π§ Mozzarella Stuffed Meatballs in Homemade Tomato Sauce
These **Mozzarella Stuffed Meatballs in Homemade Tomato Sauce** are a show-stopping Italian favorite β juicy beef and pork meatballs with a gooey melted cheese center, simmered in a rich, flavorful tomato sauce. Serve over pasta, in a sub, or as an appetizer. Pure comfort food magic!
Ingredients
- Meatballs: 1/2 lb ground beef
- 1/2 lb ground pork (or all beef)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 12 small mozzarella pearls (or cut 1 block into 12 cubes)
- Sauce: 1 tbsp olive oil
- 1/2 onion, finely diced
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 tsp sugar
- 1 tsp dried basil
- 1/2 tsp dried oregano
- Salt and pepper to taste
- Fresh basil (optional, for garnish)
Instructions
- Make sauce: In a large pot, heat olive oil over medium heat. SautΓ© onion until soft (5 min). Add garlic; cook 30 seconds. Stir in crushed tomatoes, tomato sauce, sugar, basil, oregano, salt, and pepper. Simmer 20β30 minutes.
- Prep meatballs: In a bowl, mix beef, pork, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper. Roll into 12 balls.
- Stuff: Flatten each ball, place a mozzarella cube in the center, and seal back into a ball.
- Brown meatballs: In a skillet, brown meatballs on all sides (about 5β7 minutes). They donβt need to be fully cooked.
- Simmer: Gently add meatballs to the sauce. Cover and simmer 25β30 minutes until cooked through and cheese is melted.
- Serve: Over cooked spaghetti, zucchini noodles, or with crusty bread. Garnish with fresh basil and extra Parmesan.
Tip: For extra flavor, add a splash of red wine to the sauce. You can also freeze leftovers β reheat gently on the stove.
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