Spinach Garlic with Mozzarella

This humble spinach garlic meatball recipe transformed my weeknight dinner routine when I discovered how a simple cheese stuffing could elevate ordinary meatballs into something extraordinary. The combination of fresh spinach, aromatic garlic, and gooey mozzarella creates an irresistible flavor profile that looks impressive but requires minimal effort.

I first made these meatballs during a particularly busy week when I needed something that would please both my cheese-loving spouse and my vegetable-resistant nephew. The sight of melted cheese stretching from each bite instantly won everyone over and they've requested them at least monthly since.

Ingredients

• Ground beef: Adds rich flavor and holds the meatballs together well. Choose 80/20 lean to fat ratio for best texture
• Fresh spinach: Provides nutrition and beautiful flecks of green. Look for bright crisp leaves
• Minced garlic: Infuses aromatic depth throughout each bite. Fresh cloves yield the strongest flavor
• Breadcrumbs: Help bind everything together. Italian seasoned varieties add extra flavor
• Parmesan cheese: Contributes savory umami notes. Use freshly grated for superior taste
• Mozzarella cubes: Create that magnificent melty center. Opt for whole milk variety for creaminess
• Italian seasoning: Adds herbaceous complexity. A blend with oregano and basil works perfectly
• Red pepper flakes: Contribute gentle warmth. Adjust amount based on your spice preference

Step-by-Step Instructions

Prepare the meat mixture:

Combine all meatball ingredients in a large bowl using clean hands to gently incorporate everything evenly. The mixture should hold together but still feel somewhat loose. Avoid overworking the meat as this creates tough meatballs. The spinach should be distributed throughout without clumping.

Form the stuffed meatballs:

Scoop about two tablespoons of meat mixture and flatten it in your palm creating a small disc. Place a cube of mozzarella directly in the center then fold the edges up around the cheese ensuring no gaps remain. Roll between your palms creating a smooth seamless ball roughly 1.5 inches in diameter. Place completed meatballs on a plate while you finish the batch.

Sear the meatballs:

Heat olive oil in a heavy skillet until it shimmers but does not smoke. Carefully add meatballs with space between each one working in batches if necessary. Allow them to develop a deep brown crust before turning approximately 2 minutes per side. Use tongs for gentle handling to prevent breaking. The caramelization on the exterior creates crucial flavor.

Finish cooking:

Once browned on all sides reduce heat to medium low and cover the pan allowing meatballs to cook through completely about 5 additional minutes. An instant read thermometer should register 160°F when inserted into the meat portion. The cheese inside will be perfectly melted at this temperature.

Create the sauce:

In the same pan after removing meatballs melt butter and sauté fresh garlic until fragrant about 30 seconds. Pour in broth while scraping up any browned bits from the bottom of the pan. Add seasonings and simmer briefly until slightly reduced. Finishing with acidic components like lemon juice brightens the entire dish.

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My absolute favorite part of this recipe is the moment someone cuts into their first meatball and discovers the melted cheese center. That small moment of surprise and delight makes the entire cooking process worthwhile. My grandmother who rarely compliments new recipes actually asked for seconds when I served these at our family gathering last month.

Make Ahead Options

These versatile meatballs work beautifully for meal prep. You can prepare the entire meat mixture and form the stuffed meatballs up to 24 hours in advance. Simply store them covered in the refrigerator on a parchment lined tray. Allow them to sit at room temperature for about 15 minutes before cooking for more even results. Alternatively freeze the raw meatballs individually on a baking sheet then transfer to a freezer bag once solid. Cook directly from frozen adding about 5 extra minutes to the cooking time.

Perfect Pairings

These meatballs shine in various serving contexts. For a light meal serve them alongside a bright arugula salad dressed with lemon vinaigrette. The peppery greens complement the rich meatballs beautifully. For heartier appetites nestle them atop creamy polenta or mashed potatoes where the sauce can mingle with the starchy base. They also transform into an exceptional sandwich filling when placed inside a crusty roll with some additional marinara sauce and melted provolone cheese. For entertaining consider serving them with toothpicks alongside other finger foods.

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Troubleshooting Tips

Creating perfectly stuffed meatballs sometimes presents challenges. If you find your cheese leaking out during cooking the meat mixture might be too loose or the meatballs may have gaps. Ensure each cheese cube is completely encased in meat with no thin spots. Refrigerating the formed meatballs for 15 minutes before cooking helps them maintain their shape. If using lean meat adding a tablespoon of olive oil to the mixture improves moisture and binding. Finally avoid overcrowding the pan during cooking as this creates steam rather than caramelization.

Frequently Asked Questions

→ Can I use frozen spinach instead of fresh?

Yes, you can substitute ½ cup of frozen spinach. Make sure to thaw and drain it thoroughly to remove excess water.

→ Can I bake the meatballs instead of frying?

Absolutely! Bake the meatballs at 375°F (190°C) for 18-20 minutes, flipping halfway through for even cooking.

→ What can I serve with spinach garlic meatballs?

These pair wonderfully with pasta, rice, salad, or fresh garlic bread. They’re also delicious served solo with the optional garlic butter sauce.

→ How do I prevent the mozzarella from leaking out?

Ensure you completely seal the meat around the mozzarella cube when forming the meatball to prevent any leaks during cooking.

→ Can I make these meatballs ahead of time?

Yes! Form the meatballs in advance and refrigerate for up to 12 hours or freeze them for longer storage. Cook them fresh when ready to serve.

→ Is it possible to make these low-carb?

For a low-carb option, replace breadcrumbs with almond flour and serve the meatballs with cauliflower rice or a low-carb salad.