Spinach Garlic Mozzarella Meatballs

Ingredients

• Ground beef: one pound look for eighty twenty blend to keep the meatballs juicy and flavorful
• Fresh baby spinach: two cups finely chopped choose tender bright green leaves for best taste
• Fresh garlic: four cloves minced fresh garlic gives more punch than pre chopped options
• Fine breadcrumbs: one half cup helps hold the meatballs together without drying them out
• Freshly grated parmesan: one half cup adds depth and a touch of saltiness grate it fresh for best melt and flavor
• Large fresh egg: one binds the mix together and makes shaping easier
• Italian seasoning: one teaspoon balances everything with a mix of classic herbs
• Mozzarella block: eight ounces cut into half inch cubes for creamy cheesy centers that hold together while cooking
• Extra virgin olive oil: two tablespoons for frying and getting that crispy brown outside
• Sea salt and freshly ground black pepper: for seasoning everything just right

Instructions

Prepare the Spinach:Wash the spinach well and dry it thoroughly using a clean towel or salad spinner then chop it very finely to blend smoothly into the meat mixture and avoid sogginessMix the Meatball Base:Combine ground beef chopped spinach garlic breadcrumbs parmesan egg seasoning salt and pepper in a large bowl and mix gently with your hands just until combined so the meat stays tenderCut and Prep the Cheese:Slice the mozzarella block into half inch cubes and pat them dry to help them stay in place during stuffing and cookingShape the Meatballs:Scoop a tablespoon or two of meat mixture flatten in your palm place a mozzarella cube in the center and wrap the meat around it sealing fully then roll gently into a smooth ballCook the Meatballs:Heat olive oil in a large skillet over medium heat until shimmering then add meatballs in a single layer without crowding cook for four to five minutes per side turning gently to brown all sides and cook through

Storage Tips

You can form the meatballs ahead of time and store them in the refrigerator for up to one day before cooking. For longer storage freeze the raw meatballs on a tray then transfer to freezer bags and cook from frozen adding a few extra minutes. Leftovers keep well in the fridge for up to three days and reheat beautifully in the oven or skillet.

Ingredient Substitutions

If you want to switch up the flavor try using ground chicken or turkey instead of beef for a lighter version. Swap in provolone or fontina cheese for a sharper or more buttery center. You can also use dried spinach in a pinch just rehydrate and squeeze out all excess moisture before mixing in.

Serving Suggestions

These meatballs are incredible over spaghetti with marinara sauce but they also shine on their own with dipping sauces. Serve them on toasted rolls for meatball subs or with a side of garlic bread and salad for a complete meal that feels like a night out. They also work great for parties with toothpicks and warm marinara for dipping.

Cultural Context

This recipe pulls inspiration from Italian American comfort food where meatballs are often given a cheesy twist and combined with beloved pantry staples. The spinach garlic and mozzarella combination also nods to traditional fillings used in stuffed pastas like ravioli or cannelloni giving these meatballs a familiar yet fresh spin.