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Mozzarella-Stuffed Meatballs in Tomato Sauce
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Mozzarella-stuffed pork and beef meatballs in a savory tomato sauce - ready in just 40 minutes for a satisfying weeknight dinner.
Ingredients:
  • For the meatballs:
  • 1/3 cup 2% milk
  • 1 slice white bread
  • 3/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3/4 pound ground beef
  • 3/4 pound ground pork
  • 3/4 cup finely grated Parmesan
  • 1 large egg
  • 2 ounces low-moisture mozzarella
  • 2 tablespoons olive oil
  • For the tomato sauce:
  • 2 (28-ounce) cans whole tomatoes
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • Pinch of sugar
  • 7 basil leaves
  • 1/2 cup shredded mozzarella
  • 1/2 cup shredded Parmesan
Instructions:
  • Preheat the oven to 400ºF. Warm the milk in the microwave for 30 seconds or on the stovetop until it's at a comfortable temperature.
  • Prepare the meatball mixture: In a large bowl, combine the bread pieces with warm milk and let soak until absorbed and cooled. Add salt and pepper, then mash with a fork. Mix in ground beef, pork, Parmesan, and egg, using your hands until fully combined.
  • Shape the meatballs: Divide the mixture into 16 equal portions and shape each into a golf ball-sized ball. Create an indentation in each ball, add a piece of mozzarella, then seal and shape the meatball to encase the cheese.
  • To cook the meatballs, heat oil in a large oven-safe skillet over medium heat. Arrange the meatballs in a single layer in the skillet and transfer it to the oven. Bake for 10 minutes. If not browned, broil for 2 to 3 minutes. Remove from oven and tilt the skillet to remove any excess oil. If broiled, reset oven to 400ºF.
  • As the meatballs bake, prepare the sauce by pouring both cans of tomatoes and their juices into a bowl. Gently break them into smaller chunks using your hand, as they will further soften during cooking.
  • To prepare the sauce, start by adding oil and garlic to a large, wide saucepan. Cook over medium heat for 45 seconds to 1 minute until the garlic sizzles. Then add tomatoes, salt, and pepper and bring to a simmer. Let it simmer for 10 minutes until slightly thickened. Adjust seasoning with salt, pepper, and sugar if desired. Finish by stirring in fresh basil leaves.
  • To complete the meatballs: Pour the savory sauce over the meatballs in the skillet, then generously sprinkle with a mix of shredded mozzarella and Parmesan. Return the pan to the oven until the sauce bubbles and the cheese melts, for about 10 minutes. Finish with a scattering of torn basil leaves and serve hot.

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