10-Minute Breaded Mozzarella Stuffed Meatball Recipe (2024)

FAQs

What is the secret of a tender meatball? ›

Egg and breadcrumbs are common mix-ins to add moisture and tenderness. Another binder option that people swear by is a panade, which is fresh or dry breadcrumbs that have been soaked in milk. “The soaked breadcrumbs help keep the proteins in the meat from shrinking,” as food writer Tara Holland explained in the Kitchn.

Mozzarella cheese.

It's the classic choice. Creamy and mild, the cheese perfectly complements the spicy and zesty flavors of the Italian meatballs in marinara. Mozzarella melts perfectly, and it also has the benefit of being popular and widely available.

Tenderizing the Meat:

As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.

Add moisture.

Eggs and binders like breadcrumbs mixed with milk all help with keeping meatballs tender and moist, so don't skip any of these.

Most meatballs served in marinara sauce are made with a mixture of beef and another ground protein, like pork sausage or veal—or all three. Pork gives the meatballs extra flavor, and veal helps keep them moist and tender.

Asiago cheese is closest to Parmesan, but this cheese is actually a bit sweeter. It's a semi-hard yet smooth cheese with a slightly nutty flavor. Asiago offers a mild sharpness that doesn't overwhelm, but rather accents a mellow vegetable or meat dish.

Add a lightly beaten egg, but not too much. Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat. Alternatively, if you're following an egg-free diet, you could soak fresh bread in milk, squeezing out any excess milk, to use as a binder.

Egg and breadcrumbs are added to meatballs to help hold together, and the combination helps give the meatballs a slightly more tender texture.

Filler ingredients like breadcrumbs or flour are important too because they stop the meatballs becoming dry. The breadcrumbs absorb the juices from the meat as it cooks, trapping them within the meatball. Again quantity is important here; too much and your meatball will be more like stuffing or a dumpling.

If the meatballs are packed together too tightly, they will cook up rubbery, chewy, and tough. If the meatballs are different sizes, they will cook unevenly. The smaller meatballs may end up dry and overcooked, while the larger ones may end up undercooked.

What makes meatballs not fall apart? ›

Add a lightly beaten egg, but not too much. Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat. Alternatively, if you're following an egg-free diet, you could soak fresh bread in milk, squeezing out any excess milk, to use as a binder.