Stuffed Meatballs

Meatballs are comfort food. These stuffed meatballs with cheese inside are a quick and satisfying way to use mince. They will be a family favourite; and are also good for freezing and reheating as easy microwave easy meal.

Pork and beef mince combined

Mixing the pork and beef mince in these meatballs adds the fat content from the beef, and flavour from the pork. They don’t dry out too much, and the cheese in the middle adds taste and creaminess.

Tomato sauce

The tomato pasta sauce base in the oven dish keeps the meatballs moist, as well as creating the sauce for your dish. The fats from the meatballs combine with the sauce, and it comes out of the oven ready for your pasta.

Remember to mix your cooked pasta into your sauce before plating!

Stuffed Meatballs

Course: dinnerCuisine: Italian


Prep time


Cooking time




  • 250g of beef mince

  • 250g of pork mince

  • 1 cup breadcrumbs

  • 1 egg

  • 1/2 tsp of oregano

  • 1/2 tsp of basil

  • salt and pepper

  • 3 cloves of garlic, crushed

  • 1/2 cup of parmesan

  • 1/2 cup of mozzarella cheese (or cheddar if you prefer)

  • 1 jar of pasta sauce / 2 cup of homemade tomato pasta sauce


  • Mix together the two types of mince, the crushed garlic, breadcrumbs, egg, herbs, and 2/3s of the parmesan.
  • Take a meatball size piece of the mixture and flatten and shape into a disc shape. Take some of your mozza or cheddar and place in the centre of the disc, then shape the mince mixture around it into a ball. Make sure it is sealed shut.
  • Repeat until you don’t have any mixture left.
  • Prepare an oven dish by putting the pasta sauce in the bottom.
  • Brown the meatballs in a hot pan, until sealed on all sides (do this in batches, so as to not overcrowd the pan). Transfer to the oven dish.
  • Bake at 180c for 10-15 minutes or until cooked through.
  • Serve with fettuccini or courgetti, and the remaining parmesan.