Spinach Garlic Meatballs Stuffed with Mozzarella

Juicy meatballs packed with spinach and a cheesy mozzarella surprise, perfect for a cozy weeknight dinner.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 250

Meatball Ingredients

1 pound Ground meat (beef, pork, or a mix) I prefer 80 to 85 percent lean.
2 cups Fresh spinach, chopped small or thawed frozen, squeezed dry Make sure it's well-drained if using frozen.
3 cloves Garlic, minced Don't be shy with the garlic!
1 Egg Helps bind the mixture.
1 cup Breadcrumbs (plain or Italian style) Use fresh for better texture.
1/2 cup Parmesan, grated Adds flavor to the meatballs.
1 teaspoon Salt
1/2 teaspoon Black pepper
8 ounces Low moisture mozzarella, sticks or cubes For stuffing the meatballs.

For Serving

Preparation

Heat oven to 400°F (200°C). Line a sheet pan.
Mix ground meat, spinach, garlic, egg, breadcrumbs, parmesan, salt, and pepper until just combined.
Scoop a ball of the mixture, press a mozzarella cube in the middle, then seal it well.

Cooking

Place meatballs on the lined sheet pan and bake for about 18 to 22 minutes until cooked through.
In a saucepan, warm the marinara sauce, then nestle the baked meatballs in the sauce for a few minutes before serving.

Do not overmix the meatball mixture to prevent tough meatballs. Let the meatballs rest for about 5 minutes after baking before serving.