Burrata-Stuffed Meatballs with Marinara Sauce Recipe

Introduction

These burrata-stuffed meatballs are a delightful twist on a classic favorite. Juicy ground beef spheres filled with creamy burrata cheese create a melty surprise in every bite, complemented perfectly by a warm marinara sauce. Whether served on their own or with pasta, they’re sure to impress.

Ingredients

• 1 pound ground beef (or a mix of beef and pork)
• 1/2 cup breadcrumbs (preferably Italian seasoned)
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh parsley (chopped)
• 1 large egg
• 2 cloves garlic (minced)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 8 ounces burrata cheese (cut into small pieces)
• 2 cups marinara sauce (store-bought or homemade)
• Fresh basil (for garnish, optional)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, chopped parsley, egg, garlic, salt, black pepper, and Italian seasoning. Mix until just combined—avoid overmixing to keep the meatballs tender.
2. Step 2: Portion about 2 tablespoons of the meat mixture and flatten it in your palm. Place a small piece of burrata cheese in the center, then fold the meat around it to form a ball, ensuring the cheese is completely enclosed. Repeat with the remaining mixture.
3. Step 3: Arrange the stuffed meatballs on a baking sheet lined with parchment paper. Bake for 20-25 minutes, until the meatballs are cooked through and nicely browned on the outside.
4. Step 4: While the meatballs bake, warm the marinara sauce over medium heat in a saucepan until heated through.
5. Step 5: Serve the meatballs drizzled with the warm marinara sauce and garnish with fresh basil if desired. Enjoy them on their own, with pasta, or in a sandwich.

Tips & Variations

• For extra flavor, try using a mix of ground beef and pork in your meatballs.
• If you can’t find burrata, fresh mozzarella balls can be a good substitute, though the creaminess won’t be quite the same.
• Chilling the meatballs for 15 minutes before baking can help them hold their shape better.
• Add a pinch of crushed red pepper flakes to the marinara sauce for a subtle kick.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan with marinara sauce or in the oven at 350°F (175°C) until warmed through. You can also freeze cooked meatballs for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs without breadcrumbs?

Breadcrumbs help bind the meatballs and keep them tender, but you can substitute them with crushed crackers or oats. Without any binder, the meatballs might be more fragile and prone to falling apart.

How do I prevent the burrata from leaking out during baking?

Make sure to completely enclose each piece of burrata within the meat mixture, sealing all edges firmly. Chilling the formed meatballs briefly before baking can also help them hold their shape and keep the cheese inside.

Burrata-Stuffed Meatballs with Marinara Sauce Recipe

Print Recipe

★★★★★

5 from 71 reviews

These Burrata-Stuffed Meatballs offer a luxurious twist on a classic favorite. Juicy ground beef meatballs are filled with creamy burrata cheese, baked to perfection, and served with warm marinara sauce. Perfect for a comforting dinner or a crowd-pleasing appetizer.

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: About 16 meatballs (serves 4) 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Meatballs:

• 1 pound ground beef (or a mix of beef and pork)
• 1/2 cup breadcrumbs (preferably Italian seasoned)
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh parsley (chopped)
• 1 large egg
• 2 cloves garlic (minced)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning

For the Filling:

• 8 ounces burrata cheese (cut into small pieces)

For the Sauce:

• 2 cups marinara sauce (store-bought or homemade)
• Fresh basil (for garnish, optional)

Instructions

1. Prepare the Meatball Mixture: Preheat your oven to 400°F (200°C). In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, egg, garlic, salt, black pepper, and Italian seasoning. Mix just until all ingredients are combined, being careful not to overwork the meat.
2. Form the Meatballs: Take about 2 tablespoons of the meat mixture and flatten it in your palm. Place a piece of burrata cheese in the center, then carefully fold the meat around the cheese, rolling it into a sealed ball. Repeat this process with the remaining mixture and burrata pieces.
3. Bake the Meatballs: Arrange the stuffed meatballs on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until they are cooked through and nicely browned on the outside.
4. Heat the Sauce: While the meatballs bake, warm the marinara sauce in a saucepan over medium heat until heated through and simmering gently.
5. Serve: Plate the baked burrata-stuffed meatballs and drizzle with warm marinara sauce. Garnish with fresh basil leaves if desired. Serve alone, with pasta, or inside a sub sandwich for a delicious meal.

Notes

• To prevent burrata from leaking, make sure meatballs are sealed tightly around the cheese.
• You can substitute ground pork or a mix of beef and pork for richer flavor.
• For a gluten-free option, use gluten-free breadcrumbs.
• Serve with crusty bread or over spaghetti for a complete meal.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: Burrata meatballs, stuffed meatballs, Italian meatballs, baked meatballs, marinara sauce, comfort food