Skip to main content

Baked Mozzarella-Stuffed Meatballs #BakingBloggers


This month, Sue of Palatable Pastime told the Baking Bloggers that for September we were baking with ground meat or minced meat. I am grateful to have some new recipes to try. This is what the #BakingBloggers are sharing...

Years ago I started baking my meatballs and, for this event, decided to try stuffing it with mozzarella. We rolled these in a tomato sauce and served them in a meatball sandwich.

Ingredients makes 16 meatballs
  • 2 pounds ground beef
  • 1 egg
  • 3 to 4 cloves garlic, peeled and pressed
  • ½ cup Panko bread crumbs
  • ½ cup buttermilk
  • ½ cup fresh grated parmesan cheese
  •  ¼ cup chopped fresh flat-leaf parsley
  •  2 Tablespoons fresh basil
  •  2 teaspoons freshly ground black pepper
  •  ¾ pound fresh mozzarella cut into 16 cubes


Preheat oven to 375 degrees Fahrenheit. In a medium mixing bowl, stir together the bread crumbs and the buttermilk. Let stand for 10 minutes.

In a large mixing bowl, place all of the ingredients except for the mozzarella, including the bread crumbs. Mix together until just combined - not too much or the meatballs will be tough.

Divide meat into 16 even pieces. Press the meat into a disc and place the mozzarella in the center of the disc. Gently fold the meat around the cheese and pinch the edges together to completely enclose the cheese.

Place on a baking sheet lined with parchment paper. Bake in the preheated oven for 30 minutes. Remove meatballs from the oven.

Stir into a tomato sauce and let simmer an additional 20 minutes. Serve on a toasted roll with a sprinkle of more cheese.


  1. Meatball are going to make those boys very happy and yes, tell them meatballs sandwiches DO count. LOL

  2. Baking meatballs is so easy isn't it? I love the idea of oozing mozzarella from the middle.

  3. Ooooh, these meatballs look amazing filled with that mozzarella. Now I really really want a meatball sandwich.


Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa