Stuffed Meatballs Recipe with Mozzarella and Peas

Peas and mozzarella stuffed meatballs in tomato sauce cut in half on plate

Stuffed Meatballs Recipe with Mozzarella and Peas

Transform a basic meatball recipe into this delicious stuffed meatball variation! I elevated my mom's best Sicilian meatballs recipe by filling them with peas and a cube of cheese that melts beautifully when you cut into it. Simmer them in a fragrant tomato sauce and enjoy as your main course.

Course Main Course

Cuisine Sicilian-Italian

Keyword Sicilian meatballs stuffed with peas and mozzarella in tomato sauce

Prep Time 50

Cook Time 1 15

Servings meatballs

Calories 290kcal

Author Nadia Fazio

Ingredients

For the meatballs

500 grams ground beef Just over 1 lb. Any combination of ground beef, veal and pork will do
3 cups fresh breadcrumbs crumb from day old bread, crusts removed
1 cup milk or combination of milk and water, or only water if you prefer
1¼ cups Pecorino Romano cheese grated, or Parmigiano cheese if you prefer
2 large eggs
1 clove garlic finely minced
½ cup parsley chopped
½ tsp salt
pepper to taste
1 tbsp olive oil
1 cup frozen peas blanched for 1 minute
1 cup mozzarella cheese cut into cubes

For the tomato sauce

3 tbsp. olive oil
2 cloves garlic finely minced
red pepper flakes (pepperoncino) optional
720 ml tomato passata tomato purée
salt and pepper to taste

US Customary - Metric

Instructions

Prepare the meatballs

Remove the crusts from a loaf of day old Italian bread. Tear up the crumb into small pieces with your fingers or add to a food processor and process until you have coarse crumbs.
Place the bread crumbs in a medium sized bowl, pour milk over them and toss to combine. Set aside.
Blanch the peas in boiling water for 1 minute. Drain and set aside.
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.In a large bowl combine the ground meat, cheese, parsley, garlic, eggs, olive oil, salt and pepper.
Squeeze excess milk from the bread crumbs and add to the meat mixture. Use your hands to gently combine all the ingredients.
Divide the meat mixture into 16 meatballs (about 1/4 cup per meatball).
Flatten a meatball in the palm of your hand. Add 1 tbsp. of peas and a cube of cheese in the center.
Carefully wrap the meat over the filling and roll into a ball. Place on the prepared baking sheet and continue filling the remaining meatballs.
Bake for 15 minutes.

Prepare the sauce

While the meatballs are baking, prepare a basic tomato sauce.
In a large sauce pan, heat olive oil on medium heat, add garlic and and red pepper flakes and cook for 1 minute.
Stir in the tomato passata. Pour about 2 cups of water in the jar to rinse out remaining sauce and add to the sauce pan. Add salt and pepper, to taste.
Bring to a simmer and nestle the baked meatballs in the sauce. Let simmer partially covered for 1 hour, stirring occasionally.
When ready to serve, transfer the meatballs to a large serving bowl. Boil your favorite pasta, toss with the tomato sauce and serve as a first course. Serve meatballs as a second course with tossed salad and/or side vegetable dishes.

Notes

Substitutions and Variations

-Try caciocavallo or fontina cheese in place of mozzarella.
-I prefer frozen peas which retain their bright green color and firm texture, however you may use canned if you prefer.

Can I use dry breadcrumbs instead?

-Boil your favorite pasta and toss with the sauce to serve as a first course.
-Serve meatballs as a second course with a green salad and fresh bread.

Storage

Keep leftovers refrigerated for up to 3 days.

To Freeze

-Freeze unbaked meatballs by placing them single file on a baking sheet. When fully frozen transfer them to a freezer bag. Bake from frozen and add to your tomato sauce.
-To freeze baked meatballs: once cooled, place them in a freezer safe container single file with parchment paper separating layers of meatballs . Defrost overnight in the refrigerator and add to your sauce.

Nutrition