Description
1 lb ground beef or turkey
1 cup fresh spinach, finely chopped
2 cloves garlic, minced
½ cup breadcrumbs (or almond flour for keto)
1 egg
½ tsp dried oregano
½ tsp garlic powder
½ tsp onion powder
½ tsp red pepper flakes (optional)
½ tsp salt
¼ tsp black pepper
4 oz mozzarella cheese, cut into small cubes
1 tbsp olive oil (for cooking)
Directions:
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, mix ground meat, spinach, minced garlic, breadcrumbs, egg, oregano, garlic powder, onion powder, red pepper flakes, salt, and black pepper until
well combined.
Take a small portion of the meat mixture and flatten it in your palm. Place a cube of mozzarella in the center and wrap the meat around it, rolling into a
ball. Repeat with the remaining mixture.
Heat olive oil in a skillet over medium heat and sear the meatballs for 2-3 minutes until browned on all sides.
Transfer the meatballs to the prepared baking sheet and bake for 15-18 minutes until fully cooked.
Let them rest for a few minutes before serving. Enjoy warm!
Prep Time: 15 minutes Cooking Time: 18 minutes Total Time: 33 minutes Kcal: 290 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect, cheesy meatballs every time.
- Prep Ingredients: Finely chop the spinach, mince the garlic, and cut the mozzarella into ½-inch cubes. Preheat your oven to 375°F (190°C) and line a baking sheet.
- Mix Thoroughly: In a large bowl, combine the ground meat, spinach, garlic, breadcrumbs, egg, and all dried spices. Use your hands to mix until fully incorporated, but avoid over-mixing to keep the meatballs tender.
- Form the Meatballs: Take about 2 tablespoons of the mixture, flatten it in your palm, and place a cheese cube in the center. Carefully wrap the meat mixture around the cheese, pinching it closed and rolling gently to form a smooth ball. Ensure the cheese is completely sealed to prevent leakage.
- Sear for Flavor: Heat olive oil in a skillet over medium heat. Working in batches, sear the meatballs for 2-3 minutes, turning to achieve a golden-brown crust on all sides. This step locks in juices.
- Bake to Finish: Transfer the seared meatballs to the baking sheet. Bake for 15-18 minutes, or until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before serving.
Serving Suggestions
These versatile meatballs can anchor many meals. For a classic approach, serve them over spaghetti with marinara sauce. For a low-carb option, pair them with zucchini noodles or a crisp side salad. They also make a fantastic appetizer with a side of warm marinara or ranch dip for dipping. Consider adding them to a sub roll with melted cheese for a decadent meatball sandwich.
How-to Summary
Combine ground meat, spinach, spices, and binder. Form balls around mozzarella cubes. Sear to brown, then bake until cooked through. Rest before serving.
Frequently Asked Questions
Can I make these meatballs ahead of time? Yes, you can assemble and sear the meatballs, then refrigerate for up to 24 hours before baking. You can also freeze uncooked, seared meatballs on a tray before transferring to a bag; bake from frozen, adding 5-10 minutes to the time.
Can I use a different cheese? Absolutely. Cubes of cheddar, provolone, or pepper jack work well. For easier melting, ensure the cheese is cold and firm when you wrap it.
How do I know when the meatballs are done? The safest method is to use a meat thermometer. The internal temperature should reach 165°F (74°C). They will also feel firm to the touch.
My cheese leaked out. How can I prevent this? Leakage usually means the cheese wasn’t fully sealed. Use slightly more meat mixture per ball, ensure the cheese cube isn’t touching the surface, and make sure your seal is tight with no cracks.
Can I skip the searing step? You can bake them directly, but searing creates a flavorful crust via the Maillard reaction and helps the meatballs hold their shape better.
Common Mistakes to Avoid
- Over-mixing the meat: This compacts the proteins, leading to tough, dense meatballs. Mix just until ingredients are combined.
- Using cheese that’s too warm: Warm cheese is harder to cube and seal, increasing leakage risk. Keep cheese refrigerated until use.
- Crowding the skillet: Searing too many meatballs at once steams them instead of browning them. Cook in batches.
- Skipping the rest: Letting meatballs rest after baking allows juices to redistribute, preventing them from becoming dry when cut.
Conclusion
These Spinach and Mozzarella Stuffed Meatballs are a simple yet impressive dish that combines savory meat, healthy greens, and a gooey cheese center. By following the step-by-step guide and avoiding common pitfalls, you can create a consistently delicious meal perfect for weeknight dinners or entertaining guests. Their flexibility in serving makes them a valuable recipe to keep in your regular rotation.
