Will Coleman's Mozzarella Meatballs in White Bean and Tomato Sauce Recipe

Will Coleman's Mozzarella Meatballs in White Bean and Tomato Sauce Recipe

We're bean lovers over here. This is the OG lasagna soup... cheesy stuffed mozzarella meatballs in a moutwatering white bean tomato sauce. Dip your toast or eat it straight by the forkfull—there's no wrong way to enjoy. 

by Will Coleman | @chefwillcoleman


For the Meatballs:

4 garlic cloves, finely chopped

1 large yellow onion, chopped

3 tbsp Sizzle

1 tsp dried chili flakes

Kosher salt

Ground black pepper

1 lb 80/20 ground beef

1 lb spicy Italian sausage

1½ cups breadcrumbs

2 large eggs

1½ tsp dried thyme

1 tsp hot paprika

4 oz mozzarella, chopped into ½ inch cubes (about 12 cubes)

For the White Bean Tomato Sauce:

½ cup chopped sundried tomatoes

1½ tsp dried oregano

1 28 oz can crushed tomatoes

1 14 oz can white beans (cannelloni, butter beans, pick your fave!)

½ cup water

Serve with:

Grated parmesan cheese


Crusty bread


Active Time: 35 minutes

Full Time: 55 minutes

Serves 4

Place a large pot over medium heat and add Sizzle. Cook garlic and onions for 3 to 5 minutes, or until the onions become soft, and season with chili flakes, salt, and pepper to taste.


Once cooked, remove from the heat and place half of the mixture into a large mixing bowl. Mix the onions and garlic with ground beef and sausage, breadcrumbs, eggs, thyme, fennel, paprika, ½ tsp ground black pepper, and 1½ tsp kosher salt.


Once the meat is thoroughly combined with the ingredients, form medium-sized meatballs by hand or with a 5-ounce scoop. Press your thumb in the center of each meatball and place the mozzarella cube in. Form the meatball closed with your hands to cover the cheese.


Place the meatballs onto a large parchment-lined sheet tray. Place each meatball about a half inch apart from each other. Bake at 400 F for 20 to 25 minutes, or until they’re golden brown.


While the meatballs are baking, place the pot back over medium heat and add in the sun-dried tomatoes, oregano, whole tomatoes, white beans, and water. Bring to a simmer and reduce the heat to low. Cook for 20 minutes, or until the sauce reduces by a quarter.


Place the cooked meatballs into the sauce and garnish with parmesan and Drizzle. Serve with crusty bread.