Tender Cheese-Stuffed Baked Meatballs with Marinara
These cheese-stuffed oven-baked meatballs are a true family favorite. Classic Italian beef meatballs are filled with cubes of fresh mozzarella, lightly pan-seared, then baked in red sauce with plenty of melty mozzarella on top. Just as good as an appetizer as they are for dinner—especially served over creamy polenta or alongside pasta.
Servings: 5 servings
Calories: 775kcal
Video
Ingredients
For the Meatballs
- 2 lbs ground beef we use 80/20
- 2 large eggs
- ½ cup breadcrumbs
- 2 tsp dried oregano
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp Kosher salt
- ½ tsp freshly ground black pepper
- 6 oz fresh mozzarella cut into ½" cubes
For the sauce
- 2 Tbsp neutral oil such as grapeseed, avocaco oil, canola oil, or vegetable oil
- 1 cup shredded mozzarella
- ¼ cup grated Parmesan plus more for serving
- Fresh basil leaves for serving
- 32 oz marinara sauce
Instructions
- Make the meatball mixture. In a large mixing bowl, whisk 2 eggs. To this, add 2 lbs ground beef, ½ cup breadcrumbs, 2 tsp dried oregano, 2 tsp garlic powder, 2 tsp onion powder, 2 tsp Kosher salt, and ¼ tsp of black pepper. Use your hands to gently mix, trying hard not to overwork the meat, but continuing on until everything is very well mixed.
- Form the meatballs. Use a large cookie scoop to divide the meatball mixture into 10-12 equal sized meatballs, about 2 oz each. Press each portion down into a flat disc, then place 2-3 cubes of fresh mozzarella cheese in the center. Carefully mold the ground beef around the cheese to seal if completely. Roll into uniform meatballs, then set aside.
- Preheat an oven to 350°F / 175°C. When ready to cook, heat a large skillet over medium-high heat. Add 2 Tbsp of neutral oil then pan-sear the meatballs for 4-5 minutes, until golden brown. Flip each meatball over, then carefully pour the marinara sauce on top (beware, it will splatter!).
- Bake the meatballs. Sprinkle on 1 cup of shredded mozzarella and ¼ cup grated Parmesan, then transfer the skillet to the oven. Bake for 20-25 minutes, or until warm throughout and the cheese inside and outside has melted. Serve with fresh basil leaves and additional grated Parmesan, if desired.
Notes
- Reheating: Cover meatballs and reheat in a 350°F / 175°C oven for 20–25 minutes, until warmed through.
- Make ahead: Form meatballs ahead, then freeze or cook and refrigerate overnight. If frozen raw, thaw overnight in the refrigerator, pan-sear, then finish in the oven.
Nutrition
Serving: 2meatballs | Calories: 775kcal | Carbohydrates: 22g | Protein: 52g | Fat: 53g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 252mg | Sodium: 2462mg | Potassium: 1165mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1333IU | Vitamin C: 13mg | Calcium: 436mg | Iron: 7mg
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