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Stuffed Meatballs
  • Prep
    10 min
  • Total
    30 min
  • Servings
    2 dozen

Stuffed Meatballs with Mozzarellissima Cheese


  • 500 g (1 lb) of lean ground beef
  • 125 mL (1/2 cup) of fine bread crumbs
  • 1 egg
  • 2 green onions, sliced thinly
  • 2 garlic cloves, sliced thinly
  • 5 mL (1 tsp) of dried thyme
  • 5 mL (1 tsp) of dried oregano
  • Salt and freshly ground pepper, to taste
  • Sufficient quantity of Saputo Mozzarellissima cheese, diced in 1 cm (1/4 in)
  • Sufficient quantity of olive oil
  • 125 mL (1/2 cup) of commercial medium salsa
  • 125 mL (1/2 cup) of ketchup
  • 1/2 lime (juice and grated zest)


  1. In a bowl, place the beef, bread crumbs, egg, onion, garlic, thyme, oregano, salt and pepper. Combine gently with your hands. 
  2. Using 15 ml (1 tbsp) at a time, shape the mixture into balls and bury one cube of cheese in the middle of each ball.
  3. In a non-stick skillet, fry the meatballs in hot oil for about 10 minutes, shaking the pan so they brown evenly.
  4. In a bowl, combine the salsa, ketchup, lime juice and zest.
  5. Serve the meatballs with cocktail picks for easy dipping.

Tip: You may use lean ground veal or pork instead of beef.

The meatballs may be frozen before cooking. Defrost them a few hours in advance and drain them on paper towels before browning.