Mozzarella Stuffed Meatballs (Polpette alla Mozzarella)
Mozzarella Stuffed Meatballs (Polpette alla Mozzarella)
By Master Chef Gianluca Deiana Abis

History of Mozzarella Stuffed Meatballs
This dish hails from southern Italy, where meatballs (polpette) are a cherished part of the culinary culture. The tradition of stuffing polpette with mozzarella is believed to have been popularized in Naples. The combination of savory meat, fragrant herbs, and creamy mozzarella creates a melting, gooey center that is a true indulgence. Traditionally served as a main course, polpette alla mozzarella brings together two Italian favorites: meatballs and mozzarella cheese.
Ingredients (Serves 4)
500g ground veal or beef
150g Fior di Latte Mozzarella, cut into small cubes
1 small onion, finely chopped
2 cloves garlic, minced
1 large egg
50g Parmesan Reggiano, grated
100g breadcrumbs
1/4 cup fresh parsley, chopped
Salt and freshly ground black pepper
500ml tomato passata (or tomato sauce)
Olive oil for frying
Step-by-Step Instructions
1. Prepare the Meatball Mixture
In a large bowl, combine the ground meat with the grated Parmesan, egg, breadcrumbs, chopped parsley, minced garlic, and chopped onion.
Season generously with salt and pepper.
Mix until all ingredients are fully combined, but don’t overwork the mixture to keep the meatballs tender.
2. Stuff the Meatballs
Take a small amount of the meat mixture and flatten it into a small disc in the palm of your hand.
Place a cube of mozzarella in the center, then carefully fold the meat around the cheese, sealing the edges to form a round ball.
Repeat until all the mixture and mozzarella are used up.
3. Fry the Meatballs
Heat a generous amount of olive oil in a large pan over medium heat.
Once the oil is hot, carefully place the meatballs in the pan.
Fry them for about 8-10 minutes, turning them regularly to ensure all sides are golden brown and cooked through.
4. Make the Tomato Sauce
In a separate pot, heat a bit of olive oil and sauté a garlic clove until fragrant.
Add the tomato passata and season with salt, pepper, and a pinch of sugar to balance the acidity.
Simmer for 15-20 minutes, allowing the sauce to thicken.
5. Combine and Serve
Once the meatballs are cooked, add them to the simmering tomato sauce and cook for an additional 10 minutes. This allows the flavors to meld and the mozzarella to melt inside.
Serve hot with a drizzle of olive oil and fresh basil leaves on top.

Chef’s Tip:
To ensure the mozzarella doesn’t leak out during cooking, make sure to seal the meatballs tightly around the cheese. You can also prepare the meatballs in advance and freeze them for an easy dinner option. Serve with spaghetti or crusty bread to soak up the delicious sauce!
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