Herb-Crusted Beef and Veal Meatballs with Cheese Core
Luxurious homemade meatballs combining lean ground beef and veal with fresh herbs, a molten mozzarella center, and crispy seasoned breadcrumb coating. This version emphasizes quality meat selection and whole herb infusions over dried seasonings, creating complex aromatic depth. Serve as an elegant appetizer, dinner party main, or Sunday supper with crusty bread and your preferred tomato sauce. The cheese-stuffed interior and hand-mixed technique distinguish this from standard recipes.
Ingredients
- 1 lb lean ground beef (round or sirloin)
- 1 lb ground vealground pork1:1meat
lighter option with less iron
- 2 shallots
- 3 garlic cloves, large
- 2 fresh basil leaves
- 2 fresh oregano sprigs
- 2 fresh sage leaves
- 1 fresh rosemary sprig
- 3 fresh thyme sprigs
- 1 fresh parsley sprig
- 1 egg
- 4 slices bread, tornbreadcrumbs0.5 cup breadcrumbs equivalentbinderdairy-freeadds gluten
milk adds slight richness
Full guide → - 4 oz mozzarella cheese
- 1 cup Italian seasoned breadcrumbs, for coating
- ½ cup olive oil
- tomato sauce, your favorite
Instructions
- 1
Combine ground beef, veal, diced shallots, minced garlic, basil, oregano, sage, rosemary, thyme, parsley, beaten egg, and bread soaked in milk or breadcrumbs in a large bowl; mix thoroughly by hand.
- 2
Cut mozzarella into small cubes.
- 3
Form meatball mix around mozzarella cubes, shaping into balls.
- 4
Roll each ball in Italian seasoned breadcrumbs until fully coated.
- 5
Heat olive oil in a large skillet and brown meatballs on all sides until golden.
- 6
Transfer browned meatballs to an ovenproof dish and pour tomato sauce over them.
- 7
Cover tightly with foil and bake at 350 degrees for approximately 45 minutes.
Tips
Use your hands to mix the meatball mixture thoroughly; this distributes herbs and binders evenly for tender, flavorful results.
Keep mozzarella in a solid hunk and cut into small cubes just before assembly so the cheese core stays intact during cooking.
Brown meatballs in batches if needed to avoid crowding the skillet, ensuring even golden crust development.
Good to Know
Refrigerate cooled meatballs in sauce for up to 3 days in an airtight container.
Assemble uncooked meatballs (after rolling in breadcrumbs), layer on parchment, and freeze up to 2 months. Brown from frozen, adding 10 minutes to oven time.
Serve hot from the oven in the baking dish with crusty bread, pasta, or creamy polenta. Accompany with additional grated cheese and fresh herbs.
Common Mistakes
Overmix the meat mixture to avoid tough, dense meatballs.
Use shredded mozzarella instead of cubed hunk to avoid uneven melting and separation.
Skip browning step to avoid pale, underseasoned crust.
Uncover during baking to avoid drying out; keep foil on for steaming effect.
Substitutions
Dairy-Free Swaps
milk adds slight richness
Full guide →General Alternatives
FAQ
Can I make these without the mozzarella center?
Yes, simply form the mixture into balls without cheese and proceed with coating and cooking. The mozzarella adds richness and surprise texture, but traditional meatballs work fine without it.
What if I only have dried herbs?
Use one-third the amount of dried herbs (roughly 1 tsp total mixed dried herbs) as fresh, since dried are concentrated. Fresh herbs provide superior flavor and texture, so fresh is preferred.
How long can I keep these in the freezer?
Freeze uncooked, breaded meatballs for up to 2 months. Cooked meatballs in sauce freeze for up to 3 months. Thaw overnight in refrigerator and reheat gently in oven or stovetop.