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Crispy Lava Cheese Stuffed Meatballs

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These crispy lava cheese stuffed meatballs feature a crunchy exterior with a melty mozzarella center, perfect for quick weeknight dinners or party appetizers.

Ingredients

Scale
  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1/2 lb ground pork
  • 1/2 cup breadcrumbs (preferably panko)
  • 1/4 cup whole milk
  • 1 large egg, room temperature
  • 2 cloves garlic, minced
  • 1/4 cup finely chopped fresh parsley
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika (optional)
  • 8 oz fresh mozzarella, cut into 1/2-inch cubes
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp Italian seasoning blend
  • 2 large eggs, beaten
  • Vegetable oil or canola oil, for frying

Instructions

  1. In a large bowl, combine ground beef, ground pork, 1/2 cup breadcrumbs, whole milk, 1 beaten egg, minced garlic, chopped parsley, salt, pepper, and smoked paprika. Mix gently until just combined.
  2. Take about 2 tablespoons of the meat mixture, flatten it in your palm, place a cube of mozzarella in the center, then wrap the meat around it and roll into a smooth ball. Repeat with remaining mixture and cheese.
  3. Prepare coating stations: beat 2 eggs in one shallow bowl; in another bowl, combine 1 cup panko breadcrumbs, grated Parmesan, and Italian seasoning.
  4. Dip each meatball into the beaten eggs, letting excess drip off, then roll in the breadcrumb mixture until fully coated. Set aside.
  5. Heat about 1/4 inch of vegetable oil in a skillet over medium-high heat. Fry meatballs 2-3 minutes per side until golden brown. Remove and drain on paper towels.
  6. Preheat oven to 375°F (190°C). Transfer meatballs to a wire rack over a baking sheet and bake for 10-12 minutes until cooked through and cheese is melted inside.
  7. Let meatballs rest for 5 minutes before serving.

Notes

Use low-moisture mozzarella to prevent excess water and sogginess. Seal meatballs tightly around cheese to avoid leakage. Chill meatballs for 15 minutes before frying if needed. Maintain oil temperature around 350°F for best crust. Double coating with egg wash and Parmesan-panko mix creates a crispy shell. Rest meatballs before serving to keep cheese molten inside.

Nutrition

Keywords: meatballs, stuffed meatballs, cheese stuffed meatballs, crispy meatballs, mozzarella meatballs, easy dinner, party appetizer

Find it online: https://tomyumy.com/crispy-lava-cheese-stuffed-meatballs-recipe-easy-melty-center-delight/