater.
You don’t get a rating much higher than two thumbs up from a seven year old with what I consider a “fine” palate.
Becky packed this book with everything from breakfast to dessert which made it hard to pick which recipe to make first. I had my little sous chef lend a helping hand and his vote with anything packed with CHEESE.
Since he is a big fan of my Lasagna Stuffed Shells I figured these cheese stuffed meatballs would be a good choice.
Ingredients for cheese stuffed meatballs:
- Ground beef
- Parmesan cheese
- Garlic
- Parsley
- Oregano
- Basil
- Salt and pepper
- Breadcrumbs
- Eggs
- Red pepper
- Water
- Mozzarella
- Oil
How to make mozzarella stuffed meatballs:
- Line a baking tray with parchment paper and set aside.
- Place all of the ingredients, except the mozzarella and oil, in a medium size bowl. Use your hands to gently combine making sure not to over mix.
- Using a cookie scoop, or small measuring cup, scoop your meat into even portions. Slightly flatten with your fingers or the back of a spoon. Place 1 cheese half onto each meatball and roll up around the mozzarella.
- Heat your oil in a medium sized skillet and preheat your oven to 400 degrees. Carefully place your meatballs in the hot oil. Brown for 2-3 minutes on each side until golden and transfer to your prepared baking tray.
- Bake 8 minutes or until cooked through.
- To Freeze: Cool your meatballs and transfer the tray to the freezer. Freeze overnight or until solid and remove to a large freezer safe bag. Reheat in sauce over the stove or the microwave.
Our overall vote on flavor is 10 out of 10. She nailed the seasoning and frying them before they head to the oven gives them a nice crispy exterior. Nothing is quite as fun as cutting into a warm meatball and having gooey mozzarella follow your fork all the way to your mouth!
How to freeze meatballs:
- Make the recipe through browning on the stove top.
- Place each meatball on a foil lined baking tray about 1/2 an inch apart.
- Place pan in the freezer. Freeze 20 minutes.
- Remove from the pan and place in a zip top gallon bag. Label and freeze until solid.
Like this recipe? You will love my:
Mozzarella Stuffed Meatballs
Ingredients
- 1 lb ground beef (I used half beef half Italian sausage)
- 1/2 cup grated Parmesan cheese
- 3 garlic cloves (minced)
- 1 tablespoon fresh parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup panko breadcrumbs
- 1 large egg
- pinch of red pepper flakes (optional)
- 1 tablespoon water
- 12 small balls mozzarella cheese (cut in half)
- 4 tablespoons oil
Instructions
- Line a baking tray with parchment paper and set aside.
- Place all of the ingredients, except the mozzarella and oil, in a medium size bowl. Use your hands to gently combine making sure not to over mix.
- Using a cookie scoop, or small measuring cup, scoop your meat into even portions. Slightly flatten with your fingers or the back of a spoon. Place 1 cheese half onto each meatball and roll up around the mozzarella.
- Heat your oil in a medium sized skillet and preheat your oven to 400 degrees. Carefully place your meatballs in the hot oil. Brown for 2-3 minutes on each side until golden and transfer to your prepared baking tray.
- Bake 8 minutes or until cooked through.
- To Freeze: Cool your meatballs and transfer the tray to the freezer. Freeze overnight or until solid and remove to a large freezer safe bag. Reheat in sauce over the stove or the microwave.
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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