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Meatballs with a hidden core of gooey mozzarella are a weeknight game-changer and always disappear fast from the dinner table. These spinach garlic mozzarella meatballs bring together fresh greens, aromatic garlic, and gooey cheese for a satisfying twist on the classic. They work beautifully as an appetizer or a main dish and fill your kitchen with a mouthwatering aroma.
I started tucking mozzarella cubes into my meatballs when my kids asked for something different from the usual spaghetti night. Now it has become a regular request and always gets big smiles at the table.
Ingredients
- Ground beef or beef and pork mix: for a tender juicy texture and rich flavor choose good quality meat with a bit of fat
- Fresh spinach: chopped finely it adds color moisture and nutrients plus keeps the meatballs light
- Garlic: minced to draw out flavor and bring a bold savory kick buy firm fresh cloves for the best taste
- Breadcrumbs: they help hold the meatballs together and give structure use flaky fresh crumbs if possible
- Grated Parmesan cheese: for a nutty salty boost always grate fresh for best melting and flavor
- Large egg: binds everything together for tender meatballs make sure it is at room temperature for easy blending
- Fine salt and ground black pepper: for seasoning go for sea salt and freshly ground pepper
- Italian seasoning blend: adds herbal notes look for blends with oregano basil thyme
- Mozzarella cheese: cubed so you get a gooey stretchy middle use a block for easy cubing and rich melt
- Olive oil: for browning and more flavor select extra virgin if you have it for a fruity undertone
Step-by-Step Instructions
- Mix the Meatball Base:
- Gently combine ground meat chopped spinach garlic breadcrumbs Parmesan egg salt pepper and Italian herbs in a roomy bowl Use your hands or a fork to ensure everything blends without compacting the mixture This keeps meatballs soft
- Shape and Stuff:
- Scoop one to two tablespoons of the meat mixture and flatten into a rough disc in your palm Place a cube of mozzarella in the center Carefully bring the edges up to seal around the cheese and roll between your hands for a perfect ball It is essential to fully enclose the cheese so it stays inside when melted
- Brown and Cook:
- Heat olive oil in a broad skillet over medium heat Arrange the meatballs in a single layer but do not crowd them Cook for four to five minutes per side turning until all surfaces are browned and the meatballs are cooked through The meat should read 160 degrees Fahrenheit in the center if you check with a thermometer
- Serve and Enjoy:
- Place hot meatballs on a platter and serve with a bowl of warmed marinara for dipping or spoon them over your favorite pasta If you like garnish with extra Parmesan and a handful of torn basil leaves for freshness
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I always look forward to cutting open a meatball and watching the cheese stretch out I remember once when my brother visited we made a double batch and everyone hovered over the skillet waiting for the first batch to finish We ended up skipping the plates and just dipped straight from the pan
Storage Tips
Cool any leftovers completely before transferring to an airtight container These meatballs will keep in the fridge for up to three days and reheat well in a skillet with a spoonful of water on low heat They also freeze beautifully Just lay them on a baking sheet to freeze individually then pack into freezer bags up to three months
Ingredient Substitutions
Switch turkey or chicken mince for a lighter version or swap in gluten free breadcrumbs if needed You can use kale or Swiss chard in place of spinach Just finely chop and sauté briefly to soften before adding For the mozzarella any mild stretchy cheese will work even string cheese cut into chunks
Serving Suggestions
These meatballs make a hearty meal on top of spaghetti or creamy polenta They also shine as an appetizer with toothpicks and extra tomato sauce Offer them in a sub roll for an Italian style sandwich or tuck into lunchboxes for a lunchtime treat
Frequently Asked Questions
- → How do I keep meatballs moist and tender?
Avoid overmixing the ingredients as this can make the meat dense. Use fresh spinach, breadcrumbs, and egg to maintain moisture and bind the mixture together.
- → What type of mozzarella works best for filling?
Opt for low-moisture mozzarella as it melts nicely without leaking too much liquid during cooking.
- → Can I bake these meatballs instead of frying?
Yes, bake them at 200°C (400°F) on a greased baking sheet for 20–25 minutes, turning halfway for even browning.
- → What can I serve with these meatballs?
Pair them with marinara sauce for dipping, serve over spaghetti, or enjoy them as a hearty appetizer garnished with fresh basil.
- → How do I stop mozzarella from leaking out?
Ensure the meat mixture fully seals around the mozzarella, wrapping it tightly to prevent leakage during cooking.
- → Can I prepare meatballs in advance?
You can form the meatballs and refrigerate them for up to 24 hours before cooking. Freezing uncooked meatballs is another option for longer storage.