Spinach Garlic Meatballs Stuffed With Mozzarella

• 8 ounces fresh baby spinach
• 3 cloves garlic, finely chopped
• 1-2 tablespoons olive oil
• 1 pound ground beef
• 1 pound ground pork
• 2 ¼ cups bread crumbs
• 3 large eggs (4 if small)
• Splash of milk
• 4 cloves garlic, finely chopped
• ½ cup Parmesan cheese
• Salt and pepper to taste
• 2 tablespoons olive oil
• Mozzarella cheese, cut into small cubes
• 1 jar Rao’s marinara sauce
1. Heat olive oil in a skillet over medium heat.
2. Add baby spinach and toss to coat. Wilt for a few minutes.
3. Add finely chopped garlic and sauté until fragrant, about 1-2 minutes.
4. Remove spinach from skillet, chop into small pieces, and set aside to cool.
1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, combine ground beef, ground pork, bread crumbs, eggs, milk, finely chopped garlic, Parmesan cheese, salt, pepper, and cooled spinach/garlic mixture. Mix well.
3. Roll meat mixture into evenly sized meatballs.
4. Press a small cube of mozzarella cheese into the center of each meatball, ensuring it’s completely encased.
5. Heat olive oil in a cast iron skillet over medium-high heat.
6. Pan-fry meatballs until golden brown on all sides.
7. Once browned, add dollops of marinara sauce to the bottom of the skillet.
8. Cover skillet with foil and transfer to preheated oven.
9. Bake for 20-25 minutes, or until meatballs are cooked through and reach an internal temperature of 165°F (74°C).
10. Serve over pasta, garnished with additional Parmesan cheese and fresh herbs if desired.

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