Description
Mediterranean magic meets comfort with these spinach garlic meatballs stuffed with mozzarella, a delightful fusion of Italian flavors and wholesome ingredients. Melted cheese nestled inside juicy meatballs promises a delectable experience that will leave you craving more.
Ingredients
Scale
Main Proteins:
- 1 lb (453 g) ground beef or turkey
- 4 oz (113 g) mozzarella cheese, cut into small cubes
- 1 large egg
Vegetable and Herbs:
- 1 cup fresh spinach, finely chopped
- 2 cloves garlic, minced
Seasonings and Binding Ingredients:
- 1/2 cup breadcrumbs (panko or regular)
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for baking or frying)
Instructions
- Create a well-blended protein mixture by combining ground meat with finely chopped spinach, minced garlic, breadcrumbs, grated Parmesan, whisked egg, aromatic Italian seasoning, and a pinch of salt and pepper.
- Gently massage the ingredients together until uniformly distributed, ensuring no dry pockets remain in the mixture.
- Divide the meat mixture into equal portions, using clean hands to form uniform spheres.
- Press a small pocket into the center of each meatball and nestle a compact cube of mozzarella inside.
- Carefully encase the cheese completely, rolling and sealing the meat to prevent cheese leakage during cooking.
- For oven preparation, arrange meatballs on a lightly greased baking sheet, spacing them evenly to promote consistent heat circulation.
- If pan-frying, warm olive oil in a heavy skillet over medium heat, allowing a gentle sizzle when meatballs are introduced.
- When baking, roast at 375°F for approximately 20 minutes, rotating midway to ensure uniform golden-brown exterior.
- For stovetop cooking, sear meatballs until crisp and caramelized, then lower temperature to guarantee thorough internal cooking.
- Rest meatballs briefly after cooking to allow internal temperatures to stabilize and cheese to set.
- Present alongside vibrant marinara sauce, atop pasta, or as an elegant appetizer garnished with fresh herbs.
Notes
- Ensure spinach is finely chopped and excess moisture is squeezed out to prevent soggy meatballs.
- Use lean ground meat like beef or turkey for a healthier version while maintaining juiciness.
- Chill the meatballs for 15-20 minutes before cooking to help them hold their shape and prevent cheese from leaking.
- For gluten-free option, replace breadcrumbs with almond flour or gluten-free breadcrumbs to maintain binding and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 390
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 85 mg