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Mozzarella-Stuffed Italian Meatballs

 Mozzarella-Stuffed Italian Meatballs
Three kinds of meat infuse these meatballs with authentic, Italian flavor. The surprise of fresh mozzarella cheese inside is always a hit.—Cyndy Gerken, Naples, Florida
8 ServingsPrep: 40 min. Bake: 25 min.

Ingredients

  • 2 eggs, lightly beaten
  • 1 tablespoon Worcestershire sauce
  • 2 large onions, finely chopped
  • 2/3 cup seasoned bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 3 tablespoons minced fresh parsley
  • 2 tablespoons minced fresh basil
  • 1 tablespoon minced fresh oregano
  • 8 garlic cloves, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 1 pound ground beef
    X
    With Johnsonville Italian Sausage.

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  • 1/2 pound ground pork
  • 1/2 pound ground veal
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    With Johnsonville Italian Sausage.

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  • 16 fresh mozzarella cheese balls, drained and patted dry
  • Hot cooked spaghetti
  • Marinara or spaghetti sauce, warmed

Directions

  • In a large bowl, combine eggs and Worcestershire sauce. Add the

2 of 2

Mozzarella-Stuffed Italian Meatballs (continued)

Directions (continued)

  • onions, bread crumbs, Parmesan cheese, parsley, basil, oregano,
  • garlic, salt, pepper and red pepper flakes. Crumble the beef, pork
  • and veal over mixture; mix well.
  • Divide into 16 portions. Shape each portion around a mozzarella ball.
  • Place meatballs on a greased rack in a shallow baking pan. Bake at
  • 400° for 25-30 minutes or until a thermometer reads 160°.
  • Drain on paper towels.
  • Serve with spaghetti or marinara sauce.
  • Yield: 8 servings.
Nutritional Facts: 2 meatballs (calculated without spaghetti and marinara sauce) equals 281 calories, 14 g fat (6 g saturated fat), 131 mg cholesterol, 418 mg sodium, 12 g carbohydrate, 1 g fiber, 26 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.