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Why Make This Recipe
Spinach Garlic Meatballs Stuffed with Mozzarella are a tasty and nutritious dish. They combine the flavors of beef or turkey with fresh spinach and gooey mozzarella cheese, making them a delightful option for dinner. This recipe is a great way to sneak in some greens while still satisfying your craving for meatballs. Plus, they are easy to prepare and can be enjoyed in many different ways.
How to Make Spinach Garlic Meatballs Stuffed with Mozzarella
Ingredients:
- 1 lb ground beef or ground turkey
- 1 cup cooked spinach (excess moisture squeezed out)
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- Salt & pepper, to taste
- 8–10 small mozzarella cubes
- Olive oil, for baking or frying
- Fresh parsley, chopped (for garnish)
Directions:
- In a bowl, combine the ground meat, cooked spinach, minced garlic, breadcrumbs, grated Parmesan, egg, salt, and pepper. Mix until everything is well combined.
- Scoop a portion of the meat mixture, place a mozzarella cube in the center, and form the meat around it to create a ball. Repeat until all the mixture is used.
- Bake the meatballs at 400°F (200°C) for 18–20 minutes or pan-fry them until they are browned and cooked through.
- After cooking, garnish the meatballs with fresh parsley and serve them hot, either with marinara sauce or on their own.
How to Serve Spinach Garlic Meatballs Stuffed with Mozzarella
These meatballs are versatile and can be served in several ways. You can enjoy them on their own as a snack or appetizer. They also go well with spaghetti and marinara sauce for a classic meal. For a lighter option, serve them on a bed of fresh salad. Accompany them with crusty bread for a hearty dish.
How to Store Spinach Garlic Meatballs Stuffed with Mozzarella
If you have leftover meatballs, you can store them in an airtight container in the refrigerator for up to three days. To freeze, place them in a freezer-safe bag or container and store them for up to three months. Reheat in the oven or microwave before serving.
Tips to Make Spinach Garlic Meatballs Stuffed with Mozzarella
- Ensure the spinach is well-drained to avoid soggy meatballs.
- Feel free to adjust the garlic to suit your taste; add more for a stronger flavor.
- Use an ice cream scoop for even portions and to make forming the meatballs quicker.
- Experiment with different cheeses; mozzarella is great, but you could also try cheddar or feta.
Variation
You can add chopped sun-dried tomatoes or olives for added flavor. If you prefer a spicy kick, mix in some red pepper flakes. For a gluten-free version, substitute breadcrumbs with gluten-free options or ground almonds.
FAQs
Can I use frozen spinach?
Yes, you can use frozen spinach. Just make sure to thaw and squeeze out the excess moisture before using it.
Can I make these meatballs ahead of time?
Absolutely! You can prepare the meatballs in advance and store them in the refrigerator. Just cook them when you’re ready to serve.
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What can I serve with these meatballs?
These meatballs are great with pasta, on a sub roll, or paired with a fresh salad. You can also serve them with dipping sauces like marinara or ranch.
Spinach Garlic Meatballs Stuffed with Mozzarella
Ingredients
Main ingredients
- 1 lb ground beef or ground turkey
- 1 cup cooked spinach (excess moisture squeezed out)
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 whole egg
- to taste Salt & pepper
- 8–10 small mozzarella cubes
- Olive oil, for baking or frying
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- In a bowl, combine the ground meat, cooked spinach, minced garlic, breadcrumbs, grated Parmesan, egg, salt, and pepper. Mix until everything is well combined.
- Scoop a portion of the meat mixture, place a mozzarella cube in the center, and form the meat around it to create a ball. Repeat until all the mixture is used.
Cooking
- Bake the meatballs at 400°F (200°C) for 18–20 minutes or pan-fry them until they are browned and cooked through.
- After cooking, garnish the meatballs with fresh parsley and serve them hot, either with marinara sauce or on their own.