My Mozzarella Stuffed Meatballs with Pappardelle are tender meatballs filled with gooey mozzarella, simmered in a rich tomato sauce and served over broad pappardelle. A family favourite that appeals to both kids and adults.
Any day that includes meatballs is a happy day. These meatballs are lovingly mixed, seasoned and baked until golden, then added to a deeply flavoured tomato sauce and piled onto ribbons of tender pappardelle. The result is rustic, comforting and reliably popular at the dinner table — expect chatter, sauce-smudged smiles and emptied plates.
This recipe is a twist on my original Spaghetti and Meatballs, with little pockets of stretchy mozzarella tucked inside each meatball for an extra hit of gooey indulgence.
My children adore these — my youngest, Lewis, in particular. It’s funny how something as simple as changing the format can make a familiar food irresistible to kids. I’ve even caught myself thinking about converting other dishes into meatball form to win over picky eaters.
- Thai-style meatballs stuffed with beansprouts and sliced onions (or other veg that looks like ‘worms’)
- Middle Eastern kofta-style meatballs
- Kale, date and matcha energy “meat” balls for a sneaky green boost
- Hummus-filled cauliflower dough balls — a savoury alternative I’d happily try myself
This recipe is a brilliant one to make with children. Mixing the meatball mixture is wonderfully messy and hands-on — expect uneven sizes if the kids help, but that’s all part of the charm. If you want a calmer experience, pour yourself a glass of wine (there’s some in the sauce) and let the little helpers do the rough stuff while you keep an eye on proceedings.
Realistically, letting kids loose in the kitchen can get chaotic — visions of butterfly-shaped meatballs and curious cats are likely — so if you prefer, you can always do the shaping yourself. Either way, these meatballs are worth the effort.
More Amazing Meatball Recipes:
Pasta
Spaghetti and Meatballs
Dinner
Swedish Meatballs Recipe
One Pot
One-Pot Turkey Meatballs With Courgetti
Asian
Chinese Style Curry with Juicy Meatballs
Pasta
Hidden Veg Meatballs
Dinner
Cheesy Baked Meatballs
If you try this recipe please rate it and leave a comment to tell me how it went and any variations you made — I love hearing your feedback.
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Mozzarella Stuffed Meatballs with Pappardelle
Ingredients
Meatballs:
- 4 good quality sausages, skins removed (use gluten free if required)
- 500 g lean minced beef
- 50 g panko or fresh breadcrumbs
- 4 tbsp grated parmesan
- 1 small onion, finely chopped
- 1 tsp dried oregano
- 1 egg
- 2 tbsp olive oil
- pinch of salt and pepper
- 200 g mozzarella, chopped into 24 chunks (2 extra, just in case)
Sauce:
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, crushed
- 120 ml red wine
- 800 g fresh tomatoes, or 2 x 400g tins chopped tomatoes
- 1 heaped tbsp tomato puree
- 1 tbsp sugar
- 1 tsp dried oregano
- pinch of salt and pepper
Also:
- 75 g pappardelle per person (use gluten free if required)
- Grated parmesan and a little parsley or basil to serve
Instructions
- Preheat the oven to 190°C / 375°F.
- Mix all the meatball ingredients except the mozzarella in a bowl using your hands. Combine gently — overworking will make the meatballs tough. Take a golf-ball sized portion, flatten it, place a chunk of mozzarella in the centre and wrap the meat around it. Roll into a smooth ball, place on a baking tray and repeat. Bake for about 20 minutes, watching towards the end and lowering the temperature if they brown too quickly.
- Bring a large pan of salted water to the boil for the pasta.
- While the meatballs cook, make the sauce: gently fry the onions in olive oil for about 5 minutes, add the garlic and cook a couple more minutes. Pour in the red wine and allow it to bubble for a few minutes to reduce.
- When the water is boiling, cook the pappardelle (about 12 minutes, or according to packet instructions).
- Add the tomatoes, tomato puree, sugar, oregano and seasoning to the sauce and simmer until the meatballs and pasta are ready. If using fresh tomatoes, break them up a little while they cook. If you have a parmesan rind, you can add it to the sauce for extra depth — remove before serving.
- Drain the pasta and divide between plates. Stir the meatballs into the sauce, then place the meatballs on top of the pappardelle (about four per adult, two for children). Finish with grated parmesan and chopped parsley or basil.
Notes
Nutrition
Carbohydrates: 18 g |
Protein: 30 g |
Fat: 25 g |
Saturated Fat: 9 g |
Cholesterol: 114 mg |
Sodium: 496 mg |
Fiber: 2 g |
Sugar: 8 g
Nutrition information is automatically calculated and should be used as an approximation.
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