Healthier Mozzarella Stuffed Meatballs with Homemade Marinara

Name: Healthier Mozzarella Stuffed Meatballs with Homemade Marinara
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: European, Italian, Mediterranean
Ingredients: 450g extra-lean ground beef (95% lean); 450g lean ground turkey; 1 small onion, finely chopped; 3 cloves garlic, minced; 1 medium zucchini, finely grated and excess moisture squeezed out (about 150g); 2 egg whites; 3 Tbsp ground flaxseed; 3 Tbsp whole wheat panko breadcrumbs; 40g grated parmesan cheese; 1/4 cup fresh parsley, chopped; 2 Tbsp fresh basil, chopped; 2 tsp Italian seasoning; 1/2 tsp red pepper flakes (optional); 1 tsp black pepper; 1/4 tsp salt; 170g part-skim mozzarella cheese, cut into 24 small cubes; 1 Tbsp olive oil; 2 Tbsp olive oil; 1 medium onion, finely diced; 4 cloves garlic, minced; 2 Tbsp tomato paste; 800g canned crushed tomatoes; 1 tsp dried oregano; 1 tsp dried basil; 1/2 tsp red pepper flakes (optional); 1 bay leaf; 1 Tbsp balsamic vinegar; 2 Tbsp fresh basil, chopped; Salt and pepper to taste

16 steps

Prep:25minCook:35min

These protein-packed meatballs feature a balanced mix of lean beef and turkey, hidden vegetables, and a delicious cheesy center, paired with a flavorful homemade marinara sauce.

Updated at: Sat, 01 Mar 2025 07:38:10 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories749.1 kcal (37%)

Total Fat42.6 g (61%)

Carbs29.5 g (11%)

Sugars13.8 g (15%)

Protein64.8 g (130%)

Sodium1276 mg (64%)

Fiber7.2 g (26%)

% Daily Values based on a 2,000 calorie diet

Instructions

For the Homemade Marinara:

Step 1

Heat olive oil in a large saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes.

Step 2

Add garlic and cook for another 30 seconds until fragrant.

Step 3

Stir in tomato paste and cook for 1-2 minutes until it darkens slightly.

Step 4

Add crushed tomatoes, dried herbs, red pepper flakes, and bay leaf. Bring to a simmer.

Step 5

Reduce heat to low and simmer uncovered for 20-25 minutes, stirring occasionally.

Step 6

Remove bay leaf, stir in balsamic vinegar and fresh basil. Season with salt and pepper to taste.

For the Meatballs:

Step 7

Cut part-skim mozzarella into 24 small squares (about 1/2-inch cubes). Place on a plate and refrigerate while preparing the meat mixture.

Step 8

In a large bowl, combine ground beef, ground turkey, onion, garlic, grated zucchini, egg whites, flaxseed, panko, parmesan cheese, parsley, basil, Italian seasoning, red pepper flakes (if using), black pepper, and salt. Mix gently until just combined - do not overmix.

Step 9

Divide meat mixture into 24 equal portions (about 40g each).

Step 10

Take one portion of meat mixture, flatten slightly in your palm, place a cheese cube in the center, then carefully wrap the meat around the cheese, sealing well and rolling into a ball. Ensure all cheese is completely covered to prevent leaking during cooking.

Step 11

Place formed meatballs on a parchment-lined baking sheet. For best results, refrigerate for at least 30 minutes to help them hold their shape.

Step 12

Preheat oven to 200°C.

Step 13

Lightly brush the meatballs with olive oil.

Step 14

Bake for 18-20 minutes until meatballs reach an internal temperature of 74°C.

Step 15

Add the baked meatballs to the warm marinara sauce and simmer for an additional 5 minutes to allow flavors to meld.

Step 16

Serve meatballs with sauce and garnish with fresh basil.