Mozzarella Stuffed Meatballs are more than just a dish; they’re a delightful culinary experience waiting to unfold on your plate. Imagine the perfect marriage of succulent, perfectly seasoned ground meat and a molten core of rich, creamy mozzarella cheese, all in one delectable bite. That moment of pure, cheesy delight, where the tender exterior gives way to a warm, gooey surprise, is precisely what makes this recipe an absolute showstopper and a guaranteed crowd-pleaser.
While meatballs themselves boast a rich, multicultural history, gracing tables from Italy to Sweden for centuries, the ingenious evolution of infusing them with a cheesy heart is a modern culinary marvel. This clever twist elevates a beloved comfort food, transforming it from a simple, satisfying staple into an indulgent masterpiece that truly captivates the senses. It’s a testament to how thoughtful additions can redefine a classic and create something truly special.
People absolutely adore this dish for countless reasons. Beyond the undeniable appeal of that glorious cheese pull, the combination of savory meat and a creamy, melted center offers an incredible textural contrast that keeps you coming back for more. Whether served with a vibrant marinara sauce, nestled on a bed of pasta, or enjoyed simply on their own as an appetizer, these Mozzarella Stuffed Meatballs are incredibly versatile and always a fantastic choice for any occasion. I’m truly excited to guide you through crafting this irresistible dish, promising a fantastic addition to your culinary repertoire.
Ingredients:
- For the Mozzarella Stuffed Meatballs:
- 1.5 pounds (about 680g) ground beef, 80/20 lean-to-fat ratio is ideal for juiciness.
- 0.5 pound (about 225g) ground pork, adds another layer of flavor and moisture.
- 1 cup Panko breadcrumbs, or regular fine breadcrumbs, to help bind and keep them light.
- 0.5 cup whole milk, or buttermilk for a touch of tang, helps moisten the breadcrumbs.
- 1 large egg, lightly beaten, acts as a binder.
- 0.5 cup finely grated Parmesan cheese, adds a savory, salty depth to the meatball mixture.
- 2 cloves garlic, minced very finely, for aromatic punch.
- 0.25 cup fresh parsley, finely chopped, adds freshness and color.
- 1 teaspoon dried oregano, or 1 tablespoon fresh oregano, for classic Italian flavor.
- 1 teaspoon salt, or to taste, essential for seasoning.
- 0.5 teaspoon black pepper, freshly ground is always best.
- 8 ounces (about 225g) fresh mozzarella cheese, packed in water, drained and cut into 0.5-inch cubes (about 16-20 cubes). Ensure it’s low-moisture if you prefer less water release during cooking.
- 2 tablespoons olive oil, for browning the meatballs.
- For the Marinara Sauce (or use your favorite jarred sauce for convenience):
- 2 tablespoons olive oil.
- 1 large yellow onion, finely chopped.
- 3 cloves garlic, minced.
- 2 (28-ounce) cans crushed tomatoes, high quality San Marzano if possible.
- 1 (15-ounce) can tomato sauce.
- 0.5 cup fresh basil leaves, torn or roughly chopped.
- 1 teaspoon dried oregano.
- 0.5 teaspoon red pepper flakes (optional, for a little heat).
- 1 teaspoon sugar (optional, to balance acidity).
- Salt and freshly ground black pepper to taste.
- For Serving:
- Cooked spaghetti, linguine, or your preferred pasta.
- Extra fresh parsley, chopped, for garnish.
- Extra grated Parmesan cheese.
- Fresh basil leaves for garnish.
Preparing the Meatball Mixture
- Prepare the breadcrumbs and milk: In a large mixing bowl, combine the Panko breadcrumbs with the whole milk. Stir gently and let it sit for about 5-10 minutes. The breadcrumbs will absorb the milk and soften, which is crucial for creating tender, moist meatballs. This step prevents your meatballs from being dry and dense. You’re essentially creating a panade, a classic technique used to lighten meat mixtures.
- Combine wet ingredients: To the softened breadcrumb mixture, add the lightly beaten egg, finely grated Parmesan cheese, minced garlic, finely chopped fresh parsley, dried oregano, salt, and black pepper. Mix all these ingredients together with a spoon or your hands until they are well combined. At this point, the mixture will be quite loose and aromatic, laying the flavorful foundation for your Mozzarella Stuffed Meatballs. Make sure the garlic is truly minced; you don’t want large chunks of raw garlic in your finished meatball.
