Cheesy Meatballs

Cheesy Meatballs

Ingredients:

For the meatballs:

1 lb (450 g) ground beef (or half beef + half pork for extra flavor)

1/2 cup breadcrumbs (panko works great)

1/4 cup grated Parmesan cheese

1/4 cup fresh parsley, chopped

1 egg, lightly beaten

2 cloves garlic, minced

1 tsp dried oregano

1 tsp dried basil

Salt & black pepper, to taste

8–10 small mozzarella cheese cubes (about 1-inch pieces)

For the sauce:

2 tbsp olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 can (24 oz / 680 g) marinara sauce (store-bought or homemade)

1 tsp red pepper flakes (optional)

Salt & pepper, to taste

For topping:

1 cup shredded mozzarella cheese

1/4 cup Parmesan cheese

Fresh basil leaves, for garnish

Instructions:

Make the meatball mixture:

In a large bowl, combine ground beef, breadcrumbs, Parmesan, parsley, egg, garlic, oregano, basil, salt, and pepper. Mix until just combined (don’t overmix or meatballs get tough).

Stuff the meatballs:

Take a small handful of meat mixture, flatten slightly, and place a cube of mozzarella in the center. Roll into a ball, sealing the cheese inside. Repeat with remaining mixture.

Prepare the sauce:

In a large oven-safe skillet, heat olive oil. Sauté onion until soft, then add garlic. Stir in marinara sauce, season with red pepper flakes, salt, and pepper. Simmer for 5 minutes.

Cook the meatballs:

Preheat oven to 375°F (190°C).

Place stuffed meatballs into the sauce in the skillet. Spoon some sauce over each. Cover skillet with foil and bake for 20 minutes.

Make it cheesy:

Remove foil, sprinkle shredded mozzarella and Parmesan over the meatballs. Bake uncovered for another 10–12 minutes until bubbly and golden.

Serve:

Garnish with fresh basil. Serve hot with spaghetti, garlic bread, or just on their own as a cheesy appetizer.