Look no further, you have just found the BEST meatball recipe. Stuffed meatballs are where it is at, my friends! My husband freaking loves these. And when I have made them at the holidays for my family, they legit can’t get enough. They are easy to make and super tasty. This is a forgiving recipe meaning you do not have to be super exact with your measurements. You can go a little heavy or lighter based on preference. I love sharing my food recipes. You can check out other recipes here. This is the basic recipe my mom (1st generation Italian immigrant) passed along to me. The addition of the cheese is my creation inspired by a small Italian restaurant my husband and I visited years ago.
You can watch a sneak peek of an upcoming reel below of my making the best meatballs! And keep your eyes peeled for a new episode of What’s Cookin’ on Saugus TV where I am making these on TV! They were a hit.
This recipe is easily doubled to feed as many as needed. They also freeze wonderfully. Two pounds of ground beef will make about 30 meatballs depending upon how big you make them. I prefer my meatballs on the smaller side. I aim for the size of a golf ball.
- 2 lbs of ground beef (I prefer organic, grass-fed)
- 2 eggs
- ¼ cup of Parsley
- ¼ cup of Garlic Power
- ½ cup of grated cheese (Romano) – if you have parmesan cheese grated you may do 1/4 cup parmesan and a 1/4 cup of romano
- 1 cup of bread crumbs (I mix panko, and Italian style breadcrumbs – 1/2 cup each)
- A few twists of ground Black Pepper from a mill (if available)
- Diced Asiago Cheese (I chop the small pieces in advance) Fontina Cheese works really well here as well. Fontina melts more, so I find that Asiago stays in the meatball better, but again, Fontina is tasty too! Provolone would be another tasty option.
- Preheat the oven to 350 degrees.
- Grab a medium-size mixing bowl. Add in the meat, eggs, spices, and grated cheese. I prefer to mix it with my hands, so I put on a pair of gloves to prevent the mixture from getting under my fingernails and in my rings…totally optional. Mix everything together really well.
- Once mixed, start making the meatballs. I do not use an exact measuring system to do this, but if you want them more precise, feel free to use a spoon or something to help keep the sizing uniform. I aim for about the size of a golf ball.
- Grab a small chunk of cheese and stuff it into the middle of the ball and shape the ball around the piece of cheese! That’s it! Now continue to do this until you have used all the mixture.
- Bake in the oven for about 25-30 minutes. The cheese will likely bubble out of some of the meatballs.
- The internal temperature should be 165 degrees when they are done.
- I like to cook them enough, so they are browned on the top.
- Take them out of the oven when they are ready and add them to your sauce! I will share my Sauce recipe later. I add any juice from the pan and melted cheese bits right into the sauce as well!