Spinach Garlic Meatballs Stuffed With Mozzarella (Print Version)
# Ingredients:
→ For the Spinach Mixture
01 -
8 ounces fresh baby spinach
02 -
3 cloves garlic, minced
03 -
1-2 tablespoons good olive oil
→ For the Meatballs
04 -
1 pound ground beef (80/20 works best)
05 -
1 pound ground pork
06 -
2¼ cups soft bread crumbs
07 -
3 large eggs (4 if using smaller eggs)
08 -
A splash of milk (about 2 tablespoons)
09 -
4 garlic cloves, finely chopped
10 -
½ cup freshly grated Parmesan cheese
11 -
Salt and freshly ground black pepper to taste
12 -
2 tablespoons olive oil for frying
13 -
8 ounces mozzarella cheese, cut into 32 small cubes
→ For Serving
14 -
1 jar (24 oz) Rao's marinara sauce (or your favorite brand)
15 -
Cooked pasta of your choice
# Instructions:
01 -
Warm the olive oil in a large skillet over medium heat. Toss in the fresh spinach and stir to coat with oil. Let it cook down until wilted - this happens quickly! Add the minced garlic for the final minute or two, just until you can smell that gorgeous aroma. Remove from heat.
02 -
Once the spinach and garlic mixture has cooled slightly, transfer to a cutting board and chop into small pieces. Set aside and let it cool completely before adding to the meat.
03 -
Set your oven to 350°F (175°C) and give it time to heat up while you prepare the meatballs.
04 -
In a large mixing bowl, combine the ground beef, ground pork, bread crumbs, eggs, splash of milk, chopped garlic, grated Parmesan, and a generous pinch of salt and pepper. Mix gently with your hands until just combined - don't overmix or your meatballs will be tough.
05 -
Fold in the cooled spinach-garlic mixture, distributing it evenly throughout the meat mixture.
06 -
Take about 2 tablespoons of the meat mixture and flatten it in your palm. Place a small cube of mozzarella in the center, then fold the meat around it, sealing well and rolling between your palms to form a ball. Repeat until all the mixture is used, making approximately 32 meatballs.
07 -
Heat 2 tablespoons olive oil in a large cast iron skillet over medium-high heat. Working in batches if necessary, add the meatballs and cook until golden brown on the outside, turning gently to brown all sides. You're not cooking them through, just creating a nice crust.
08 -
Spoon marinara sauce around the meatballs in the skillet - use as much or as little as you prefer. Cover the skillet tightly with aluminum foil and transfer to the preheated oven.
09 -
Bake for about 20-25 minutes, or until the meatballs reach an internal temperature of 165°F (74°C) and the cheese inside is melty and gooey.
10 -
Serve these cheesy, spinach-packed meatballs over your favorite pasta, with extra marinara sauce if desired. A sprinkle of fresh parmesan on top never hurts!
# Notes:
01 -
These meatballs freeze beautifully! Make a double batch and freeze half before cooking for a quick future dinner.
02 -
If your meatballs are falling apart, the mixture might be too wet. Add more breadcrumbs, a tablespoon at a time.
03 -
For extra flavor, add 1 teaspoon of Italian seasoning or some fresh chopped herbs to the meat mixture.