Spinach Garlic Meatballs Stuffed With Mozzarella

If you’re craving something hearty, cheesy, and full of rich flavors, Spinach Garlic Meatballs Stuffed with Mozzarella is your go-to dish. This recipe combines the goodness of spinach, the savoriness of garlic, and the richness of mozzarella in every bite. Whether you’re making dinner for the family or planning a weekend feast, these meatballs promise to steal the show. They are stuffed with oozy, melted mozzarella, making them a crowd-pleaser that’s sure to earn you rave reviews.

In this article, we’ll dive deep into why these meatballs are a must-try, along with tips and variations to make them perfect for any occasion. And of course, we’ll touch on the nutritional benefits of ingredients like spinach and garlic, ensuring that this comfort food has a healthy twist.

Why You’ll Love These Spinach Garlic Meatballs

Meatballs are a timeless favorite, but when you add garlic, spinach, and melty mozzarella into the mix, it elevates the experience to a whole new level. Here are a few reasons why you’ll fall in love with this dish:

1. A Nutritional Boost – Spinach adds an earthy flavor and packs this dish with essential vitamins and nutrients. It’s a great way to sneak some greens into your meal, even for picky eaters.
2. Garlic Goodness – Garlic adds depth to the meatballs and pairs perfectly with the creamy mozzarella.
3. Mozzarella Surprise – Bite into the meatball, and you’ll be greeted with gooey, melted mozzarella. It’s a delightful surprise that makes each bite more indulgent than the last.
4. Family-Friendly – This recipe makes enough to serve 6-8 people, making it perfect for large families or gatherings.
5. Customizable – You can swap ingredients to fit different dietary needs or preferences (more on that later).

Ingredients You’ll Need for This Recipe

Spinach:

• 8 ounces fresh baby spinach: Spinach gives the meatballs a nutritious boost, adding color and flavor.
• 3 cloves garlic, finely chopped: Garlic is a key player, enhancing the flavor profile.
• 1-2 tablespoons olive oil: To sauté the spinach and garlic to perfection.

Meatballs:

• 1 pound ground beef: Provides the classic meaty base.
• 1 pound ground pork: The combination of beef and pork ensures juicier, more flavorful meatballs.
• 2 ¼ cups bread crumbs: Helps bind the ingredients and keeps the meatballs from falling apart.
• 3-4 eggs: Another binding agent, eggs ensure the meatballs are firm but tender.
• Splash of milk: Adds moisture to the mixture.
• 4 cloves garlic, finely chopped: Because you can never have enough garlic!
• ½ cup Parmesan cheese: Adds a sharp, salty flavor that contrasts with the richness of the meat.
• Salt and pepper to taste: Essential seasonings.
• 2 tablespoons olive oil: For pan-frying the meatballs before baking.
• Mozzarella cheese, cut into small cubes: These will be stuffed into the meatballs, melting into gooey perfection.

Sauce:

• 1 jar Rao’s marinara sauce: A rich tomato-based sauce to complete the dish.

Instructions: How to Make Spinach Garlic Meatballs Stuffed with Mozzarella

Step 1: Prepare the Spinach

• Start by heating 1-2 tablespoons of olive oil in a skillet over medium heat. Add the baby spinach and toss it until it’s coated with the oil. Let it wilt for about 3-5 minutes.
• Add 3 cloves of finely chopped garlic and sauté for another minute until fragrant.
• Remove the spinach from the skillet, chop it finely, and set it aside to cool.

Step 2: Mix the Meatball Ingredients

• In a large bowl, combine 1 pound of ground beef, 1 pound of ground pork, 2 ¼ cups of bread crumbs, 3-4 eggs, a splash of milk, 4 cloves of finely chopped garlic, ½ cup of Parmesan cheese, and the cooled spinach mixture. Add salt and pepper to taste.
• Use your hands or a spoon to mix everything together until fully combined.

Step 3: Form and Stuff the Meatballs

• Roll the meat mixture into evenly sized balls. Flatten each ball slightly and press a cube of mozzarella cheese into the center. Roll it back into a ball, making sure the mozzarella is completely enclosed.

