Ingredients
Method
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, combine ground beef, Italian sausage, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper.
- Mix with hands until just combined — don't overmix.
- Take a golf ball-sized portion of meat. Flatten in your palm, place a mozzarella cube in the center.
- Wrap the meat around the cheese, sealing completely. Roll into a smooth ball.
- Place meatballs on the baking sheet. Bake for 18-20 minutes until golden.
- Heat marinara sauce and serve meatballs smothered in sauce, topped with fresh basil.
Nutrition
Notes
Pro Tips:
Choose low-moisture mozzarella over fresh because fresh mozzarella contains too much water and will steam the meatball from the inside, making the meat texture mushy while the cheese completely melts away. Wet your hands with cold water before forming each meatball because the meat mixture will stick less to damp hands, and the cold helps keep the mozzarella firm while you're wrapping the meat around it. Make a small indent in your meat portion before adding cheese, then fold the edges up and over like you're making a dumpling – this technique ensures even coverage and prevents cheese from leaking out during cooking. Sear the meatballs in a hot pan first, then finish in sauce at a gentle simmer because the initial high heat creates a seal that locks in the cheese while gentle braising cooks them through without bursting.
Choose low-moisture mozzarella over fresh because fresh mozzarella contains too much water and will steam the meatball from the inside, making the meat texture mushy while the cheese completely melts away. Wet your hands with cold water before forming each meatball because the meat mixture will stick less to damp hands, and the cold helps keep the mozzarella firm while you're wrapping the meat around it. Make a small indent in your meat portion before adding cheese, then fold the edges up and over like you're making a dumpling – this technique ensures even coverage and prevents cheese from leaking out during cooking. Sear the meatballs in a hot pan first, then finish in sauce at a gentle simmer because the initial high heat creates a seal that locks in the cheese while gentle braising cooks them through without bursting.
