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Spinach garlic meatballs stuffed with mozzarella are pure comfort food that always impresses at my dinner table. Tender meatballs hide a cheesy middle and are flecked with just-wilted spinach and bold garlic making this a crowd-pleasing recipe for family dinners or gatherings. No one can resist slicing into a juicy meatball and finding that gooey mozzarella center It is indulgent but still brings plenty of fresh earthy flavor with the spinach.
I first prepared these meatballs for my partner’s birthday dinner and ever since they have become our go-to comfort meal when we want something a little extra special Everyone devours them and always asks for seconds
Ingredients
- Fresh baby spinach: Brings a pop of color and nutrition Try to choose vibrant green leaves that are not wilted
- Garlic: Chopped fine gives an aromatic kick Use firm cloves with no green sprouts for best flavor
- Olive oil: Adds richness and helps sauté the spinach A good extra virgin type makes a noticeable difference
- Ground beef: Provides hearty flavor with the right amount of fat for juicy meatballs Look for beef with some marbling
- Ground pork: Lightens the texture and layers more flavor Choose pork with some fat for tenderness
- Bread crumbs: Add lightness and hold the mixture together Fresh or panko gives the best texture
- Eggs: Bind everything into moist tender meatballs Use large eggs and always crack into a separate bowl first
- Milk: Keeps the meatballs soft and tender Go for whole milk if possible
- Parmesan cheese: Adds nutty sharpness and umami Freshly grated melts in more evenly
- Salt and pepper: Essential for seasoning Taste your mixture before stuffing to adjust
- Mozzarella cheese: Surprises with gooey melt-in-your-mouth appeal Look for whole milk mozzarella and cube it fresh
- Quality marinara sauce: Brings everything together Rao’s is a favorite for its depth but homemade or another brand will also work well
Step-by-Step Instructions
- Prepare the Spinach:
- Begin by heating olive oil in a skillet over medium heat until shimmering but not smoking Add all the spinach tossing gently so the leaves are coated Stir occasionally and let the spinach wilt down for three to four minutes until shrunken and bright green Then add finely chopped garlic and stir for another minute or until aromatic but not browned Take care not to burn the garlic Remove the mixture from heat and set on a cutting board Chop the spinach finely and spread it out to cool so it does not steam the meat mixture later
- Mix the Meatball Base:
- While your spinach cools crack the eggs into a large bowl and add the splash of milk whisking lightly to combine Add ground beef ground pork bread crumbs chopped garlic grated parmesan salt pepper and the fully cooled spinach garlic mixture Using clean hands mix until everything is just blended and even but do not overwork or the meatballs will be tough
- Shape and Stuff the Meatballs:
- Take a scoop of the meat mixture and flatten it in your palm Place one small cube of mozzarella in the center and wrap the meat around it sealing the cheese inside Roll gently to create an even ball Repeat for all the mixture making sure cheese is well hidden in each
- Sear the Meatballs:
- Heat olive oil in a cast iron skillet over medium-high flame When hot but not smoking add meatballs in batches to avoid crowding Brown them on all sides by turning with tongs This crust boosts the flavor and keeps the juices inside Transfer browned meatballs to a plate as you work
- Simmer and Bake with Sauce:
- Add a generous layer of marinara sauce to the bottom of the skillet then nestle browned meatballs into the sauce Add small spoonfuls of sauce on top too so everything is well coated Cover tightly with foil and transfer to a preheated 350 degree oven Bake for about twenty to twenty five minutes until meatballs are cooked through and their centers are at least 165 degrees Use a meat thermometer to check
- Serve and Enjoy:
- Plate meatballs over a bed of pasta spoon over extra sauce sprinkle with more parmesan and finish with fresh herbs like basil or parsley for heavenly results
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My favorite part of making these meatballs is that every time we serve them at family dinners my mother always sneaks an extra piece of mozzarella into hers just for the extra gooey factor Everyone always reaches for seconds especially my little niece who loves to watch the cheese stretch
Storage Tips
These meatballs keep well covered in the fridge for three to four days and reheat gently in the oven or microwave For longer storage freeze the cooked meatballs layered in a freezer-safe container with some sauce in between I always make a double batch and freeze half for quick weeknight dinners down the road
Ingredient Substitutions
You can use all ground beef or all pork if you prefer or even substitute ground turkey for a lighter version If you are out of fresh spinach frozen chopped spinach works but thaw it completely and squeeze out as much water as possible before adding If you do not have mozzarella try cubed provolone or Monterey Jack for a similar melty effect Gluten free bread crumbs work well for those avoiding wheat
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Serving Suggestions
Serve these meatballs over your favorite pasta with extra Parmesan and a shower of fresh herbs For a lighter meal offer them with a side salad or stuffed inside a crusty roll for an Italian-style sub They are delicious on their own as part of a buffet spread with toothpicks and extra sauce on the side
Cultural Context
Stuffed meatballs are a twist on the traditional polpette found throughout Italy with roots in homey nonna kitchens everywhere Using both pork and beef is classic for Italian-American recipes and stuffing the center with cheese makes this dish festive fun and perfect for gatherings My family loves to dream up new stuffings but mozzarella is always the favorite for that irresistible cheese pull
Frequently Asked Questions
- → Can I use frozen spinach instead of fresh?
Yes, thaw and drain frozen spinach thoroughly before sautéing with garlic to prevent excess moisture in the mixture.
- → How do I keep the mozzarella from leaking out?
Make sure the meat completely encases the cheese cube before browning. Seal any cracks well to keep cheese inside.
- → Can I prepare the meatballs ahead of time?
Absolutely. Form the meatballs and refrigerate them for several hours, or freeze for later use before cooking as instructed.
- → What are the best sides to pair with these meatballs?
They're delicious over pasta, polenta, or with roasted vegetables and crusty bread to soak up the marinara sauce.
- → Is it okay to swap ground pork for all beef?
Yes, you can use all beef, but a beef-pork mix gives richer, juicier texture and deeper flavor to the meatballs.
- → How do I know the meatballs are fully cooked?
Check for an internal temperature of 165°F (74°C) using a meat thermometer for safety and perfect doneness.