Spinach Garlic Meatballs Stuffed With Mozzarella

Are you in the mood for a tantalizing update to the classic meatball? Whether you’re planning a cozy family dinner or looking for the perfect appetizer for your next party, these Spinach Garlic Meatballs Stuffed with Mozzarella are sure to impress. Packed with flavors and oozing with melty cheese, this recipe combines nutritious spinach and aromatic garlic for a delightful culinary experience. Here’s how you can bring this mouthwatering dish to your table.

Ingredients:

• 1 lb ground beef or turkey
• 1 cup fresh spinach, finely chopped
• 4 cloves garlic, minced
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 8 oz mozzarella cheese, cut into small cubes
• 2 tablespoons olive oil
• Your favorite marinara sauce for serving

Instructions:

this recipe

1. Preheat Your Oven and Prepare Baking Sheet:
   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Mix the Meatball Ingredients:
   In a large mixing bowl, combine the ground meat, chopped spinach, minced garlic, breadcrumbs, Parmesan cheese, egg, salt, pepper, and Italian seasoning. Mix until everything is well incorporated. It’s important that the spinach and garlic are evenly distributed throughout the meat.
3. Stuff the Meatballs:
   Take a small portion of the meat mixture and flatten it in your hand. Place a cube of mozzarella in the center and carefully wrap the meat around the cheese, rolling it to form a ball. Ensure the cheese is completely encased by the meat to prevent it from leaking out during baking.
4. Cook the Meatballs:
   Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides to give them a nice crust, which adds to their texture and flavor. This should take about 2-3 minutes per side. Transfer the browned meatballs to the prepared baking sheet.
5. Bake:
   Place the baking sheet in the oven and bake for about 20-25 minutes, or until the meatballs are cooked through and the cheese inside is melted.
6. Serve with Marinara Sauce:
   Warm your favorite marinara sauce while the meatballs are baking. Serve the meatballs hot, topped with or dipped into the marinara sauce, garnished with a sprinkle of fresh basil or extra Parmesan if desired.

Nutritional Benefits:

This dish is not only delicious but also offers various nutritional benefits. Spinach is rich in vitamins A, C, and K, as well as iron and manganese, making these meatballs a healthier choice. Using lean meats like ground turkey can also reduce fat content while maintaining high protein levels.

Serving Suggestions:

These meatballs can be a versatile addition to any meal:

• As an Appetizer: Serve them with toothpicks and a bowl of marinara sauce for dipping.
• In a Sub: Place them in a hoagie roll, cover with more marinara sauce and a sprinkle of cheese, and broil briefly for a delicious meatball sub.
• With Pasta: Serve over spaghetti or your favorite pasta for a hearty meal.
• On Pizza: Slice the meatballs and use them as a topping on homemade pizza night.

Conclusion:

Spinach Garlic Meatballs Stuffed with Mozzarella offer a creative twist on traditional meatballs. With their juicy interior and flavorful profile, they’re bound to become a new favorite in your recipe collection. Whether you’re serving them at a dinner party or enjoying them with your family, these meatballs provide a perfect combination of taste and nutrition. Try this recipe today and enjoy the burst of flavors in each bite!

Serving and Storage Tips for Spinach Garlic Meatballs Stuffed with Mozzarella

Once you’ve mastered the art of making these delicious Spinach Garlic Meatballs Stuffed with Mozzarella, you’ll want to ensure they’re served in the best possible way and learn how to store leftovers effectively. Here are essential tips for serving and storing your meatballs to maintain their freshness and flavor.

Serving Tips:

1. Serve Hot: These meatballs are best enjoyed hot, right after they come out of the oven when the mozzarella inside is still deliciously gooey and melty.
2. Pair with Sides: To turn the meatballs into a fuller meal, consider serving them with a side of buttery garlic bread, a crisp salad, or over a bed of freshly cooked pasta. They also pair beautifully with a simple risotto or roasted vegetables.
3. Add Garnishes: A sprinkle of fresh herbs like basil or parsley not only adds a pop of color but also enhances the flavors. A little extra grated Parmesan or a drizzle of olive oil can also add a touch of luxury right before serving.
4. Keep Them Warm: If you’re not serving the meatballs immediately, keep them warm in a low oven (around 200°F) covered in foil, or in a slow cooker set to a low heat setting.

