Mozzarella-Stuffed Meatballs in Tomato Sauce Recipe

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Sharlene Morgan Modified: March 22, 2022
Mozzarella-Stuffed Meatballs in Tomato Sauce Recipe

How To Make Mozzarella-Stuffed Meatballs in Tomato Sauce

Everyone will love these incredibly cheesy and irresistible stuffed meatballs loaded with stretchy mozzarella served in a rich and creamy tomato sauce!

Preparation: 20 minutes
Cooking: 20 minutes
Total: 40 minutes

Serves:

Ingredients

For Meatballs:

  • cupwhole milk,2% or low fat
  • sliceswhite bread,crusts removed, torn into pieces
  • ¾tspsalt
  • tspfreshly ground black pepper
  • ¾lbbeef,ground
  • ¾lbpork,ground
  • ¾cupparmesan cheese,finely grated
  • 1large egg,beaten in a bowl
  • 3ozfresh mozzarella,or low-moisture, cut into 16 (1-inch) pieces
  • 2tbspolive oil

For Tomato Sauce:

  • 28ozwhole tomatoes,(2 cans) preferably San Marzano
  • 2tbspolive oil
  • 2clovesgarlic,thinly sliced
  • ½tspsalt
  • tspfreshly ground black pepper
  • pinchsugar,optional
  • 7basil leaves,torn into pieces, plus more for serving
  • ½cupmozzarella,shredded
  • ½cupparmesan,shredded

Instructions

  1. Preheat the oven to 400 degrees F.

  2. Heat the milk in the microwave for 30 seconds, or in a pot on top of the stove, until warm to the touch.

Meatball:

  1. Place the bread pieces in a large bowl.

  2. Pour the warm milk over them and let soak for about 5 minutes, or until the milk is absorbed and the mixture cools.

  3. Add the salt and pepper to the bowl and mash with a fork to break up the bread.

  4. Add the ground beef, pork, parmesan, and egg to the bowl and mix with the hands until well combined.

  5. To form the meatballs, divide the mixture into 16 equal pieces and roll each into a round the size of a golf ball.

  6. Using the finger, make an indentation in each ball and press 1 piece of mozzarella into it.

  7. Pinch the meat to close the hole. Roll the meatball again to enclose the cheese.

  8. Heat the oil in a large oven-safe skillet set over medium heat.

  9. Add the meatballs to the skillet in 1 layer, and place the hot skillet in the oven.

  10. Bake the meatballs for 10 minutes. If the meatballs have not browned, turn on the broiler and broil for 2 to 3 minutes or until browned.

  11. Remove from the oven and tilt the skillet. Spoon out and discard any excess oil.

  12. If the meatballs were broiled, reset the oven heat to 40 degrees F.

Sauce:

  1. While the meatballs bake, make the sauce by pouring both cans of tomatoes and their juices into a bowl.

  2. Use the hand to break them into smaller chunks. (They will break down even more in the cooking process.)

  3. In a large, wide saucepan, add the oil and garlic. (Do not heat the oil first.)

  4. Place the pan over medium heat and cook for 45 seconds to 1 minute, or until the garlic starts to sizzle.

  5. Add the tomatoes, salt, and pepper to the pan and bring to a simmer.

  6. Continue to simmer for 10 minutes, or until the sauce thickens slightly.

  7. Taste and add more salt, pepper, and a pinch of sugar to taste.

  8. Stir in the basil leaves.

To Assemble:

  1. Pour the sauce over the meatballs in the skillet. Sprinkle with the shredded mozzarella and parmesan.

  2. Return the pan to the oven and continue to cook for 10 minutes, or until the sauce bubbles and the cheese melts.

  3. Sprinkle with the torn basil leaves and serve.

Nutrition

  • Calories: 803.89kcal
  • Fat: 50.89g
  • Saturated Fat: 20.45g
  • Trans Fat: 0.22g
  • Monounsaturated Fat: 23.34g
  • Polyunsaturated Fat: 4.01g
  • Carbohydrates: 22.37g
  • Fiber: 4.29g
  • Sugar: 13.66g
  • Protein: 64.71g
  • Cholesterol: 215.15mg
  • Sodium: 1280.85mg
  • Calcium: 869.68mg
  • Potassium: 1142.69mg
  • Iron: 4.87mg
  • Vitamin A: 234.11µg
  • Vitamin C: 26.16mg
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