Mozzarella-Stuffed Meatball Pasta
This Mozzarella-Stuffed Meatball Pasta is a comforting, cheesy delight with gooey mozzarella centers and rich marinara sauce. Perfect for family dinners and crowd-pleasers!
Equipment
- Large Mixing Bowl
- Baking sheet or skillet
- Large Pot
- Slotted Spoon
- Knife and cutting board
- Wooden Spoon or Spatula
- Colander
Ingredients
- 1 pound ground beef choose lean for less grease or regular for juicier meatballs
- 1 cup breadcrumbs plain or Italian seasoned
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian herbs oregano, basil, thyme blend
- salt and pepper to taste
- 8 ounces mozzarella cheese cut into small cubes, fresh mozzarella or low-moisture mozzarella
- 2 cups marinara sauce choose your favorite brand or homemade
- 12 ounces pasta of choice (penne, rigatoni, or spaghetti)
- fresh basil leaves for garnish
Instructions
Prepare the Meatball Mixture
- In a large mixing bowl, combine 1 pound of ground beef, 1 cup breadcrumbs, 1/2 cup grated Parmesan cheese, 1 egg, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried Italian herbs, and salt and pepper to taste. Mix everything gently until just combined; overmixing can make the meatballs tough.
Stuff the Meatballs
- Take a small handful of the meat mixture and flatten it in your palm. Place a cube of mozzarella cheese in the center, then carefully wrap the meat around the cheese, rolling it into a ball. Repeat with the remaining mixture and cheese cubes, making about 16-18 meatballs.
Cook the Meatballs
- Heat a skillet over medium heat with a little oil. Add the meatballs and brown them on all sides, turning gently to avoid breaking. Cook until they’re nearly cooked through, about 8-10 minutes.
Simmer in Marinara
- Once browned, pour 2 cups of marinara sauce over the meatballs in the skillet. Reduce heat to low, cover, and let simmer for 10-15 minutes, allowing the cheese to melt inside and the flavors to meld.
Cook the Pasta
- While the meatballs simmer, cook 12 ounces of your chosen pasta according to package instructions until al dente. Drain and set aside.
Combine and Serve
- Toss the cooked pasta in the skillet with the meatballs and sauce, coating everything evenly. Garnish with fresh basil leaves for a fragrant, vibrant finish.
Notes
- Make sure not to overmix the meatball mixture to keep the meatballs tender and juicy.
- You can prepare and freeze uncooked meatballs ahead of time for easy weeknight meals.
- Substitute ground turkey or chicken for a lighter version, and use gluten-free breadcrumbs and pasta to make it gluten-free.
- Use fresh basil leaves as garnish to add color and a fresh aroma to the dish.
- Reheat leftovers gently to preserve the gooey cheese center and flavors.