Garlic Spinach with Mozzarella

I stumbled on this basic spinach and garlic meatball idea when I was trying to jazz up my boring weeknight meals. It's amazing how stuffing a bit of cheese inside can turn plain old meatballs into something worth talking about. The mix of fresh greens, punchy garlic, and stretchy mozzarella makes these taste fancy without much work.

I whipped these up for the first time during a crazy busy week when I needed to please my cheese-crazy partner and my veggie-hating nephew at the same time. The moment they saw that melty cheese pull with the first bite, I won them over. Now they ask me to make them pretty much every month.

Ingredients

• Ground beef: Gives these a rich taste and keeps everything together. Go for 80/20 meat-to-fat for the juiciest results
• Fresh spinach: Adds color and good stuff. Pick bunches with perky, bright leaves
• Minced garlic: Gives these a punch of flavor in every bite. Go with fresh bulbs for the best kick
• Breadcrumbs: Keeps the meat mixture stuck together. The Italian kind brings extra seasoning
• Parmesan cheese: Throws in that deep savory goodness. Grab a block and grate it yourself
• Mozzarella cubes: Makes that awesome gooey middle. Full-fat will melt better than the light stuff
• Italian seasoning: Brings that herb garden vibe. Look for one that's heavy on basil and oregano
• Red pepper flakes: Adds a hint of heat. Toss in more or less depending on how spicy you like things

Step-by-Step Instructions

Prepare the meat mixture:

Mix everything for the meatballs in a big bowl with your hands until it's all blended. Don't squish it too much or you'll end up with tough meatballs. The mix should stick together but still feel kind of loose. Make sure the spinach gets spread around evenly.

Form the stuffed meatballs:

Take a couple spoonfuls of meat and flatten it in your hand like a little pancake. Stick a cheese cube right in the middle, then fold the meat up and around it. Make sure there aren't any holes where cheese could leak out. Roll it between your hands until it's nice and round, about 1.5 inches across. Set them on a plate while you make the rest.

Sear the meatballs:

Get some olive oil hot in a heavy pan until it looks shiny. Add the meatballs with room between them, cooking in batches if you need to. Let them get really brown before you flip them, about 2 minutes each side. Grab them with tongs so they don't fall apart. Getting that dark crust adds tons of flavor.

Finish cooking:

After they're brown all over, turn the heat down and put a lid on the pan. Let them cook through for about 5 more minutes. They should hit 160°F in the meat part when tested with a thermometer. By then, the cheese inside will be perfectly gooey.

Create the sauce:

Take out the meatballs and drop some butter in the same pan. Cook fresh garlic until you can smell it, about half a minute. Pour in broth and scrape all those tasty brown bits off the bottom. Add your seasonings and let it bubble until it thickens a bit. A splash of lemon juice at the end wakes up all the flavors.

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The best thing about serving these meatballs is watching someone cut into their first one and spot that melty cheese center. That little surprised smile makes all the cooking worth it. My grandma, who usually turns her nose up at new recipes, actually wanted more when I brought these to our family dinner last month.

Make Ahead Options

These meatballs are great for planning ahead. You can mix everything and shape them up to a day before cooking. Just keep them in the fridge on a tray lined with parchment paper. Let them warm up for about 15 minutes on the counter before cooking so they heat evenly. You can also freeze the raw meatballs on a baking sheet, then toss them in a freezer bag once they're solid. When you're ready to cook, no need to thaw them first, just add about 5 minutes to the cooking time.

Perfect Pairings

These meatballs fit into so many different meals. For something light, throw them next to an arugula salad with lemony dressing. The peppery greens cut through the richness perfectly. If you're hungrier, put them on top of creamy polenta or mashed potatoes where the sauce can mix in with every bite. They also make killer sandwiches stuffed in crusty bread with some extra marinara and melted provolone. When you've got friends over, stick toothpicks in them and set them out with your other finger foods.

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Troubleshooting Tips

Making stuffed meatballs can sometimes go wrong. If cheese leaks out while cooking, your meat mix might be too loose or you've got gaps in your meatballs. Make sure you wrap the meat completely around each cheese cube with no thin spots. Putting the shaped meatballs in the fridge for 15 minutes before cooking helps them stay together better. If you're using really lean meat, add a tablespoon of olive oil to keep things moist and sticky. And don't crowd too many in the pan at once or they'll steam instead of getting that nice brown crust.

Frequently Asked Questions

→ Can I swap fresh spinach for frozen?

Of course! Use half a cup of thawed, well-drained frozen spinach to replace fresh.

→ What if I prefer baking over frying?

Totally fine! Put them in the oven at 375°F (190°C) for 18-20 minutes. Flip them halfway to cook evenly.

→ What sides go well with these meatballs?

They’re excellent with pasta, rice, salads, or even garlic bread. You can also just have them with the garlic butter sauce for a simple meal.

→ How can I stop the cheese from leaking out?

Make sure you seal the meat completely around the mozzarella cube, leaving no gaps for the cheese to escape.

→ Can I prep these in advance?

Yes! Shape the meatballs ahead and refrigerate for up to 12 hours or freeze them to use later. Cook them fresh when ready.

→ How do I make this low-carb friendly?

To keep it low-carb, swap breadcrumbs for almond flour and accompany the dish with cauliflower rice or a salad.