Here’s a delicious recipe for Spinach Garlic Meatballs Stuffed with Mozzarella — a flavorful twist on classic meatballs!
Spinach Garlic Meatballs Stuffed with Mozzarella
Ingredients:
For the meatballs:
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 1 cup fresh spinach, finely chopped (or thawed and drained frozen spinach)
- 3 garlic cloves, minced
- 1 egg
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley (optional)
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4–6 oz mozzarella cheese, cut into ½-inch cubes (about 16 cubes)
For cooking:
- Olive oil for frying or baking
- Marinara sauce for serving (optional)
Instructions:
- Preheat oven to 400°F (200°C) if baking.
- Prepare the mixture:
- In a large bowl, combine the ground meat, spinach, garlic, egg, breadcrumbs, Parmesan, parsley (if using), oregano, salt, and pepper.
- Mix everything well until fully combined, but don’t overwork the meat.
- Form the meatballs:
- Take about 2 tablespoons of the meat mixture and flatten it in your hand.
- Place one cube of mozzarella in the center.
- Wrap the meat around the cheese and roll it into a ball, sealing the cheese inside.
- Repeat until all meatballs are formed.
- Cook the meatballs:To Bake:
- Place meatballs on a lined baking sheet.
- Drizzle or brush lightly with olive oil.
- Bake for 18–20 minutes, or until cooked through and golden.
- Heat a few tablespoons of olive oil in a skillet over medium heat.
- Add meatballs and cook, turning occasionally, until browned on all sides and fully cooked (about 10–12 minutes).
- Serve:
- Serve hot with marinara sauce, over pasta, on a sub roll, or as an appetizer with toothpicks.
Tips:
- Make sure the mozzarella is fully sealed inside to avoid leakage.
- Use low-moisture mozzarella for less melting mess.
- Can be frozen after cooking for easy future meals.
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