- Add the ground meats: Now, add the ground beef and ground pork to the bowl. This is where your hands become your best tools! Gently mix the meat into the wet ingredient mixture. The key here is to mix just until everything is combined. Overmixing can lead to tough meatballs, as it develops the proteins in the meat too much. You want a tender, melt-in-your-mouth texture, not a rubbery one. Feel free to give it a few gentle squeezes and folds, ensuring no pockets of unmixed ingredients remain. The mixture should be pliable and cohesive, ready for shaping.
- Chill the mixture (optional but recommended): If you have time, cover the bowl with plastic wrap and refrigerate the meatball mixture for at least 30 minutes, or even up to a few hours. Chilling helps the flavors meld together even more beautifully and makes the mixture firmer and easier to handle when it comes time to stuff and shape your Mozzarella Stuffed Meatballs. This step can significantly reduce the stickiness and frustration often associated with shaping meatballs.
Stuffing and Shaping the Mozzarella Stuffed Meatballs
- Prepare your workspace: Line a large baking sheet with parchment paper. This will be where you place your shaped meatballs before cooking, preventing them from sticking. Have your pre-cubed fresh mozzarella cheese ready and easily accessible. It’s important to drain any excess liquid from the mozzarella cubes to prevent them from making your meatballs watery.
- Portion the meat mixture: Take about 2 tablespoons (or roughly 1.5 to 2 ounces) of the meat mixture for each meatball. I find using a cookie scoop or a small ice cream scoop helps immensely in ensuring uniform sizing, which is crucial for even cooking. Consistency in size means all your Mozzarella Stuffed Meatballs will be perfectly cooked at the same time.
- Create the well for the mozzarella: Gently flatten each portion of meat into a disc in the palm of your hand, about 2.5 to 3 inches in diameter. Don’t press too hard; you want to create a slight indentation in the center, almost like a little cup. This will be the cozy home for your delicious mozzarella cube.
- Stuff with mozzarella: Place one 0.5-inch cube of fresh mozzarella cheese directly in the center of the meat disc. Now, carefully bring the edges of the meat mixture up and over the mozzarella cube, completely enclosing it. This step requires a gentle touch to ensure the cheese is fully encapsulated. You want a seamless seal all around the cheese to prevent it from oozing out too much during cooking.
- Shape the meatballs: Once the cheese is enclosed, gently roll the meat mixture between your palms to form a smooth, round meatball. Apply just enough pressure to make it firm and cohesive, but avoid pressing so hard that you squeeze out the internal air, which can make them dense. Aim for a meatball that’s roughly 1.5 to 2 inches in diameter. As you shape each meatball, place it on your prepared parchment-lined baking sheet, making sure there’s a little space between each one. Repeat this process until all the meat mixture and mozzarella cubes are used up. You should yield approximately 16-20 beautiful Mozzarella Stuffed Meatballs.
Cooking the Mozzarella Stuffed Meatballs
- Preheat the pan: Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. You want the oil to be shimmering but not smoking. A good quality olive oil will add flavor to the crust of your meatballs. Ensure your pan is large enough to brown the meatballs in batches without overcrowding, which is key to achieving a good sear.
- Brown the meatballs in batches: Carefully place a single layer of the shaped Mozzarella Stuffed Meatballs into the hot oil, leaving enough space between them so they can brown properly, usually 6-8 at a time depending on your pan size. Do not overcrowd the pan! Overcrowding will lower the temperature of the oil, causing the meatballs to steam rather than brown, and we’re aiming for that gorgeous, flavorful crust.
- Sear all sides: Cook the meatballs for about 3-5 minutes per side, turning them gently with tongs, until they are beautifully browned and caramelized on all surfaces. You’re not looking to cook them all the way through at this stage; the goal is to develop a fantastic crust and lock in the juices. The interior will finish cooking as they simmer in the sauce. This browning step adds immense depth of flavor and texture to your finished dish.
- Remove and repeat: Once a batch is well browned, remove the meatballs from the skillet and set them aside on a clean plate. If needed, add a little more olive oil to the pan before adding the next batch. Continue this process until all your Mozzarella Stuffed Meatballs have been seared to a golden-brown perfection. Don’t worry if a little cheese escapes; that just means more delicious browned bits in the pan for the sauce!
Simmering in Sauce
- Sauté aromatics for the sauce: If you’re making your own marinara, reduce the heat to medium. Add the chopped onion to the same skillet (don’t clean it, those browned bits are flavor!) and sauté until softened and translucent, about 5-7 minutes. Then, add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic.
