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–+ servings

Mozzarella Stuffed Meatballs

The only thing better than meatballs is cheesy stuffed meatballs that ooze out ooey gooey mozzarella with every bite! Paired with the creamy “vodka” sauce, this recipe is packed with all sorts of flavors and textures yet it all comes together in a little over 30 minutes. It is the definition of an indulgent dinner that can be enjoyed with pasta or some garlic bread!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Yields5 to 6
Print Recipe Pin Recipe
Servings5 to 6

Ingredients

MEATBALLS 1/4 cup plain breadcrumbs 1/4 cup whole milk 1 pound 85/15 ground beef 1 tablespoon minced garlic 1 large egg 2 tablespoons parsley, finely chopped 1/4 to 1/3 cup parmesan, grated 1 teaspoon salt, or to taste 1 tablespoon Italian seasoning 1 teaspoon paprika 1/2 teaspoon black pepper 1/2 teaspoon red pepper flakes 1/4 teaspoon onion powder 1 tablespoon olive oil, for coating the pan 8-ounce block mozzarella, cut into small cubes VODKA SAUCE 1/2 cup extra virgin olive oil 1 tablespoon fresh garlic finely minced 2/3 cup tomato paste 1 1/3 cup heavy cream 2 teaspoons red pepper flakes, or to taste 2 teaspoons dried basil salt and pepper, to taste 1/2 cup freshly grated parmesan, more to taste 2 tablespoons unsalted butter

Instructions 

PREP THE MEATBALLS

  1. To a small bowl, add the breadcrumbs and milk. Allow it to soak for 5 minutes.
  2. To a medium bowl, add the soaked breadcrumbs, ground beef, garlic, egg, parsley, parmesan, salt, Italian seasoning, paprika, black pepper, red pepper flakes, and onion powder. Mix together to combine well.
  3. Shape the meatballs into round small balls, about 3 tablespoons of meat each.
  4. Push a small cube of mozzarella into the center of each meatball and roll the meatball to seal it up tightly. Repeat with the rest to stuff them.

MAKE THE VODKA SAUCE

  1. In a saucepan, add the olive oil over medium heat. Add the garlic and tomato paste and cook for about 4 to 5 minutes. The tomato paste will darken in color from a bright red to reddish brown. This process removes acidity from the tomato paste.
  2. Add heavy cream and mix until incorporated. Simmer for about 2 to 3 minutes.
  3. Add the red pepper flakes, dried basil, salt, and black pepper to taste. Mix again.
  4. Add the grated parmesan, and butter. Mix until the sauce is smooth and creamy. Take off the heat and set aside.

COOK THE MEATBALLS

  1. Heat a large skillet or pan over medium-high heat. Add a drizzle of olive oil to the pan.
  2. Place the meatballs on the pan, spacing them apart. Allow one side to sear, about 2 to 3 minutes, then rotate. Once the other side is browned too, drop the heat to low and allow it to cook through until done, 165 degrees in the center.
  3. Transfer the meatballs to the vodka sauce and serve warm to enjoy!

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!