The Ultimate Spinach Garlic Meatballs Stuffed With Mozzarella Recipe

Crafting delectable spinach garlic meatballs stuffed with mozzarella feels like culinary magic happening right in your kitchen.

Juicy ground meat mingles with vibrant green herbs, creating a melody of flavors waiting to dance across your palate.

Soft mozzarella peeks through each tender bite, promising melty surprises with every forkful.

Italian-inspired comfort wraps around these protein-packed spheres of deliciousness.

Herbs and cheese intertwine, delivering a punch of savory satisfaction that makes dinner feel special.

Simplicity meets gourmet in this crowd-pleasing dish that transforms ordinary ingredients into something extraordinary.

Grab a plate and savor every delightful, cheesy moment.

Why Spinach Garlic Meatballs Stuffed With Mozzarella Hit The Spot

• Create Cheesy Surprise: Pack a delicious mozzarella core into each meatball, delivering an unexpected melty center that transforms an ordinary meal into a spectacular dining experience.
• Master Versatile Cooking: Seamlessly transition from stovetop searing to oven finishing, ensuring perfectly cooked meatballs with a golden-brown exterior and juicy interior that appeals to all cooking skill levels.
• Blend Nutritious Ingredients: Incorporate spinach, herbs, and mixed meats to boost nutritional value, creating a protein-rich dish that sneaks healthy vegetables into a crowd-pleasing meal perfect for picky eaters.
• Customize Family Favorite: Easily adapt the recipe by switching cheeses, experimenting with spice levels, or pairing with various sauces, making it a flexible dinner option that keeps everyone excited about mealtime.

What Goes Into Spinach Garlic Meatballs Stuffed With Mozzarella

• Ground Beef: A rich, flavorful protein that provides the primary structure for the meatballs.
• Ground Pork: Adds extra moisture and depth to the meat mixture.
• Eggs: Work as a binding agent to hold the meatballs together.
• Breadcrumbs: Help absorb moisture and create a tender texture.

• Spinach, Onion, Garlic, Parsley: Add layers of fresh flavor and nutritional value to the meatballs.

• Parmesan Cheese, Salt, Black Pepper, Dried Oregano: Enhance the overall taste profile of the meatballs.
• Mozzarella Cheese: Creates a surprise cheesy center that melts during cooking.

Step-By-Step For Spinach Garlic Meatballs Stuffed With Mozzarella

Step 1: Blend Meat and Base Ingredients

In a spacious mixing bowl, combine ground beef, ground pork, eggs, and breadcrumbs. Mix thoroughly until all components are evenly distributed, creating a consistent meat foundation.

Step 2: Add Fresh Flavor Enhancers

• Finely chopped spinach
• Minced garlic
• Chopped parsley
• Diced onion

Blend carefully to ensure a uniform and aromatic mixture.

Step 3: Season the Meat Mixture

• Grated parmesan
• Salt
• Black pepper
• Dried oregano

Gently combine all seasonings throughout the meat blend for balanced flavor.

Step 4: Create Cheese-Filled Centers

Divide the meat mixture into equal portions. Form each portion with a small indentation in the center.

Step 5: Hide Mozzarella Surprise

Insert a cube of mozzarella cheese into the center of each meat portion. Seal the cheese completely within the meat to prevent any leakage during cooking.

Step 6: Shape Perfect Meatballs

Craft each portion into a compact, round meatball. Ensure the mozzarella remains fully enclosed for a delightful cheesy center.

Step 7: Prepare Cooking Surface

Heat olive oil in a large skillet over medium-high heat.

Step 8: Brown Meatballs

Carefully place meatballs into the hot skillet. Allow them to brown evenly on all sides for about 8-10 minutes, creating a delicious golden exterior.

Step 9: Finish in Oven

Transfer the skillet to a preheated oven at 375°F. Continue cooking for an additional 10-12 minutes, or until the internal temperature reaches 160°F.

Step 10: Rest and Settle

Remove meatballs from the oven. Let them rest for 3-4 minutes, allowing the cheese to settle and juices to redistribute.

Step 11: Serve and Garnish

Plate the hot meatballs. Sprinkle with fresh parsley for an extra touch of color and flavor.

Tips For Spinach Garlic Meatballs Stuffed With Mozzarella

• Seal Cheese Securely: Pinch meat completely around mozzarella cube to prevent cheese from leaking during cooking.
• Control Meat Moisture: Mix meats gently to avoid overworking, which can make meatballs tough and dense.
• Check Internal Temperature: Use a meat thermometer to ensure meatballs reach 160°F for safe consumption without overcooking.
• Enhance Flavor Depth: Toast dried herbs like oregano briefly before adding to intensify their aromatic qualities.
• Pan-Sear for Golden Crust: Brown meatballs evenly in hot skillet to develop rich, caramelized exterior before finishing in oven.

Tasty Changes To Spinach Garlic Meatballs Stuffed With Mozzarella

• Vegetarian Meatball Swap: Replace ground meats with plant-based crumbles or lentils, using egg substitute and adding extra breadcrumbs for binding.
• Gluten-Free Option: Substitute traditional breadcrumbs with almond flour or gluten-free breadcrumb alternatives, ensuring all other ingredients remain naturally gluten-free.
• Mediterranean-Style Variation: Swap mozzarella with feta cheese, incorporate sun-dried tomatoes, and add fresh mint and oregano for a Greek-inspired flavor profile.
• Low-Carb Adaptation: Use ground turkey or chicken instead of beef and pork, replace breadcrumbs with crushed pork rinds, and reduce onion quantity to minimize carbohydrate content.

