Pesto Mozzarella Stuffed Meatballs

$To make the meatballs, you need some basic items. Gather these for a tasty base: - 1 lb ground beef - 1/2 lb ground pork (optional; or use more beef) - 1/2 cup breadcrumbs - 1/4 cup freshly grated Parmesan cheese - 1/4 cup basil pesto (homemade is best) - 1 tsp garlic powder - 1 tsp onion powder - 1/2 tsp salt - 1/2 tsp black pepper - 1 large egg, lightly beaten These ingredients mix together to create a flavorful meatball that holds up well to baking. The heart of these meatballs is the cheese. For a gooey surprise, use: - 8 small mozzarella balls (bocconcini) These little cheese balls melt perfectly inside the meat, making each bite delightful. Seasonings bring the meatballs to life. You will need: - 1/4 cup fresh basil pesto for flavor - Marinara sauce, about 1 cup, for serving With these ingredients, you'll have a dish that's not only tasty but also comforting. The pesto adds freshness, while the marinara sauce gives a rich, warm touch. {{ingredient_image_2}} To start, set your oven to 375°F (190°C). This heat is perfect for cooking the meatballs. Next, grab a large bowl for mixing your meat. You will need 1 pound of ground beef and, if you like, a half-pound of ground pork. If you skip the pork, just use more beef. Add 1/2 cup of breadcrumbs and 1/4 cup of freshly grated Parmesan cheese. Now, stir in 1/4 cup of basil pesto. This gives the meatballs a great flavor. Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Finally, add 1 large beaten egg to help the meat hold together. Now, take a handful of the meat mixture. It should be about the size of a golf ball. Flatten it in your palm. Place an 8 small mozzarella ball in the center. Fold the meat around the cheese, sealing it inside. Make sure the cheese is fully enclosed. This will keep it from leaking. Keep forming and stuffing the meatballs until you use all the meat mixture. Line a baking sheet with parchment paper. Place the meatballs on the sheet. Make sure they are not touching, so they cook evenly. Bake in the preheated oven for 20 to 25 minutes. The meatballs should be golden brown and cooked through. Use a meat thermometer to check if they reach 160°F (70°C) inside. While the meatballs bake, heat 1 cup of marinara sauce in a small pan over low heat. Stir it often so it doesn’t stick. Once the meatballs are done, let them rest for a few minutes. This helps them set. When ready to serve, drizzle the warm marinara sauce over the meatballs. Add fresh basil leaves on top for color and flavor. Enjoy your tasty pesto mozzarella stuffed meatballs! To get meatballs that are juicy and tasty, follow these steps. First, mix your meat gently. Overworking it can make them tough. Make sure you keep the cheese inside. Always cover the mozzarella fully with meat. This helps it melt evenly. Bake the meatballs until they reach 160°F (70°C). A meat thermometer is a great tool for this. Let them rest for a few minutes after baking. This helps keep the juices inside. Homemade pesto is simple and adds great flavor. Use fresh basil, garlic, nuts, and olive oil. Here’s a quick recipe: - 2 cups fresh basil leaves - 1/2 cup extra virgin olive oil - 1/3 cup pine nuts (or walnuts) - 2 cloves garlic - 1/2 cup grated Parmesan cheese - Salt to taste Blend all the ingredients in a food processor. Adjust the salt to your taste. Homemade pesto tastes fresh and bright. You can store it for a week in the fridge. For a beautiful presentation, serve the meatballs on a rustic wooden board. This adds charm to your table. Drizzle warm marinara sauce over the meatballs. A small bowl of extra sauce is great for dipping. Garnish with fresh basil leaves. This adds a pop of color. Use a nice plate to make it look special. Enjoy your meal with friends or family! Pro Tips Use Fresh Ingredients: Opt for fresh basil and homemade pesto for a more vibrant flavor that elevates your meatballs. Don’t Overmix: When combining the meat mixture, mix just until combined to maintain a tender texture in the meatballs. Experiment with Cheese: Try different types of cheese like provolone or fontina for varied flavor profiles in your stuffed meatballs. Serve with Fresh Herbs: Garnish with not just basil but also parsley or oregano for added freshness and visual appeal. {{image_4}} You can switch ground beef for ground turkey or chicken. This change makes the meatballs lighter. Ground turkey has less fat than beef, but it still tastes great. When you use turkey or chicken, keep the spices and pesto the same. You will still enjoy the rich flavor. Just remember to check the cooking time. Leaner meats may cook a bit faster. If you want a vegetarian option, skip the meat and use a mix of grains and beans. For the cheese stuffing, you can use ricotta or a blend of cream cheese and herbs. This adds a creamy texture and is packed with flavor. You can also add spinach or sun-dried tomatoes for extra taste. Just ensure that all ingredients are well mixed. You can enhance the flavor of your meatballs with herbs. Try adding fresh parsley, oregano, or thyme to the meat mixture. Each herb brings its unique taste. You can also mix in some crushed red pepper for a bit of heat. For a fresh twist, add lemon zest to brighten up the dish. Experimenting with herbs helps you find your favorite combination. These variations give you many ways to enjoy pesto mozzarella stuffed meatballs. Each option offers a new taste while keeping the dish fun and delicious. To keep your leftover meatballs fresh, place them in an airtight container. Make sure to let them cool first. You can store them in the fridge for up to three days. If you want to enjoy them later, freezing is a great option. When you're ready to eat the leftovers, you can quickly reheat them. Place the meatballs on a baking sheet. Preheat your oven to 350°F (175°C) and bake for about 10-15 minutes. This method keeps them moist and tasty. You can also microwave them for two to three minutes. Just cover them to avoid drying out. Freezing these meatballs is simple and smart. After they cool, place them in a single layer on a baking sheet. Freeze them for about an hour or until firm. Then, transfer them to a freezer bag. Be sure to label the bag with the date. They can stay in the freezer for up to three months. When you want to eat them, thaw in the fridge overnight before reheating. This way, you have a quick meal ready anytime! Yes, you can make the meatballs ahead of time. Shape them and store them in the fridge for up to 24 hours. This saves time on busy days. You can also freeze them for later. Just place the uncooked meatballs on a baking sheet, freeze them until solid, then transfer to a bag. They last up to three months in the freezer. You can serve these meatballs with many sides. Here are some great options: - Pasta: Spaghetti or penne with marinara sauce pairs well. - Salad: A fresh green salad adds crunch. - Bread: Garlic bread or crusty rolls are perfect for dipping. - Rice: Fluffy rice absorbs the sauce nicely. - Veggies: Roasted or steamed veggies add color and nutrition. To check if the meatballs are done, use a meat thermometer. Insert it into the center of a meatball. It should read 160°F (70°C). You can also cut one open. The meat should be no longer pink inside, and the cheese should be melty. If using frozen meatballs, add a few extra minutes to the cooking time. In this blog post, I covered how to make pesto mozzarella stuffed meatballs. We talked about choosing the right meat, creating a cheesy center, and adding tasty seasonings. I walked you through each step, from oven prep to serving. I shared tips for perfect meatballs, homemade pesto, and fun presentation ideas. We also explored different variations, like turkey alternatives and vegetarian options. Finally, I gave you storage tips to keep meals fresh. Enjoy trying this recipe and making it your own! Happy cooking!$

