Ingredients:
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
1/2 tsp Italian seasoning
1 cup mozzarella cheese, cut into small cubes
2 tbsp olive oil (for cooking)
Instructions:
- Prepare the Meatball Mixture:
In a large bowl, combine the ground beef, chopped spinach, minced garlic, breadcrumbs, Parmesan cheese, egg, salt, black pepper, and Italian seasoning. Mix gently until just combined to keep the meatballs tender.
- Stuff with Mozzarella:
Take 1-2 tablespoons of the meat mixture and flatten it in your palm. Place a cube of mozzarella cheese in the center, then wrap the meat around it, sealing it completely. Roll into a ball. Repeat with the remaining mixture and cheese cubes.
- Cook the Meatballs:
In a large skillet, heat the olive oil over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Cook for about 4-5 minutes per side, until browned and cooked through.
- Serve:
Serve the meatballs warm with marinara sauce for dipping or over pasta. Garnish with extra Parmesan and fresh basil, if desired. Enjoy!
Tips and Variations:
- Meat Mix: You can use all ground beef or a mix of beef and pork for a different flavor profile.
- Cheese: Try stuffing the meatballs with other types of cheese like cheddar or gouda for a unique twist.
- Baked Option: If you prefer baking, place the meatballs on a baking sheet and bake at 375°F (190°C) for about 20 minutes or until cooked through.
- Extra Veggies: Add finely chopped bell peppers or onions to the meat mixture for added flavor and nutrition.
- Spicy Kick: Add a pinch of red pepper flakes or a chopped jalapeño to the mixture if you like a bit of heat.
How to Store:
- Refrigerating: Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days.
- Freezing: Place cooked meatballs on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 3 months. Thaw in the refrigerator before reheating.
- Reheating: Reheat meatballs in the microwave, oven, or on the stovetop until warmed through. If reheating from frozen, add a splash of water or broth to the pan to keep them moist.
FAQs:
Q: Can I use frozen spinach?
A: Yes, just be sure to thaw and drain it well to remove excess moisture.
Q: What can I serve with these meatballs?
A: They pair well with pasta, rice, or even a fresh salad. They’re also great on their own with a dipping sauce.
Q: Can I make these meatballs in advance?
A: Absolutely! You can prepare and shape the meatballs ahead of time, then store them in the fridge or freezer until you’re ready to cook them.
Q: How do I prevent the cheese from leaking out?
A: Make sure to seal the meat mixture well around the cheese and don’t overfill with mozzarella. Chilling the formed meatballs for a bit before cooking can also help.
Q: Can I use ground turkey or chicken instead?
A: Yes, ground turkey or chicken can be used as a leaner alternative. Just be mindful that these meats cook faster and may require less time in the skillet or oven.