Giant Mozzarella Stuffed Meatballs

These Giant Mozzarella Stuffed Meatballs are perfect for sharing! Serve them as a romantic dinner for two or fun appetizer.

4.7 from 14 votes

Print Pin

Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings: 6

Calories: 830kcal

Begin by placing the bread (torn into large chunks) in a food processor. Pulse until it's in fine crumbs. Mix the bread crumbs and milk together and allow to soak while you prepare the rest of the ingredients.
To a large bowl add the beef, eggs, salt, pepper flakes, parsley, Parmesan, onion, and garlic. Stir in the soaked crumbs and use your hands to gently mix all of the ingredients together.
Form the dough into 6 very large meatballs. Place the meatballs in a large baking dish.
Use your finger to make a deep indent in the center of each meatball. Stuff with the mozzarella then reshape the meat around it to seal.
Bake at 400 degrees for 25 minutes, or until the meatballs have a nice browned exterior. They do not have to be 100% cooked, since we'll be cooking them further in the sauce.

While the meatballs bake, heat the oil in a skillet over medium heat. Add the onion and cook until softened and translucent, about 5-7 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 1 minute.
Stir in the crushed tomatoes, basil, sugar, and balsamic. Season to taste with salt and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 20-30 minutes, stirring occasionally. Add the meatballs to the sauce for the last ten minutes of cooking, turning the meatballs occasionally and ensuring they reach an internal temperature of 165 degrees before serving.

Many meatballs call for a variety of meats, but I’ve actually found using all ground beefmakes a tender, juicy meatball.
Use milk (or even half and half!) to soak the breadcrumbs and add moisture to the meatballs, keeping them tender and soft.
Use a light touch when forming the meatballs. A meatball that is too pressed and compact can be tough and rubbery.
Taste the mixture before baking! If you’re unsure of the seasoning amounts, simply fry up a piece of meatball in a hot skillet and taste, then adjust salt and seasoning accordingly.
Bake the meatballs on a tray with space between each one. Baking will give the meatballs a nice crusty exterior, but if the meatballs are touching they’ll steam rather than brown in those parts.