Go Back
- 1 lb ground beef - 1/2 lb ground pork (optional, substitute with more beef if desired) - 1 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup fresh basil, chopped - 1 egg - 1 tablespoon garlic, minced - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 cup mozzarella cheese, diced into small cubes For these meatballs, I love using a mix of ground beef and pork. The beef adds flavor, while the pork keeps them moist. If you prefer, just use all beef. The cheese is key. I use mozzarella for the gooey center and Parmesan for a savory kick. Fresh basil makes a great addition, giving a nice herbal touch. - 1/2 cup pesto sauce (store-bought or homemade) - 1 jar marinara sauce (for serving) For serving, I like to use pesto sauce. It adds a rich flavor and pairs well with meatballs. You can use store-bought or make your own for a fresh taste. Marinara sauce is also a must for drizzling over the meatballs. It adds a nice, tangy contrast. These ingredients come together to create a dish that everyone will love. To start, gather your ingredients. You will need: - 1 lb ground beef - 1/2 lb ground pork (optional) - 1 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup fresh basil, chopped - 1 egg - 1 tablespoon garlic, minced - 1/2 teaspoon salt - 1/4 teaspoon black pepper In a large bowl, combine the ground beef and pork, if using. Add in the breadcrumbs, Parmesan cheese, and chopped basil. Crack the egg into the bowl, then add the minced garlic, salt, and black pepper. Mix everything well with your hands or a spoon until it is fully combined. This mixture will be the base for your meatballs. Next, it’s time to form the meatballs. Take a portion of the meat mixture, about the size of a golf ball. Flatten it slightly in your palm. Now, it’s time to add the cheese. Place a cube of mozzarella cheese in the center. Carefully fold the meat around the cheese, sealing it tightly. Make sure no cheese is showing. This step is key, as you want the cheese to melt inside the meatball. Repeat this process until you have formed all the meatballs. Now, let’s cook the meatballs. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the meatballs on the sheet, giving them enough space. Bake the meatballs in the preheated oven for 20-25 minutes. You want them to be browned and cooked through. In the last 5 minutes of cooking, take the meatballs out. Spoon a little pesto sauce over each one. This adds great flavor. Return the meatballs to the oven for the final baking time. While the meatballs cook, heat marinara sauce in a saucepan over medium heat until it is warm. Serve the meatballs topped with marinara sauce and some fresh basil if you like. To bake meatballs evenly, use a parchment-lined baking sheet. This helps with even browning and clean-up. Space the meatballs apart so heat can circulate around them. This way, they cook well on all sides. To ensure the meatballs are cooked through, use a meat thermometer. The internal temperature should reach 160°F (71°C). If you don’t have a thermometer, cut one in half. The center should no longer be pink, and the juices should run clear. For a fresh taste, I recommend making your own pesto. Use fresh basil, garlic, and nuts. This adds flavor and a personal touch. If you choose store-bought pesto, look for brands with minimal additives. You can also enhance flavor by adding herbs. Try adding oregano or thyme to the meat mixture. A pinch of crushed red pepper can add heat, too. These tweaks offer variety and keep each batch unique. {{image_2}} You can switch up the meat in these meatballs. Use turkey or chicken instead of beef and pork. This makes the dish lighter and gives it a different flavor. If you want a vegan option, try plant-based ground meat. There are many good brands available today. You can also use lentils or mushrooms to add a rich taste. You don’t have to stick with just one type of marinara sauce. Experiment with different styles! You might enjoy a spicy marinara or a creamy vodka sauce instead. When it comes to serving, think beyond the plate. You can serve these meatballs over pasta for a hearty meal. Or place them in a sub roll for a tasty meatball sandwich. Both options bring out the flavors beautifully! To keep your pesto mozzarella stuffed meatballs fresh, start by letting them cool. Place them in an airtight container. They will stay good in the fridge for up to three days. Make sure to label the container with the date. If you want to store them for longer, freezing is a great option. For freezing, use a freezer-safe bag. Lay the meatballs flat in the bag. Try to remove as much air as possible before sealing. This helps prevent freezer burn. You can freeze them for up to three months. When you’re ready to eat, simply thaw them overnight in the fridge. When it’s time to enjoy your meatballs again, reheating them correctly is key to keeping them tasty. If you want to keep them moist, the oven is your best bet. Preheat the oven to 350°F (175°C). Place the meatballs in a baking dish and cover them with foil. Heat for about 15-20 minutes. For a quicker option, you can use the microwave. Place the meatballs on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Heat in 30-second intervals until they are warm throughout. Just be careful not to overheat, as that can dry them out. Enjoy your leftovers! You can tell the meatballs are done when they reach an internal temperature of 165°F (74°C). To check, use a meat thermometer. The meat should be browned outside and firm to the touch. If you cut one open, the inside should not be pink, and the cheese should be melted. This ensures a tasty and safe meal. Yes, you can make these meatballs ahead of time. Once formed, place them on a baking sheet and freeze them. After they are frozen solid, transfer them to a freezer bag. When you’re ready, bake them straight from the freezer. Just add a few extra minutes to the cooking time. Serve these meatballs with marinara sauce for a classic taste. They pair well with spaghetti, zoodles, or even on a sub for a meatball sandwich. You can also add a fresh salad or garlic bread on the side. For a fun twist, try them with rice or quinoa. Pesto mozzarella stuffed meatballs are a fun and tasty dish. We looked at key ingredients like ground meats and cheeses. You learned how to prepare, form, and bake the meatballs perfectly. I shared tips for flavor and storage, plus variations for different tastes. In the end, this recipe is versatile and easy to customize. Whether you make them ahead or serve right away, these meatballs will impress. Enjoy making this dish for family or friends!

Pesto Mozzarella Stuffed Meatballs

Savor the deliciousness of pesto mozzarella stuffed meatballs with this easy recipe! Packed with juicy beef, flavorful pesto, and gooey mozzarella, these mouthwatering meatballs are sure to impress. In just 40 minutes, you can create this hearty dish that pairs perfectly with marinara sauce. Ready to elevate your dinner game? Click through to uncover the full recipe and bring this culinary delight to your table tonight!
Print Recipe Pin Recipe

Ingredients
  

1 lb ground beef

1/2 lb ground pork (optional, substitute with more beef if desired)

1 cup breadcrumbs

1/4 cup grated Parmesan cheese

1/4 cup fresh basil, chopped

1 egg

1 tablespoon garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup mozzarella cheese, diced into small cubes

1/2 cup pesto sauce (store-bought or homemade)

1 jar marinara sauce (for serving)

Instructions
 

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

    In a large bowl, combine ground beef, (if using, ground pork), breadcrumbs, Parmesan cheese, chopped basil, egg, minced garlic, salt, and black pepper. Mix until well incorporated.

      Take a portion of the meat mixture (about the size of a golf ball), flatten it slightly in your palm, and place a cube of mozzarella cheese in the center.

        Carefully fold the meat around the cheese to form a ball, ensuring the cheese is completely sealed inside. Repeat until all the mixture is used.

          Place the meatballs on the prepared baking sheet, spacing them out evenly.

            Bake in the preheated oven for 20-25 minutes, or until the meatballs are browned and cooked through.

              In the last 5 minutes of baking, take the meatballs out and spoon a little pesto sauce over each one. Return to the oven for the final baking time to warm the pesto.

                While the meatballs cook, heat marinara sauce in a saucepan over medium heat until warm.

                  Serve the meatballs in a bowl, generously topped with marinara sauce, and a sprinkle of fresh basil or extra Parmesan if desired.

                    Prep Time: 15 min | Total Time: 40 min | Servings: 4-6