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Walking Stuffed Meatball Cones 😋
Mozzarella-stuffed meatballs baked in marinara until the cheese inside goes molten, then loaded into hollowed-out crusty bread with more sauce and cheese over the top. Part meatball sub, part walking taco, and entirely the kind of gloriously messy dinner my kids cheer for. You eat it with one hand, and you’re going to need a napkin.
Servings: 6 sandwiches
Calories: 642kcal
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Equipment
- Reynolds Kitchens Unbleached Parchment Paper Roll
Ingredients
For the meatballs
- 2 lb Omaha Steaks ground beef
- 2 eggs
- 1/2 cup parsley chopped
- 5 garlic cloves minced
- 1/2 cup Italian style bread crumbs
- 1/2 cup parmesan cheese grated
- 1/2 cup romano cheese grated
- 1.5 tsp beef bouillon
- 1/4 cup whole milk
- 1 tsp salt
- 1 tsp pepper
- 12 pieces cubed mozzarella
For the assembly
- 3 cups marinara sauce
- 1/2 cup parmesan cheese grated
- 2 cups mozzarella cheese grated
- Parsley for garnish
- French bread or any bread of your liking
Instructions
- Preheat oven to 400°F. Line a large 9×13 baking sheet with parchment paper or foil.
- Mix together all ingredients under “for the meatballs” except the cubed mozzarella. Once thoroughly combined, with wet hands (to prevent sticking), roll meatballs (you should have 12 larger meatballs). Indent a spot in the middle of each meatball, place a piece of cubed mozzarella inside and re-roll. Place on prepared baking sheet.
- Bake for 25 minutes. Remove from the oven and pour marinara sauce over the meatballs, then add parmesan and mozzarella cheese. Broil for 2-3 minutes or until cheese is melted. Top with parsley.
- Assemble each walking stuffed meatball cone by removing the soft inner part of a 6″ loaf. Load the loaf with 2-3 meatballs each and plenty of sauce and cheese. Enjoy!
Nutrition
Calories: 642kcal | Carbohydrates: 18g | Protein: 52g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 2380mg | Potassium: 976mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1473IU | Vitamin C: 16mg | Calcium: 648mg | Iron: 6mg
Tried this recipe?Let us know how it was!
Tips for Making This Recipe
- Seal the cubed mozzarella fully inside each meatball so it doesn’t leak while baking.
- Use wet hands to roll the meatballs so the mixture doesn’t stick.
- Hollow out the bread but leave a sturdy shell to hold the sauce.
- Spoon extra marinara and cheese on top and broil for a minute until bubbly.
- Serve right away while the cheese is still stretchy.
Frequently Asked Questions
How do I keep the cheese from leaking out?
Seal the meat completely around the cube and re-roll it smooth. Any crack or thin spot and the mozzarella finds it in the oven.
What bread works best?
Crusty French bread or a sturdy roll you can hollow out. Soft sandwich bread collapses under the sauce.
Can I make the meatballs ahead?
Yes. Bake them ahead, then reheat in marinara and assemble the cones right before serving.
Can I freeze them?
Freeze the cooked meatballs up to three months and reheat straight into sauce.
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