Description
These Spinach Garlic Meatballs with Mozzarella are a delicious and nutritious twist on classic meatballs, combining the freshness of spinach, the boldness of garlic, and the creamy melted mozzarella center. Baked to perfection, they make a perfect hearty appetizer or main dish served with marinara sauce.
Ingredients
Scale
Meatball Mixture
- 1 lb lean ground beef
- 2 cups fresh spinach, chopped
- 4 garlic cloves, minced
- 1 cup breadcrumbs
- 1 large egg
- 2 tsp Italian seasoning
- Salt and pepper to taste
Cheese
- 1 cup shredded mozzarella cheese (for filling)
- 1/2 cup grated Parmesan cheese (optional, can be mixed into meatball mixture or sprinkled on top)
For Serving
- 1 cup marinara sauce
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even cooking.
- Mix Meatball Ingredients: In a large bowl, combine the lean ground beef, chopped spinach, minced garlic, breadcrumbs, egg, Italian seasoning, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Form Meatballs with Mozzarella: Take a portion of the meat mixture and flatten it slightly in your palm. Place a spoonful of shredded mozzarella in the center and carefully shape the mixture around the cheese to form a golf ball-sized meatball, ensuring the cheese is fully enclosed.
- Bake Meatballs: Arrange the assembled meatballs on the prepared baking sheet, spacing them evenly. Bake in the preheated oven for 20-25 minutes or until they are golden brown and cooked through, with cheese melted inside.
- Serve: Remove the meatballs from the oven and serve hot, drizzled with warm marinara sauce for a delicious finishing touch.
Notes
- For best results, use fresh mozzarella for a gooier center if preferred.
- Ensure meatballs are sealed well around the cheese to prevent leakage during baking.
- These meatballs can be served with pasta, as a sub sandwich filling, or as an appetizer.
- To make it gluten-free, substitute breadcrumbs with gluten-free breadcrumbs.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
