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- 1 lb ground beef - 1 lb ground pork (or turkey) - 1 cup fresh mozzarella balls - 1 teaspoon garlic powder - 1 teaspoon onion powder - ½ cup fresh basil pesto - 1 cup breadcrumbs - 1 large egg - 1 cup marinara sauce Gathering the right ingredients is key for great meatballs. I love using a mix of ground beef and ground pork. This combo gives the meatballs a rich flavor. If you prefer a lighter dish, ground turkey works well. Make sure to choose fresh mozzarella balls for that gooey, cheesy center. Next, flavor is important. Garlic powder and onion powder are my go-tos. They add depth without overpowering the dish. Fresh basil pesto brings a bright taste. It complements the meat and cheese beautifully. Lastly, we need to bind and coat the meatballs. Breadcrumbs help keep the meatballs tender. The egg acts like glue, holding everything together. Marinara sauce is perfect for coating the meatballs as they bake. It adds moisture and flavor. With these ingredients, you’re set to create a savory dinner delight. - Preheat oven to 375°F (190°C) - Gather and measure all ingredients Start by preheating your oven. This helps the meatballs cook evenly. Gather everything you need, so you have it all at hand. It makes cooking easier and more fun! - Combine ground meats, breadcrumbs, and spices - Incorporate egg for binding In a large bowl, mix the ground beef and ground pork. You can use ground turkey for a lighter choice. Add breadcrumbs, garlic powder, onion powder, salt, and black pepper. These spices give your meatballs great flavor! Then, crack in one egg. This helps bind the mix. Use your hands to mix it well until everything is combined. - Flatten meat mixture, add mozzarella and pesto - Roll into balls ensuring stuffing is sealed Take about two tablespoons of the meat mixture. Flatten it in your palm. Place a half of mozzarella and a bit of pesto in the center. Wrap the meat around the filling carefully. Make sure you seal it well. This keeps the cheesy goodness inside. Roll it into a ball. Repeat until you use all the mixture. - Brown meatballs in skillet - Transfer to baking dish and coat with marinara sauce - Bake until cooked through Heat a skillet with a little olive oil over medium heat. Add the meatballs in batches. Brown each side for about 3-4 minutes. This gives them a nice crust and flavor. Once browned, move the meatballs to a baking dish. Pour marinara sauce over them, covering them well. Bake in the preheated oven for 20-25 minutes. The meatballs are done when their internal temperature hits 160°F (70°C). Mixing the meatball base is key to great texture. Combine the meats, breadcrumbs, egg, and spices well. This helps create a uniform mix. If you don’t mix enough, the meatballs may fall apart. To prevent toughness, don’t overwork the meat. Mix until just combined. Use your hands for the best results. This ensures the meat stays tender and juicy. You can add herbs and spices for extra flavor. Consider using fresh parsley or oregano. A pinch of red pepper flakes adds a nice kick too. Don’t forget to adjust the salt based on your taste. For cheese, try using provolone or gouda instead of mozzarella. Each type of cheese brings a unique taste and texture. Experimenting is part of the fun! For sides, I love serving these meatballs with pasta or a fresh salad. Garlic bread pairs well too. You can also serve them over polenta for a twist. For plating, use a large platter. Drizzle with extra marinara sauce and sprinkle fresh basil on top. This adds color and aroma. You can even serve them in individual bowls for a cozy dinner feel. {{image_2}} You can swap ground pork with ground turkey. Turkey gives a lighter taste. It works great in meatballs. The texture stays nice and juicy. Next, consider dairy-free mozzarella. Brands like Daiya offer tasty options. They melt well and taste good too. This makes the dish friendly for everyone. You can try different sauces with these meatballs. Alfredo sauce can add a creamy touch. It pairs well with the pesto flavor. Pesto itself works as a sauce option, too. Just pour it over your meatballs before serving. If you want a twist, use barbecue sauce. It adds a sweet and smoky flavor. This can change the whole taste of the dish. For gluten-free meatballs, use gluten-free breadcrumbs. They bind the meatballs just like regular breadcrumbs. You can also try ground oats for a similar effect. Another option is to use mashed potatoes. They keep the meatballs moist and help them stick together. To keep your pesto mozzarella stuffed meatballs fresh, store leftovers in an airtight container. This helps maintain flavor and moisture. Place the meatballs in the fridge within two hours of cooking. They will stay fresh for up to three days. If you want a quick meal later, this is a great option. Just heat them up when you're ready to eat. Freezing your meatballs is easy and great for meal prep. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour, until firm. Next, transfer the meatballs to a freezer-safe bag or container. They can last up to three months in the freezer. When you want to eat them, thaw overnight in the fridge. Reheat in the oven at 350°F for 15-20 minutes, or until hot. For meal planning, make a big batch of these meatballs. You can prep them ahead of time. Use a mix of ground meats for taste. Store them in meal prep containers. I recommend glass containers for easy reheating. Label each container with the date to keep track. This way, you have ready-to-eat meals on hand, perfect for busy days. To check if the meatballs are done, use a meat thermometer. The internal temperature should reach 160°F (70°C). This ensures the meat is safe to eat. If you don't have a thermometer, cut one meatball in half. The center should no longer be pink and the juices should run clear. Cooking them to this temperature keeps the meat juicy and safe. Yes, you can make these meatballs ahead of time. Prepare them and place them in the fridge for up to 24 hours. This helps the flavors blend well. You can also freeze them before baking. Place uncooked meatballs on a baking sheet and freeze for about two hours. After that, transfer them to a freezer bag. When you're ready to cook, bake them straight from frozen. Just add a few extra minutes to the cooking time. If you don't have fresh mozzarella, you can use shredded mozzarella or provolone cheese. These options melt well and add a nice flavor. You can also try goat cheese for a tangy twist. For a dairy-free choice, look for plant-based cheese substitutes that melt. Each cheese brings its own unique taste, so choose one that you enjoy! In this article, we explored how to make delicious meatballs. We discussed key ingredients like ground beef, pork, and mozzarella. You learned about mixing and shaping the meatballs, browning them, and baking until they are perfect. I shared tips to enhance flavor and texture, as well as variations to suit your tastes. Don't forget about storing leftovers or meal prepping for later. With these steps and ideas, you can enjoy meatballs that impress every time. Happy cooking!

