Oh my goodness, let me tell you about these spinach garlic meatballs stuffed with mozzarella! They’re not just delicious; they’re a powerhouse of flavor and nutrition all wrapped up in one bite-sized package. I discovered this recipe during a busy week when I needed something quick yet healthy, and it has become a family favorite ever since. The combination of fresh spinach, fragrant garlic, and gooey mozzarella creates a delightful surprise in every meatball! Plus, they’re super easy to make, so you won’t spend all day in the kitchen. Trust me, you’re going to love these!
Ingredients List
- 1 pound ground beef
- 2 cups fresh spinach, chopped
- 3 cloves garlic, minced
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup mozzarella cheese, cubed
- 1 jar marinara sauce
How to Prepare Spinach Garlic Meatballs Stuffed with Mozzarella
Preheat the Oven
First things first, you’ll want to preheat your oven to 375°F (190°C). This step is crucial because it ensures your meatballs cook evenly and get that lovely golden-brown color. Preheating also helps seal in all those delicious flavors, so don’t skip it!
Combine Ingredients
Now, let’s get mixing! In a large bowl, combine the ground beef, chopped spinach, minced garlic, breadcrumbs, grated Parmesan, egg, salt, and black pepper. I like to use my hands for this part—just dive in and mix everything together until it’s well combined. You want to make sure all those flavors are nicely blended, but be careful not to overwork the meat; we want tender meatballs, not dense ones!
Form the Meatballs
Once your mixture is ready, it’s time to form the meatballs. Grab a handful of the mixture and flatten it slightly in your palm. Place a cube of mozzarella in the center, then fold the meat around the cheese and roll it into a ball. Make sure the cheese is completely encased so it doesn’t leak out while baking. Repeat this until you’ve used up all the mixture—this should give you about 12-15 meatballs!
Baking the Meatballs
Now, for the fun part! Place your meatballs in a baking dish, making sure they’re not crowded. Pour marinara sauce over the top, covering them generously—this will keep them moist and add even more flavor. Pop the dish in the oven and bake for 25-30 minutes, or until the meatballs are cooked through and the internal temperature reaches 160°F (71°C). You’ll know they’re done when your kitchen smells incredible and the cheese is all melty and heavenly!
Why You’ll Love This Recipe
- Flavor Explosion: The combination of garlic, spinach, and melty mozzarella creates an irresistible taste that’ll have everyone asking for seconds!
- Nutritious and Wholesome: Packed with fresh spinach and protein-rich beef, these meatballs are a great way to sneak in some veggies and stay healthy.
- Easy to Make: With just a few simple steps, you can whip up a delicious meal without spending hours in the kitchen.
- Family-Friendly: Kids love the gooey cheese surprise inside, making these meatballs a hit for all ages!
- Versatile Dish: Serve them over pasta, in a sub, or on their own—these meatballs fit perfectly into any meal plan.
- Make Ahead: They’re great for meal prep! You can make a big batch and freeze them for easy dinners later.
- Leftover Magic: They taste even better the next day, so you’ll be excited to enjoy the leftovers!
Tips for Success
Alright, friends, let me share some of my go-to tips for making your spinach garlic meatballs stuffed with mozzarella absolutely perfect! These little nuggets of joy deserve all the love, so here’s how to elevate them:
- Use Fresh Ingredients: Fresh spinach and good-quality ground beef make a world of difference in flavor. Don’t skimp on quality!
- Experiment with Cheese: If you’re feeling adventurous, try using different types of cheese. Provolone or gouda can add a unique twist, and you can even mix cheeses for depth!
- Breadcrumb Options: For a gluten-free version, swap regular breadcrumbs with almond flour or gluten-free breadcrumbs. They’ll still hold together beautifully!
- Adjust the Garlic: Don’t worry if you’re not a garlic lover—feel free to reduce the amount to suit your taste. Or, if you can’t get enough, add a bit more for a stronger kick!
- Don’t Overmix: When combining your ingredients, be gentle! Overmixing can lead to tough meatballs, and we definitely want them tender and juicy.
- Check for Doneness: Use a meat thermometer to ensure your meatballs are fully cooked. They should reach an internal temperature of 160°F (71°C) for safety and perfect texture.
- Let Them Rest: After baking, give your meatballs a few minutes to rest before serving. This helps the juices redistribute and keeps them moist.
- Batch Cooking: Consider making a double batch and freezing extras! They’re super convenient for busy nights when you need a quick meal—just pop them in the oven, and you’re set!
