Ingredients
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1 pound ground meat (beef, pork, veal, or a mixture)
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½ cup panko bread crumbs
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⅓ cup water
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2 tablespoons parsley, chopped
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2 teaspoons kosher salt
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½ teaspoon onion powder
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2 large eggs
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1 cup mozzarella, grated or 4–5 mozzarella sticks cut into small pieces
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2 tablespoons olive oil
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2 cloves garlic, chopped
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1 (28-ounce) can tomato purée
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Cooked spaghetti, hoagie rolls, or French rolls (for serving)
Instructions
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Prepare the meat mixture
In a bowl, combine:-
ground meat
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panko breadcrumbs
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water
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parsley
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kosher salt
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onion powder
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eggs
Mix gently using a spoon or your hands until combined.
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Form the meatballs
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Scoop about 1 tablespoon of the mixture.
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Flatten slightly in your palm.
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Place a small portion of mozzarella in the center.
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Pinch the meat around the cheese and roll into a ball.
(Alternative: mix shredded mozzarella directly into the meat mixture.)
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Start the sauce
Heat a large pot over low to medium heat.
Add olive oil and sauté the chopped garlic for about 2 minutes until lightly golden. -
Add the tomato base
Pour in the tomato purée and simmer for 10 minutes. -
Cook the meatballs
Carefully place each meatball into the sauce.
Cover and cook for about 20 minutes, or until:-
meatballs are cooked through
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mozzarella inside is melted.
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Serve
Serve:-
as party appetizers with toothpicks,
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over spaghetti, or
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inside hoagie or French rolls for meatball sandwiches.
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Notes
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Moisten your hands slightly when forming meatballs to prevent sticking.
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Mozzarella sticks cut into small cubes work especially well for stuffing.
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Gluten-free breadcrumbs can be used as a substitute for panko if needed.
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A beef + pork mixture often produces the juiciest meatballs.
