Description
Cheesy Spinach Stuffed Meatballs
These hearty meatballs are stuffed with spinach and melted mozzarella cheese, then baked in a rich tomato sauce. They’re packed with flavor and make a perfect meal, whether served with pasta, rice, or on their own.
Ingredients
For the Meatballs:
1 lb ground beef
1 cup breadcrumbs
1 large egg
1 cup mozzarella cheese, shredded
1 cup spinach, finely chopped
2 cloves garlic, minced
1 tsp dried oregano
1 tsp garlic powder
Salt and pepper to taste
For the Sauce:
2 cups marinara sauce
1 tbsp olive oil
1 tsp dried basil
Fresh parsley for garnish
Instructions
Make the Meatballs: Preheat the oven to 375°F (190°C). In a large mixing bowl, combine the ground beef, breadcrumbs, egg, mozzarella cheese, chopped spinach, garlic, oregano, garlic powder, salt, and pepper. Mix until well combined.
Form the Meatballs: Shape the meat mixture into meatballs, about 2 inches in diameter. Use your hands or a scoop to make them even. Make sure they are compact to avoid breaking during baking.
Cook the Meatballs: Heat the olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides, working in batches if necessary. This should take about 5 minutes per batch. Once browned, transfer the meatballs to a baking dish.
Prepare the Sauce: In the same skillet, add the marinara sauce and basil, scraping up any brown bits left from the meatballs. Stir well and let it simmer for 3-4 minutes.
Bake the Meatballs: Pour the sauce over the meatballs in the baking dish. Top each meatball with a little extra mozzarella cheese. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly and the meatballs are cooked through.
Serve: Garnish with fresh parsley and serve with your favorite pasta, rice, or as an appetizer.
These cheesy spinach stuffed meatballs are a satisfying and flavorful dish that’s sure to please anyone at the table! Would you like to share this recipe with your followers?
Step-by-Step Guide
1. Preheat & Prep: Preheat your oven to 375°F (190°C). Finely chop the spinach and mince the garlic. Lightly grease a 9×13 inch baking dish.
2. Mix Thoroughly: In a large bowl, combine all meatball ingredients. Use your hands to mix just until everything is incorporated. Overmixing can make the meatballs tough.
3. Stuff & Shape: Take a portion of the meat mixture (about 2 tbsp) and flatten it in your palm. Place a small pinch (about 1 tsp) of extra shredded mozzarella in the center. Enclose the cheese by carefully folding the meat around it and rolling into a tight, smooth ball. Ensure no cheese is exposed.
4. Sear for Flavor: Heat olive oil in a skillet over medium-high heat. Sear meatballs in batches until golden brown on all sides, about 6-8 minutes total. This step locks in juices and adds depth.
5. Simmer the Sauce: In the same skillet, pour in marinara sauce and dried basil. Scrape up the flavorful browned bits (fond) from the pan bottom. Let simmer for 3-4 minutes.
6. Bake to Perfection: Place seared meatballs in the prepared baking dish. Pour the warm sauce over them and top with remaining cheese. Bake for 15-20 minutes until cheese is bubbly and meatballs are cooked through (internal temperature of 165°F).
Serving Suggestions
Serve these meatballs nestled atop a bed of spaghetti or creamy polenta. For a low-carb option, try them with zucchini noodles or cauliflower rice. They also make an impressive appetizer served directly from the baking dish with toothpicks. A side of garlic bread is essential for soaking up the extra sauce.
How-to Summary
Combine beef, spinach, cheese, and seasonings. Form balls around a hidden cheese center. Sear to create a flavorful crust. Simmer tomato sauce in the same pan. Combine meatballs and sauce in a baking dish, top with more cheese, and bake until melted and cooked through.
Frequently Asked Questions
Can I use a different type of cheese? Absolutely. Provolone, fontina, or a parmesan-ricotta blend work wonderfully. For best melt, use low-moisture cheeses.
Can I make these meatballs ahead of time? Yes. Assemble and sear the meatballs, then refrigerate for up to 24 hours. Let them come to room temperature before adding sauce and baking, adding 5-10 minutes to the bake time.
How do I prevent the cheese from leaking out? Ensure the meatball is tightly sealed around the cheese pocket and that no cheese is touching the surface. A thorough sear also helps seal the exterior.
Can I use frozen spinach? Yes, but you must thaw and thoroughly squeeze out ALL excess water using a clean kitchen towel. Excess moisture will make the meat mixture soggy and difficult to bind.
Is it okay to skip the searing step? Not recommended. Searing creates a Maillard reaction (browning) that adds significant flavor and texture. Baking alone will steam them, resulting in a paler, less flavorful meatball.
Common Mistakes to Avoid
- Overmixing the Meat: This activates proteins, making the meatballs dense and rubbery. Mix just until combined.
- Using Wet Spinach: Failing to remove all moisture from chopped or thawed spinach will cause the meatballs to fall apart.
- Underseasoning: Taste-test your meat mixture by cooking a small patty in the skillet before forming all the balls. Adjust salt and pepper as needed.
- Crowding the Pan While Searing: This steams the meatballs instead of browning them. Work in batches for a perfect crust.
Conclusion
These Cheesy Spinach Stuffed Meatballs transform a classic comfort food into a show-stopping meal. The process of creating a cheesy surprise center is simpler than it looks and delivers maximum reward. By following the detailed steps and avoiding common pitfalls, you’ll achieve juicy, flavorful meatballs enveloped in a rich sauce. Perfect for a family dinner or entertaining guests, this versatile recipe is sure to become a cherished favorite in your culinary repertoire.