Mozzarella-Stuffed Meatballs in Tomato Sauce

5

৳450Italian-American / Italian-inspired (classic comfort with marinara sauce and cheese stuffing)

Nutrition Per Serving

Calories

600-850 kcal (depending on portion size and cheese amount)

Protein

35-50 g

Carbs

15-30 g (mostly from breadcrumbs and sauce)

Fat

40-55 g (from meat, cheese, oil)

Fiber

3-6 g

Main Ingredients

Ground meat (beef mix for meatballs)
Mozzarella cheese (or bocconcini, stuffed inside meatballs)
Tomato sauce (crushed tomatoes, garlic, onion, herbs)
Breadcrumbs or panko (for binding meatballs)
Eggs (binder)
Grated Parmesan or pecorino cheese (in mix and topping)
Fresh herbs (parsley, basil, oregano)
Garlic and onion
Olive oil
Lemon wedge (for brightness)
Seasonings: salt, pepper, possibly Italian herbs

How It's Made

  1. 1

    Prepare meatballs: In a large bowl, mix ground meat, breadcrumbs, grated Parmesan, minced garlic, chopped parsley, egg, salt, pepper, and optional herbs/milk for moisture. Form into large balls, then poke a hole and stuff each with a piece of mozzarella cheese. Seal well to prevent leakage.

  2. 2

    Brown the meatballs: Heat olive oil in a large skillet or Dutch oven over medium-high. Brown the stuffed meatballs on all sides (5-8 minutes), then remove and set aside (they don't need to cook through yet).

  3. 3

    Make the sauce: In the same pan, sauté chopped onion and garlic until soft. Add crushed tomatoes, tomato paste (optional), dried oregano/basil, salt, pepper, and a splash of water/wine. Simmer 10-15 minutes to develop flavor.

  4. 4

    Simmer together: Return browned meatballs to the sauce. Cover and simmer gently 20-40 minutes until meatballs are cooked through (internal temp 71°C/160°F) and sauce thickens. Stir occasionally; add water if too thick.

  5. 5

    Finish and garnish: Taste sauce and adjust seasoning. Plate meatballs in sauce, sprinkle generously with grated Parmesan, chopped fresh herbs (parsley/basil), and place a lemon wedge on the side for squeezing over top to brighten the richness.

  6. 6

    Serve: Great over spaghetti, with crusty bread, or as is. Optional: drizzle extra olive oil or add red pepper flakes for heat.

Origin & Popularity

Rooted in Southern Italian traditions (like polpette al sugo), popularized in the US as hearty spaghetti & meatballs variation; common in global fusion spots, Italian restaurants, and urban delivery menus in Bangladesh (e.g., Gulshan/Banani cafes or apps like Foodpanda)