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  • 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.