These meatballs blend fresh spinach and aromatic garlic into juicy beef, then hide a melty mozzarella surprise inside. Each bite offers a mix of savory Parmesan, Italian herbs, and creamy cheese, all pan-seared to golden perfection. Serve them warm with marinara sauce, over spaghetti, or as party bites—great for weeknight dinners or entertaining. Enjoy their gooey, herb-infused center balanced by a tender meat exterior and enhanced with your favorite garnish.
Ingredients :
For the Meatballs:
• 1 pound ground beef (or a mix of beef and pork)
• 1 cup fresh spinach, finely chopped (or thawed and drained frozen spinach)
• 4 cloves garlic, minced
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil (for cooking)
For the Filling:
• 1 cup mozzarella cheese, cut into small cubes (about 1/2-inch)
Directions :
1. Prepare the Meatball Mixture:
In a large mixing bowl, combine the ground beef, chopped spinach, minced garlic, breadcrumbs, grated Parmesan cheese, egg, dried oregano, dried basil, onion powder, salt, and black pepper.
Mix everything together until well combined, being careful not to overmix the meat.
2. Form the Meatballs:
Take about 1 1/2 tablespoons of the meat mixture and flatten it slightly in your hand.
Place a cube of mozzarella cheese in the center of the meat, then carefully wrap the meat around the cheese, sealing it inside to form a meatball.
Repeat this process until all the meat mixture and cheese cubes are used.
3. Cook the Meatballs:
Heat the olive oil in a large skillet over medium heat.
Add the meatballs to the skillet, making sure not to overcrowd them. You may need to cook them in batches.
Cook the meatballs for about 4-5 minutes on each side, turning them occasionally to ensure they are browned on all sides.
Once browned, reduce the heat to low, cover the skillet, and let the meatballs cook for an additional 5-7 minutes, or until they are fully cooked through (internal temperature should reach 160°F/71°C).
4. Serve:
Remove the meatballs from the skillet and let them rest for a few minutes.
Serve the spinach garlic meatballs stuffed with mozzarella hot, garnished with fresh herbs like parsley or basil.
These meatballs are delicious on their own, or you can serve them with pasta, marinara sauce, or as part of a meatball sub.
