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Cheesy Stuffed Meatballs with Caprese Salad

Juicy ground meat mixed with garlic, herbs, and peppers, stuffed with melting cheese cubes, then baked until golden. Served with a bright tomato, mozzarella, and onion salad for a complete and satisfying meal.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours 35 minutes
Total Time 53 minutes
Course Dinner, Main Course
Cuisine American
Servings 4
Calories 420 kcal

Equipment

  • 1 | Mixing bowl |
  • 1 | Baking tray |
  • 1 | Knife | for chopping
  • 1 | cutting board |
  • 1 | Jar or bowl | for salad
  • 1 | Whisk | for dressing

Ingredients
  

  • 1 | lb | ground meat |
  • 1 | | egg |
  • 2 | cloves | garlic | minced
  • 1/4 | cup | parsley | chopped
  • 1/2 | cup | diced red pepper |
  • 1/2 | cup | shredded cheese |
  • 8 | | cheese cubes | for stuffing
  • 1 | cup | cherry tomatoes | halved
  • 1 | cup | mozzarella balls |
  • 1/4 | | red onion | sliced
  • 3 | tbsp | olive oil |
  • 1 | tbsp | vinegar |
  • 1 | | salt and herbs | to taste

Instructions
 

  • Mix ground meat, egg, garlic, parsley, diced red pepper, and shredded cheese until combined.
  • Divide the mixture and place a cheese cube in the center of each portion.
  • Seal the meat around the cheese and roll into smooth balls.
  • Arrange the meatballs on a baking tray.
  • Bake at 180°C (356°F) for 35 minutes until cooked through.
  • Layer cherry tomatoes, mozzarella balls, and red onion in a jar or bowl.
  • Whisk olive oil, vinegar, salt, and herbs for the dressing.
  • Pour dressing over the salad and serve alongside the hot meatballs.

Notes

Seal the cheese cubes well to prevent leaking during baking.
Store leftover meatballs in the refrigerator for up to 3 days.
Reheat meatballs in the oven to keep them juicy.
Prepare the salad just before serving for the freshest taste.