Description
These Mozzarella Stuffed Meatballs combine juicy, seasoned ground beef with a gooey mozzarella center, simmered in a rich homemade tomato sauce and served over perfectly cooked spaghetti. This comforting Italian-American dish is perfect for a family dinner or special occasion, offering a delightful mix of flavors and textures in every bite.
Ingredients
Scale
Meatballs
- 1/4 cup plain bread crumbs
- 1/2 cup milk
- 1 pound ground beef
- 2 Tablespoons chopped flat-leaf parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1 large egg
- 4 ounces mozzarella cheese, cut into 1/2-inch cubes
Pasta
- 1 pound spaghetti
Sauce
- 1 medium onion, chopped
- 1 Tablespoon olive oil
- 4 cloves garlic, chopped
- 2 28-ounce cans crushed tomatoes
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt & pepper to taste
Instructions
- Prepare the meatball mixture: Soak the bread crumbs in the milk in a large bowl for 5 minutes to soften them. Add ground beef, chopped parsley, onion powder, garlic powder, dried basil, dried oregano, kosher salt, freshly ground black pepper, grated Parmigiano-Reggiano cheese, and the egg. Mix thoroughly until all ingredients are well combined.
- Form mozzarella stuffed meatballs: Divide the meat mixture into 2 tablespoon-sized portions. Flatten each portion slightly, place a cube of mozzarella cheese in the center, then carefully shape the mixture around the cheese into a ball. Repeat until all meat and mozzarella are used.
- Prepare the tomato sauce: Heat olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Add chopped garlic and cook for 30 seconds until fragrant. Pour in the crushed tomatoes and stir in dried basil, dried oregano, salt, and pepper. Let the sauce simmer gently over low heat for 15 minutes, stirring occasionally to develop flavors.
- Cook the meatballs in the sauce: Carefully add the prepared meatballs to the simmering tomato sauce. Cook them covered, turning the meatballs as necessary to ensure even cooking and that they are fully coated in sauce. Simmer until the meatballs are cooked through, approximately 15 minutes.
- Cook the spaghetti: While the meatballs cook, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions, typically 8-10 minutes, until al dente. Drain well.
- Serve: Toss the drained spaghetti with the meatballs and sauce. Plate the dish and garnish generously with additional grated Parmigiano-Reggiano cheese and chopped parsley for fresh color and extra flavor.
Notes
- For a quicker option, substitute the homemade sauce with two 28-ounce jars of your favorite Rao’s Homemade Marinara sauce.
- If preferred, the meatballs can be baked instead of simmered: bake at 400°F for 15-20 minutes until cooked through, then add to the sauce to heat through.
