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.
Ingredients
Scale
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
Instructions
- Thoroughly mix ground beef, ground pork, eggs, and breadcrumbs in a large mixing bowl, ensuring all ingredients are evenly distributed.
- Incorporate finely chopped spinach, minced garlic, parsley, and diced onion into the meat mixture, blending carefully to create a uniform consistency.
- Fold in grated parmesan, salt, black pepper, and dried oregano, gently combining all seasonings throughout the meat blend.
- Divide the meat mixture into equal portions, creating a small indentation in the center of each portion.
- 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.
- Shape each portion into a compact, round meatball, ensuring the mozzarella remains fully enclosed.
- Heat olive oil in a large skillet over medium-high heat (approximately 375°F).
- Carefully place meatballs into the hot skillet, allowing them to brown evenly on all sides for about 8-10 minutes.
- 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.
- Remove meatballs from the oven and let rest for 3-4 minutes to allow the cheese to settle and juices to redistribute.
- 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