Baked Mozzarella Stuffed Meatballs are an ooey gooey twist on regular Italian meatballs. Baked in the oven before being served with marinara and melted mozzarella, they’re the best topping on spaghetti, polenta, or to eat on their own!
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Appetizer, Dinner, Main Course, Party Food
Preheat the oven to broil, positioned the top rack of the oven right under the broiler. Line a baking sheet with foil for easy clean up. Prep all ingredients according to the ingredients list above.
Soak the panko and ricotta
Add the ricotta & panko in a bowl. Stir to combine well. Set aside to soak for 5 minutes.
Mix the meatballs
In a large mixing bowl add beef and pork, soaked breadcrumb with ricotta cheese, grated and drained onion, garlic, whisked eggs, grated parmesan, chopped fresh parsley, chopped fresh basil, Italian seasoning, and kosher salt. Use your hands to gently fold the mixture well. Avoid over-mixing.
Form the meatballs
Gently form the mixture into meatballs slightly larger than the size of a golf ball, rolling just until smooth – take care to avoid pressing the meatballs together too compactly. For quickness & ease, I like using a 1-inch spring-loaded scoop. The mixture will yield 45 1-inch meatballs. Arrange the meatballs on the prepared baking sheet.
Take each meatball in your hand, gently flatten them out, add a mozzarella ball.
Fold over the meatball and roll to shape. Add back to the baking dish.
Bake the meatballs
Transfer the meatballs to the oven & bake for 8 minutes under the broiler. While meatballs cook, add sauce to a baking dish and place at the bottom of the oven rack to heat up.
Once the meatballs are done. Transfer to the sauce. Add any remaining mozzarella balls on top and broil for 2-3 mins or until melted. Top with fresh basil and enjoy with your favorite pasta, crusty bread or as an appetizer on their own.
Storage & Reheating
Simply transfer the cooled meatballs to an airtight container. Store in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.
Freezer Instructions
These meatballs are incredibly freezer-friendly. You can either freeze them raw and cook later. If freezing once cooked, transfer the cooled meatballs to a freezer container or divide between multiple freezer containers for smaller portions. Freeze for up to 3 months. To thaw, place the frozen meatballs in the refrigerator overnight. Easily reheat in the microwave or on the stovetop until warmed through. Serve with sauce.