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Mozzarella stuffed meatballs

  • 100 g Bread Crumbs
  • Seasonings
    • 2 t Medium-Grain Salt
    • 2 t Dried Garlic, ground
    • 1 t Dried Onion, ground
    • 1 t Black Peppercorn, ground
    • 1/2 T Dried Sage Leaves, chopped
    • 1 t Dried Rosemary Leaves, chopped
    • 1 t Dried Thyme Leaves, chopped
    • 1 t Dried Parsley Leaves, chopped
    • 1/2 t Dried Basil Leaves, chopped
    • 1/2 t Dried Oregano Leaves, chopped
    • 1/2 t Dried Cayenne Pepper, ground
    • 1/2 t Nutmeg, grated
  • 40 g Parmigiano-Reggiano, grated
  • 400 g Italian Sausage
  • 400 g Beef, ground
  • 2 Eggs
  • 100 g Milk
  • 120 g Fresh Mozzarella, roughly cubed
  • 1 T Olive Oil
  • 400 g Tomato Sauce

Makes about 15 meatballs.

Substitute packaged mozzarella 2:1 for fresh mozzarella.

Packaged mozzarella commonly found in the US is denser and has less moisture than fresh mozzarella.

  1. Season meat. Thoroughly mix bread crumbs, seasonings, and parmesan. Add sausage, beef, eggs, and milk, and mix to combine.
  2. Chill, covered, up to 24 hours.
  3. Preheat oven to 165ºC (325ºF).
  4. Form meatballs. Dividing meat mixture into 80 g portions, roll each meatball with one mozzarella cube.
  5. Braise. Coat bottom of dutch oven with olive oil. Add meatballs in an even layer(s), and coat with tomato sauce. Cover and braise 1h 15m at 165ºC (325ºF).
  6. Rest 15 minutes before serving.

Meatballs may also be braised in a slow cooker on HIGH for 2h 30m.

  1. "Mozzarella Stuffed Meatballs.". Reddit. 2019. ↩