🧀 Mozzarella Stuffed Meatballs in Homemade Tomato Sauce

These **Mozzarella Stuffed Meatballs in Homemade Tomato Sauce** are a show-stopping Italian favorite — 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

1. Make sauce: In a large pot, heat olive oil over medium heat. Sauté onion until soft (5 min). Add garlic; cook 30 seconds. Stir in crushed tomatoes, tomato sauce, sugar, basil, oregano, salt, and pepper. Simmer 20–30 minutes.
2. Prep meatballs: In a bowl, mix beef, pork, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper. Roll into 12 balls.
3. Stuff: Flatten each ball, place a mozzarella cube in the center, and seal back into a ball.
4. Brown meatballs: In a skillet, brown meatballs on all sides (about 5–7 minutes). They don’t need to be fully cooked.
5. Simmer: Gently add meatballs to the sauce. Cover and simmer 25–30 minutes until cooked through and cheese is melted.
6. 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 — reheat gently on the stove.

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