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Mozzarella stuffed meatballs

This is a request that came in from my boyfriend. I am not sure where he saw them, but after some online research and a couple of attempts we now have this recipe down to a tee!

Makes around 20 meatballs – serves 6 



For meatballs: 

  • mozzarella
  • 500g lean minced pork
  • 500g lean minced beef
  • 4 slices of white bread – crusts removed
  • 1/2 cup semi-skimmed milk
  • 2 large eggs
  • 1 small finely chopped red onion
  • 3 garlic cloves
  • 2 tsp salt
  • 1/2 tsp pepper
  • mixed herbs to taste

For sauce:

  • can of tomatoes
  • seasoning
  • basil (to garnish)


  • Spaghetti (measure serving per person)


  1. Soak the bread in milk for 5 minutes
  2. Cut mozzarella into cm square cubes
  3. Mix all the other meatball ingredients together in a bowl, add the soaked bread to the mixture, incorporate together with hands
  4. Take a small golf-ball sized piece of meat and flatten. Add 1 x mozzarella square to the middle, wrap the meat around and roll into compact ball. Repeat until all the balls have been made (the balls are suitable for freezing if you do not want to cook them all)
  5. Fry off the balls until golden brown – only do 5 at a time so you can move them around easily. Set aside and repeat
  6. To create the sauce, but the tomato into a cooking pan and add the balls. Season well. Cover and allow to cook for 10 minutes
  7. Boil some water for the pasta. Once the 10 minutes is complete, uncover the balls and allow to cook down for a further 10 minutes. In this time cook the pasta
  8. Drain the pasta, add some sauce to the pasta and mix so covered. Plate up some pasta with 3-4 balls. Sprinkle with basil