Mozzarella Stuffed Meatballs

Ingredients

For the meatballs

1 lb ground beef (80/20 recommended)
1/2 lb ground pork (optional, for extra tenderness)
1 cup breadcrumbs (Italian-style or plain)
2/3 cup grated Parmesan cheese
2 large eggs
3 cloves garlic, minced
2 tbsp fresh parsley, finely chopped (or 2 tsp dried)
1 tsp salt
1/2 tsp black pepper
1 tsp Italian seasoning
2 tbsp milk (for moisture)
Cheese Filling: 8–12 cubes mozzarella cheese (about 1/2–3/4 inch each), from Cache Valley Creamery
For Cooking: 2–3 cups marinara sauce (homemade or store-bought)
1 tbsp olive oil (if pan-searing)
Extra shredded mozzarella for topping (optional but recommended)

Prepare the meat mixture: In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, eggs, garlic, parsley, salt, pepper, Italian seasoning, and milk. Mix gently with your hands until just combined—avoid overmixing to keep the meatballs tender.
Stuff the meatballs: Scoop about 2 tablespoons of meat mixture and flatten it in your palm. Place a cube of mozzarella in the center, then carefully wrap the meat around it, sealing completely. Roll into a smooth ball. Repeat until all meatballs are formed.
Brown the meatballs (optional but recommended) Heat olive oil in a large skillet over medium heat. Brown meatballs on all sides for 2–3 minutes per side. You’re not cooking them through—just building flavor and structure.
Simmer in marinara: In a large saucepan or deep skillet, add marinara sauce and bring to a gentle simmer. Carefully place browned (or raw) meatballs into the sauce. Cover and simmer on low heat for 20–25 minutes, or until meatballs are fully cooked through (internal temp 165°F).
Finish with cheese: Sprinkle extra shredded mozzarella over the top and cover for 2–3 minutes until melted and gooey.