Mozzarella stuffed meatballs in tomato sauce. Mozzarella-Stuffed Meatballs in Tomato Sauce Pork and beef meatballs stuffed with melty, gooey mozzarella, swimming in a rich tomato sauce makes for a filling weeknight meal! They meatballs will cook in the sauce a bit as well. You'll want to make sure the cheese is sealed in as best as you can however, you can expect a little cheese to ooze out.

Bring to a simmer and drop the heat to medium-low. Mix together ground beef, sausage, garlic powder, salt, pepper, Italian seasoning, breadcrumbs and Parmesan cheese. Add in egg and mix until well combined. You can have Mozzarella stuffed meatballs in tomato sauce using 13 ingredients and 7 steps. Here is how you cook it.

Ingredients of Mozzarella stuffed meatballs in tomato sauce

It's 1 of medium onion, chopped.
It's 4 cloves of garlic.
Prepare 3 slices of white bread.
It's 500 g of ground beef/pork blend.
You need 150 g of pizza mozzarella.
You need 1 tbsp of tomato paste.
It's 1-660 ml of bottle passata (or crushed tomatoes).
It's 1 tsp of dried basil.
It's 1 tsp of dried oregano.
You need 1 tsp of garlic powder.
It's 1/2 tsp of onion powder.
You need 1 tbsp of sugar.
It's of Fresh Italian parsley for garnish.

Add the ground beef, pork, Parmesan, and egg to the bowl and mix with your hands until well combined. With your finger, make an indentation in each ball and press a piece of mozzarella into it. Pinch the meat to close the hole. Mozzarella stuffed meatballs in a rich, tomato sauce.

Mozzarella stuffed meatballs in tomato sauce step by step

Pulse the onion and garlic in a food processor until very finely minced..
Wet the bread with a few tbsp water, then wring out as much liquid as you can. Tear the bread into small pieces, into a mixing bowl..
Add the minced onion and garlic, ground meat, a few large pinches of salt and several grinds of black pepper to the mixing bowl. Knead the mixture together, just until combined. Don't overmix or the meat will toughen..
Cut the mozzarella into cubes about double the size of peas. Grab a heap tbsp of meat mix and flatten it to about 1/2 cm thickness with your palms. Put a cube of cheese in the centre, then fold the meat around it until enclosed. Roll the meatball in your hands until it's nice and round, then lay it onto a parchment lined tray. Repeat until there's no more meat. You should be able to make about 15 meatballs. Place the tray of meatballs in the fridge for 30 minutes..
Preheat your oven to 400 F. Transfer the meatballs to a second baking sheet that's been lightly greased. Bake them for 20 minutes. While waiting, get started on the sauce..
Add a splash of olive oil to a large pan on medium-high heat. Add the tomato paste and let fry for 2 - 3 minutes. Pour in the passata, then stir in the basil, oregano, garlic powder, onion powder, and sugar. Bring to a simmer and drop the heat to medium-low..
Pull the meatballs from the oven. Before transferring them to the sauce, give the sauce a taste and adjust the seasoning. Also, if the sauce looks to be drying out, add a splash or two of water. Move the meatballs into the pan and nestle them into the sauce. Cover and let simmer a final 20 minutes. Serve with a sprinkle of parsley..

This recipe is incredibly easy and absolutely delicious! Juicy beef meatballs stuffed with oozing mozzarella cheese and cooked in the easiest tomato sauce. Serve your meatballs with spaghetti for a classic comfort food dish or serve with potato wedges and salad. Press a mozzarella ball into the mix and wrap the meat mixture around it. To Reheat: Heat the meatballs in the sauce in a skillet on a stove.