Mozzarella Stuffed Meatballs Beef (Print Version)

# Ingredients:

→ For the Meatballs

01 - 450 grams ground beef
02 - 1 large egg
03 - 1 small onion, finely diced
04 - 4 garlic cloves, minced
05 - 15 grams fresh parsley, finely chopped
06 - 30 grams Panko breadcrumbs
07 - 20 grams Parmesan cheese, grated
08 - 0.5 teaspoon dried basil
09 - 0.5 teaspoon dried oregano
10 - 0.5 teaspoon fine salt
11 - Freshly ground black pepper, to taste
12 - 115 grams fresh mozzarella cheese

→ For Cooking and Serving

13 - 15–30 millilitres olive oil
14 - 480 millilitres marinara sauce
15 - Fresh parsley, chopped, for garnish
16 - Additional grated Parmesan cheese, for serving

# Instructions:

01 - In a large mixing bowl, combine ground beef, egg, diced onion, minced garlic, chopped parsley, Panko breadcrumbs, Parmesan cheese, dried basil, dried oregano, salt, and black pepper. Mix thoroughly by hand until evenly blended.
02 - Cut fresh mozzarella into 12 roughly 1.25 cm cubes, one for each meatball.
03 - Portion about 30 grams of meat mixture into your palm, flatten slightly, and create an indentation in the center. Place a mozzarella cube in the middle, enclose meat around the cheese, and roll into a sealed ball. Repeat until you have 12 stuffed meatballs.
04 - Heat olive oil in a large non-stick skillet over medium-high heat. Add meatballs in batches to avoid crowding. Sear for 2–3 minutes per side until golden brown all over.
05 - Pour marinara sauce over the browned meatballs in the pan, turning them to coat. Reduce heat to medium-low, cover, and simmer gently for 10 minutes, turning meatballs halfway through for even cooking.
06 - Halve a meatball to ensure it is fully cooked; center temperature should be 71°C, with no visible pink and mozzarella fully melted.
07 - Serve meatballs with marinara sauce over cooked pasta or as desired. Garnish with freshly chopped parsley and extra grated Parmesan cheese.

# Notes:

01 - For added heat, mix in a pinch of red pepper flakes with the meat mixture or marinara sauce.
02 - Meatballs can also be served as sandwiches on toasted sub rolls.
03 - Leftovers freeze well and reheat best when warmed gently in sauce.
04 - Seal the meat fully around mozzarella to avoid cheese leakage during cooking.

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