Description
Cheesy mozzarella stuffed meatballs skillet with baby potatoes, cooked in a creamy garlic parmesan sauce for an easy weeknight dinner.
Ingredients
Scale
- 1 1/2 lb ground beef (80/20 or 85/15)
- 1/2 cup Italian breadcrumbs
- 1 large egg
- 1/3 cup grated Parmesan
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 6 oz mozzarella, cut into 12 small cubes (for stuffing)
- 1 lb baby potatoes, halved
- 2 tbsp olive oil (divided)
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 cup chicken broth
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan
- 1 1/2 cups shredded mozzarella (for melting over the top)
- 1/2 tsp dried oregano (optional)
- Chopped parsley or chives (for garnish)
Instructions
- Parboil the potatoes: Add halved baby potatoes to a pot of salted water. Boil for 8–10 minutes until just fork-tender. Drain and set aside.
- Mix the meatballs: In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan, garlic, Italian seasoning, salt, and pepper. Mix just until combined (don’t overmix).
- Stuff with mozzarella: Scoop into 12 equal portions. Press a mozzarella cube into the center of each, then roll tight into a ball to seal.
- Brown the meatballs: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear meatballs 2–3 minutes per side until browned all over (they don’t need to be fully cooked yet). Remove to a plate.
- Crisp the potatoes: Add remaining 1 tbsp olive oil to the same skillet. Toss in potatoes cut-side down and cook 4–6 minutes until golden.
- Make the creamy garlic Parmesan sauce: Reduce heat to medium. Add butter and garlic; sauté 30 seconds. Pour in chicken broth and simmer 2 minutes, scraping up browned bits. Stir in heavy cream, Parmesan, and oregano (if using). Simmer 2–3 minutes until slightly thickened.
- Finish everything together: Return meatballs to the skillet and nestle them among the potatoes. Sprinkle shredded mozzarella over the top. Cover with a lid for 5–7 minutes (or broil 2–3 minutes) until meatballs are cooked through and the cheese is melted and bubbly.
- Garnish + serve: Top with parsley or chives and serve hot with extra Parmesan if you like.
Notes
- Use fresh mozzarella for best melting results.
- Don’t overmix the meatball mixture to keep them tender.
- Adjust seasoning to taste.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4g
- Sodium: 900mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 180mg