These pork and beef meatballs have a surprise morsel of mozzarella cheese in the center.
How to Make Stuffed Meatballs
You can whip these meatballs up in as little as 20 minutes. Form the balls, poke a hole in each one with your finger, stuff with a piece of cheese, and re-form the meatball around it. Then into a pan they go to bake in the oven. While the meatballs bake, make a quick tomato sauce on the stovetop. Combine the sauce and meatballs, sprinkle the entire dish with cheese, and bake together until everything is bubbly, cheesy, and slightly melted. Spoon the meatballs into a bowl with sauce, serve over pasta, or layer them onto a sub for a delectable meatball sandwich. Yum!
What Kind of Mozzarella Should I Use?
Either fresh mozzarella or low-moisture mozzarella (cut from a block of cheese or sticks) will work fine in this recipe, depending on what you can find in your market. The low-moisture cheese tends to be a bit oozier when it melts, but I’ve made these with both kinds of cheese.
10-Minute Tomato Sauce? Yes, Please!
This is my go-to sauce. With just tomatoes, olive oil, garlic, salt, and basil, it is ridiculously easy to make. Every time I see someone reach for bottled tomato sauce in the market, I want to tap her on the shoulder, “Honey, stop! Don’t do it! Buy that can of tomatoes, and make your sauce in 10 minutes! Here, I’ll give you the recipe.” Naturally, I refrain from that kind of behavior. The can I’m referring to is filled with the San Marzano variety of tomatoes packed in thick tomato sauce. It’s the secret to the freshest, easiest tomato sauce known to woman or man. It’s a few pennies more than the store’s own brand, but it’s lot of pennies less than a prepared sauce. Canned tomatoes should be soft and pliant, swimming in thick sauce and easily squished with your hand. If you are buying tomatoes in watery juice that are hard where the stem was removed, make a note and try another brand next time. (Rant over.)
Make-Ahead Meatballs
To freeze raw meatballs: Spread them on a parchment-lined baking sheet, and once they are frozen, transfer them to a freezer bag. Let them defrost in the refrigerator and bake as directed in the recipe. They will keep in the freezer for 2 to 3 months. To freeze cooked meatballs: Spread them on a parchment-lined baking sheet, and once they are frozen, transfer them to a freezer bag. Reheat them from frozen slowly on the stovetop or in the oven, in the sauce. You can also defrost them in the fridge overnight, and then heat them on top of the stove. They will keep in the freezer for 2 to 3 months. To freeze cooked meatballs in sauce: Place them in a freezer container and freeze. Reheat them slowly on top of the stove, or defrost them in the fridge, and then heat them on the stovetop or in the oven. They will keep in the freezer for 2 to 3 months.
Who Doesn’t Love Meatballs?! The More the Merrier!
Turkey Meatballs Swedish Meatballs Lamb Meatballs Porcupine Meatballs Italian Meatballs
1/3 cup milk
1 1/2 slices white bread, crusts removed and torn into pieces
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3/4 pound ground beef
3/4 pound ground pork
3/4 cup finely grated parmesan
1 large egg, beaten
2 to 3 ounces fresh or low-moisture mozzarella, cut into 16 (1-inch) pieces
2 tablespoons olive oil
For the tomato sauce
2 (28-ounce) cans whole tomatoes in sauce, preferably San Marzano
2 tablespoons olive oil
2 cloves garlic, thinly sliced
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 pinch sugar, optional
6 to 7 fresh basil leaves, torn into pieces, plus more for serving
1/2 cup shredded mozzarella
1/2 cup shredded Parmesan
Add the ground beef, pork, Parmesan, and egg to the bowl and mix with your hands until well combined. Remove from the oven and tilt the skillet. Spoon out and discard any excess oil. If you have broiled the meatballs, reset the oven heat to 400ºF. Add the tomatoes, salt, and pepper to the pan and bring to a simmer. Continue to simmer for 10 minutes, or until the sauce thickens slightly. Taste and add more salt, pepper, and a pinch of sugar (to taste). Stir in the basil leaves.
