👉Spinach GarlicMeatballs – Recipes on a Budget

Spinach Garlic Meatballs Stuffed With Mozzarella

These Spinach Garlic Meatballs Stuffed With Mozzarella are a delightful blend of savory flavors and creamy textures. Perfect for a comforting family dinner or a gathering with friends, these meatballs are sure to impress. The spinach and garlic add a rich depth of flavor, while the melted mozzarella at the center provides a delicious surprise in every bite. Serve them over your favorite pasta or with a side of crusty bread to soak up the marinara sauce.

Ingredients Overview

Spinach

8 ounces fresh baby spinach: Packed with nutrients and adds a lovely green color.
3 cloves garlic, finely chopped: Adds a robust flavor that pairs well with spinach.
1-2 tablespoons olive oil: Helps sauté the spinach and garlic to perfection.

Meatballs

1 pound ground beef: Provides a hearty and rich flavor.
1 pound ground pork: Adds tenderness and additional flavor.
2 ¼ cups bread crumbs: Helps bind the meatballs together.
3 (or 4 if small) eggs: Acts as a binding agent for the meat mixture.
Splash of milk: Adds moisture to the meatballs.
4 cloves garlic, finely chopped: Infuses the meatballs with a delightful garlic aroma.
½ cup Parmesan cheese: Adds a savory, nutty flavor.
Salt and pepper to taste: Enhances all the flavors.
2 tablespoons olive oil: For pan-frying the meatballs to a golden brown.
Mozzarella cheese, cut into small cubes: The gooey, melty surprise inside each meatball.
1 jar Rao’s marinara sauce: A high-quality marinara that complements the meatballs perfectly.

Step-by-Step Cooking Instructions

Spinach

1. Sauté the Spinach:

Heat 1-2 tablespoons of olive oil in a skillet over medium heat.
Add 8 ounces of fresh baby spinach and toss until coated with oil. Allow it to wilt for a few minutes.

2. Add Garlic:

Add 3 cloves of finely chopped garlic to the skillet. Sauté for another minute or two until the garlic is fragrant.

3. Cool and Chop Spinach:

Remove the spinach from the skillet, chop it into small pieces, and set aside to cool.

Meatballs

1. Preheat the Oven:

Preheat your oven to 350°F (175°C).

2. Mix Meatball Ingredients:

In a large bowl, combine 1 pound ground beef, 1 pound ground pork, 2 ¼ cups bread crumbs, 3 (or 4 if small) eggs, a splash of milk, 4 cloves of finely chopped garlic, ½ cup Parmesan cheese, salt, pepper, and the cooled spinach and garlic mixture. Mix until well combined.

3. Form Meatballs:

Roll the meat mixture into evenly sized meatballs. Press a small cube of mozzarella cheese into the center of each meatball and roll to encase the cheese completely.

4. Pan-Fry Meatballs:

Heat 2 tablespoons of olive oil in a cast iron skillet over medium-high heat. Pan-fry the meatballs until golden brown on all sides, forming a flavorful crust.

5. Add Marinara Sauce:

Once browned, add dollops of Rao’s marinara sauce to the bottom of the skillet to create a sauce bed for the meatballs to simmer in.

6. Bake Meatballs:

Cover the skillet with foil and transfer it to the preheated oven. Bake for about 20-25 minutes until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).

7. Serve:

Serve the Spinach Garlic Meatballs Stuffed With Mozzarella over your preferred pasta, garnished with extra Parmesan cheese and fresh herbs if desired.

Valuable Cooking Tips

Tip 1: Use freshly ground meat for the best texture and flavor.

Tip 2: Make sure the spinach mixture is completely cooled before adding it to the meat mixture to avoid cooking the eggs prematurely.

Tip 3: Handle the meat mixture gently to keep the meatballs tender.

Tip 4: Use a small ice cream scoop to ensure uniform meatball sizes.

Tip 5: For a spicier kick, add a pinch of red pepper flakes to the meat mixture.

Storage and Reheating Tips

Storage:

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze the meatballs in a single layer on a baking sheet, then transfer to a freezer-safe bag once frozen. They can be stored for up to 3 months.