- Build the marinara sauce: Pour in the crushed tomatoes and tomato sauce. Stir well, scraping up any delicious browned bits from the bottom of the pan. Add the dried oregano, sugar (if using), and season with salt and pepper to taste. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes, allowing the flavors to meld. This slow simmer is key to a rich, developed sauce.
- Introduce the Mozzarella Stuffed Meatballs to the sauce: Carefully nestle all the browned Mozzarella Stuffed Meatballs into the simmering marinara sauce. Make sure they are mostly submerged in the sauce. The aroma filling your kitchen right now will be absolutely incredible!
- Simmer to perfection: Cover the skillet and let the meatballs simmer gently in the sauce for at least 25-30 minutes, or even longer if you have the time (up to an hour for maximum flavor). This simmering period is crucial for several reasons: it ensures the meatballs cook through completely, they absorb the wonderful flavors of the sauce, and most importantly, the mozzarella inside will become beautifully melted and gooey, ready for that satisfying cheese pull. Stir occasionally to prevent sticking.
- Add fresh basil: Just before serving, stir in the fresh basil leaves. The heat of the sauce will wilt them perfectly, releasing their vibrant, aromatic oils. Taste the sauce and adjust seasonings if necessary; you might want a little more salt, pepper, or a pinch of sugar to balance the acidity of the tomatoes.
Serving Your Delicious Mozzarella Stuffed Meatballs
- Prepare your pasta: While the meatballs are simmering, cook your chosen pasta according to package directions until al dente. Reserve a cup of the pasta cooking water before draining, as you might want to use a splash to loosen the sauce if needed.
- Serve generously: Spoon the hot pasta onto individual plates or a large serving platter. Arrange several of the glorious Mozzarella Stuffed Meatballs over the pasta, making sure to drizzle plenty of that rich, flavorful marinara sauce over everything. The visual appeal of the glistening meatballs nestled in red sauce is truly enticing.
- Garnish and enjoy: Finish each serving with a generous sprinkle of extra grated Parmesan cheese and a scattering of fresh chopped parsley and basil leaves. These fresh herbs add a final burst of color and a lift to the flavors. For an extra touch of indulgence, some people like a drizzle of good quality extra virgin olive oil.
- The ultimate bite: Encourage everyone to cut into a meatball and experience that incredible melted mozzarella pull! These Mozzarella Stuffed Meatballs are truly a showstopper, comforting, and deeply satisfying. They are perfect for a family dinner, a special occasion, or simply when you’re craving a hearty, flavorful Italian-inspired meal. Enjoy every single bite!
Conclusion:
And there you have it, my friends! We’ve reached the delicious culmination of our culinary journey with these absolutely incredible Mozzarella Stuffed Meatballs. If there’s one recipe I implore you to try this week, it’s this one. Why, you ask? Because it’s more than just a meal; it’s an experience, a moment of pure, unadulterated joy that unfolds with every bite. The sheer delight of cutting into a perfectly browned, savory meatball and discovering that molten, gooey core of mozzarella cheese is something truly magical. It transforms a simple weeknight dinner into a special occasion, making everyone at the table ooh and aah with pleasure.
I genuinely believe this recipe is a must-try for so many reasons. First, the flavor profile is simply unmatched. The tender, seasoned meat, whether you opt for ground beef, a beef-pork blend, or even a leaner turkey version, is exquisitely balanced. Then comes the glorious surprise of the cheese, which not only adds an incredible richness and creaminess but also a delightful textural contrast. It’s that unexpected burst of warmth and stretchiness that elevates these meatballs far beyond the ordinary. They’re hearty, comforting, and undeniably satisfying, making them the ultimate crowd-pleaser for family dinners, potlucks, or even a cozy night in. Plus, the aroma that fills your kitchen as these cook is simply intoxicating – a promise of the deliciousness to come!
Endless Possibilities for Serving and Enjoying
The beauty of these cheesy delights lies in their incredible versatility. While they are undeniably divine nestled atop a generous helping of al dente spaghetti, bathed in your favorite marinara sauce, don’t stop there! The serving suggestions are practically limitless, allowing you to get creative and tailor them to any occasion or craving. Imagine them piled high on toasted hero rolls, dripping with sauce and maybe a sprinkle of Parmesan, for the ultimate meatball sub experience – perfect for game day or a casual lunch. Or, for a more elegant presentation, serve them over a creamy polenta or a delicate risotto, letting the rich sauce and melted cheese meld beautifully with the grains. They even make fantastic appetizers; simply spear them with toothpicks for a party snack that will disappear in minutes. For a lighter touch, you could serve them alongside a crisp, fresh green salad with a light vinaigrette, balancing the richness of the meatballs perfectly. And seriously, don’t forget the garlic bread – it’s practically mandatory for soaking up every last drop of that glorious sauce!
