Description
Succulent Spinach Garlic Meatballs stuffed with mozzarella bring Mediterranean comfort to classic comfort cuisine. Juicy ground meat, fresh herbs, and melted cheese create an irresistible bite that transports palates straight to Italian kitchens.
Ingredients
Scale
Meat Base:
- 1 lb ground beef
- 0.5 lb ground pork
- 2 large eggs
- 0.5 cup breadcrumbs
Cheese and Filling:
- 1 cup fresh mozzarella, cubed
- 0.5 cup grated parmesan cheese
Herbs and Seasonings:
- 2 cups fresh spinach, chopped
- 4 cloves garlic, minced
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1 tbsp fresh parsley, chopped
Instructions
- Thoroughly combine ground beef and ground pork in a large mixing bowl, ensuring even distribution of meats.
- Integrate eggs, breadcrumbs, minced garlic, chopped parsley, dried oregano, salt, and black pepper into the meat mixture, blending until ingredients are uniformly incorporated.
- Finely chop fresh spinach and gently fold into the meat mixture, creating a vibrant green-flecked blend.
- Cube fresh mozzarella into small, uniform pieces, preparing for the hidden cheese center.
- Divide the seasoned meat mixture into equal portions, creating golf ball-sized rounds.
- Using your thumb, create a deep pocket in the center of each meat ball, carefully inserting a few cubes of mozzarella.
- Carefully seal the meat around the cheese, ensuring no gaps and maintaining a smooth, round shape.
- Sprinkle grated parmesan over the assembled meatballs, providing an extra layer of flavor.
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Drizzle olive oil over the meatballs, promoting a golden, crispy exterior.
- Bake for 20-25 minutes, rotating halfway through, until internal temperature reaches 160°F and exterior turns golden brown.
- Allow meatballs to rest for 5 minutes before serving, enabling cheese to settle and flavors to meld.
Notes
- Use lean ground beef and pork for a healthier version, reducing overall fat content without sacrificing flavor.
- Ensure mozzarella cubes are fully sealed inside the meatball to prevent cheese from leaking during cooking.
- Freeze meatballs for 15 minutes before baking to help maintain their shape and prevent cheese from oozing out.
- Replace breadcrumbs with almond flour for a gluten-free alternative that keeps the meatballs light and tender.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 365
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 115 mg