RECIPES

Spinach Garlic Mozzarella-Stuffed Meatballs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

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1 lb (450g) ground beef (or use half beef, half pork for extra flavor)

1 cup fresh spinach, finely chopped (or ½ cup thawed frozen spinach, squeezed dry)

4 cloves garlic, minced

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 egg

1 tsp Italian seasoning

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp crushed red pepper flakes (optional)

10–12 mini mozzarella balls (bocconcini) or cubes of mozzarella

Optional for searing:

1–2 tbsp olive oil

Instructions:

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1. Preheat oven to 400°F (200°C).

2. Make the meat mixture:
In a large bowl, combine ground meat, spinach, garlic, breadcrumbs, Parmesan, egg, and all seasonings. Mix until just combined — don’t overmix.

3. Form & stuff meatballs:
Take about 2 tablespoons of mixture, flatten it in your palm, place a piece of mozzarella in the center, then wrap the meat around and seal well. Roll into a ball. Repeat.

4. (Optional) Sear:
Heat a skillet with olive oil over medium heat. Brown meatballs on all sides for 2–3 minutes. This adds flavor and helps them hold their shape.

5. Bake:
Transfer meatballs to a baking dish or parchment-lined tray. Bake for 15–18 minutes or until cooked through (internal temp should be 160°F/71°C).

6. Serve hot:
Top with marinara, fresh basil, or extra Parmesan. Great with spaghetti, zucchini noodles, or tucked into a toasted sub roll.

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