Description
These Spinach Garlic Meatballs Stuffed with Mozzarella are a delicious twist on traditional meatballs. Perfectly golden on the outside and bursting with gooey melted mozzarella on the inside, these meatballs are packed with savory flavors and hidden greens, making them both hearty and nutritious. With the earthy freshness of spinach and the aromatic punch of garlic, they offer a satisfying meal that the whole family will love. Serve with a side of tomato sauce, crusty bread, or a fresh green salad for a complete, wholesome dish. Whether you’re making them for dinner or meal prepping for the week, these meatballs are sure to be a hit!
Ingredients
For the Meatballs:
- 1 lb ground beef (or ground turkey, chicken, pork, or even a plant-based ground meat alternative if preferred)
- 1 cup fresh spinach, chopped (or frozen spinach, thawed and squeezed dry)
- 3 cloves garlic, minced
- 1 large egg
- 1/2 cup breadcrumbs (use gluten-free breadcrumbs for a gluten-free version)
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese (for stuffing inside each meatball)
For the Tomato Sauce (Optional):
- 1 can (14 oz) crushed tomatoes
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
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Prepare the Spinach and Garlic:
- If using fresh spinach, chop it finely. Heat a small amount of olive oil in a pan over medium heat and sauté the spinach for 3-4 minutes until wilted. If using frozen spinach, thaw it and squeeze out excess water before adding.
- Mince the garlic and sauté in the same pan for 1 minute until fragrant, then set the spinach and garlic aside to cool.
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Mix the Meatball Ingredients:
- In a large mixing bowl, combine the ground meat, cooked spinach, garlic, breadcrumbs, egg, Parmesan cheese, oregano, salt, and pepper. Mix everything together until well combined, but avoid over-mixing to keep the meatballs tender.
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Stuff the Meatballs with Mozzarella:
- Take about 1 tablespoon of the meat mixture and form it into a patty in your hands. Place a cube of mozzarella cheese in the center and carefully fold the meat around the cheese to seal it into a ball. Repeat with the rest of the mixture.
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Cook the Meatballs:
- Option 1 (Baking Method): Preheat the oven to 375°F (190°C). Place the meatballs on a baking sheet lined with parchment paper and bake for 20-25 minutes until golden brown and cooked through.
- Option 2 (Pan-frying Method): Heat a tablespoon of olive oil in a large skillet over medium heat. Cook the meatballs for 6-8 minutes, turning occasionally to brown all sides. Lower the heat and cover the pan, letting them cook through for an additional 5-7 minutes.
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Prepare the Tomato Sauce (Optional):
- While the meatballs are cooking, heat olive oil in a saucepan. Add the crushed tomatoes, basil, oregano, salt, and pepper, then let the sauce simmer for 15-20 minutes until the flavors meld together.
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Serve the Meatballs:
- Once the meatballs are cooked, serve them with the tomato sauce. Garnish with fresh basil and a sprinkle of Parmesan cheese for added flavor.
Notes
- Freezing: These meatballs freeze well. Let them cool completely, then store them in an airtight container or freezer bag. Freeze for up to 3 months. To reheat, bake at 350°F (175°C) for 15-20 minutes.
- Vegetarian Option: Use a plant-based ground meat alternative or lentils for a vegetarian version of these meatballs.
- Make-Ahead: You can prepare the meatballs a day ahead of time and store them in the fridge until ready to cook. This helps the flavors meld together even more.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian-inspired
Nutrition
- Calories: 300
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg