Meatballs smothered in Mozzarella

Victoria Ross


Preface this by saying this is not my recipe. Another I couldn't pinch from a website but looked so luscious I couldn't pass it up! Will be making soon. Looks like it would be good with spaghetti and the leftovers for a bangin meatball sub!

pinch tips: How to Freeze Fish, Meat & Poultry




at least 4


30 Min


40 Min




1 1/2 lb
meatloaf mix, (beef, pork,veal combo)
4 clove
garlic, roughly chopped not minced
handful chopped fresh parsley
1 c
bread crumbs, seasoned
1 c
shredded parmesan, not grated
eggs, lightly beaten
salt to taste
spaghetti sauce of your choice, approx. two 24oz jars
3 c
shredded mozzarella, depends on how cheesy you want it!

Directions Step-By-Step

Mix all ingredients in a large bowl except for spaghetti sauce and shredded mozzarella. Form your meatballs but not too large. Should make approximately 32 meatballs. Pan fry meatballs to brown them. Don't worry about cooking them through. They will finish cooking in the oven.
Preheat oven to 375. Pour some sauce into the bottom of a 9x13 pan or you could use decorative pans for serving individually or special occasions. Lay meatballs on top of sauce. Cover with more sauce and then top with mozzarella to cover all meatballs. It should be smothered with mozzarella!
Cover pan with foil and bake in preheated oven for 20 minutes.Remove foil from pan and continue to bake for an additional 20 minutes until cheese is melted and meatballs are cooked through. Serve alone or with spaghetti.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Italian