Mozzarella-stuffed meatballs 13



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This recipe will be sure to have you positively drooling – delicious mozzarella-stuffed meatballs! Toe-curling yum and filling, you’ll want to break this one out at your next dinner party or save it for closer to Christmas. Whatever way you enjoy it, you’re guaranteed to be left wanting more.


  • 450g turkey, pork or chicken mince
  • 5 garlic cloves, minced, divided
  • 1 egg
  • 1/2 cup freshly grated Romano cheese
  • 2 teaspoons Italian seasoning
  • 2 teaspoons fresh parsley, chopped
  • Salt and ground black pepper, to taste
  • 1 cup bread crumbs
  • 1/2 cup lukewarm water
  • 120g mozzarella cheese, cut into bite sized cubes (you can use 4 string cheese pieces, too)
  • 6 tablespoons olive oil, divided
  • 1 can crushed tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sugar
  • 1/2 teaspoon crushed red pepper flakes
  1. Preheat oven to 200 degrees. Line a large baking tray; set aside.
  2. Heat 4 tablespoons of olive oil in a large pan over medium heat. Allow the oil to simmer (you want it very hot) while you prepare the meatballs.
  3. In a large bowl combine minced meat, half of the minced garlic, egg, cheese, parsley, Italian seasoning, salt and pepper, and bread crumbs. Slowly add the water, a few tablespoons at a time. The mixture should be very moist but still hold its shape when rolled into meatballs.
  4. Scoop one tablespoon of meat into a small ball. Press a piece of cheese in the center, then cover it with another piece of meat, roll to seal in the cheese. Repeat with all meat/cheese.
  5. Fry meatballs in batches in the hot oil, 2 minutes on each side.
  6. Place semi-cooked meatballs on prepared baking sheet. Once all meatballs have been panfried, place the baking sheet in the oven to bake for 10-12 minutes, or until they’re cooked though.
  7. While the meatballs bake, make your marinara!
  8. Add remaining oil to the same pan the meatballs were in, then add the remaining garlic and sauté for one minute, or until the garlic is golden and fragrant. Add the crushed tomatoes, salt, pepper, sugar and crushed red pepper flakes, mix well to combine. Simmer the sauce for 9 minutes, stirring occasionally. Season with additional salt and pepper to taste.
  9. When meatballs are done cooking, add them to the sauce, stir to coat, and serve!


Starts at 60 Writers

The Starts at 60 writers team seek out interesting topics and write them especially for you.

  1. Why is it that the recipes that take my fancy I cannot print them off. I get tired of having to copy them so I just don’t bother.

  2. Elaine, if you have a smart phone and or tablet device, just screen shot the will then be in your photos

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