Pesto Mozzarella Stuffed Meatballs

Elevate your dinner game with these delicious pesto mozzarella stuffed meatballs! This easy recipe combines flavorful ground beef and pork with gooey mozzarella and fresh basil pesto for a mouthwatering twist. Perfect for a family meal or gathering, these meatballs are sure to impress. Ready in just 45 minutes, you won't want to miss this dish! Click through to explore the full recipe and bring this tasty delight to your table tonight!
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Ingredients
  

1 lb ground beef

1 lb ground pork (substitute with ground turkey for a lighter option)

1 cup breadcrumbs

1 large egg

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon salt

½ teaspoon black pepper

½ cup fresh basil pesto

1 cup fresh mozzarella balls (bocconcini), halved

1 cup marinara sauce

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Mix the Meatball Base: In a large mixing bowl, combine the ground beef, ground pork (or turkey), breadcrumbs, egg, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are thoroughly combined.

      Prepare the Stuffing: Take about 2 tablespoons of the meat mixture and flatten it in the palm of your hand. Place a halve of fresh mozzarella in the center and add about a teaspoon of pesto on top of the cheese. Carefully wrap the meat mixture around the cheese and pesto, forming a ball. Repeat this process until all the mixture is used.

        Brown the Meatballs: In a large skillet over medium heat, add a drizzle of olive oil. Once hot, add the meatballs in batches, browning them on all sides (about 3-4 minutes). This step adds flavor and helps keep the meatballs intact.

          Bake the Meatballs: Once browned, transfer the meatballs to a baking dish. Pour the marinara sauce over the meatballs, ensuring they're well coated. Bake in the preheated oven for 20-25 minutes, or until cooked through (internal temperature should reach 160°F/70°C).

            Serve: Remove the meatballs from the oven and allow them to sit for a few minutes to cool slightly. Garnish with fresh basil leaves if desired.

              Prep Time, Total Time, Servings: 20 min | 45 min | 4-6 servings

                - Presentation Tips: Serve the meatballs on a large platter, drizzled with extra marinara sauce, and sprinkle with fresh basil for an aromatic touch. You can also serve them over a bed of pasta or with crusty bread for a complete meal!