Ingredients (Serves 4–6)
- 1 lb ground beef (or a mix of beef and pork)
- 1 cup fresh spinach, finely chopped
- 3 cloves garlic, minced
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 100 g (about 3.5 oz) mozzarella cheese, cut into small cubes
- 2 tbsp olive oil (for baking or pan-frying)
- Optional: 1 tsp Italian seasoning
Instructions
1. Preheat Oven:
- Preheat oven to 400°F (200°C) if baking. Line a baking sheet with parchment paper.
2. Prepare the Meatball Mixture:
- In a large bowl, combine ground meat, chopped spinach, minced garlic, breadcrumbs, Parmesan, egg, salt, pepper, and optional Italian seasoning.
- Mix gently until combined, being careful not to overwork the meat.
3. Stuff the Meatballs:
- Take a small portion of the meat mixture and flatten it in your hand.
- Place a cube of mozzarella in the center and wrap the meat around it, forming a ball.
- Repeat until all meat mixture and cheese are used.
4. Cook the Meatballs:
Option 1 – Bake:
- Place meatballs on the prepared baking sheet.
- Lightly brush or drizzle with olive oil.
- Bake for 18–22 minutes, until meatballs are cooked through and golden brown.
Option 2 – Pan-Fry:
- Heat olive oil in a large skillet over medium heat.
- Cook meatballs, turning occasionally, for 10–12 minutes until browned and cooked through.
5. Serve:
- Serve hot as an appetizer, with pasta, or alongside a fresh salad.
- Optional: drizzle with marinara sauce or sprinkle extra Parmesan on top.
Tips:
- Freeze uncooked meatballs for later use; cook directly from frozen, adding a few extra minutes to the cooking time.
- For juicier meatballs, mix in 1–2 tbsp milk into the meat mixture.
- Use fresh mozzarella for a creamy, melty center.