Reheating:

Reheat refrigerated meatballs in a skillet over medium heat until warmed through, adding a splash of water or marinara sauce to keep them moist.
To reheat frozen meatballs, bake in a preheated oven at 350°F (175°C) for 20-25 minutes or until heated through.

20 Frequently Asked Questions

Q1: Can I use all beef or all pork for the meatballs?
A1: Yes, you can use all beef or all pork, but using both provides a balance of flavor and texture.

Q2: Can I use frozen spinach?
A2: Yes, but make sure to thaw and squeeze out excess moisture before using.

Q3: Can I make the meatballs ahead of time?
A3: Absolutely! You can prepare and refrigerate the meatballs a day in advance before cooking.

Q4: What can I substitute for breadcrumbs?
A4: You can use crushed crackers, oats, or panko as a substitute.

Q5: Can I use pre-minced garlic?
A5: Fresh garlic is recommended for the best flavor, but pre-minced garlic can be used in a pinch.

Q6: How do I keep the meatballs from falling apart?
A6: Ensure the mixture is well combined and the meatballs are tightly packed.

Q7: Can I cook the meatballs entirely on the stovetop?
A7: Yes, but baking them after browning ensures they cook through evenly.

Q8: What type of mozzarella should I use?
A8: Use low-moisture mozzarella for the best results.

Q9: Can I use a different cheese instead of mozzarella?
A9: Yes, cheddar or provolone can be used as substitutes.

Q10: How can I make the meatballs gluten-free?
A10: Use gluten-free breadcrumbs and ensure all other ingredients are gluten-free.

Q11: What other sauces can I serve with these meatballs?
A11: Alfredo sauce, pesto, or a creamy garlic sauce are great alternatives.

Q12: Can I add vegetables to the meat mixture?
A12: Yes, finely chopped vegetables like onions, bell peppers, or zucchini can be added.

Q13: How do I prevent the cheese from leaking out?
A13: Make sure the cheese is fully encased in the meat mixture.

Q14: Can I use ground turkey or chicken instead of beef and pork?
A14: Yes, but the texture and flavor will differ.

Q15: How many meatballs does this recipe make?
A15: This recipe makes approximately 24 meatballs, depending on size.

Q16: What sides go well with these meatballs?
A16: Garlic bread, Caesar salad, or roasted vegetables pair well.

Q17: Can I cook the meatballs in a slow cooker?
A17: Yes, brown them first, then cook in the slow cooker with marinara sauce on low for 4-5 hours.

Q18: How do I know when the meatballs are done?
A18: They should reach an internal temperature of 165°F (74°C).

Q19: Can I use fresh herbs instead of dried?
A19: Yes, use about three times the amount of fresh herbs compared to dried.

Q20: How can I make the meatballs spicier?
A20: Add crushed red pepper flakes or finely chopped jalapeños to the meat mixture.

20 Secrets for Culinary Perfection

Use a combination of meats for the best texture and flavor.
Chill the meat mixture before forming meatballs to make it easier to handle.
Grate the garlic for a more intense flavor.
Use a light touch when mixing the meat to keep the meatballs tender.
Ensure even sizes for uniform cooking.
Preheat your skillet to get a nice crust on the meatballs.
Don’t overcrowd the skillet to ensure even browning.
Use a thermometer to check for doneness.
Let the meatballs rest before serving to allow juices to redistribute.
Deglaze the skillet with a bit of wine or broth before adding marinara for extra flavor.
Add a splash of cream to the marinara sauce for a richer taste.
Season the meat mixture generously to ensure the best flavor.
Use stale bread for breadcrumbs; it absorbs more moisture.
Soak breadcrumbs in milk for a few minutes for extra moist meatballs.
Experiment with different cheeses for a unique twist.
Add finely chopped spinach to the meat mixture for extra nutrients.
Try different herbs like basil or oregano for varied flavors.
Use a mixture of olive oil and butter for pan-frying for a richer flavor.
Serve with a variety of sauces to keep it interesting.
Garnish with fresh herbs for a burst of color and flavor.