– **Title**: Spinach Garlic Meatballs Stuffed with Mozzarella
– **Ingredients**:
– 1 pound ground beef (or turkey)
– 1 cup fresh spinach, chopped
– 3 cloves garlic, minced
– 1/2 cup breadcrumbs (preferably Italian seasoned)
– 1/3 cup grated Parmesan cheese
– 1 egg
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– Salt and pepper to taste
– 1 cup mozzarella cheese, cut into small cubes
– Olive oil for cooking
– Marinara sauce for serving (optional)
– Fresh parsley, chopped for garnish (optional)
– **Instructions**:
1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine the ground beef, chopped spinach, minced garlic, breadcrumbs, Parmesan cheese, egg, oregano, basil, salt, and pepper. Mix well until all ingredients are well incorporated.
3. Take a small amount of the meat mixture and flatten it in your palm. Place a cube of mozzarella in the center and fold the meat around it to form a ball. Ensure the cheese is fully enclosed. Repeat with the remaining mixture.
4. Heat a large skillet over medium-high heat and add a bit of olive oil. Sear the meatballs on all sides until browned (about 4-5 minutes). You’ll likely need to do this in batches to avoid overcrowding the pan.
5. Once the meatballs are browned, transfer them to a baking sheet lined with parchment paper.
6. Bake the meatballs in the preheated oven for about 15-20 minutes or until the meat is cooked through and the cheese is melted.
7. Serve hot, optionally with marinara sauce on the side for dipping, and garnish with fresh parsley if desired.
Enjoy your delicious Spinach Garlic Meatballs Stuffed with Mozzarella!
Key Ingredients & Substitutions
Fresh Spinach: Fresh spinach is key for adding flavor and nutrition. If you can’t find it, you can use frozen spinach, just make sure to thaw and squeeze out the excess water.
Ground Beef: While I love using ground beef for its richness, combining it with ground pork brings an extra layer of flavor. If you want a leaner option, turkey or chicken works too!
Garlic: Fresh garlic packs a punch in this recipe. If you’re in a pinch, garlic powder can substitute, but you’ll need about 1/2 teaspoon for each clove.
Breadcrumbs: Traditional breadcrumbs are wonderful, but you could use panko for a crunchier texture. Gluten-free breadcrumbs are also available for those with dietary restrictions, which work just as well here!
Parmesan Cheese: Grated Parmesan adds saltiness and depth. If you don’t have it, pecorino romano could be a great substitute, or even nutritional yeast for a vegan option.
Egg: The egg helps bind the meatball mixture. For a vegan alternative, use ground flaxseed (1 tbsp flaxseed mixed with 2.5 tbsp water) to get a similar binding effect.
How Do You Ensure Your Meatballs Are Moist and Flavorful?
Mixing the ingredients just enough is crucial. Over-mixing can make meatballs tough. Start by sautéing the garlic and spinach, which brings out their flavors. Let it cool, then blend into the meat mixture gently.
- Use a light touch when forming the meatballs. Make them as uniform in size as possible for even cooking.
- Don’t skip the cheese surprise! It keeps the meatballs moist and adds a lovely melting effect.
- For perfectly cooked meatballs, it can help to brown them in oil and finish in the oven. This way, they cook through without drying out.
Balls with Mozzarella:
Now it’s time to form the meatballs! Take a small amount of the meat mixture, roughly the size of a golf ball, and flatten it in your palm. Place a small cube of mozzarella cheese in the center, then fold the meat mixture around it, sealing the cheese completely inside. Roll it gently between your hands to form a nice ball. Repeat this process until you’ve used up all the meat mixture.
4. Brown the Meatballs:
In a large skillet, heat some olive oil over medium-high heat. Once the oil is hot, carefully add the meatballs to the skillet. Cook them for about 5-7 minutes, turning occasionally, until they are golden brown on all sides. Don’t rush this step; you want a nice color and a crispy outer layer!
5. Bake for Extra Doneness (Optional):
If you’d like your meatballs to be more cooked inside, you can transfer the browned meatballs to a preheated oven at 375°F (190°C). Bake for an additional 10-15 minutes. This step is optional but helps to melt the cheese even more inside!
6. Serve and Enjoy:
Once cooked, serve your delicious meatballs warm. Drizzle them with marinara sauce if you like, and get ready to enjoy that gooey, cheesy goodness inside. They’re perfect for sharing, but you might want to keep them all to yourself!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great substitute for ground beef if you’re looking for a leaner option. Just be aware that turkey can be a bit drier, so you might consider adding a tablespoon or two of olive oil or swapping in some extra Parmesan cheese to keep the meatballs moist.
What Can I Use Instead of Mozzarella?
If you don’t have mozzarella on hand, you can use other cheeses like provolone or fontina, which melt well and provide a similar creamy texture. Just make sure to cut them into cubes to stuff inside the meatballs!
How Do I Store Leftover Meatballs?
Store any leftover meatballs in an airtight container in the fridge for up to 3 days. You can also freeze them! Just place them on a baking sheet to freeze individually before transferring to a freezer bag, where they’ll keep well for up to 3 months. Reheat from frozen by thawing in the fridge overnight and then warming in the oven or microwave.
Can I Bake Instead of Frying the Meatballs?
Yes, baking is a healthier option! Preheat the oven to 375°F and place the meatballs on a lined baking sheet. Bake for about 20-25 minutes, or until they reach an internal temperature of 165°F, turning halfway through for even cooking.
