Mozzarella-Stuffed Meatballs

Instructions

Sauce:

1. Peel two thin strips of lemon zest using a veggie peeler, avoiding the white pith.
2. Heat olive oil in a saucepan over medium heat. Add onion and garlic; cook until soft, about 4 minutes.
3. Add remaining sauce ingredients. Reduce heat to low, cover, and let simmer for 1 hour.

Meatballs:

1. Preheat oven to 375°F (190°C).
2. Cut mozzarella into 24 small cubes; set aside.
3. In a bowl, combine ground meat, olive oil (if using turkey), onion, egg, Panko, parmesan, parsley, basil, and pepper. Mix gently until just combined.
4. Divide meat mixture into 24 portions. Wrap each portion around a mozzarella cube, rolling into a ball and ensuring cheese is completely covered.
5. Place meatballs on a parchment-lined baking sheet. Bake 30 minutes (some cheese may leak out, which is fine).
6. Remove meatballs from oven and stir into the sauce. Simmer an additional 20 minutes.
7. Serve hot over pasta.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 1 hour 30 minutes (including simmering sauce)
• Servings: 6-8
• Calories per Serving: ~400-500 kcal (depending on meat choice)

Variations & Substitutions

• Meat Options: Substitute ground turkey with ground chicken, pork, or a mixture of beef and pork for added flavor.
• Cheese: Swap mozzarella for provolone, fontina, or a mix of Italian cheeses for a different texture.
• Breadcrumbs: Use gluten-free Panko or almond flour for a low-carb option.
• Herbs & Spices: Add oregano, thyme, or crushed red pepper flakes for extra flavor.

Serving Suggestions