1-Getting these stuffed meatballs just right starts with a few easy steps that anyone can follow, even if you’re new to cooking: Begin by heating the olive oil in a large saucepan over medium heat, then sauté the chopped onion until it’s soft and translucent, which takes about 5 minutes. Once that’s done, add the minced garlic and cook for another minute until it’s fragrant, being careful not to let it burn.

2-Next: stir in the plum tomatoes, dried basil, oregano, sugar, salt, and pepper, then chop the tomatoes into chunks right in the pan for a chunky texture. Let the mixture simmer for 10-15 minutes until it thickens into a rich marinara sauce, then cover it and keep it warm while you move on. Preheat your oven to 350ºF (175ºC) and grease a 2-quart oven-safe dish to get ready for the meatballs.

3-In a large bowl, soak the bread crumbs in milk until they absorb the liquid, then add the ground beef, Parmesan cheese, egg, salt, pepper, dried basil, and dried oregano. Mix everything gently by hand to keep the meat tender–overworking it can make the meatballs tough. Drain the mozzarella balls, then use a ¼ cup scoop to portion the meat mixture, flattening each into a disk before placing one mozzarella ball in the center.

4-Carefully seal the meat around the cheese to form balls, ensuring no gaps for the cheese to leak out during baking. Arrange the meatballs in the prepared dish and pour the marinara sauce over them, then cover with foil. Bake for 1 to 1½ hours until the meat is no longer pink and a thermometer reads 160ºF (71ºC) in the center. Serve them warm, perhaps over pasta or with crusty bread for a complete meal that serves about 6 people.