Stuffed Meatballs Recipe

Soak breadcrumbs

Place the fresh breadcrumbs in a small bowl and pour the milk over them. Let sit 5 minutes until mostly absorbed.

Combine

In a large bowl, add the ground meat, soaked breadcrumbs, egg, grated Parmesan, minced garlic, chopped basil, dried oregano, salt, and pepper. Mix gently with your hands or a spoon until just combined — do not overwork, about 20–30 seconds of mixing.

Portion

Divide the mixture into 12 equal portions (about 1.5 oz / golf-ball sized). Flatten each portion in your palm into a small disc.

Assemble stuffed meatballs

Place a small cube of mozzarella (about 1/2 inch) in the center of each disc. Add about 1/4 tsp of pesto on top of the cheese. Carefully fold the meat around the cheese and pesto, pinching seams to seal and rolling gently to form a compact round meatball. Ensure no cheese is exposed.

Chill (optional)

If time allows, place the formed meatballs on a tray and chill 20–30 minutes to help them hold shape while cooking. This step is optional but recommended.

Preheat and sear

Heat a large ovenproof skillet or heavy-bottomed pan over medium-high heat and add 2 tablespoons olive oil. When shimmering, add meatballs in a single layer without crowding (work in batches if needed). Sear until browned on all sides, rotating gently with tongs, about 2–3 minutes per side. Remove browned meatballs to a plate.

Simmer in marinara

Reduce heat to medium. Pour marinara sauce into the skillet and bring to a gentle simmer. Nestle the seared meatballs into the sauce. Spoon some sauce over the tops. Cover and simmer gently until meatballs are cooked through, about 12–15 minutes (internal temperature 160–165°F / 71–74°C). If your skillet is ovenproof and you prefer, transfer to a 375°F (190°C) oven for 10–12 minutes covered.

Finish with cheese and basil

When cooked through, remove lid and sprinkle the grated Parmesan over the meatballs and sauce. If you like melted cheese on top, place under a broiler for 1–2 minutes to brown lightly (watch carefully). Scatter chiffonade basil over the finished meatballs.

Prep grapes

While meatballs cook, toss grapes with 1 teaspoon olive oil and 1/4 tsp salt.

Blister

Heat a small skillet over medium-high heat. Add grapes in a single layer and cook, stirring occasionally, until skins begin to blister and wrinkle and some juices release, about 4–6 minutes. Remove from heat.

Combine

Spoon blistered grapes over or alongside the plated meatballs just before serving to add a sweet-tart contrast.

Serve meatballs hot with sauce spooned over. Garnish with extra basil leaves and additional grated Parmesan to taste. Offer crusty bread or cooked pasta to soak up the sauce if desired.