Mozzarella Meatballs

So…the Olympics have started and I’m a big Olympics fan. I’ll watch any sport (as long as it’s on basic NBC–I don’t have cable). I’ve watched water polo, gymnastics qualifying, and late night weightlifting (which still freaks me out a little). I’m a bit of a junkie. Watching all of these expertly-trained athletes with 0% body fat makes me want to up the carbohydrate degree of difficulty in my dinners. Pasta as a base, meat infused with bread, and then to kick it up a notch, stuff it with cheese.


  • 1 pound lean ground beef
  • 1 large egg
  • 1/2 cup finely chopped white onion
  • 1/2 cup Panko bread crumbs
  • 1/2 cup fresh grated parmesan cheese
  • 1/4 cup milk
  • 3 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 tbsp yellow mustard
  • 1 tsp hot sauce
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp garlic salt
  • 2 tsp olive oil
  • 12 small mozzarella balls

Preheat oven to 350 degrees F. Drizzle olive oil in a 9×13 baking dish and brush around to cover entire bottom. In a large mixing bowl, combine everything every ingredient except the olive oil and the mozzarella. When thoroughly combined, pull off a 1.5 oz amount of the mixture, press it flattish, and place a mozzarella ball in the middle of the pattie. Form the meat around the cheese, pressing shut any open seams. Place each meatball in baking dish, spacing evenly. Bake in oven for 35 minutes. When done, serve over pasta with sauce.

Makes 10-12 meatballs. Enjoy!

Recipe credit: Picky Palate


About Gerard

Fun-loving, well-read foodie.
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