Site Overlay

MOZZARELLA-STUFFED BEEF MEATBALLS — SAVORY, MELTY, AND BURSTING WITH FLAVOR

By Delicious Recipes!Posted on
MOZZARELLA-STUFFED BEEF MEATBALLS — SAVORY, MELTY, AND BURSTING WITH FLAVOR

MOZZARELLA-STUFFED BEEF MEATBALLS — SAVORY, MELTY, AND BURSTING WITH FLAVOR

Experience these juicy, tender meatballs infused with anchovy, garlic, and herbs, crowned with gooey mozzarella cheese. Baked under a rich tomato sauce and finished with a drizzle of spicy chili oil, this dish is perfect for a comforting dinner that’s simple yet impressive. Serve with garlic-toasted bread sprinkled with Parmesan for an irresistible meal.

🕒 Prep Time: 10 min

🍳 Cook Time: 20 min (plus 5 min under grill)
🍽️ Yields: 2 servings
🔥 Calories: Approx. 470 cal per serving

Ingredients

  • 250 g ground beef (or mixed beef and pork)
  • 2 anchovy fillets in oil, finely chopped
  • 2 garlic cloves, crushed
  • 1 tbsp tomato paste
  • ¼ tsp dried oregano
  • Zest of 1 organic lemon (about 4-5 passes on a fine grater)
  • 100 g mozzarella, torn into pieces
  • 2–3 fresh basil or parsley leaves, chopped
  • 1 tbsp extra virgin olive oil
  • A drizzle of chili-infused oil (olio al peperoncino), about 1 tsp

Instructions

1. Form the Meatballs

  • Break ground meat into walnut-sized pieces (or slightly bigger).
  • Press the meat pieces firmly in your palm to bind, then quickly roll between your hands into smooth balls. Rustic shapes are perfect here!

2. Brown the Meatballs

  • Heat olive oil in a wide pan over medium-high heat.
  • Add the chopped anchovies and stir for a few seconds until fragrant.
  • Add the meatballs, sprinkle generously with freshly ground black pepper.
  • Let cook undisturbed for 1 minute to brown the bottoms.
  • Then gently stir and turn to brown all sides. Keep the heat high enough so the oil sizzles and the meat sears without steaming or losing juice.

3. Build the Sauce

  • Once meatballs have changed color all around (no visible raw meat, but not fully cooked inside), push them to the pan edges.
  • Add crushed garlic in the center and stir quickly for 30 seconds.
  • Add tomato paste and cook for 1 minute, stirring constantly.
  • Pour in 50 ml water and sprinkle oregano, mixing to coat the meatballs evenly.
  • Cover with a lid and simmer for 2 minutes until the sauce thickens slightly.
  • Stir in lemon zest and season with salt to taste.

4. Bake with Mozzarella

  • Transfer the contents of the pan into a heatproof dish about 18–20 cm in diameter.
  • Nestle pieces of mozzarella evenly among the meatballs.
  • Sprinkle chopped parsley or basil on top.
  • Preheat oven to 200°C (390°F).
  • Immediately switch to the grill setting (top heat only at 200°C).
  • Grill for about 5 minutes, until cheese melts and sauce bubbles around the edges.

5. Finish and Serve

  • Remove dish from oven and drizzle chili oil over the meatballs (about 1 teaspoon).
  • Serve hot with toasted bread rubbed lightly with garlic and sprinkled with grated Parmesan.

💡 Tips

  • Anchovies add deep umami — don’t skip them!
  • High heat searing locks in juices and flavor.
  • Lemon zest brightens the rich tomato sauce.
  • Use fresh mozzarella for the best melt and creaminess.
  • Garlic-toasted bread with Parmesan is the perfect sidekick.

🎉 Perfect For

  • Cozy weeknight dinners
  • Simple yet elegant meals for guests
  • Lovers of Italian-inspired comfort food
  • Meals that balance savory, tangy, and spicy flavors

📝 Final Thoughts

Mozzarella-Stuffed Beef Meatballs combine the rustic charm of hand-rolled meatballs with gourmet touches — anchovy-infused sauce, fresh herbs, melty mozzarella, and a spicy finish. This dish offers layers of flavor and texture, sure to become a favorite for easy, satisfying dinners. Paired with garlicky toasted bread, it’s a meal that delights the senses and warms the soul.