Spinach Meatballs with Mozzarella

Delightful spinach meatballs filled with gooey mozzarella, offering a wholesome twist on a classic dish that is easy to prepare and delicious for any meal.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 360

Ingredients Method Notes

Ingredients

Main Ingredients

1 lb lean ground beef Use lean ground beef for a healthier option.
1 cup fresh spinach, very finely chopped Ensure spinach is very finely chopped for even mixing.
1/2 cup plain breadcrumbs You can substitute with crushed crackers or oat flour for gluten-free.
1/4 cup grated Parmesan cheese For added flavor.
1 large egg, lightly beaten Acts as a binder.
2 cloves garlic, minced Fresh garlic adds depth of flavor.
1 teaspoon dried oregano For seasoning.
1/2 teaspoon salt
1/4 teaspoon black pepper
4 oz mozzarella cheese, cut into 1/2-inch cubes Center filling for the meatballs.
1 tablespoon olive oil Optional for browning.

Method

Preparation

Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper or lightly grease it with oil.
In a large mixing bowl, combine ground beef, finely chopped spinach, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, oregano, salt, and pepper.
Mix all ingredients gently using your hands until just combined. Avoid overworking the meat.
Scoop about 2 tablespoons of the mixture and flatten it into a disc in your hand.
Place a cube of mozzarella cheese in the center and fold the meat around the cheese, rolling it into a smooth ball.
Repeat the process with the remaining mixture, placing meatballs an inch apart on the baking sheet.
Optionally, brush the tops of the meatballs with olive oil for added crispiness.

Cooking

Bake for 18 to 22 minutes, or until browned and cooked through to an internal temperature of 160°F (71°C).
Let the meatballs rest for 5 minutes before serving.

Notes

Serve with marinara sauce, over spaghetti, or in a sub sandwich. Meatballs can be stored in an airtight container for up to 3 days in the fridge or freeze for up to 3 months. Reheat at 350°F (175°C) for 10-15 minutes.