Description
These spinach garlic meatballs stuffed with gooey mozzarella are a savory twist on classic meatballs, blending nutritious spinach, bold garlic, and Italian herbs with a melty mozzarella center.
Ingredients
- 1 lb ground beef
- 1 cup fresh spinach, cooked and finely chopped
- 3 garlic cloves, minced
- 1 large egg
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 16–18 fresh mozzarella balls or cubes (for stuffing)
- 2 tbsp olive oil (for baking or pan-frying)
Instructions
- Sauté chopped spinach in 1 tbsp olive oil until wilted. Let cool slightly.
- In a large bowl, mix ground beef, cooked spinach, minced garlic, egg, breadcrumbs, Parmesan, Italian seasoning, salt, and pepper until combined.
- Scoop a portion of the meat mixture, flatten slightly, place a mozzarella cube in the center, and roll into a ball to enclose the cheese.
- Place the meatballs on a parchment-lined baking sheet.
- Bake at 400°F (200°C) for 20–25 minutes, until the meat is cooked through and cheese melted.
- Alternatively, pan-fry meatballs in 1 tbsp olive oil over medium heat until browned, then finish in the oven.
Notes
- Chilling the meatballs before baking can help prevent cheese leakage.
- Use low-moisture mozzarella to minimize excess liquid during cooking.
- For a gluten-free version, use gluten-free breadcrumbs or crushed rice crackers.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Reheat in the oven at 350°F (175°C) until heated through.
Nutrition
- Serving Size: 3-4 meatballs
- Calories: 320
- Sugar: 1g
- Sodium: 480mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 85mg
