Spinach Garlic Meatballs Stuffed With Mozzarella
Ingredients:
- For the Meatballs:
- 1 lb ground beef or turkey
- 1 cup fresh spinach, finely chopped
- 4 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- For the Stuffing:
- 8 oz fresh mozzarella, cut into small cubes
- For the Sauce (optional):
- 2 cups marinara sauce
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the Meatball Mixture:
- In a large mixing bowl, combine the ground meat, chopped spinach, minced garlic, breadcrumbs, Parmesan cheese, egg, oregano, basil, salt, black pepper, and red pepper flakes (if using). Mix until well combined.
- Form the Meatballs:
- Take about 2 tablespoons of the meat mixture and flatten it into a small patty. Place a cube of mozzarella in the center of the patty, then fold the meat around the cheese, rolling it into a ball. Ensure the cheese is completely enclosed. Repeat with the remaining meat mixture and mozzarella cubes.
- Bake the Meatballs:
- Place the meatballs on the prepared baking sheet, spacing them evenly apart. Bake in the preheated oven for 18-20 minutes, or until the meatballs are browned and cooked through.
- Prepare the Sauce (Optional):
- While the meatballs are baking, heat the marinara sauce in a saucepan over medium heat until warm.
- Serve:
- Remove the meatballs from the oven and let them rest for a few minutes. Serve them hot, either on their own or with the marinara sauce.
Tips:
- For Juicier Meatballs: Add a splash of milk to the meat mixture.
- Serving Suggestions: These meatballs go well with spaghetti, in a sub sandwich, or as an appetizer.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
Enjoy your delicious spinach garlic meatballs stuffed with gooey mozzarella!