When I think about comfort food, meatballs are at the top of my list. There’s something about the warmth of a savory, homemade meatball that brings back so many cherished memories for me. I remember growing up in a bustling household where family dinners were the heart of our day. My grandmother was the true maestro in the kitchen, and her cooking was the thread that stitched our family together. Meatballs were one of her signature dishes, and while she kept them traditional, I’ve since adapted her recipe to reflect my love for bold, spicy flavors.
One summer, I had the incredible opportunity to travel through Italy, where I stayed with a local family in the charming town of Sorrento. It was there that I experienced mozzarella in a way I never had before—so fresh, creamy, and bursting with flavor. I’ll never forget the joy of sitting around the family’s large table, passing around dishes of pasta, freshly baked bread, and of course, meatballs stuffed with local mozzarella. The way the cheese melted in the center, creating a gooey surprise with each bite, was simply unforgettable.
Inspired by that memory, I began experimenting with mozzarella-stuffed meatballs once I returned home. Adding a spicy kick was my way of marrying my grandmother’s recipe with the flavors I fell in love with during my travels. Now, every time I make these Spicy Mozzarella-Stuffed Meatballs, I’m taken back to that warm summer evening in Sorrento. The fresh herbs, combined with the rich, savory meat and that perfect, melted mozzarella center, make this dish feel both nostalgic and new every time.
These meatballs are perfect for sharing with family and friends, served over a bed of pasta or with a side of garlic bread. And the best part? Watching the look of surprise and delight on everyone’s face as they bite into the molten mozzarella inside. Whether you’re cooking for a weeknight dinner or a special occasion, these meatballs will bring a little bit of Italy—and a lot of comfort—into your home.
Making Spicy Mozzarella-Stuffed Meatballs
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Ingredients
- 1 pound ground beef
- 4 large cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 tablespoon fresh basil, chopped
- 1/2 cup fresh breadcrumbs
- 1/4 cup whole milk
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 10 small mozzarella balls (about 1 inch each) or mozzarella cheese chunks
- 2 tablespoons extra virgin olive oil
Directions
- In a large bowl, mix the ground beef with garlic, parsley, basil, breadcrumbs, milk, salt, and pepper. Gently fold the mixture until evenly combined, being careful not to overmix.
- Shape the meat mixture into 10 equal portions, forming small balls. Create a well in the center of each ball using your thumb and place a mozzarella ball or chunk inside. Seal the meat around the cheese to form a smooth, fully enclosed ball.
- Place the stuffed meatballs on a plate and refrigerate for about 20-30 minutes to help them firm up.
- Heat olive oil in a skillet over medium-high heat. Once hot, add the meatballs, ensuring not to overcrowd the pan. Sear the meatballs for about 7-10 minutes, turning occasionally until they are evenly browned on all sides.
- Reduce the heat to medium-low. Add your favorite sauce to the skillet, covering the meatballs. Let them simmer, covered, for 15-20 minutes, until fully cooked and the cheese is melted inside.
- Serve immediately with extra sauce on the side if desired. Enjoy!
Storing Suggestion
Allow the meatballs to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days. For longer storage, place them in the freezer, where they will keep for up to 2 months. Reheat them in a skillet or oven until warmed through before serving.
Cooking Tips
To prevent the meat from becoming tough, handle it gently when mixing and shaping the meatballs. You can substitute ground pork or turkey for a lighter version of this recipe. If you prefer a spicier kick, add a pinch of red pepper flakes to the meat mixture.
Serving Suggestions
These meatballs are perfect served over pasta with marinara sauce or on their own as a delicious appetizer. Pair with a simple green salad and a glass of red wine for a complete meal.
Ingredient Substitutions
If fresh breadcrumbs are unavailable, you can use panko or store-bought breadcrumbs. In place of mozzarella, try stuffing the meatballs with cubes of cheddar or gouda for a different flavor.
Seasonal Variations
During the summer, consider grilling the meatballs instead of pan-frying them for a smoky flavor. In colder months, serve them with a hearty tomato or mushroom-based sauce for a comforting winter dish.
Allergen Information
This recipe contains dairy (mozzarella and milk) and gluten (breadcrumbs). For a dairy-free version, omit the cheese, and for a gluten-free option, substitute gluten-free breadcrumbs.
FAQ:
Can I make the meatballs ahead of time?
Yes, you can prepare the meatballs and refrigerate them for up to 24 hours before cooking. This allows the flavors to meld and saves time on the day of cooking.
How do I know when the meatballs are fully cooked?
The internal temperature of the meatballs should reach 160°F (71°C) when measured with a meat thermometer. You can also cut into one to check that the center is no longer pink.
What sauce works best with these meatballs?
A rich marinara or tomato basil sauce complements the flavor of the stuffed meatballs. You can also try a creamy garlic sauce for a twist.
Can I freeze the meatballs before cooking?
Yes, you can freeze the uncooked meatballs. Place them on a tray in a single layer, freeze until solid, and then transfer them to a freezer-safe bag. Cook them directly from frozen, adding a few extra minutes to the cooking time.
What can I serve with these meatballs besides pasta?
They go well with garlic bread, roasted vegetables, or mashed potatoes. You can also serve them on slider buns for a fun appetizer.
Can I use ground turkey instead of beef?
Yes, ground turkey is a great substitute. Just be mindful that turkey is leaner, so you might want to add a bit of extra olive oil to keep the meatballs moist.
Spicy Mozzarella-Stuffed Meatballs
Ingredients
- 1 pound ground beef
- 4 large cloves garlic minced
- 1/4 cup chopped fresh parsley
- 1 tablespoon fresh basil chopped
- 1/2 cup fresh breadcrumbs
- 1/4 cup whole milk
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 10 small mozzarella balls about 1 inch each, or mozzarella cheese chunks
- 2 tablespoons extra virgin olive oil
Instructions
- Combine the ground beef in a mixing bowl. Add the minced garlic, chopped parsley, basil, breadcrumbs, milk, salt, and pepper. Gently mix until the ingredients are well blended, being careful not to overwork the meat.
- Form the mixture into 10 balls, each about 2 ounces in size. Use your thumb to create an indentation in each ball and insert a mozzarella ball. Mold the meat around the cheese to enclose it fully. Shape into a smooth ball and place on a plate or tray. Repeat with the remaining mixture.
- Chill the meatballs in the refrigerator for 20 to 30 minutes.
- Heat the olive oil in a large skillet over medium-high heat. Add the meatballs, making sure not to overcrowd the pan. Cook for 7 to 10 minutes, turning occasionally, until the meatballs are browned on all sides.
- Lower the heat to medium-low. Pour sauce over the meatballs, cover, and let simmer for 15 to 20 minutes, or until the meatballs are cooked through. Serve hot with extra sauce if desired. Enjoy!
