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Mozzarella-Stuffed Meatballs Delight

Mozzarella-Stuffed Meatballs Delight

Discover the ultimate Mozzarella-Stuffed Meatballs Delight with spinach garlic, a cheesy flavorful treat for any occasion. Easy and delicious.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8 ounces fresh baby spinach
  • 3 cloves garlic (for spinach) finely chopped
  • 1-2 tablespoons olive oil (for spinach)
  • 1 pound ground beef
  • 1 pound ground pork
  • 2 1/4 cups bread crumbs
  • 3-4 units eggs if small
  • 4 cloves garlic (for meatballs) finely chopped
  • 1/2 cup Parmesan cheese
  • to taste Salt and pepper
  • 2 tablespoons olive oil (for browning)
  • 1 jar Rao's marinara sauce

Equipment

  • Large Mixing Bowl
  • Skillet
  • Baking Dish
  • Measuring Cups and Spoons
  • Kitchen Knife and Cutting Board

Method
 

  1. Heat olive oil in a skillet over medium heat and sauté spinach until wilted, then add garlic and sauté until fragrant. Remove and chop the spinach.
  2. Preheat your oven to 350°F (175°C).
  3. In a large bowl, mix ground beef, ground pork, bread crumbs, eggs, milk, chopped garlic, Parmesan cheese, salt, and pepper. Add cooled spinach and combine.
  4. Flatten a small amount of meat mixture in your hand, place a cube of mozzarella in the center, and form a meatball around it. Repeat with remaining mixture.
  5. Heat olive oil in a skillet over medium-high heat and brown meatballs on all sides (2-3 minutes per side).
  6. Place browned meatballs in a baking dish, pour marinara sauce over them, and bake for 20-25 minutes until cooked through and cheese is melted.

Nutrition

Calories: 320kcalCarbohydrates: 18gProtein: 22gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 120mgSodium: 550mgPotassium: 680mgFiber: 2gSugar: 2gVitamin A: 600IUVitamin C: 10mgCalcium: 180mgIron: 3mg

Notes

This dish is versatile; you can substitute ground turkey or chicken for a leaner option. If you’re sensitive to gluten, use gluten-free breadcrumbs or panko. For extra moisture, you can add grated zucchini to the meat mixture. Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the microwave or oven. Chilling the meatballs before browning helps them maintain their shape and prevents drying out. Enjoy your cooking adventure!
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