Garlic Spinach Cheese Balls (Print Version)
# Ingredients:
→ Meatballs
01 -
1 tsp of Italian herbs (or a combo like basil, oregano, and thyme)
02 -
2 minced garlic cloves
03 -
A dash of red chili flakes, optional
04 -
450g of ground meat (beef or a mix of beef and pork)
05 -
1 teaspoon of salt
06 -
Half a teaspoon of black pepper
07 -
1 large beaten egg
08 -
1/4 cup of shredded Parmesan cheese
09 -
1/2 cup almond flour (or breadcrumbs if not avoiding carbs)
10 -
A tablespoon of olive oil for frying
11 -
Fresh spinach (1 cup, finely chopped) or 1/2 cup thawed frozen spinach
→ Stuffing
12 -
110g mozzarella chunks, small cube size
→ Sauce (Optional)
13 -
2 tablespoons of butter
14 -
2 minced garlic cloves
15 -
Half a cup of broth (either chicken or beef)
16 -
A tablespoon of fresh parsley, chopped
17 -
1/2 teaspoon of chili flakes, for a kick
18 -
Either a splash of lemon juice or white wine (optional)
# Instructions:
01 -
Put the beef, spinach, Parmesan, breadcrumbs, garlic, salt, pepper, Italian seasoning, egg, and chili flakes in a big bowl. Blend it all together gently—don’t overdo it to keep the meatballs soft.
02 -
Scoop about 2 tablespoons of the meat mix and flatten it in your hand. Pop a mozzarella cube in the middle, then wrap the meat back around to make a ball. Repeat with all the mixture and cheese.
03 -
Warm up olive oil in a pan on medium. Cook the meatballs in two or three rounds, turning them until each side gets a nice brown crust, about 4-5 minutes. Toss on a lid, drop the heat, and let them finish cooking for another 5 minutes. Baking at 190°C is also an option—just pop them in for about 18-20 minutes.
04 -
Using the same skillet, melt the butter, then toss in garlic and let it sizzle until you can smell it. Stir in the broth, parsley, and chili flakes, and let everything bubble for a couple of minutes. A splash of lemon juice or wine amps up the flavor, if you’re into it.
05 -
Pour the buttery garlic sauce over the meatballs and dig in while they’re warm. Pair with some noodles, bread, or enjoy them on their own.
# Notes:
01 -
Don’t mash the meat mixture too much—it helps the meatballs stay soft.