Sides That Match Spinach Garlic Meatballs Stuffed With Mozzarella

• Pair with Full-Bodied Red Wine: Select a robust Italian Chianti or Sangiovese that complements the rich, meaty flavor of the mozzarella-stuffed meatballs. These wines cut through the richness while enhancing the savory herbs.
• Serve with Crusty Garlic Bread: Create a perfect accompaniment by toasting thick slices of rustic Italian bread rubbed with fresh garlic and drizzled with olive oil. The crispy texture balances the juicy meatballs wonderfully.
• Match with Fresh Arugula Salad: Prepare a light, peppery arugula salad dressed with lemon vinaigrette to provide a bright, zesty contrast to the hearty meatballs. The salad's acidity helps cleanse the palate between bites.

How To Store Spinach Garlic Meatballs Stuffed With Mozzarella

• Store meatballs in an airtight container within 2 hours of cooking, keeping them fresh for 3-4 days in the refrigerator.
• Wrap cooled meatballs individually in plastic wrap, place in a freezer-safe container, and store up to 3 months. Label with date for easy tracking.
• Place meatballs on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until thoroughly warmed, checking internal temperature reaches 165°F.
• Arrange meatballs in a single layer on a baking sheet, cover with foil, and warm at 350°F for 15-20 minutes, ensuring they remain juicy and heated evenly.

Top Questions On Spinach Garlic Meatballs Stuffed With Mozzarella

• What ingredients make these meatballs unique?

The combination of ground beef and ground pork creates a rich, flavorful base, while the mozzarella cheese center and fresh herbs like parsley and garlic provide additional depth and complexity to the meatballs.

• How do I prevent the cheese from leaking out during cooking?

Create a small indentation in the meat mixture, place the mozzarella cube in the center, and carefully seal the meat completely around the cheese, ensuring no openings are visible.

• Can I prepare these meatballs in advance?

Yes, you can assemble the meatballs ahead of time and store them in the refrigerator for up to 24 hours before cooking, which can help the flavors meld together.

Spinach Garlic Meatballs Stuffed With Mozzarella Recipe

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4.7 from 12 reviews

• Total Time: 38-42 minutes
• Yield: 4 1x

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Description

Succulent spinach garlic meatballs stuffed with mozzarella bring Italian comfort straight to dinner tables. Mediterranean flavors dance with hearty protein, creating a delightful meal you’ll crave again and again.

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Ingredients

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Meat and Protein:

• 1 lb ground beef
• 0.5 lb ground pork
• 2 large eggs
• 0.25 cup breadcrumbs

Vegetables and Herbs:

• 2 cups fresh spinach, chopped
• 4 cloves garlic, minced
• 0.25 cup fresh parsley, chopped
• 1 small onion, finely diced

Cheese and Seasonings:

• 0.5 cup mozzarella cheese, cubed
• 0.25 cup parmesan cheese, grated
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp olive oil
• 1 tsp dried oregano

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Instructions

1. Thoroughly mix ground beef, ground pork, eggs, and breadcrumbs in a large mixing bowl, ensuring all ingredients are evenly distributed.
2. Incorporate finely chopped spinach, minced garlic, parsley, and diced onion into the meat mixture, blending carefully to create a uniform consistency.
3. Fold in grated parmesan, salt, black pepper, and dried oregano, gently combining all seasonings throughout the meat blend.
4. Divide the meat mixture into equal portions, creating a small indentation in the center of each portion.
5. Insert a cube of mozzarella cheese into the center of each meat portion, carefully sealing the cheese completely within the meat to prevent leakage during cooking.
6. Shape each portion into a compact, round meatball, ensuring the mozzarella remains fully enclosed.
7. Heat olive oil in a large skillet over medium-high heat (approximately 375°F).
8. Carefully place meatballs into the hot skillet, allowing them to brown evenly on all sides for about 8-10 minutes.
9. Transfer the skillet to a preheated oven at 375°F and continue cooking for an additional 10-12 minutes, or until the internal temperature reaches 160°F.
10. Remove meatballs from the oven and let rest for 3-4 minutes to allow the cheese to settle and juices to redistribute.
11. Serve hot, garnishing with additional fresh parsley if desired.

Notes

• Meat Selection Matters: Choose high-quality ground beef and pork with 80/20 fat content for juicier, more flavorful meatballs that won’t dry out during cooking.
• Cheese Sealing Technique: Freeze mozzarella cubes briefly before stuffing to prevent cheese from melting too quickly and leaking during cooking.
• Gluten-Free Adaptation: Replace breadcrumbs with almond flour or crushed pork rinds to make the recipe suitable for low-carb and gluten-sensitive diets.
• Moisture Preservation: Let meatballs rest after cooking to help retain internal juices and ensure a tender, succulent texture that will impress everyone at the table.

• Prep Time: 20 minutes
• Cook Time: 18-22 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Frying
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 400
• Sugar: 1 g
• Sodium: 700 mg
• Fat: 25 g
• Saturated Fat: 8 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 1 g
• Protein: 30 g
• Cholesterol: 150 mg