With these tips in your back pocket, you’re all set to create the most scrumptious spinach garlic meatballs stuffed with mozzarella. Happy cooking!
Nutritional Information
When it comes to enjoying delicious food, it’s always nice to know what you’re putting in your body! Here’s the estimated nutritional information for these amazing spinach garlic meatballs stuffed with mozzarella. Keep in mind, these values are approximate and can vary based on the specific ingredients you use.
- Serving Size: 3 meatballs
- Calories: 350
- Fat: 20g
- Saturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 600mg
- Carbohydrates: 18g
- Fiber: 2g
- Sugar: 4g
- Protein: 25g
These meatballs are not just tasty; they’re loaded with protein and a good source of vitamins from the spinach! So enjoy them without any guilt, knowing you’re savoring a wholesome meal.
FAQ Section
Got questions about making these delicious spinach garlic meatballs stuffed with mozzarella? Don’t worry, I’ve got you covered! Here are some common queries I hear, along with my answers to help you out.
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken works great if you want a lighter option. Just keep in mind that the flavor will be a bit different, but still delicious!
What’s the best way to store leftovers?
Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. They also freeze beautifully, so you can keep them for a quick meal later on!
Can I make these meatballs ahead of time?
Definitely! You can prepare the meatballs, place them in the baking dish with marinara sauce, and cover them tightly. Just pop them in the refrigerator and bake them when you’re ready—super convenient!
What do I serve with spinach garlic meatballs?
These meatballs are super versatile! You can serve them over pasta, in a sub roll, or with a side salad. They’re also fantastic just on their own as an appetizer!
Can I make them vegan?
Yes! You can substitute the ground beef with a plant-based meat alternative and use a flax egg instead of a regular egg. For cheese, try vegan mozzarella to keep it fully plant-based.
How do I know when the meatballs are cooked through?
The best way is to use a meat thermometer! They should reach an internal temperature of 160°F (71°C). If you don’t have one, you can also cut one open to check that they’re no longer pink inside.
Can I add other vegetables to the meatballs?
Totally! Feel free to sneak in some finely chopped bell peppers, onions, or even grated zucchini. Just make sure to balance the moisture to keep the meatballs from getting too soggy.
What if I don’t have marinara sauce?
No problem! You can substitute with any tomato sauce you have on hand or even make a quick homemade sauce with canned tomatoes, garlic, and herbs. Get creative!
Storage & Reheating Instructions
Alright, let’s talk about how to keep those delicious spinach garlic meatballs stuffed with mozzarella fresh and tasty for later! First off, if you have any leftovers (which, let’s be honest, might be hard to come by), make sure to let them cool down to room temperature before storing. This helps prevent any condensation that could make them soggy.
Transfer your meatballs into an airtight container and store them in the refrigerator for up to 3 days. If you want to keep them longer, they freeze beautifully! Just pop the meatballs into a freezer-safe container or a zip-top bag, separating layers with parchment paper to avoid sticking. They’ll be good for up to 2 months in the freezer.
When you’re ready to enjoy them again, reheating is super easy! For the best results, I suggest using the oven. Preheat it to 350°F (175°C), place the meatballs in a baking dish, and cover them with a little marinara sauce to keep them moist. Bake for about 15-20 minutes, or until heated through. You’ll know they’re ready when the cheese is all melty and the aroma fills your kitchen again!
If you’re in a hurry, you can also microwave them. Just place a couple of meatballs on a microwave-safe plate, cover with a damp paper towel, and heat for about 1-2 minutes. Keep an eye on them to make sure they don’t overcook. Either way, you’re in for a delightful treat!
Print
Spinach Garlic Meatballs Stuffed with Mozzarella Delight
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
Spinach garlic meatballs stuffed with mozzarella are flavorful and nutritious.
Ingredients
- 1 pound ground beef
- 2 cups fresh spinach, chopped
- 3 cloves garlic, minced
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup mozzarella cheese, cubed
- 1 jar marinara sauce
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix ground beef, spinach, garlic, breadcrumbs, Parmesan, egg, salt, and pepper.
- Form small meatballs, placing a piece of mozzarella in the center.
- Place meatballs in a baking dish and cover with marinara sauce.
- Bake for 25-30 minutes or until cooked through.
Notes
- Serve with pasta or bread.
- Use fresh mozzarella for a creamier texture.
- Adjust garlic to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 meatballs
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: spinach garlic meatballs stuffed with mozzarella