Step 4: Pan-Fry the Meatballs

• Heat 2 tablespoons of olive oil in a cast iron skillet over medium-high heat. Fry the meatballs until they’re golden brown on all sides, creating a crispy crust. This adds incredible flavor and texture to the final dish.

Step 5: Bake the Meatballs

• Once the meatballs are browned, add a few spoonfuls of Rao’s marinara sauce to the skillet. Cover the skillet with aluminum foil and transfer it to a preheated oven at 350°F (175°C). Bake for 20-25 minutes, or until the meatballs reach an internal temperature of 165°F (74°C).

Step 6: Serve and Enjoy

• Once the meatballs are done, serve them over your favorite pasta, or enjoy them on their own with extra marinara sauce, a sprinkle of Parmesan cheese, and fresh herbs like parsley or basil.

Tips for the Best Spinach Garlic Meatballs

1. Don’t Overmix – Overmixing the meatball mixture can lead to tough meatballs. Combine the ingredients just until everything is incorporated.
2. Choose Fresh Ingredients – Fresh spinach and garlic elevate the dish. Avoid using frozen spinach as it may add too much moisture.
3. Perfect Cheese Stuffing – Be sure to completely seal the mozzarella inside each meatball to prevent the cheese from oozing out while baking.
4. Make It Spicy – If you like a little heat, add crushed red pepper flakes to the meatball mixture.
5. Use a Meat Thermometer – To ensure the meatballs are cooked through, use a meat thermometer. They should reach an internal temperature of 165°F.

Variations of Spinach Garlic Meatballs

• Keto-Friendly: For a keto-friendly option, replace the bread crumbs with almond flour, and serve the meatballs without pasta or over zucchini noodles.
• Gluten-Free: Use gluten-free breadcrumbs and check that your marinara sauce is gluten-free to accommodate those with gluten sensitivities.
• Vegetarian Version: Swap out the meat with a plant-based ground meat substitute for a vegetarian take on this dish. You can still stuff the meatballs with mozzarella for that cheesy goodness.
• Add More Greens: Mix in other greens like kale or Swiss chard with the spinach to increase the veggie content of the meatballs.

Nutritional Benefits of Spinach Garlic Meatballs

This recipe isn’t just about taste—it also packs a punch when it comes to nutrition. Spinach is a fantastic source of iron, calcium, and vitamins A and C. Garlic is known for its antioxidant properties and can boost immune function. Plus, mozzarella adds protein and calcium, making these meatballs a balanced and nutritious option.

Serving Suggestions

These Spinach Garlic Meatballs are versatile and can be served in a variety of ways:

• Over Pasta: A classic way to enjoy meatballs, serve them over spaghetti or linguine for a filling meal.
• With Crusty Bread: Sop up the marinara sauce with a warm, crusty loaf of bread.
• On Their Own: For a lighter option, serve the meatballs with a side salad or roasted vegetables.
• In a Sub Sandwich: Make a meatball sub by stuffing these cheesy meatballs into a soft hoagie roll with extra marinara sauce and a sprinkle of Parmesan.

Conclusion

Spinach Garlic Meatballs Stuffed with Mozzarella offer the perfect combination of savory, cheesy, and hearty flavors, with a healthy boost from the spinach. This recipe is easy to make, delicious, and perfect for feeding a crowd or meal-prepping for the week. Whether you serve it over pasta, in a sandwich, or as a main dish, you’re sure to impress everyone with these flavorful meatballs.

Give these a try, and enjoy the rich flavors, gooey cheese, and health benefits all in one delicious bite!

FAQs

Can I freeze these meatballs?
Yes! You can freeze the meatballs either before or after baking. If freezing before baking, just thaw and follow the baking instructions. If freezing after, reheat in the oven at 350°F for 10-15 minutes.

What can I serve as a side dish?
These meatballs pair perfectly with pasta, garlic bread, or even a fresh garden salad.

How long can I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.

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