Kristy Cook
spinach garlic meatballs stuffed with mozzarella
- Total Time: 20 minutes
- Yield: 4-6 servings
INGREDIENTS
- Ground Beef: 2 lbs
- Fresh Spinach: 2 cups, finely chopped
- Garlic: 3 cloves, minced
- Mozzarella Cheese: 8 oz, cut into small cubes
- Breadcrumbs: 1 cup
- Eggs: 2, beaten
- Milk: 1/4 cup
- Parmesan Cheese: 1/2 cup, grated
- Salt and Pepper: To taste
INSTRUCTIONS
- Prep Ingredients: Preheat your oven to 375°F (190°C) if baking. Chop spinach finely and mince garlic.
- Sauté Spinach and Garlic:
- Heat 2 tablespoons of olive oil in a skillet over medium heat.
- Add minced garlic, sautéing until fragrant (about 1 minute).
- Add spinach, stirring until wilted and dry (3-4 minutes).
- Season with salt and pepper, then remove from heat to cool.
- Mix Meatballs:
- In a large bowl, combine ground beef, cooled spinach-garlic mixture, breadcrumbs, beaten eggs, milk, grated Parmesan, and a pinch of salt and pepper.
- Mix until just combined—overmixing can make the meatballs tough.
- Stuff with Cheese:
- Form the mixture into balls (about the size of a golf ball).
- Press a cube of mozzarella into the center of each ball, then reseal and roll to hide the cheese completely.
- Cook:
- For baking: Place meatballs on a greased baking sheet and bake for 20-25 minutes, until browned and cooked through.
- For pan-frying: Heat a thin layer of oil in a skillet over medium-high heat. Brown the meatballs on all sides, then reduce heat and cover until cooked through (about 10 minutes).
