Meatballs are always a fun meal and they get even better when they are giant meatballs and stuffed with plenty of ooey, gooey, melted cheese! These meatballs are Italian flavour themed with onion, garlic, fennel, oregano, parmesan cheese and a pinch of spicy red pepper flakes. Egg and breadcrumbs help to keep the mixture together enough to be wrapped around huge chunks of mozzarella cheese! These meatballs are super easy to make and cooking them is as easy as throwing them into the oven to bake to golden brown perfection! I like to serve them over pasta with marinara sauce and even more parmesan cheese but they also make for some great finger food or appetizers.
Giant Mozzarella Stuffed Meatballs
Giant Italian style meatballs filled with plenty of melted mozzarella cheese! Yum!
ingredients
- 1 1/2 pounds ground beef
- 1 small onion, grated
- 2 cloves garlic, minced/grated
- 1/4 cup parmigiano reggiano (parmesan cheese), grated
- 1/2 teaspoon ground fennel
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon oregano (or Italian herb blend/seasoning)
- 1 pinch red pepper flakes (to taste)
- 1 tablespoon parsley, chopped
- 1 large egg
- 1/2 cup bread crumbs (gluten-free for gluten-free)
- 6 ounces mozzarella, cut into 12 (about 1 inch) cubes
directions
- Mix the ground meat, onion, garlic, parmesan, fennel, salt, pepper, oregano, red pepper flakes, parsley, egg and bread crumbs.
- Divide into 12 equal portions, press 1 piece or mozzarella into the center of each portion and form a ball around the cheese.
- Place the meatballs in a baking pan and bake in a preheated 400F/200C oven until cooked through and lightly golden brown, about 25-30 minutes.
Tip: Serve over pasta with marinara sauce, fresh basil and plenty of parmesan cheese!
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O my! Thank you for this recipe 😃
I am looking for a new set of cookware and wonder if you have any recommendations.
Thanks!
Kathy
I’ve made these twice, and the flavor is incredible. BUT… my cheese always seeps out no matter how well I think I’ve sealed the meat around it. Suggestions? What am I missing?
I find that most of the cheese oozes out of holes that form along the seal line. I try to pinch the seal line and then smooth it back out, forming nice balls.