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Spinach Garlic Meatballs Stuffed with Mozzarella pack major flavor into each bite and can transform a casual weeknight or special occasion. The melty mozzarella core surrounded by savory herbed beef and flecks of fresh spinach makes this a showstopper that comes together easily with kitchen basics.
I love how quickly these come together and the delight when slicing open a meatball to find gooey cheese inside. The first time I served them at a birthday dinner they disappeared before I could plate the last batch.
Ingredients
- Ground beef or beef and pork mix: fresh and high quality meat makes juicier meatballs choose grass fed if possible
- Fresh spinach: finely chopped adds color and sneaks in extra nutrition select bright green leaves
- Garlic: minced for deep flavor try to use fresh garlic for maximum aromatics
- Breadcrumbs: bind the mix and create a tender texture Italian or plain both work
- Parmesan cheese: grated adds just the right salty savory boost go for real Parmigiano if you can
- Large egg: holds everything together aim for organic or free range
- Salt and black pepper: to season every bite freshly ground black pepper gives better flavor
- Italian seasoning: brings herbs together look for a blend without fillers
- Mozzarella cheese: cut into small cubes for the perfect melty middle use low moisture for less mess
- Olive oil: for frying gives a golden crust extra virgin is best for flavor
Step-by-Step Instructions
- Prepare the Meatball Mixture:
- In a large bowl mix the ground meat chopped spinach minced garlic breadcrumbs Parmesan egg salt pepper and Italian seasoning by hand just until blended. Over mixing leads to dense meatballs so stop when the mixture holds together.
- Stuff with Mozzarella:
- Scoop about one or two tablespoons of mixture into your hand and flatten into a circle. Place a mozzarella cube in the center then mold the meat around the cheese fully sealing it so no cheese leaks out. Roll to form a tight ball and repeat until all meat and cheese are used.
- Cook the Meatballs:
- Heat olive oil in a large skillet over medium. Cook meatballs in batches leaving space between each so they brown and not steam. Let them cook four to five minutes per side until a deep brown crust forms and the meat is cooked through all over.
- Serve:
- Transfer meatballs to a plate and serve hot. Spoon over marinara and sprinkle extra Parmesan and basil if you want extra flavor and color.
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I always reach for extra fresh garlic because my family loves the punch it gives. One of my favorite memories is making these with my kids and letting them tuck the cheese cubes inside the meat mini assembly lines in action.
Storage Tips
Cool meatballs completely before storing. Keep them in an airtight container in the refrigerator for up to four days. For longer storage freeze on a baking sheet then transfer to a bag or container. Reheat gently in the oven or on the stove to keep cheese melty.
Ingredient Substitutions
You can substitute ground turkey or chicken for beef for a lighter version but add a splash of milk to keep them moist. Gluten free breadcrumbs work great for those avoiding wheat. Use different cheeses like provolone or fontina for a flavor twist.
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Serving Suggestions
Serve these meatballs as a main course with pasta rice or polenta. They also make a fantastic appetizer with toothpicks and warm marinara for dipping. For a fresh take serve over a bed of sautéed greens or stuff in a hoagie bun for a delicious sub.
Cultural and Historical Context
Stuffed meatballs have roots in Italian American cuisine where cheese and herbs are classic pairings. The spin on using spinach and mozzarella channels flavors from both traditional meatballs and hearty Florentine dishes. Recipes like this allow for creativity and add fun to family meals.
Frequently Asked Questions
- → Can I use a mix of ground meats?
Yes, combining beef and pork gives even more flavor and tenderness to the meatballs.
- → How do I keep the mozzarella from leaking out?
Seal the meat mixture tightly around the cheese to prevent it from escaping while cooking.
- → Is it possible to prepare these ahead?
Absolutely. Shape and chill or freeze the meatballs before cooking for later use.
- → What can I serve with these meatballs?
They pair well with pasta, rice, potatoes, or simply a fresh salad and crusty bread.
- → Can I bake the meatballs instead of frying?
Baking at 400°F for 18-20 minutes ensures a golden crust and melty cheese center.
- → Do these reheat well?
Yes, reheat gently in the oven or microwave until warmed through and mozzarella is soft again.