Spinach Garlic Meatballs Stuffed with Mozzarella
These juicy meatballs are packed with garlic and spinach, stuffed with gooey mozzarella, and baked to perfection in marinara sauce. A delicious, quicker twist on the classic Italian comfort dish!
Equipment
- Mixing Bowl
- Skillet
- Oven
- Baking Dish
Ingredients
For the Meatballs
- 1 pound ground beef
- 1 cup fresh spinach finely chopped, or substitute with kale
- 3 cloves garlic minced
- 1 large egg
- 1/2 cup breadcrumbs whole wheat or gluten-free
- 1/4 cup Parmesan cheese grated
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces mozzarella cheese cut into small cubes
- 2 tablespoons olive oil
For the Marinara Sauce
- 2 cups marinara sauce store-bought or homemade
- fresh basil for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). This ensures a golden brown exterior for your meatballs.
- In a mixing bowl, combine ground beef, chopped spinach, minced garlic, egg, breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper. Mix thoroughly, but not too aggressively—keep things tender!
- With your hands, scoop about 2 tablespoons of the meat mixture and flatten it in your palm. Place a cube of mozzarella in the center and wrap the meat around it to form a ball. Repeat until all the mixture is used.
- In a large skillet, heat olive oil over medium-high heat. Add the meatballs in batches, searing until browned on all sides (about 4-5 minutes).
- Transfer the browned meatballs to a baking dish. Pour marinara sauce over the top and bake in the preheated oven for about 25 minutes until the meat is cooked through and the cheese is gooey.
- Once baked, let them cool slightly and garnish with fresh basil if desired. Serve with spaghetti, zoodles, or as a standalone appetizer.
Notes
Use kale instead of spinach if preferred. You can also make these ahead and freeze them before baking. Perfect for busy weeknights!