Mozzarella-Stuffed Spinach & Garlic Meatballs Recipe
A flavorful addition to your dinner table, these mozzarella-stuffed meatballs bring a delightful cheesy surprise in every bite.
Ingredients
Scale
- 1lb ground beef – Opt for80% lean for juiciness.
- 1 cupfresh spinach, finely chopped – Provides flavor and added nutrition.
- 3cloves garlic, minced – For that perfect garlic punch.
- 1/4 cupbreadcrumbs – Acts as a binder to help shape the meatballs.
- 1/4 cupgrated Parmesan cheese – Adds a salty, nutty flavor.
- 1large egg – Helps hold the ingredients together.
- 1/2 tspsalt – Enhances flavor.
- 1/4 tspblack pepper – For a touch of heat.
- 1/2 tspItalian seasoning – A blend of herbs to add extra depth.
- 1 cupmozzarella cheese, cut into small cubes – The delicious core of each meatball.
- 2 tbspolive oil (for cooking) – For frying and achieving a golden crust.
- Optional substitutions: Use gluten-free breadcrumbs and dairy-free mozzarella for allergy-friendly options.
Instructions
- Begin by combining your ground beef in a large mixing bowl, ensuring to select quality beef for maximum flavor. Add the finely chopped spinach, minced garlic, breadcrumbs, grated Parmesan cheese, egg, salt, black pepper, and Italian seasoning. Use your hands to mix the ingredients together gently. It’s crucial to avoid over-mixing, as this can make your meatballs tough instead of tender. Aim for a well-combined mixture that maintains a light texture.
- Now comes the fun part! Take about 1-2 tablespoons of your meat mixture and flatten it in your palm. Place a cube of mozzarella cheese in the center, then carefully fold the meat mixture around the cheese to form a smooth ball, ensuring that the mozzarella is enclosed within. This will create the delightful molten center that you’ll experience with each bite. Continue with the remaining meat mixture and mozzarella cubes until everything is formed.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. When the oil is hot, gently add the meatballs in batches, ensuring they have enough space so they cook evenly. Each side should take approximately 4-5 minutes until they turn a beautiful golden-brown color and are cooked through. Once cooked, remove the meatballs from the skillet and place them on a plate lined with paper towels to absorb any excess oil. If you’re cooking a larger batch, keep the cooked meatballs warm in a low-temperature oven while you finish cooking the rest.
Notes
For best results, let the meat mixture chill in the refrigerator for 30 minutes before shaping into meatballs.
Nutrition
- Calories: 250 kcal
- Protein: 22 g