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Mozzarella-Stuffed Meatballs

Mozzarella-Stuffed Meatballs with Marinara and Cheesy Garlic Bread

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Recipe Details

Story

What could be better than a saucy meatball? Well, one with a molten cheesy core, to start. In this recipe, beef, pork, and veal are hand-mixed with parsley, onion, garlic, and breadcrumbs to hold them together, then stuffed with little cubes of fresh mozzarella. The meatballs are nestled into a kale-packed marinara sauce and slid into the oven for a flavorful simmer that fully melts the mozz hiding inside.

Tags

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 990
  • Protein 53g
  • Total Carb 63g
  • Total Fat 59g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • unsalted butter
    2 packets
    unsalted butter
  • fresh mozzarella
    4 ounces
    fresh mozzarella
  • curly kale
    4 ounces
    curly kale
  • parsley
    1/8 ounce
    parsley
  • yellow onion
    1
    yellow onion
  • garlic
    2 cloves
    garlic
  • demi-baguette
    1
    demi-baguette
  • Italian dried herb mix
    1/2 teaspoon
    Italian dried herb mix
  • crushed tomatoes
    1 can
    crushed tomatoes
  • panko breadcrumbs
    1/4 cup
    panko breadcrumbs
  • ground beef, pork, and veal
    12 ounces
    ground beef, pork, and veal
  • grated Parmesan cheese
    1/2 ounce
    grated Parmesan cheese

What You’ll Need

  • eggs
  • olive oil
  • kosher salt
  • black pepper
  • 10" medium high-sided ovenproof pan
  • aluminum foil
  • baking sheet

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Unwrap butter packets, place in a small bowl, and set aside to soften at room temperature. Cut half of mozzarella into ¼-inch pieces, then thinly slice remainder. Rinse all produce. Stack kale leaves and thinly slice, discarding long stems. Roughly chop parsley leaves and stems. Peel onion and cut into small dice. Mince garlic. Slice baguette open horizontally.

  2. Make marinara

    Make marinara

    Heat 1 tablespoon olive oil in a medium high-sided ovenproof pan over medium-high heat. When oil is shimmering, add Italian dried herb mix and half of onion and cook, stirring, until softened, 2-3 minutes. Add crushed tomatoes, kale, ¼ teaspoon salt, and pepper as desired and stir to combine. Remove pan from heat.

  3. Mix and form meatballs

    Mix and form meatballs

    In a large bowl, combine breadcrumbs, remaining onion, half of parsley, half of garlic, 1 egg, ½ teaspoon salt, and pepper as desired. Pat beef, pork, and veal dry with paper towel, then add to bowl with breadcrumb mixture. Using your hands, mix well, then form into 6 equal balls, about 1½-inches thick. Push diced mozzarella into center of each meatball, dividing evenly and pinching to seal in cheese.

  4. Bake meatballs

    Bake meatballs

    Nestle stuffed meatballs into pan with kale marinara. Transfer pan to oven and bake until sauce is reduced by ⅓ and meatballs are browned and cooked through (with melty mozzarella cores), 12-15 minutes.

  5. Toast garlic bread

    Toast garlic bread

    While meatballs bake, to bowl with softened butter, add remaining garlic, ⅛ teaspoon salt, and pepper as desired. Mash using a fork until combined. Line a baking sheet with aluminum foil. Arrange baguette cut-side up on prepared sheet. Spread cut sides with garlic butter and top with sliced mozzarella (try to avoid overlapping slices). Bake (with meatballs) until bread is golden and cheese is melted, 8-10 minutes.

  6. Plate meatballs

    Plate meatballs

    Divide mozzarella-stuffed meatballs and kale marinara between serving plates, and sprinkle over Parmesan. Garnish cheesy garlic bread with remaining parsley and serve alongside for dipping. Dig in!

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