I remember the first time I made these meatballs; I was trying to find a new way to use ground beef and spices without spending hours in the kitchen. With just a handful of ingredients, I found that magical combination of flavor and comfort. The surprise of melted mozzarella inside the meatballs is something that never fails to delight both kids and adults alike. Every time we sit down to enjoy this meal, there are smiles all around the table, and that’s what cooking is all about, right?
The best part? This dish is quick! After about 40 minutes, you can serve up a wholesome meal that doesn’t skimp on flavor. I love making this dish when I want something tasty that feels special, but that I can still pull off on a busy evening. So, grab your apron, and let’s make something delicious together!
How to Make Risoni Mozzarella Meatballs
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Ingredients
- 1 lb (500 g) ground beef
- ½ medium brown onion, finely chopped
- 1 teaspoon minced garlic
- 1 large egg
- 1 tablespoon fresh parsley, chopped
- ⅔ cup (66 g) panko bread crumbs
- ¾ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ⅓ cup (50 g) mozzarella cheese, cut into 16 small cubes (about 1 cm)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon tomato paste
- 1 cup (240 ml) crushed tomatoes or passata
- 2 ½ cups (590 ml) chicken broth
- 200 g (1 cup) risoni (orzo)
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 cup (100 g) freshly grated Parmesan cheese, plus extra for serving
- ¼ cup (7 g) fresh basil leaves, plus extra for garnish
Directions
Begin by gathering a large bowl to prepare the meatballs. Combine the ground beef, onion, garlic, egg, parsley, breadcrumbs, salt, and pepper. Use your hands to mix the ingredients gently—being careful not to overdo it. Shape the mixture into large meatballs, roughly two tablespoons each. Slightly flatten each meatball, insert a cube of mozzarella in the middle, and carefully form the meat back around the cheese.
In a heavy skillet, warm the olive oil over medium-high heat. Add the meatballs, allowing them to brown evenly for around 4-6 minutes until they’re just cooked through. Once done, take them out and set aside on a plate.
Next, pour off any excess oil for a cleaner flavor in the next step. Deglaze the skillet with a tablespoon of water, scraping the bottom for those flavorful bits. Add the onions and garlic, cooking while occasionally stirring for about 3-4 minutes until they’re soft and fragrant.
Stir in the tomato paste, then introduce the risoni, broth, and crushed tomatoes along with salt and pepper to the mix. Bring everything to a gentle simmer, then lower the heat to a minimal setting. Cover the pan and let it cook for about 12 minutes, stirring now and then.
Once the risoni is nearly cooked, stir in the Parmesan cheese and fresh basil before returning the meatballs back to the skillet. Cover once again and allow it to cook gently for another 3-5 minutes until the cheese melts inside the meatballs.
Garnish with extra Parmesan and fresh basil leaves when serving. Enjoy this comforting dish with your loved ones!
Storing Suggestion
Store any leftovers in an airtight container in the refrigerator for up to three days. When ready to reheat, simply warm in a microwave or on the stove with a splash of broth to bring the flavors back to life.
Cooking Tips
For an extra flavor boost, consider adding a pinch of red pepper flakes to the tomato mixture for a hint of heat. If you have fresh herbs like thyme or oregano, they can also enhance the flavor. Just remember to adjust the salt content as needed based on your personal taste.
Serving Suggestions
Serve these meatballs with a sprinkle of grated Parmesan and a few fresh basil leaves on top. Pair them with a side salad or garlic bread for a complete meal. For a special touch, drizzle with balsamic reduction for some sweetness.
Ingredient Substitutions
If you don’t have ground beef, turkey or chicken can be excellent alternatives. For a vegetarian version, swap meat for a mix of lentils or short pasta, and use egg substitute in place of the egg if needed.
Seasonal Variations
In the colder months, you can add seasonal vegetables like spinach or kale into the meatball mixture for added nutrition. In summer, switch to fresh tomatoes instead of crushed ones, or try using fresh corn for a sweet crunch.
Allergen Information
This recipe contains common allergens such as wheat from the breadcrumbs and dairy from the cheese. To make it gluten-free, substitute breadcrumbs with gluten-free versions, and for dairy-free, use plant-based cheese alternatives.
FAQ
How do I know when the meatballs are cooked through?
The meatballs should be nicely browned on the outside and cooked to an internal temperature of 160°F (71°C). You can cut one in half to make sure the meat is no longer pink and that the cheese inside has melted.
Can I freeze the meatballs for later?
Yes, you can freeze the cooked meatballs before adding them to the sauce. Place them in a single layer on a baking tray until frozen, then transfer to a freezer bag. They will keep well for up to three months.
What can I serve this dish with?
This dish goes well with a simple green salad or garlic bread. You can also serve it with steamed vegetables like broccoli or green beans for added nutrition.
Can I make the meatballs ahead of time?
Absolutely! You can prepare and shape the meatballs a day in advance and store them in the refrigerator. When ready to eat, just cook them as directed and add to the sauce.
What can I do if my meatballs fall apart while cooking?
If your meatballs are crumbly, they may need more binding. You can add an extra egg or a bit more breadcrumbs to help keep them together. Avoid overmixing as that can also cause the meatballs to fall apart.
Can I use different pasta than risoni in this recipe?
Of course! If risoni isn’t available, you can use any small pasta shape like ditalini or even quinoa for a gluten-free option. Just remember to adjust the cooking time according to the pasta you choose.
Risoni Mozzarella Meatballs
Ingredients
- 1 lb ground beef 500 g
- 1/2 medium brown onion finely diced
- 1 teaspoon minced garlic
- 1 large egg
- 1 tablespoon chopped parsley
- 2/3 cup panko bread crumbs 66 g
- 3/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/3 cup mozzarella cheese cut into 16 small cubes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon tomato paste
- 1 cup crushed tomatoes or passata 240 ml
- 2 1/2 cups chicken broth 590 ml
- 200 g risoni (orzo) 1 cup
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 cup freshly grated Parmesan cheese 100 g, plus more for serving
- 1/4 cup fresh basil leaves 7 g, plus extra for garnish
Instructions
- In a large mixing bowl, combine the ingredients for the meatballs, excluding the mozzarella. Mix gently with your hands until just blended. Form into balls and place a mozzarella cube inside each.
- In a large skillet, heat the olive oil over medium-high heat. Brown the meatballs evenly for 4-6 minutes. Remove and set aside.
- Deglaze the pan with a tablespoon of water, then add the onion and garlic. Cook until softened.
- Stir in the tomato paste, then add the risoni, chicken broth, crushed tomatoes, salt, and pepper. Bring to a simmer, cover, and cook for 12 minutes.
- Mix in the Parmesan cheese and basil, then return the meatballs to the pan. Cover and cook for another 3-5 minutes.
- Serve garnished with additional Parmesan and basil leaves.