Get Creative with Your Meatball Masterpiece!
Beyond serving, don’t hesitate to play around with variations to make this recipe truly your own. Feel free to experiment with different types of cheese inside: smoked mozzarella for an added depth, provolone for a sharper tang, or even a blend of mozzarella and a little ricotta for extra creaminess. You could introduce different herbs into the meat mixture – a touch of fresh oregano, basil, or even a hint of mint could offer an interesting twist. For those who like a bit of heat, a pinch of red pepper flakes mixed into the meatballs or stirred into the sauce will add a lovely kick. You can also vary the meat itself; ground turkey or chicken can make a lighter version, or combine beef and pork for a richer flavor. And if you’re looking to make them gluten-free, simply swap out regular breadcrumbs for a gluten-free alternative. The possibilities are truly endless, and each small tweak can lead to a whole new delicious discovery!
So, now it’s your turn! I’ve shared all my tips and tricks for making these show-stopping Mozzarella Stuffed Meatballs, and I truly hope you feel inspired to get into the kitchen and create them yourself. Trust me, the effort is minimal compared to the incredible reward you’ll reap. There’s nothing quite like the satisfaction of cooking a fantastic meal from scratch, especially one that brings smiles to the faces of your loved ones. Once you’ve made them, please, please share your experience with me! I’d love to hear how they turned out, what variations you tried, and any serving suggestions you came up with. Snap a photo, leave a comment, or send me an email – your culinary adventures inspire me just as much as I hope this recipe inspires you. Happy cooking, and get ready to impress everyone with these unbelievably delicious, cheese-filled wonders!
People Also Ask (FAQs):
Can I make these Mozzarella Stuffed Meatballs ahead of time?
Absolutely! These meatballs are fantastic for meal prep. You can prepare the meatball mixture, stuff them with mozzarella, and roll them up. At this stage, you can either store the uncooked meatballs in an airtight container in the refrigerator for up to 24 hours, or freeze them for longer storage (see below). You can also fully cook them, then store them in their sauce in the refrigerator for 3-4 days, reheating gently on the stovetop or in the oven.
How do I prevent the cheese from oozing out during cooking?
The key to keeping that delicious mozzarella inside is proper sealing and chilling. Make sure the cheese cube is completely enclosed by the meatball mixture with no cracks or seams. Gently but firmly roll the meatball to create a smooth, tight exterior. Chilling the formed meatballs in the refrigerator for at least 30 minutes before cooking can also help firm them up, making them less likely to crack and release the cheese when they hit the heat.
Can I freeze Mozzarella Stuffed Meatballs?
Yes, these meatballs freeze beautifully! There are two main ways:
- Uncooked: Place the formed, uncooked meatballs on a baking sheet lined with parchment paper, ensuring they don’t touch. Freeze until solid (about 2-3 hours), then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. Cook from frozen, adding a few extra minutes to the cooking time.
- Cooked: Once cooked and cooled (preferably in their sauce), transfer the meatballs and sauce to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
What kind of mozzarella should I use for stuffing?
For the best results, I recommend using a low-moisture, part-skim mozzarella block that you can cut into cubes. Fresh mozzarella, while delicious, has a higher water content and tends to release more liquid, which can sometimes make the cheese ooze out or make the meatball softer. If using fresh mozzarella, pat it very dry before stuffing. Shredded mozzarella can be used in a pinch, but it’s harder to get a tight seal around individual strands, so cubes are generally preferred.
Can I bake these instead of frying them?
Definitely! Baking is a great alternative for a less hands-on approach or if you prefer to avoid frying. Preheat your oven to 400°F (200°C). Place the formed meatballs on a lightly oiled baking sheet. Bake for 20-25 minutes, or until cooked through and nicely browned. You can then add them to your sauce to finish cooking and absorb the flavors. Baking might result in a slightly less crispy exterior than pan-frying, but they will still be incredibly delicious.
What are some good side dishes for meatballs?
These Mozzarella Stuffed Meatballs pair wonderfully with a variety of sides. Classic choices include spaghetti, penne, or any other pasta with marinara sauce. Other excellent options are creamy polenta, mashed potatoes, garlic bread or crusty Italian bread for dipping, a fresh green salad with a vinaigrette, roasted or steamed vegetables (like asparagus, broccoli, or green beans), or even a light couscous or quinoa salad.
