---
title: Mozzarella-Stuffed Meatball Bake
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/mozzarella-stuffed-meatball-bake-5d485cff697799001517c622
servings: 2
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: Easy
allergens:
  - Milk
  - Wheat
tags:
  - Kid Friendly
  - Italian
  - Comfort Food
  - Pasta
  - Dinner
rating: 4.0
rating_count: 3700
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Customers love the delicious, divine taste of this cheesy meatball bake.
  - theme: Suggestions
    text: Watch salt levels carefully, as the recipe calls for seasoning at multiple steps.
image: "https://images.recipes.furrysalamander.com/Italian%20Recipes/Meatballs/mozzarella-stuffed-meatball-bake.avif"
---

Adjust oven rack to middle and top positions and preheat to 400°F. Bring a large pot of salted water to a boil. Wash and dry all produce. Halve, peel, and dice the @yellow onion{1%unit}; mince a few pieces until you have 2 tbsp. Halve the @fresh mozzarella{4%oz}; dice one half into four equal-sized pieces and tear the remaining half into bite-size pieces.

In a large bowl, soak half the @panko breadcrumbs{1%cup} with 2 tbsp water. Let sit until absorbed, then add the @ground beef{1%lb}, minced onion, half the @tuscan heat spice{2%tsp}, ¾ tsp salt, and pepper. Mix to combine.

Lightly oil a #baking sheet{}. Form the beef mixture into four 3-inch-wide rounds. Divide the diced mozzarella between the centers. Gently fold the meat around the cheese, shaping and sealing to create stuffed meatballs. Place on the prepared sheet. Bake on the middle rack until cooked through ~{20%minutes}. Remove from oven and heat the broiler to high or oven to 500°F.

Once water is boiling, add the @cavatappi pasta{8%oz} to the pot. Cook until al dente ~{9%minutes}. Drain and set aside, reserving the empty pot. Meanwhile, place 1 tbsp @butter{3%tbsp} in a #small bowl{}. Microwave until melted ~{30%seconds}. Stir in ¼ tsp tuscan heat spice, the remaining panko, a large drizzle of @olive oil{2%tbsp} and @vegetable oil{1%tbsp}, salt, and pepper.

Meanwhile, heat a large drizzle of olive oil in a #large pan{} over medium-high heat. Add the diced onion and cook, stirring, until softened ~{4%minutes}. Stir in the remaining tuscan heat spice, @crushed tomatoes{14%oz}, @tomato paste{2%tbsp}, ½ cup water, 1 tsp @sugar{1%tsp}, and salt until combined. Bring to a simmer and cook until slightly thickened ~{3%minutes}. Stir in the remaining butter until melted. Season generously with salt and pepper.

Carefully pour the sauce into the reserved pasta pot. Add the cavatappi and stir. If dry, add a splash of water. Gently stir in the meatballs to coat. Carefully transfer everything back into the large pan. If your pan is not ovenproof, transfer the mixture to a baking dish. Top the mixture with the panko butter mixture and torn mozzarella. Broil or bake on the top rack until panko is golden brown and cheese is melted ~{2%minutes}. Let cool slightly, then serve.