Description
Juicy meatballs with melty mozzarella in the center. Serve with your favorite pasta sauce.
Ingredients
Units
Scale
- 1 lbs (454 g) lean ground beef
- 1 egg
- 1 tsp chili powder
- 0.5 tsp paprika
- 1 tsp dried Italian herbs
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp minced garlic
- 3 oz (85 g) fresh mozzarella
- 1 tbsp olive oil
- Pasta Sauce of choice
Instructions
- Whisk the egg in a small bowl.
- Combine the whisked egg, ground beef, chili powder, paprika, Italian herbs, salt, black pepper, and fresh mozzarella with your hands until well-incorporated.
- Separate the meat into ten equally sized balls. Flatten to make a ½ inch thick patty.
- Place a torn piece of mozzarella in the center of a meatball patty. Form the patty around it to make a ball shape. Repeat with the remaining meatballs.
- In a large saucepan, heat the olive oil over medium heat (approximately 320°F – 160°C).
- Add the meatballs and brown on all sides.
- When meatballs are browned, add the pasta sauce to the saucepan and simmer for about 5 minutes, turning occasionally.
- Serve over pasta or by themselves.
Notes
- To prevent the mozzarella from leaking, ensure it’s chilled and very dry before stuffing the meatballs.
- For richer flavor, use a combination of ground beef and pork.
- Leftover meatballs can be stored in the refrigerator for up to 4 days and reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 meatball
- Calories: 250
- Sugar: 2
- Sodium: 400
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 8
- Carbohydrates: 10
- Fiber: 2
- Protein: 20
- Cholesterol: 80