Mozzarella Stuffed Meatballs
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Mozzarella Stuffed Meatballs
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Mozzarella Stuffed Meatballs are cheesy, melty Italian meatballs perfect for appetizers or topping your favorite Italian main dish.
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Ingredients
- 2 pounds ground beef , 80/20
- 1/2 onion , finely chopped
- 1 egg
- 1/2 cup panko bread crumbs
- 1/2 cup Parmesan Cheese , freshly grated
- 1/4 cup parsley chopped, fresh
- 2 tablespoons basil or 1 teaspoon dried basil, fresh
- 2 teaspoons black pepper coarse ground
- 3/4 pound mozzarella cheese
- butter for cooking, or oil
- marinara sauce , for serving
Instructions
- Cut mozzarella into 24 small squares, set aside.
- Mix together beef, onion, egg, panko bread crumbs, parmesan cheese, parsley, basil, and pepper until just combined.
- Divide meat into 24 even pieces.
- Wrap each piece around a piece of cheese.
- Roll into a ball, ensuring all of the cheese is completely covered by the beef mixture.
- For best results, freeze for at least 1 hour.
- Cook in batches in a skillet with 2 tablespoons butter for 5-7 minutes.
- Remove the meatballs from the pan and serve with marinara sauce.
Nutrition Information
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Calories
142kcal
(7%)
Carbohydrates
2g
(1%)
Protein
11g
(22%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
46mg
(15%)
Sodium
164mg
(7%)
Potassium
151mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
341IU
(7%)
Vitamin C
3mg
(3%)
Calcium
104mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Meatballs
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 2g | 1% |
| Protein | 11g | 22% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 164mg | 7% |
| Potassium | 151mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 341IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 104mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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