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For these meatballs, I use a mix of ground beef and pork. The beef gives a strong flavor, while the pork adds juiciness. If you prefer, you can skip the pork and use just beef. You need one pound of ground beef and half a pound of ground pork. This combo makes the meatballs tender and tasty. Next, we add breadcrumbs and cheese. Use half a cup of breadcrumbs to bind the meat together. It helps keep the meatballs from falling apart. For cheese, I like to add a quarter cup of grated Parmesan. This cheese adds a rich flavor that pairs well with the meat and pesto. Now, let’s talk about flavor. I use fresh basil pesto, garlic powder, onion powder, salt, and black pepper. The pesto adds a unique taste that makes these meatballs stand out. One-fourth cup of pesto gives the meatballs a fresh herb flavor. I add one teaspoon each of garlic and onion powder for extra depth. Plus, half a teaspoon each of salt and pepper brings all the flavors together. {{ingredient_image_1}} First, you need to get your oven ready. Preheat it to 375°F (190°C). This step helps cook the meatballs evenly. A hot oven makes for a nice, crispy outside. Grab a large mixing bowl. Now, add these ingredients: - 1 lb ground beef - 1/2 lb ground pork (optional) - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup fresh basil pesto - 1 tsp garlic powder - 1 tsp onion powder - 1/2 tsp salt - 1/2 tsp black pepper - 1 egg, lightly beaten Mix everything together with your hands. Make sure all the ingredients blend well. This mix gives your meatballs great flavor. Now it's time to shape the meatballs. Take a small amount of the meat mixture, about the size of a golf ball. Flatten it in your palm. Place a mozzarella ball in the center. Fold the meat around the cheese, making sure it is all covered. Shape it back into a ball. Repeat this until you use all the meat mixture. Place your stuffed meatballs on a baking sheet lined with parchment paper. This keeps them from sticking. Bake them in the oven for 20-25 minutes. They should be brown and cooked through. While the meatballs bake, heat 1 cup of marinara sauce in a small saucepan on low. When the meatballs are done, let them sit for a couple of minutes. Serve the meatballs with warm marinara sauce on top. Add fresh basil leaves for a nice touch. Enjoy your tasty meal! To stop the cheese from leaking, make sure you seal the meat well. When you flatten the meat, use enough to cover the cheese fully. Pinch the seams tightly. This keeps the cheese inside while the meat cooks. If you notice a small tear, reshape it gently. For a good meatball texture, mix the ingredients but don’t overwork them. Overmixing makes the meat tough. Use your hands to combine the meat, breadcrumbs, and seasonings gently. Adding the egg helps bind everything together. If the mix feels too wet, add a bit more breadcrumbs. A simple marinara sauce works best with these meatballs. You can make your own or use store-bought. Look for one with fresh flavors. Pair it with fresh basil for extra taste. You can also try a spicy marinara for a kick. A creamy sauce can add a nice twist too! Pro Tips Use Fresh Ingredients: For the best flavor, use fresh basil and high-quality mozzarella. Fresh ingredients will enhance the overall taste of the meatballs. Mix Gently: When combining the meat mixture, mix gently to avoid overworking the meat, which can make the meatballs tough. Don’t Overcook: Keep an eye on the baking time. Overcooking can lead to dry meatballs. Aim for a juicy, tender texture. Experiment with Flavors: Feel free to add other herbs or spices to the meat mixture to customize the flavor profile according to your taste. {{image_2}} You can switch up the cheese in these meatballs. Instead of mozzarella, try using provolone or gouda. These cheeses melt well and add rich flavors. You could even mix in a bit of ricotta for creaminess. Each cheese will give a unique taste and texture to your dish. Feel free to change the meat blend. Ground turkey or chicken works great for a lighter option. If you want more flavor, try lamb or a mix with beef. Just keep the same ratios of meat and other ingredients. This way, your meatballs will stay tasty and juicy. If you prefer a meat-free meal, make veggie meatballs. Use lentils, chickpeas, or black beans as a base. Combine these with breadcrumbs, pesto, and your favorite spices. You can still stuff them with cheese or vegan cheese. This option keeps the dish fun and fills it with flavor. After you enjoy your delicious meatballs, let them cool down. Place them in an airtight container. You can store them in the fridge for up to three days. This keeps them fresh and ready for your next meal. If you want to keep them longer, freezing is a great option. To freeze your meatballs, first, let them cool. Then, place the meatballs in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer them to a freezer-safe bag. This helps prevent them from sticking together. You can keep them in the freezer for up to three months. When you’re ready to eat, just thaw and reheat. When reheating, you have a few options. You can use the microwave for quick heating. Place the meatballs on a plate and cover them with a damp paper towel. Heat for one to two minutes. You can also use the oven. Preheat it to 350°F (175°C) and bake for about 10-15 minutes. If you want them saucy, heat them in marinara sauce on the stove. This adds flavor and moisture back into the meatballs. Pesto Mozzarella Stuffed Meatballs last about 3 to 4 days in the fridge. Store them in an airtight container. Make sure they cool before sealing. This helps keep them fresh and tasty. Yes, you can make meatballs ahead of time. You can prepare them a day in advance. Just shape the meatballs and store them in the fridge. This allows flavors to blend. Bake them just before serving for the best taste. You can serve these meatballs with many sides. Here are some great ideas: - Spaghetti or other pasta - Garlic bread - A fresh salad - Steamed veggies - Risotto Pairing these sides will make your meal more filling and fun. Yes, jarred pesto works just fine. It saves time and adds flavor. Look for high-quality brands for the best taste. Homemade pesto can be amazing, but jarred is a great option too. This blog post covered the essentials of making Pesto Mozzarella Stuffed Meatballs. We explored the key ingredients, from the right ground meat to flavorful cheese. Step-by-step instructions guided you through prepping, mixing, stuffing, and baking. I shared tips to improve texture and prevent messes. You also learned about variations and how to store leftovers. In conclusion, making these meatballs can be fun and rewarding. With the right steps and ingredients, you’ll impress your family and friends. Enjoy experimenting in your kitchen!

Pesto Mozzarella Stuffed Meatballs

Delicious meatballs stuffed with mozzarella and flavored with basil pesto.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 1 lb ground beef
  • 0.5 lb ground pork (optional)
  • 0.5 cup breadcrumbs
  • 0.25 cup grated Parmesan cheese
  • 0.25 cup fresh basil pesto
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 8 small mozzarella balls (bocconcini)
  • 1 unit egg, lightly beaten
  • 1 cup marinara sauce (for serving)
  • to taste unit fresh basil leaves for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large mixing bowl, combine ground beef, ground pork (if using), breadcrumbs, Parmesan cheese, pesto, garlic powder, onion powder, salt, pepper, and the beaten egg. Mix until all ingredients are well incorporated.
  • Take a small amount of the meat mixture (about the size of a golf ball) and flatten it in your palm. Place a mozzarella ball in the center. Carefully fold the meat around the cheese and shape it back into a ball, ensuring the cheese is completely enclosed. Repeat this process until all the meat mixture is used.
  • Place the stuffed meatballs on a baking sheet lined with parchment paper.
  • Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and browned on the outside.
  • While the meatballs are baking, heat the marinara sauce over low heat in a small saucepan.
  • Once the meatballs are done, remove them from the oven, and let them sit for a couple of minutes.
  • Serve the meatballs drizzled with warm marinara sauce and garnish with fresh basil leaves.

Notes

You can replace ground pork with more ground beef if desired.
Keyword meatballs, mozzarella, pesto