Storage Tips:

1. Refrigerate Leftovers: Allow the meatballs to cool to room temperature before storing them. Place them in an airtight container and refrigerate for up to 3-4 days.
2. Freeze for Later Use: These meatballs freeze well, making them a great make-ahead meal option. To freeze, place the cooked and cooled meatballs on a baking sheet lined with parchment paper, ensuring they are not touching each other. Freeze them until solid, then transfer to a freezer bag or airtight container. They can be stored in the freezer for up to 2 months.
3. Reheating: To reheat, thaw the meatballs in the refrigerator overnight if they were frozen. Then, reheat them in a covered skillet over low heat with a bit of marinara sauce or in a preheated oven at 350°F until heated through (about 10-15 minutes). This ensures they remain moist and delicious. You can also microwave them on a microwave-safe plate, covered with a damp paper towel, for 1-2 minutes on high, checking periodically to ensure they don’t dry out.
4. Avoid Repeated Reheating: Try to only reheat the meatballs once after their initial cooking to prevent them from becoming dry or overcooked. Plan portions accordingly when reheating to avoid unnecessary waste.

By following these serving and storage tips, you can enjoy your Spinach Garlic Meatballs Stuffed with Mozzarella at their best, whether freshly made or as a delicious leftover. These practices not only maintain the taste and texture but also ensure food safety.

1. Can I use frozen spinach instead of fresh spinach in this recipe?

Yes, you can use frozen spinach instead of fresh. Make sure to thaw it completely and squeeze out all the excess moisture with a clean towel or paper towels. This step is crucial to prevent the meatball mixture from becoming too wet, which could make it difficult to form the meatballs properly. Use about 1/2 cup of tightly packed, drained frozen spinach as a substitute for 1 cup of fresh spinach.

2. What are the best types of ground meat to use for this recipe?

For this recipe, you can use a variety of ground meats depending on your preference. Ground beef is traditional and offers a rich flavor, while ground turkey is a leaner alternative that still holds up well with the other flavors in the recipe. Ground chicken or a mix of ground pork and beef can also be used for different flavor profiles. The key is using meat that isn’t too lean, as a bit of fat helps keep the meatballs juicy and flavorful.

3. How can I prevent the cheese from leaking out of the meatballs while cooking?

To prevent the mozzarella from leaking out during cooking, make sure that the cheese is fully encased in the meat mixture with no gaps or thin spots. It’s also helpful to chill the stuffed meatballs for about 20-30 minutes before cooking them. This chilling step helps firm up the meat and seal the cheese within. Lastly, ensure that your meatballs are not overcrowded in the pan when browning, as they need space to cook evenly and form a good crust.

4. Are these meatballs suitable for people with gluten intolerance?

As originally written, the recipe includes breadcrumbs, which contain gluten. However, you can easily make this recipe gluten-free by substituting regular breadcrumbs with gluten-free breadcrumbs or another gluten-free alternative like crushed rice cereal or rolled oats processed into a coarse powder. Always ensure that all other ingredients used, such as Parmesan cheese and marinara sauce, are certified gluten-free if you’re serving these meatballs to someone with gluten intolerance.

Spinach Garlic Meatballs Stuffed With Mozzarella

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These meatballs combine savory garlic and spinach with a gooey mozzarella center. Serve them with marinara sauce over pasta, zoodles, or as a standalone appetizer!

• Author: Stephanie
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 (about 12 meatballs) 1x
• Category: Main Dish, Appetizer
• Cuisine: Italian-Inspired

Ingredients

Scale 1x2x3x

• 1 lb ground beef (or ground turkey/chicken)
• 1 cup fresh spinach, finely chopped
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/2 cup breadcrumbs (or panko)
• 1 large egg
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 small mozzarella cubes (about 1/2-inch pieces)
• 1 tbsp olive oil (for cooking)
• 2 cups marinara sauce (optional, for serving)

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Instructions

• Prepare the Meatball Mixture:

  • In a large mixing bowl, combine the ground meat, chopped spinach, minced garlic, Parmesan cheese, breadcrumbs, egg, Italian seasoning, salt, and pepper. Mix until well combined but do not overmix.

• Stuff with Mozzarella:

  • Take about 2 tablespoons of the meat mixture and flatten it in your palm. Place a mozzarella cube in the center, then fold the meat around it, sealing the edges to completely enclose the cheese. Roll into a smooth ball.
  • Repeat with the remaining meat mixture and mozzarella cubes. You should get about 12 meatballs.

• Cook the Meatballs:

  • Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 2-3 minutes per side, until browned all over.
  • Lower the heat and cover the skillet. Cook for an additional 8-10 minutes, or until the meatballs are fully cooked (internal temperature of 165°F/74°C).

• Serve:

  • If using marinara sauce, pour it into the skillet with the meatballs and simmer for 5 minutes to coat the meatballs and heat the sauce.
  • Serve warm, garnished with extra Parmesan cheese and fresh parsley if desired.

Notes

• Mozzarella Options: Use low-moisture mozzarella to avoid excess liquid. Baby mozzarella balls (bocconcini) also work well.
• Baking Option: Bake the meatballs in a 375°F (190°C) oven for 20-25 minutes, or until fully cooked.
• Make Ahead: Form the meatballs ahead of time and refrigerate for up to 24 hours or freeze for later use.