Spinach Garlic Meatballs With Mozzarella Cheese Center (Print version)

Juicy beef-and-pork meatballs with spinach, garlic, Parmesan, and a gooey mozzarella center baked in marinara.

# Ingredients:

For the spinach

01 - 1 tablespoon olive oil
02 - 5 oz (140 g) fresh baby spinach
03 - 3 cloves garlic, finely minced

For the meatballs

04 - 1 lb (450 g) ground beef, 80 to 85 percent lean
05 - 1 lb (450 g) ground pork
06 - 1 cup (90 g) plain breadcrumbs
07 - 1/4 cup (60 ml) whole milk
08 - 2 large eggs
09 - 1/2 cup (50 g) finely grated Parmesan cheese
10 - 2 cloves garlic, finely minced
11 - 1 teaspoon Italian seasoning
12 - 1 1/2 teaspoons kosher salt
13 - 1/2 teaspoon black pepper
14 - 6 oz (170 g) low-moisture mozzarella, cut into 18-20 small cubes
15 - 2 tablespoons olive oil, for browning

For baking and serving

16 - 3 cups (720 ml) marinara sauce
17 - 2 tablespoons chopped fresh basil or parsley
18 - Extra Parmesan, for serving

# Instructions:

01 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add the spinach and cook for 2-3 minutes until wilted. Stir in 3 minced garlic cloves for 30 seconds, then transfer to a board, chop finely, and cool.
02 - In a large bowl, combine the beef, pork, breadcrumbs, milk, eggs, Parmesan, remaining garlic, Italian seasoning, salt, pepper, and cooled spinach. Mix gently with your hands just until combined.
03 - Divide the mixture into 18-20 portions. Flatten each portion, place a cold mozzarella cube in the center, and seal the meat around it completely. Roll into smooth meatballs with damp hands.
04 - Preheat the oven to 350°F (175°C). Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Brown the meatballs in batches for 5-6 minutes total, turning carefully.
05 - Spread marinara in the skillet or a baking dish. Nestle the browned meatballs into the sauce, cover with foil, and bake for 20-25 minutes until the meat portion reaches 160°F.
06 - Let the meatballs rest for 5 minutes. Spoon sauce over the top and finish with basil or parsley and extra Parmesan before serving.

# Good to know:

01 - Chill mozzarella cubes while preparing the meat mixture to reduce leaking.
02 - Makes about 18-20 stuffed meatballs.
03 - Best served hot with pasta, bread, or polenta.

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