Pesto Mozzarella Stuffed Meatballs

Delicious meatballs stuffed with mozzarella and flavored with basil pesto.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

1 lb ground beef
0.5 lb ground pork
0.5 cup breadcrumbs
0.25 cup freshly grated Parmesan cheese
0.25 cup basil pesto
1 tsp garlic powder
1 tsp onion powder
0.5 tsp salt
0.5 tsp freshly ground black pepper
8 small mozzarella balls (bocconcini)
1 large egg, lightly beaten
1 cup marinara sauce
to taste fresh basil leaves

Instructions

Preheat the Oven: Set your oven to 375°F (190°C) to get it nice and hot for the meatballs.
Mix the Meatball Ingredients: In a large mixing bowl, thoroughly combine the ground beef, ground pork (if using), breadcrumbs, grated Parmesan cheese, basil pesto, garlic powder, onion powder, salt, black pepper, and the beaten egg. Use your hands to ensure that all ingredients are well mixed, creating a cohesive mixture.
Stuff the Meatballs: Take a generous amount of the meat mixture (approximately the size of a golf ball) and flatten it in the palm of your hand. Place a mozzarella ball in the center and fold the meat around the cheese, reshaping it into a perfect ball. Make sure the cheese is fully enclosed to avoid leaks during cooking. Repeat this process until all the meat mixture is formed into meatballs.
Prepare for Baking: Line a baking sheet with parchment paper and arrange the stuffed meatballs on it, ensuring they don’t touch to allow for even cooking.
Bake the Meatballs: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the meatballs are cooked through (internal temperature should reach 160°F or 70°C) and have developed a golden-brown crust.
Heat the Marinara Sauce: While the meatballs are baking, warm the marinara sauce in a small saucepan over low heat, stirring occasionally to ensure it doesn’t stick to the bottom.
Rest the Meatballs: Once the meatballs are done baking, take them out of the oven and let them rest for a few minutes to set before serving.
Serve and Garnish: Drizzle the warm marinara sauce over the stuffed meatballs and garnish with fresh basil leaves for a burst of color and flavor.

Notes

For an extra touch, serve the meatballs on a rustic wooden board alongside a small bowl of extra marinara sauce for dipping. Add a sprig of fresh basil on top of the meatballs for a vibrant finish!

Keyword Italian, meatballs, mozzarella, pesto