Spinach Garlic Mozzarella Meatballs (Print Version)
# Ingredients:
→ Spinach
01 -
8 ounces fresh baby spinach
02 -
3 cloves garlic, finely chopped
03 -
1-2 tablespoons olive oil
→ Meatballs
04 -
1 pound ground beef
05 -
1 pound ground pork
06 -
2 1/4 cups bread crumbs
07 -
3-4 eggs, depending on size
08 -
Splash of milk
09 -
4 cloves garlic, finely chopped
10 -
1/2 cup Parmesan cheese
11 -
Salt and pepper to taste
12 -
2 tablespoons olive oil
13 -
Mozzarella cheese, cut into small cubes
14 -
1 jar Rao’s marinara sauce
# Instructions:
01 -
Heat olive oil in a skillet over medium heat. Add baby spinach and toss until coated. Let it wilt for a few minutes.
02 -
Add finely chopped garlic to the skillet and sauté for another minute or two until it smells fragrant.
03 -
Remove spinach from the skillet, chop into small pieces, and set aside to cool.
04 -
Preheat oven to 350°F (175°C).
05 -
In a large bowl, mix together ground beef, ground pork, bread crumbs, eggs, milk, chopped garlic, Parmesan cheese, salt, pepper, and the cooled spinach/garlic mixture until well combined.
06 -
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.
07 -
Heat 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.
08 -
Once browned, add dollops of marinara sauce to the bottom of the skillet to create a sauce bed for the meatballs to simmer in.
09 -
Cover the skillet with foil and transfer 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).
10 -
Serve the Spinach Garlic Meatballs Stuffed With Mozzarella over your preferred pasta, garnished with extra Parmesan cheese and fresh herbs if desired.