Mozzarella Stuffed Meatballs With Mushroom Risotto

Name: Mozzarella Stuffed Meatballs With Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp olive oil; 200 g mushroom, halved; 2 medium onions, finely diced; 2 cloves garlic, finely diced; 200 g risotto rice; 200 ml dry white wine; 600 ml vegetable stock; 400 g minced beef; 1 medium egg; 4 tbsp breadcrumbs; 1 tsp mustard; 50 g sundried tomato, diced; 125 g mozzarella, cut into 8 equal pieces; 50 g parmesan cheese; 4 stalks oregano, for garnish

Servings: persons

3 tbsp olive oil
200 g mushroom, halved
2 medium onions, finely diced
2 cloves garlic, finely diced
200 g risotto rice
200 ml dry white wine
600 ml vegetable stock
400 g minced beef
1 medium egg
4 tbsp breadcrumbs
1 tsp mustard
50 g sundried tomato, diced
125 g mozzarella, cut into 8 equal pieces
50 g parmesan cheese
4 stalks oregano, for garnish

1
For the mushroom risotto, heat 1 tbsp oil in a pan and saute the mushrooms, half the onion and half the garlic. Add the rice and stir so that the oil covers every grain. Pour in the wine, simmer and reduce by half. Gradually pour in the vegetable stock, about 1/4 cup at a time, stirring constantly and waiting for the stock to be absorbed by the rice before pouring in more. This should take 20 to 25 minutes.
2
For the meatballs, mix the beef, egg, breadcrumbs, mustard, sun dried tomatoes and remaining onion and garlic. Season with salt and pepper and form into 8 meatballs, placing a piece of mozzarella in the center of each one.
3
Heat 2 tbsp oil in a skillet and sear the meatballs for about 10 minutes, turning occasionally to brown all sides. Stir Parmesan into the risotto. Serve the risotto, topped with meatballs and garnished with oregano.

1065

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tbsp olive oil, 200 g mushroom, halved, 2 medium onions, finely diced, 2 cloves garlic, finely diced, and more.

Yes, Mozzarella Stuffed Meatballs With Mushroom Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!