Delicious meatballs stuffed with mozzarella, infused with spinach and garlic, perfect for a hearty meal.
Author:Ghalina
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking and Frying
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
8 ounces fresh baby spinach
3 cloves garlic, minced
1–2 tablespoons good olive oil
1 pound ground beef (80/20 works best)
1 pound ground pork
2¼ cups soft bread crumbs
3 large eggs (4 if using smaller eggs)
A splash of milk (about 2 tablespoons)
4 garlic cloves, finely chopped
½ cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste
2 tablespoons olive oil for frying
8 ounces mozzarella cheese, cut into 32 small cubes
1 jar (24 oz) Rao’s marinara sauce (or your favorite brand)
Cooked pasta of your choice
Instructions
Preheat the oven to 375°F (190°C).
In a skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant. Add the spinach and cook until wilted. Remove from heat and let cool.
In a large bowl, combine ground beef, ground pork, bread crumbs, eggs, milk, chopped garlic, Parmesan cheese, salt, and pepper. Mix well.
Add the cooled spinach mixture to the meat mixture and combine thoroughly.
Form the mixture into meatballs, placing a cube of mozzarella in the center of each meatball.
Heat olive oil in a skillet over medium heat and brown the meatballs on all sides.
Transfer the browned meatballs to a baking dish and cover with marinara sauce.
Bake in the preheated oven for 20-25 minutes or until cooked through.
Serve over cooked pasta of your choice.
Notes
For a spicier kick, add red pepper flakes to the meat mixture.
These meatballs can be made ahead and frozen for later use.
Feel free to substitute ground turkey or chicken for a lighter option.