Ingredients
Scale
(Makes 12–14 meatballs)
For the meatballs:
- 1 lb (450g) ground beef (85/15)
- ½ lb (225g) ground pork (or use all beef)
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 garlic cloves, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
For the filling:
- 4–6 oz fresh mozzarella, cut into ¾” cubes (or use string cheese sticks, cut in half)
For serving:
- 3–4 cups marinara sauce
- Fresh basil or parsley
- Grated Parmesan
- Cooked spaghetti or crusty bread
Instructions
- Prep filling: Cut mozzarella into 12–14 cubes. Chill until ready to use (helps prevent leakage).
- Make meat mixture: In a bowl, combine beef, pork, panko, Parmesan, egg, garlic, parsley, oregano, salt, and pepper. Mix gently with hands—don’t overwork.
- Form meatballs: Divide mixture into 12–14 portions. Flatten each into a disc, place a cheese cube in center, and wrap meat around it, sealing tightly. Roll into smooth balls.
- Choose your method:
- Bake (easiest): Place on parchment-lined sheet. Bake at 400°F (200°C) for 20–25 minutes, until browned and internal temp reaches 160°F (71°C).
- Simmer in sauce: Brown meatballs in skillet 2–3 min per side. Transfer to simmering marinara; cover and cook 20–25 minutes.
- Serve: Top with extra sauce, fresh herbs, and Parmesan. Great over pasta or in a hoagie roll!
💡 Pro Tip: For extra flavor, add a pinch of red pepper flakes or fennel seeds to the meat mixture.
Prep Time & Nutrition (per meatball, makes 12):
Prep Time: 20 min | Cook Time: 25 min | Total Time: 45 min
Servings: 12 | Calories: 180 | Net Carbs: 3g | Fats: 12g | Protein: 14g
Servings: 12 | Calories: 180 | Net Carbs: 3g | Fats: 12g | Protein: 14g