Grated Parmesan or pecorino cheese (in mix and topping)
Fresh herbs (parsley, basil, oregano)
Garlic and onion
Olive oil
Lemon wedge (for brightness)
Seasonings: salt, pepper, possibly Italian herbs
Cocking Steps
Prepare meatballs: In a large bowl, mix ground meat, breadcrumbs, grated Parmesan, minced garlic, chopped parsley, egg, salt, pepper, and optional herbs/milk for moisture. Form into large balls, then poke a hole and stuff each with a piece of mozzarella cheese. Seal well to prevent leakage.
Brown the meatballs: Heat olive oil in a large skillet or Dutch oven over medium-high. Brown the stuffed meatballs on all sides (5-8 minutes), then remove and set aside (they don't need to cook through yet).
Make the sauce: In the same pan, sauté chopped onion and garlic until soft. Add crushed tomatoes, tomato paste (optional), dried oregano/basil, salt, pepper, and a splash of water/wine. Simmer 10-15 minutes to develop flavor.
Simmer together: Return browned meatballs to the sauce. Cover and simmer gently 20-40 minutes until meatballs are cooked through (internal temp 71°C/160°F) and sauce thickens. Stir occasionally; add water if too thick.
Finish and garnish: Taste sauce and adjust seasoning. Plate meatballs in sauce, sprinkle generously with grated Parmesan, chopped fresh herbs (parsley/basil), and place a lemon wedge on the side for squeezing over top to brighten the richness.
Serve: Great over spaghetti, with crusty bread, or as is. Optional: drizzle extra olive oil or add red pepper flakes for heat.
