Mozzarella Meatballs In Tomato Sauce are juicy and soft meatballs, simmered in a homemade tomato sauce and topped with melted mozzarella!
One of our favourite meatball recipes…Mozzarella Meatballs! So cheesy, filled with flavour, this is our family meatball recipe that makes THE MOST juiciest meatballs you’ve ever tried.
WHO doesn’t love cheesy meatballs?
With my mother now working with us on Entice Films, the bonus of her being here with us is her cooking while we’re shooting. It’s a HUGE bonus. These meatballs happened while we were shooting our latest video for these Cinnamon Rolls, and we had no lunch planned. I mean, we COULD of eaten cinnamon rolls for lunch, but we didn’t wanna. We wanted REAL comfort food.
Normally we’re not big meatball fans, BUT she has a trick up her apron sleeves (or straps), that make these meatballs so moist and juicy and absolutely the best meatballs we’ve ever eaten. And we’ve eaten a fair amount.
Using bread soaked in milk instead of dry breadcrumbs is the secret to getting juicy, moist meatballs. The same method we use for our Meatloaf recipe. And of course I added all the cheese, because, well, why not have Mozzarella Meatballs?
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- 11/2 slices white bread , crust removed
- 1/4 cup milk
- 9- ounces | 250-grams ground beef (or minced beef)
- 9- ounces | 250-grams ground pork (minced pork)*
- 1 small brown onion , finely chopped
- 2 garlic cloves , minced
- 1 egg
- 1/4 cup fresh grated parmesan cheese
- 1 teaspoon each of dried basil and oregano
- 1/4 cup fresh parsley , finely chopped
- 1 teaspoon beef bouillon powder (or vegetable stock powder)
- Salt and pepper , to taste
- 2 tablespoons olive oil , divided
- 1 large brown onion , finely chopped
- 4 garlic cloves , minced
- 1 (24-ounce | 700-gram) bottle of tomato puree (or passata)
- 1/4 cup water
- 2 tablespoons tomato paste
- 2 teaspoons each of dried basil and oregano
- 1 teaspoon red chili flakes (optional)
- Salt and pepper , to taste
- Pinch of sugar (optional)
- 1 1/2 cups shredded mozzarella cheese
- Fresh Basil or Parsley , chopped to garnish
PREHEAT oven grill on medium high heat, or main oven to 430°F | 220°C.
Tear bread into small pieces and combine with the milk in a large bowl. Press the bread down into the milk to fully submerse and soak into the bread. Set aside.
While the bread is soaking, get all of your meatball ingredients chopped and ready. Combine all of the meatball ingredients in the bowl with the soaked bread, and mix well with your hands.
Roll about two tablespoons worth into one meatball and form into a ball. Repeat with remaining meatball mix.
Heat one tablespoon of olive oil in a large well-seasoned skillet or non stick pan over medium high heat. Brown the meatballs on all sides until golden (they won't be cooked all the way through, but you will finish them off in the sauce). Transfer to a warm plate.
Heat the remaining tablespoon of olive oil in the pan. Fry the onion until transparent (about 2 minutes), while stirring occasionally. Add in the garlic and sauté for 1 minute until fragrant. Stir through the puree (or passata), water, tomato paste, herbs, chili flakes (if using), salt and pepper. Mix together well with a wooden spoon; bring to a simmer. Reduce heat down to low and taste test. Add in the sugar if needed.
Transfer the meatballs back into the sauce, along with any juices released from the meatballs on the plate.
Allow the meatballs to cook for a further 20 minutes, covered and still on low heat, while turning and stirring the sauce occasionally, until meatballs are cooked through.
Top with the mozzarella cheese; transfer to the oven and grill or bake on the middle shelf of your oven, until the cheese has melted and is bubbling.
Garnish with the freshly chopped parsley and extra dried oregano and/or basil. Serve over pasta, mashed potatoes or rice.
*You can substitute ground pork for beef, chicken or turkey.
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