Description
Juicy, cheesy, and full of Italian flavor, these cheese-stuffed meatballs are made with a savory blend of beef and pork, then baked and simmered in rich tomato sauce. They’re simple enough for weeknights but impressive enough for dinner parties — and they freeze beautifully for later.
Ingredients
3/4-pound ground beef
3/4-pound ground pork
2 1/2 cups fresh white breadcrumbs, chopped in a food processor - about 4 slices
2 tablespoons Italian parsley, finely chopped
3/4 cup whole milk
1 extra-large egg, slightly beaten
1 1/2 teaspoon Kosher salt
1 teaspoon coarse-ground pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 cup Parmesan/Romano blend cheese
Instructions
- Preheat oven to 350°F (176°C).
- Prepare a large baking sheet with parchment paper.
- Place ground beef and pork in a large bowl and gently break apart. Set aside.
- Combine milk and eggs. Add to the fresh breadcrumbs and let rest for at least 2 minutes. Stir to ensure all the crumbs are moist.
- Add seasonings, parsley, and cheese to the bread mixture and incorporate completely.
- Gradually add the breadcrumb mixture to the meat and mix by hand until combined. Be careful not to work the meat over.
- Refrigerate the mixture for 30 minutes. Use a 1/2-cup measuring cup (4 oz) to form the meat into balls. If the mixture is sticky, lightly oil your hands to make shaping easier.
- Lightly roll the meat into balls and poke a hole in the center of each. Place a mozzarella ball in the center, then gently close the hole with the surrounding meat. Lightly roll the meatball between your hands to seal it completely. Repeat with the remaining meatballs.
- Bake at 350°F for 30 minutes. When done, add the meatballs to your favorite tomato pasta sauce (I use my Marcella Hazan Tomato Sauce with a Twist) and simmer on low heat for 1 to 1 1/2 hours.
- Serve sprinkled with shredded or shaved parmesan cheese.
Notes
I like using Bork, a ground beef and pork blend that’s packaged together — it gives the perfect balance of flavor and moisture without needing to mix the meats yourself. If you prefer not to use ground pork, you can substitute with additional ground beef.
I use fresh Italian bread for the breadcrumbs, but day-old bread works just as well for a great texture and flavor.
Overmixing the meat when making meatballs can result in tough and dense meatballs.
The meatballs should reach an internal temperature of 165° to be fully cooked.
As the meatballs simmer in the tomato sauce, the sauce will naturally thicken and deepen in flavor. Keep the heat low — just a gentle simmer — so the sauce reduces slowly without overcooking or drying out the meatballs. If it starts to get too thick, add a splash of water or broth to loosen it up.
These meatballs pair perfectly with fresh pasta, crispy garlic bread, or a simple green salad on the side.
These meatballs will stay fresh in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them for up to 3 months. To reheat, thaw overnight in the refrigerator and bring to room temperature before baking.
Leftover meatballs make an incredible meatball sub when paired with Marcella Hazan's Tomato Sauce with a Twist, a soft brioche sub roll, and melty provolone cheese.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Bake + Simmer
- Cuisine: Italian