Description
Delicious and flavorful spinach garlic meatballs stuffed with gooey mozzarella, perfect as a main course or appetizer. These meatballs combine ground beef or turkey with fresh spinach, garlic, and Italian seasonings, baked or pan-seared to juicy perfection.
Ingredients
Scale
Meatballs
- 1 lb Ground Beef or Turkey (lean turkey can be used as a substitute)
- 2 cups Fresh Spinach (sautéed to enhance flavor)
- 4 cloves Garlic (minced)
- 1 small Onion (optional, finely chopped)
- 1 large Egg
- 1 cup Breadcrumbs (can substitute with oats or almond flour)
- 1/2 cup Grated Parmesan Cheese
- 8 oz Low-Moisture Mozzarella Cubes (use chilled to avoid leaks)
- 1 tbsp Italian Seasoning
- Salt (to taste)
- Pepper (to taste)
Optional Enhancements
- 1/2 tsp Red Pepper Flakes (for heat)
- 1 tbsp Chopped Parsley (for freshness)
Instructions
- Sauté Spinach and Garlic: In a skillet over medium heat, sauté fresh spinach and minced garlic until the spinach is wilted, about 3-4 minutes. Remove from heat and allow to cool before finely chopping the mixture.
- Mix Meatball Ingredients: In a mixing bowl, combine ground beef or turkey, egg, breadcrumbs, grated Parmesan cheese, Italian seasoning, salt, pepper, optionally red pepper flakes and chopped onion if using, and the cooled chopped spinach mixture. Stir gently until just combined to avoid tough meatballs.
- Form Meatballs with Mozzarella: Take a portion of the meat mixture and encase a chilled mozzarella cube in it, forming a complete sealed meatball around the cheese to prevent leakage during cooking. Repeat until all meat mixture and cheese cubes are used.
- Cook the Meatballs: Choose your cooking method: Bake the meatballs on a baking sheet at 400°F (200°C) for 25 minutes until cooked through, or pan-sear them in a skillet with oil over medium-high heat for 6-8 minutes per side until nicely browned and cooked through.
- Optional Simmer in Sauce: For extra flavor, transfer cooked meatballs to warm marinara sauce and simmer gently for 5-10 minutes before serving.
- Rest Meatballs: Let the meatballs rest for 5 minutes after cooking to help retain their juiciness and ensure the cheese inside stays melty.
Notes
- Use chilled mozzarella cubes to prevent cheese from leaking out during cooking.
- Avoid overmixing the meat mixture to keep the meatballs tender and moist.
- You can substitute breadcrumbs with oats or almond flour for a gluten-free option.
- Adding red pepper flakes will introduce a subtle heat to the meatballs if desired.
- Simmering meatballs in marinara sauce adds depth and extra moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 75 mg
