Spinach Garlic Meatballs Stuffed With Mozzarella

If you’re on the hunt for a dish that delivers a punch of flavor, look no further than these Spinach Garlic Meatballs stuffed with Mozzarella. This recipe is a savory blend of spinach and garlic paired with juicy meatballs that encapsulate a gooey mozzarella center, all smothered in a rich marinara sauce. It’s the perfect meal for a cozy dinner or when you want to impress your guests. Here’s how you can make this delightful dish from scratch.

Ingredients

For the Spinach:

• 8 ounces baby spinach, fresh
• 3 cloves garlic, finely chopped
• 1-2 tablespoons olive oil

For the Meatballs:

• 1 pound ground beef
• 1 pound ground pork
• 2 ¼ cups bread crumbs
• 3 eggs (use 4 if eggs are small)
• Splash of milk
• 4 garlic cloves, finely chopped
• ½ cup Parmesan cheese, grated
• Salt and pepper to taste
• 2 tablespoons olive oil
• Mozzarella cheese, cut into small cubes
• 1 jar Rao’s marinara sauce

Directions

Prepare the Spinach:

1. Heat the olive oil in a skillet over medium heat. Add the baby spinach and toss to coat. Allow the spinach to wilt.
2. Add the finely chopped garlic and sauté for 1-2 minutes until fragrant.
3. Remove from heat, chop the spinach into small pieces, and let it cool.

Make the Meatballs:

1. Preheat your oven to 350°F (175°C).
2. Combine in a large mixing bowl the ground beef, ground pork, bread crumbs, eggs, milk, garlic, Parmesan cheese, salt, pepper, and the cooled spinach mixture. Mix thoroughly.pork, bread crumbs, eggs, milk, garlic, Parmesan cheese, salt, pepper, and the cooled spinach mixture. Mix thorougpork, bread crumbs, eggs, milk,
3. Form the mixture into meatballs, stuffing each one with a cube of mozzarella cheese.
4. Heat olive oil in a cast-iron skillet over medium-high heat and pan-fry the meatballs until golden brown.
5. Spoon marinara sauce into the skillet to your liking.
6. Cover with foil and bake in the preheated oven for 20-25 minutes, until meatballs reach an internal temperature of 165°F (74°C).

Serve:

• Enjoy these mouthwatering meatballs hot over pasta with additional marinara sauce if desired.

Cooking Tips:

• For the Spinach: Make sure not to overcook the garlic as it can become bitter. Just a quick sauté until fragrant will do.
• For the Meatballs: Pan-frying them before baking helps to seal in the flavors and gives the meatballs a nice crust.
• Cheese Stuffing: Be generous with the mozzarella cubes to ensure that every meatball has a delicious, cheesy core.

Whether it’s a special occasion or just a regular weekday, these Spinach Garlic Meatballs stuffed with Mozzarella are sure to be a hit. They pair beautifully with pasta, but you can also serve them with a side of garlic bread or a simple salad to round out the meal. Enjoy the rich flavors and the delightful textures that make this dish a true comfort food.

Spinach Garlic Meatballs Stuffed With Mozzarella

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• Author: Dulcia

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Description

These Spinach Garlic Meatballs Stuffed With Mozzarella bring a flavorful twist to the classic meatball. By infusing tender meatballs with fresh spinach, zesty garlic, and oozy mozzarella, this recipe offers a delectable fusion of flavors that elevate any ordinary meal to a gourmet experience. Simmered in a rich marinara sauce, these meatballs promise a satisfying, mouth-watering journey in each bite.Ideal for a family dinner or a festive gathering, this dish not only provides a comforting warmth but also impresses with its visual appeal and complex flavors. Whether nestled atop a bed of freshly cooked pasta or enjoyed on their own, these meatballs make a striking centerpiece for any dining occasion. Dive into the sumptuous layers of taste and texture that make this dish a memorable culinary delight.

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Ingredients

Scale 1x2x3x

For the Spinach:
8 ounces baby spinach, fresh
3 cloves garlic, finely chopped
1–2 tablespoons olive oil
For the Meatballs:
1 pound ground beef
1 pound ground pork
2 ¼ cups bread crumbs
3 eggs (use 4 if eggs are small)
Splash of milk
4 garlic cloves, finely chopped
½ cup Parmesan cheese, grated
Salt and pepper to taste
2 tablespoons olive oil
Mozzarella cheese, cut into small cubes
1 jar Rao’s marinara sauce

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Instructions

Prepare the Spinach:
Heat olive oil in a skillet over medium heat. Add baby spinach and toss to coat. Allow to wilt.
Add finely chopped garlic and sauté for 1-2 minutes until fragrant.
Remove from heat, chop spinach into small pieces, and let cool.
Make the Meatballs:
Preheat oven to 350°F (175°C).
In a large mixing bowl, combine ground beef, ground pork, bread crumbs, eggs, milk, garlic, Parmesan cheese, salt, pepper, and the cooled spinach mixture. Mix thoroughly.
Form the mixture into meatballs, stuffing each with a cube of mozzarella cheese.
Heat olive oil in a cast iron skillet over medium-high heat and pan-fry meatballs until golden brown.
Spoon marinara sauce into the skillet to taste.
Cover with foil and bake in the preheated oven for 20-25 minutes, until meatballs reach an internal temperature of 165°F (74°C).
Serve:
Serve hot over pasta with additional marinara sauce if desired.