Description
Tender oven-baked meatballs stuffed with gooey mozzarella and coated in rich tomato basil marinara sauce—comfort food perfection.
Ingredients
- 1 lb lean ground beef
- 1/2 lb mild Italian sausage
- 1 large egg
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese, plus more for garnish
- 1/4 cup very finely diced yellow onion
- 2 tbsp half & half
- 2 cloves garlic, grated
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 12-16 cubes of mozzarella cheese (about 3/4-inch each)
- 2 cups tomato & basil marinara sauce
- Chopped fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with foil and spray with olive oil cooking spray.
- In a large bowl, mix together ground beef, sausage, egg, breadcrumbs, Parmesan, onion, half & half, garlic, Italian seasoning, salt, and pepper until just combined.
- Scoop 2-inch portions of the mixture, flatten into discs, place a mozzarella cube in the center, and wrap the meat around to seal. Roll into balls.
- Place meatballs on the prepared baking sheet and bake for 20–25 minutes, until browned and cooked through.
- Meanwhile, heat marinara sauce in a skillet over medium-low heat.
- Let meatballs rest for 5 minutes, then serve over a spoonful of marinara. Add extra sauce on top and garnish with Parmesan and parsley if desired.
Notes
- Ensure the mozzarella is completely sealed in to avoid leaks.
- Use a cookie scoop for even meatballs.
- Don’t overmix to keep the meatballs tender.
- Swap sausage types or cheeses for variety.