Spinach Garlic Meatballs Stuffed with Mozzarella

Ingredients:

• 1 lb ground beef (or a mix of beef & pork)

• 1 cup fresh spinach, finely chopped (lightly sautéed if preferred)

• 3 garlic cloves, minced

• ½ cup breadcrumbs (Italian style or plain with herbs added)

• 1 large egg

• ½ cup grated Parmesan cheese

• 1 tbsp fresh parsley, chopped (or 1 tsp dried)

• 1 tsp Italian seasoning

• ½ tsp red pepper flakes (optional, for heat)

• Salt & black pepper, to taste

• 8–10 mozzarella balls (bocconcini) or cubed mozzarella

For serving (optional):

• Marinara sauce

• Extra Parmesan & fresh basil

Instructions:

1. Prepare Mozzarella:
   If using larger mozzarella balls, cut them into 1-inch cubes. Pat dry with a paper towel so they don’t release too much moisture while cooking.

2. Mix Meatball Mixture:
   In a large bowl, combine ground beef, spinach, garlic, breadcrumbs, egg, Parmesan, parsley, Italian seasoning, red pepper flakes, salt, and pepper. Mix gently until everything is evenly incorporated (don’t overmix or meatballs may be tough).

3. Form Meatballs:
   Take about 2 tablespoons of the mixture, flatten slightly in your palm, and place a cube/ball of mozzarella in the center. Wrap the meat around the cheese and roll into a smooth ball, sealing edges completely. Repeat with all.

4. Cook the Meatballs:

   • Stovetop Method: Heat olive oil in a skillet over medium heat. Sear meatballs on all sides until browned, about 5–6 minutes. Lower heat, cover, and cook another 5–7 minutes until meatballs are fully cooked and cheese is melted.

   • Oven Method: Preheat oven to 400°F (200°C). Place meatballs on a greased baking sheet. Bake 18–20 minutes, until golden and cooked through.

5. Serve:
   Spoon warm marinara sauce onto a serving plate, place the meatballs on top, sprinkle with Parmesan, and garnish with fresh basil.