Description
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!
Ingredients
Units
Scale
- 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)
Instructions
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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.
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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.
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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).
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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.