Giant Mozzarella-Stuffed Meatball Explosion

It starts simple, but scales up fast.

Ground beef is seasoned heavy, garlic, salt, pepper, maybe a little parmesan, built for flavor

before anything else hits it.

But this isn't small.

This is oversized.

Because the center, that's where it changes.

mozzarella goes in thick.

Not shredded, chunked.

Built for stretch.

The meat wraps around it tight, sealed with pressure so nothing escapes too early.

And the coating, light but intentional, enough to crisp the outside without blocking

the reveal.

Then the heat, oil hits first or oven, either way, the outside firms up while the inside

starts to melt.

The cheese softens, the meat tightens, everything locks into one core.

And then the cut, the shell breaks, the meat separates, the cheese stretches slow and

heavy.

Every outside, molten center, pure pull, that reveal that's the loop.