Ultimate Cheesy Mozzarella Stuffed Beef Meatballs Recipe
Mozzarella Stuffed Meatballs are more than just a dish; they’re a delightful culinary experience waiting to unfold on your plate. Imagine the perfect marriage of succulent, perfectly seasoned ground meat and a molten core of rich, creamy mozzarella cheese, all in one delectable bite. That moment of pure, cheesy delight, where the tender exterior gives way to a warm, gooey surprise, is precisely what makes this recipe an absolute showstopper and a guaranteed crowd-pleaser.
Ingredients
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2 lbs (approx. 905g) ground beef, 80/20 lean-to-fat ratio recommended
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1 cup Panko breadcrumbs
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0.5 cup whole milk
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1 large egg, lightly beaten
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0.5 cup finely grated Pecorino Romano cheese
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2 cloves garlic, minced
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0.25 cup fresh parsley, chopped
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1 tsp dried oregano
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1 tsp salt
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0.5 tsp black pepper
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8 oz (225g) fresh mozzarella, 0.5-inch cubes
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2 tbsp olive oil (for meatballs)
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2 tbsp olive oil (for sauce)
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1 large yellow onion, chopped
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3 cloves garlic, minced (for sauce)
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2 (28-oz) cans crushed tomatoes
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1 (15-oz) can tomato sauce
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0.5 cup fresh basil leaves, torn
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1 tsp dried oregano (for sauce)
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0.5 tsp red pepper flakes (optional)
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1 tsp sugar (optional)
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Salt and pepper to taste (for sauce)
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Cooked pasta (spaghetti/linguine)
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Fresh parsley, chopped, for garnish
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Grated Pecorino Romano cheese, for garnish
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Fresh basil leaves, for garnish
Instructions
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Step 1
Combine Panko breadcrumbs and whole milk in a large bowl; let sit for 5-10 minutes. Add the lightly beaten egg, finely grated Pecorino Romano cheese, minced garlic, chopped fresh parsley, dried oregano, salt, and black pepper. Mix well until combined and aromatic. -
Step 2
Add 2 lbs (total) ground beef to the mixture. Gently mix with your hands until just combined, being careful not to overmix to ensure tender meatballs. (Optional) For best results and easier handling, cover and refrigerate the mixture for at least 30 minutes. -
Step 3
Line a large baking sheet with parchment paper. Have your drained 0.5-inch fresh mozzarella cubes ready and accessible. -
Step 4
Take about 2 tablespoons (1.5-2 ounces) of the meat mixture. Flatten it into a 2.5-3 inch disc in your palm. Place one mozzarella cube in the center, then carefully bring the meat edges up and over to completely enclose the cheese. Gently roll between your palms to form a smooth, round meatball (1.5-2 inches diameter). Place on the prepared baking sheet and repeat for all mixture and mozzarella (yields 16-20 meatballs). -
Step 5
Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Carefully place meatballs in a single layer, browning in batches (6-8 at a time) for 3-5 minutes per side until caramelized. Do not overcrowd. Remove browned meatballs and set aside; add more oil if needed for remaining batches. -
Step 6
If making homemade marinara: Reduce heat to medium. Sauté chopped onion in the same skillet for 5-7 minutes until translucent. Add minced garlic (3 cloves) and red pepper flakes (if using); cook for another minute until fragrant. Pour in 2 (28-oz) cans crushed tomatoes and 1 (15-oz) can tomato sauce. Stir, scraping up browned bits. Add 1 tsp dried oregano, 1 tsp sugar (if using), salt, and pepper to taste. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes. -
Step 7
Carefully nestle all the browned meatballs into the simmering marinara sauce, ensuring they are mostly submerged. Cover the skillet and let the meatballs simmer gently in the sauce for at least 25-30 minutes, or longer (up to an hour), until cooked through and the mozzarella is beautifully melted and gooey. Stir occasionally. -
Step 8
Just before serving, stir the 0.5 cup fresh basil leaves into the sauce. Taste and adjust seasonings. While meatballs simmer, cook your preferred pasta (spaghetti/linguine) according to package directions until al dente. -
Step 9
Spoon hot pasta onto individual plates. Arrange several Mozzarella Stuffed Beef Meatballs over the pasta, drizzling generously with the rich marinara sauce. Garnish each serving with extra grated Pecorino Romano cheese, fresh chopped parsley, and fresh basil leaves. Serve immediately and enjoy the incredible melted mozzarella pull!
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
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