Spinach & Mozzarella Stuffed Meatballs

Prep time: 20 minutes
Cook time: 25 minutes
Servings: 4 (approx. 12 large meatballs)

Ingredients

The Meat Mixture:

Ground Meat: 1 lb (450g) lean ground beef and ½ lb (225g) ground pork.
Binder: ½ cup Italian breadcrumbs and 1 large egg.
Aromatics: 3 cloves garlic (minced) and ¼ cup finely chopped parsley.
Seasoning: 1 tsp dried oregano, 1 tsp salt, and ½ tsp black pepper.
Liquid: 2 tbsp milk (keeps them moist).

The Filling:

Spinach: 1 cup fresh baby spinach, sautéed and squeezed dry, then chopped.
Cheese: 12 small cubes of low-moisture mozzarella (about ½ inch each).

Instructions

Prep the Filling: Sauté the spinach until wilted. Place it in a paper towel and squeeze out all excess moisture. Chop it finely.
Mix the Meat: In a large bowl, combine the beef, pork, breadcrumbs, egg, garlic, parsley, milk, and seasonings. Mix with your hands until just combined—do not overwork the meat, or it will become tough.
Stuffing: Scoop about 2 tablespoons of the meat mixture and flatten it in your palm. Place a pinch of chopped spinach and one cube of mozzarella in the center.
Seal: Fold the meat around the filling, pinching the seams shut. Roll gently between your palms to form a smooth ball.
Cook: * Oven: Bake at 400°F (200°C) on a parchment-lined sheet for 20 minutes.
- Stovetop: Brown in a skillet with olive oil for 3-4 minutes per side, then simmer in marinara sauce for 10 minutes to finish.

Nutritional Info (Per Serving)

Metric	Amount
Calories	385 kcal
Protein	32g
Fat	22g
Carbs	12g
Fiber	1.5g

Tips & Notes

The Dry Secret: If the spinach is wet, the meatballs will fall apart. Squeeze it until it’s practically a dry ball before stuffing.
Cheese Choice: Use “low-moisture” mozzarella. Fresh mozzarella (the kind in water) will release too much steam and cause the meatballs to burst.
Size Matters: Make sure the meatballs are uniform so they cook evenly. A standard ice cream scoop is a great measuring tool.

Health Benefits

Iron & Vitamin K: The spinach adds a boost of micronutrients that you don’t typically get in a standard meatball.
High Protein: This dish is incredibly satiating, helping with muscle recovery and keeping you full longer.
Lower Carb: By using just a small amount of breadcrumbs, this is a relatively low-carb meal compared to pasta-heavy dishes.

Q&A

Q: Can I freeze these?

A: Yes! You can freeze them raw or cooked. If raw, freeze them on a tray first so they don’t stick together, then transfer to a bag. Bake from frozen, adding about 10 minutes to the cook time.

Q: Can I use turkey instead of beef?

A: Absolutely. If using ground turkey or chicken, add an extra tablespoon of olive oil to the mix, as poultry is leaner and can dry out faster.

Q: Why did my cheese leak out?

A: This usually happens if there is an air pocket or a thin spot in the meat. Ensure the meat is wrapped tightly and the seams are rolled smooth.