Description
Succulent “spinach garlic meatballs stuffed with mozzarella” combine Mediterranean flavors in a delightful culinary experience. Rich cheese centers and herbal notes create an irresistible dish perfect for sharing with friends and family.
Ingredients
Scale
Protein:
- 1 pound (454 grams) ground beef (or ground turkey/chicken)
- 12 small mozzarella cubes (about ½-inch pieces)
- 1 large egg
Vegetables and Herbs:
- 1 cup fresh spinach, finely chopped
- 2 cloves garlic, minced
Dry Ingredients and Seasonings:
- ¼ cup grated Parmesan cheese
- ½ cup breadcrumbs (or panko)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil (for cooking)
- 2 cups marinara sauce (optional, for serving)
Instructions
- Create a robust flavor base by thoroughly blending ground meat with finely chopped spinach, aromatic garlic, grated Parmesan, breadcrumbs, egg, and robust Italian seasonings in a spacious mixing bowl. Ensure ingredients are evenly distributed without overworking the mixture.
- Form delectable morsels by portioning approximately two tablespoons of meat mixture into your palm. Gently flatten each portion and nestle a compact mozzarella cube at its center. Carefully envelop the cheese, meticulously sealing the edges to prevent leakage during cooking. Artfully roll into uniform spherical shapes.
- Prepare a large skillet with a gentle sheen of olive oil over medium heat. Carefully introduce the meatballs, allowing them to develop a rich golden-brown exterior by rotating every 2-3 minutes. Reduce heat, cover the skillet, and permit gentle cooking for 8-10 minutes until internal temperature reaches 165°F, ensuring complete culinary transformation.
- Enhance the dish’s complexity by optional marinara integration. Pour sauce into the skillet, allowing meatballs to simmer and absorb luxurious flavors for an additional five minutes. Present these succulent protein parcels garnished with delicate Parmesan shavings and freshly chopped parsley for an elegant finishing touch.
Notes
- Prevent dense meatballs by gently mixing ingredients and avoiding excessive handling, which can make the texture tough and compact.
- Use cold hands when shaping meatballs to keep the mixture from becoming warm and sticky, ensuring a better texture and easier formation.
- Experiment with cheese variations like provolone or fontina for diverse flavor profiles while maintaining the gooey melted center.
- Accommodate gluten-free diets by substituting breadcrumbs with almond flour or gluten-free breadcrumbs without compromising the meatball’s binding structure.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 310
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 75 mg