Can I prepare the meatballs ahead of time?

Absolutely! The meatballs can be formed and refrigerated up to a day in advance, then browned and finished in sauce when you’re ready.

How do I keep the meatballs from falling apart?

Chilling the rolled meatballs helps them firm up. Also, make sure to handle them gently when browning, and use fresh breadcrumbs and milk to bind everything together.

What if my meatballs aren’t browning well?

Don’t overcrowd the pan—work in batches so each meatball gets direct contact with the skillet. Also, be sure the pan is hot before adding them for that perfect golden crust.

Can I make this recipe gluten-free?

Yes—just swap the breadcrumbs for your favorite gluten-free brand or even almond meal. Double-check that your marinara sauce is gluten-free as well.

Spicy Mozzarella-Stuffed Meatballs Recipe

Description

Spicy Mozzarella-Stuffed Meatballs are a delectable main course featuring juicy ground beef and pork, blended with aromatic herbs and encasing a gooey mozzarella core. Cooked in a bold and zesty marinara sauce, these meatballs are bursting with flavor and make for a perfect savory treat.

Ingredients

Units Scale

For the Meatballs:

1/2 pound ground beef
1/2 pound ground pork
4 large garlic cloves, minced
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh basil
1/2 cup breadcrumbs (fresh, if possible)
1/4 cup whole milk
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
10 small (1-inch) mozzarella balls, or 1-inch chunks of mozzarella cheese

For Cooking:

2 tablespoons extra virgin olive oil

For the Sauce:

1 jar Bertolli® Rustic Cut Spicy Marinara with Traditional Vegetables Sauce

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Instructions

Prepare the Meat Mixture: In a large bowl, combine the ground beef, ground pork, minced garlic, chopped parsley, chopped basil, breadcrumbs, whole milk, kosher salt, and freshly ground black pepper. Gently fold the ingredients using a large spatula or your hands, ensuring everything is mixed evenly without compacting the meat too much.
Shape and Stuff Meatballs: Divide the meat mixture into 10 equal (2-ounce) portions. Make a hole in the center of each portion and insert a mozzarella ball or chunk, then form the meat around the cheese to seal it in. Roll each stuffed portion into a ball and arrange them on a pan or plate. Repeat for all meatballs.
Chill the Meatballs: Refrigerate the formed meatballs for 20 to 30 minutes. This helps them firm up and hold their shape during cooking.
Brown the Meatballs: Heat the extra virgin olive oil in a large skillet or saucepan over medium-high heat. Add the chilled meatballs, ensuring not to overcrowd the pan (work in batches if necessary). Cook the meatballs for 7 to 10 minutes, rotating every few minutes, until they are evenly browned on all sides.
Simmer in Sauce: Reduce the heat to medium-low. Pour the jar of Bertolli Rustic Cut Spicy Marinara sauce over the browned meatballs. Cover the pan and let the meatballs simmer for 15 to 20 minutes or until they are fully cooked through.
Serve: Spoon the meatballs onto serving plates, adding extra sauce as desired. Enjoy them hot for the best texture and flavor.

Notes

Chilling the meatballs helps prevent them from falling apart during cooking.
Use fresh breadcrumbs for a softer texture and better flavor.
If mozzarella balls are unavailable, cut a block of mozzarella into 1-inch chunks.
You can bake the meatballs instead of pan-frying for a lighter version.
Pair with pasta or crusty bread for a complete meal.

Nutrition

Serving Size: 3-4 meatballs
Calories: 420
Sugar: 5g
Sodium: 990mg
Fat: 30g
Saturated Fat: 11g
Unsaturated Fat: 14g
Trans Fat: 0.5g
Carbohydrates: 17g
Fiber: 2g
Protein: 26g
Cholesterol: 100mg