Spinach Garlic Meatballs Stuffed with Mozzarella: A Complete Guide to a Cheesy Classic
Spinach Garlic Meatballs Stuffed with Mozzarella are a mouthwatering combination of savory flavors and gooey cheese. These meatballs are juicy, tender, and infused with fresh spinach and garlic, wrapped around a melting mozzarella ball, making them perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes (if baking), or 10-12 minutes (if pan-frying)
- Total Time: 35-40 minutes
- Yield: 4 servings (3 meatballs per serving)
- Category: Main Dish
- Method: Baking or Pan-frying
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Ground beef or beef blend – 1 pound
Fresh spinach, chopped – 2 cups
Garlic cloves, minced – 4 cloves
Breadcrumbs or almond flour – ½ cup
Egg – 1 large
Mozzarella balls (bocconcini) – 12 pieces
Parmesan cheese (optional) – ¼ cup, grated
Fresh parsley and basil – 2 tablespoons each
Olive oil – 2 tablespoons
Salt, pepper, oregano – To taste
Instructions
- Sauté spinach and minced garlic in olive oil until wilted. Let it cool, then finely chop for better texture integration.
- In a large bowl, combine ground meat, chopped spinach and garlic, breadcrumbs, egg, salt, pepper, oregano, and optional Parmesan. Mix gently to maintain tenderness.
- Take a portion of the meat mixture and flatten it into a small disc. Place a mozzarella ball in the center. Wrap the meat around the cheese and seal it completely.
- Roll gently between your palms. Ensure smooth surfaces to avoid cheese leaks.
- You can choose to bake or pan-fry the meatballs. For baking, preheat the oven to 400°F (200°C), arrange meatballs on a greased baking sheet, and bake for 18-20 minutes until golden and cooked through. For pan-frying, heat olive oil in a skillet over medium heat, sear meatballs on all sides until browned, and transfer them to the oven or cover and cook until fully done.
Notes
- Storage: Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze raw meatballs on a tray first, then transfer them to bags. You can also freeze cooked meatballs individually wrapped for easy reheating.
- Reheating: From frozen, bake at 375°F (190°C) for 20-25 minutes. Alternatively, microwave for 60-90 seconds, covering with a damp towel.
Nutrition
- Serving Size: 3 meatballs
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
