Spinach Garlic Meatballs Stuffed With Mozzarella
Creamy, juicy, and bursting with garlicky spinach goodness, these meatballs are comfort food turned into a bite-sized celebration.
Servings: 4 servings
Equipment
- Mixing Bowl
- Skillet
- Baking Dish
Ingredients
Ingredients
- 1 lb Ground beef or turkey
- 1 cup Fresh spinach, chopped
- 2 cloves Garlic, minced
- 1/2 cup Grated Parmesan cheese
- 1 cup Mozzarella cheese, cut into small cubes
- 1/2 cup Breadcrumbs
- 1 large Egg
- 1 tsp Italian seasoning
- to taste Salt and pepper
- 2 cups Marinara sauce
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the ground meat, chopped spinach, minced garlic, Parmesan cheese, breadcrumbs, egg, Italian seasoning, salt, and pepper. Mix gently until everything is evenly distributed but do not overwork the meat.
- Take a small amount of the meat mixture (about 1 1/2 tablespoons) and flatten it in your palm into a small patty.
- Place a cube of mozzarella in the center of the patty. Fold the meat around it, sealing it completely so the cheese won’t leak during baking. Roll gently to form a smooth meatball.
- Repeat with the remaining mixture until all meatballs are formed. Aim for uniform sizes so they cook evenly.
- In a skillet, heat a bit of oil over medium heat. Add the meatballs and brown them on all sides, turning carefully so each one gets a golden crust. This should take about 6–8 minutes total.
- Pour the marinara sauce into a baking dish, spreading it into an even layer. Place the browned meatballs on top of the sauce.
- Cover the dish with foil and bake for 25–30 minutes, or until the meatballs are cooked through and the internal temperature reaches 160°F for beef or 165°F for turkey.
- Remove from the oven and let cool slightly before serving so the cheese sets just enough to be melty but not runny. Enjoy!
Notes
Ensure you seal each meatball tightly around the mozzarella and press seams closed to prevent leaks.