Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1 lb ground pork or Italian sausage
  • 1 cup Panko breadcrumbs
  • 0.5 cup whole milk
  • 2 large eggs, lightly beaten
  • 0.5 cup grated Parmesan cheese
  • 4 cloves garlic, minced
  • 0.25 cup fresh parsley, finely chopped
  • 1 tbsp Italian seasoning
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 8 oz low-moisture mozzarella, cut into 1/2-inch cubes
  • 24 oz marinara sauce

Instructions:

  1. Combine panko breadcrumbs and milk in a small bowl; let sit for 5 minutes to form a panade.
  2. In a large mixing bowl, gently fold together the ground beef, ground pork, beaten eggs, Parmesan, garlic, parsley, Italian seasoning, salt, pepper, and the breadcrumb panade. Do not overwork the meat.
  3. Scoop approximately 2 tablespoons of the mixture and flatten into a small disc in your palm.
  4. Place one mozzarella cube in the center. Fold the meat around the cheese and roll between your palms until smooth and completely sealed.
  5. Choose your cooking method: For oven, bake at 400°F (200°C) for 18–22 minutes. For air fryer, cook at 375°F (190°C) for 10–12 minutes. For crockpot, sear first, then slow cook in marinara sauce on Low for 4 hours.
  6. Allow the meatballs to rest for 5 minutes before serving to let the cheese set.