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Stuffed Meatballs

Stuffed Meatballs

Emily Farris
Mozzarella-stuffed meatballs make a great appetizer, snack, or spaghetti topping with red sauce. Mixing the meat and seasoning works best if you use your hands (just be sure to wear gloves).


  • pounds ground beef
  • ½ cup panko bread crumbs
  • 1 egg
  • 2 tablespoons fresh oregano chopped
  • 4 garlic cloves minced or grated on a microplane
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground pepper
  • 8 ounces fresh mozzarella cheese cut into 16 squares


  • ►Heat oven to 450ºF and prepare a baking sheet with parchment paper or a Silpat, and set aside. Combine everything but the mozzarella in a large mixing bowl until incorporated and smooth, then divide into 16 equal portions (about 1.5 ounces each). Form each portion into a ball around a cube of mozzarella. Bake uncovered for 13 to 15 minutes, taking care to not overcook
  • (otherwise the cheese will ooze out).

Emily Farris

Emily Farris is a food and lifestyle writer in Kansas City, Missouri (where she has three very happy backyard chickens). She’s written for Bon Appétit, Food & Wine, Epicurious, Food52, and many other publications.

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