Description
Classic Italian meatballs with a surprise inside: bocconcini mozzarella balls stuck inside for a gooey, cheesy filling. Serve with homemade sauce or store-bought, depending on your time constraints. Double, triple, quadruple the recipe with ease, depending on how many you need to serve.
Ingredients
Scale
- 1–1/2 pounds ground beef
- 1/2 cup fresh breadcrumbs
- 1/4 cup whole milk
- 1 tablespoon extra-virgin olive oil
- 1 large shallot, finely minced
- 4 garlic cloves, finely minced
- 1/4 cup chopped fresh flat-leaf parsley, plus more for serving
- 2 tablespoons chopped fresh basil
- 1/4 cup (1 ounce) ground Parmesan, plus more for serving
- Pinch of red pepper flakes
- Kosher salt and freshly ground black pepper
- 12 bocconcini (small) mozzarella balls
- Olive oil, as needed
- Tomato sauce, for serving (store-bought or homemade)
Instructions
- Preheat the oven to 400°.
- In a large mixing bowl, mix together the bread crumbs and whole milk, stirring to fully combine. Add the shallot, garlic, parsley, basil, Parmesan, red pepper flakes and salt and pepper. Add the ground beef and pork; work the mixture together with your hands to fully combine. You don’t want to overmix, but you do want to work it enough so the ingredients are evenly distributed.
- Divide the mixture into 12 equal-sized balls. Poke a bocconcini ball in the center of each meatball, then form the meat around to fully seal it. Repeat with the remaining meatballs.
- Pour enough olive oil in a large skillet to cover the bottom; heat over medium-high heat. Add the meatballs to the pan and sear for 2 to 3 minutes per side; transfer the meatballs to the oven and bake for 10 to 12 minutes, until cooked through. Remove from the oven and return to the stovetop; pour enough tomato sauce to almost cover the meatballs. Simmer for 10 to 15 minutes longer, until the tomato sauce has reduced slightly and is warmed through. Sprinkle with chopped parsley and ground Parmesan before serving.
Notes
Inspiration: Spicy Mozzarella-Stuffed Meatballs on loveandoliveoil.com
- Category: Beef