Description
These Spinach Garlic Meatballs Stuffed with Mozzarella are juicy, flavorful meatballs packed with sautéed spinach and garlic, then stuffed with gooey, melty mozzarella cheese. Perfect for serving over pasta, as appetizers, or tucked into sandwiches — they’re sure to impress with every bite
Ingredients
Scale
- 1 lb (450 g) ground beef (80/20)
- 2 cups fresh spinach (about 4 oz), sautéed and chopped
(or 1/2 cup well-drained frozen spinach) - 8 oz low-moisture mozzarella, cut into small cubes
- 3 cloves garlic, minced
- 1/2 cup breadcrumbs (regular or gluten-free)
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
- 2–3 tbsp olive oil (for searing)
Instructions
- Prepare the spinach: In a skillet with olive oil, sauté the minced garlic until fragrant. Add fresh spinach and cook until wilted. Cool slightly, then squeeze out moisture and chop finely.
- Mix the meat: In a large bowl, combine ground beef, breadcrumbs, Parmesan, parsley, salt, pepper, egg, and chopped spinach. Mix gently until just combined.
- Form and stuff: Flatten a portion of meat in your palm, place a cube of mozzarella in the center, and seal the meat around it to form a ball. Repeat with remaining mixture.
- Sear the meatballs: Heat olive oil in a large skillet over medium heat. Sear meatballs in batches, about 2–3 minutes per side, until golden brown.
- Finish cooking:
- Option 1: Cover skillet and cook on low for 5–7 more minutes.
- Option 2: Transfer to a 375°F (190°C) oven and bake for 10–12 minutes.
Serve: Let rest a couple of minutes, then serve hot with your favorite sides.