Spinach Garlic Meatballs Stuffed with Mozzarella

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🧆 Spinach Garlic Meatballs Stuffed with Mozzarella

❤️ Description:

These juicy Spinach Garlic Meatballs are a flavor-packed twist on classic meatballs! Infused with garlic, Parmesan, and fresh spinach, then stuffed with gooey mozzarella cheese, they’re crispy on the outside and melty on the inside. Perfect for a cozy dinner, party appetizer, or served with pasta and sauce.

🧂 Ingredients

For the Meatballs:

  • 1 lb (450 g) ground beef (or a mix of beef and pork for richer flavor)
  • 1 cup fresh spinach, finely chopped
  • 3 cloves garlic, minced
  • ¼ cup breadcrumbs (plain or Italian-style)
  • ¼ cup grated Parmesan cheese
  • 1 egg (to bind)
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp dried oregano or Italian seasoning
  • 1 tbsp olive oil (for cooking or drizzling)

For the Stuffing:

  • 6–8 small mozzarella cubes (or cut from a block)

Optional Garnish:

  • Fresh parsley, chopped
  • Extra Parmesan cheese
  • Chili flakes or a drizzle of olive oil

👩‍🍳 Instructions

1. Prepare the Mixture

  1. In a large bowl, combine ground beef, spinach, garlic, breadcrumbs, Parmesan, egg, salt, pepper, and oregano.
  2. Mix until just combined — don’t overmix or the meatballs may turn tough.

2. Shape the Meatballs

  1. Take about 2 tablespoons of meat mixture in your hands and flatten slightly.
  2. Place a cube of mozzarella in the center.
  3. Wrap the meat mixture around the cheese and roll into a smooth ball.
  4. Repeat until all meatballs are formed (you should get about 8–10 medium meatballs).

3. Cook the Meatballs

Option 1: Oven-Baked

  1. Preheat oven to 400°F (200°C).
  2. Place meatballs on a greased or parchment-lined baking sheet.
  3. Bake for 18–20 minutes, until browned and cooked through.

Option 2: Pan-Seared + Simmered

  1. Heat olive oil in a skillet over medium heat.
  2. Sear meatballs on all sides until browned.
  3. (Optional) Add marinara sauce, cover, and simmer for 10 minutes for extra juiciness.

. Serve

  • Garnish with parsley, chili flakes, or extra Parmesan.
  • Serve hot with pasta, garlic bread, or over rice or mashed potatoes.

📝 Notes & Tips

  • Cheese Tip: Use low-moisture mozzarella to reduce melting leakage.
  • Healthier Option: Use ground turkey or chicken instead of beef.
  • Spinach Prep: Blanch and squeeze out excess water if spinach is too wet.
  • Flavor Boost: Add finely chopped onions or a teaspoon of Worcestershire sauce.
  • Crispier Finish: Broil the meatballs for 1–2 minutes after baking.

🍽️ Servings

  • Makes 8–10 medium meatballs
  • Serves 3–4 people as a main dish or 6–8 as an appetizer

⚖️ Approximate Nutritional Info (Per 2 Meatballs)

Nutrient Amount
Calories 220 kcal
Protein 20 g
Fat 14 g
Carbohydrates 4 g
Fiber 0.5 g
Sodium 380 mg
Calcium 120 mg

(Values vary slightly depending on cheese amount and meat blend.)

💪 Health Benefits

  • 🥬 Spinach: High in iron, vitamins A & C, and antioxidants for immunity.
  • 🧄 Garlic: Promotes heart health and has natural antibacterial properties.
  • 🧀 Mozzarella & Parmesan: Provide calcium and protein for strong bones.
  • 🥩 Lean Protein: Ground beef or pork helps build muscle and keeps you full longer.
  • 🍳 Baked Option: Reduces oil content while keeping the meatballs juicy.

❓ Frequently Asked Questions (Q&A)

Q1: Can I make these ahead of time?
✅ Yes! Shape the meatballs, cover, and refrigerate for up to 24 hours before baking.

Q2: Can I freeze them?
✅ Definitely. Freeze cooked or uncooked meatballs for up to 2 months. Thaw and bake or pan-fry when needed.

Q3: What sauces pair best?
🍅 Marinara, Alfredo, pesto, or spicy arrabbiata all complement the flavors beautifully.

Q4: How do I prevent cheese from leaking out?
Seal the edges tightly and chill meatballs for 10 minutes before cooking.

Q5: Can I air fry them?
Yes! Air fry at 375°F (190°C) for 10–12 minutes, flipping halfway for an even golden crust.

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