Spinach Garlic Meatballs Stuffed with Mozzarella
Hey there! So, I’ve got this recipe for spinach garlic meatballs stuffed with mozzarella that I just have to share with you. The first time I made these little wonders, it was for a family reunion, and let me tell you, they disappeared faster than you can say ‘extra cheese, please!’ Maybe it’s because anything with melted mozzarella is basically irresistible. Or maybe it’s just because my family loves any excuse to eat with their hands.
Why You’ll Love This
I usually whip these up when I’m feeling fancy but not too fancy, you know? They’ve got this amazing garlic aroma (that makes your kitchen smell heavenly) and a cheesy surprise in the middle. My kids love them because they’re fun to eat, and I love them because they sneak in some greens without anyone noticing. And honestly, sometimes spinach can be a bit of a hard sell in my house…
Ingredients You’ll Need
- 500g ground beef (or chicken, if you’re feeling adventurous)
- 1 cup fresh spinach, chopped (frozen works too, just thaw and drain it)
- 3 cloves garlic, minced — or triple that if you’re a garlic fanatic like me!
- 1 cup mozzarella cheese, cubed
- 1/2 cup bread crumbs (Panko gives a nice crunch, but any kind works)
- 1 egg
- Salt and pepper, to taste
- Olive oil, for frying
How to Make ‘Em
- First, in a big bowl, mix together your ground beef, spinach, garlic, bread crumbs, egg, salt, and pepper. This is the part where you can take out some of the week’s stress – mashing it all up with your hands is surprisingly therapeutic!
- Form small meatballs, about the size of a golf ball. Press a cube of mozzarella into the center of each and seal it up. It’s okay if some cheese peeks out; it adds character.
- Heat some olive oil in a pan over medium heat. Fry the meatballs until they’re golden brown and cooked through, turning occasionally. This is where I usually sneak a taste.
- Optional: Toss them in marinara sauce after frying and simmer for a few extra minutes. It’s like a hug in a meal.
Handy Notes
Did you know if you add too much spinach, it gets a bit runny? But on the flip side, more spinach means more vitamins, right? I also found that letting the mix sit in the fridge for 30 minutes before forming balls helps with firming up the mixture.
Let’s Experiment!
One time, I tried stuffing these with goat cheese instead of mozzarella, thinking I was a genius. It didn’t quite have the same melty magic, but hey, we learn by doing.
Equipment Thoughts
No skillet? No worries! Use a regular frying pan; it works just fine. You might have to do it in batches if your pan is small. It’s a bit like a dance, really.
Keeping Them Fresh
Store leftovers (if you have any!) in the fridge for up to 3 days. Though honestly, in my house, it never lasts more than a day!
Serving Suggestions
We usually have these with a big ol’ side of garlic bread and a fresh salad. It’s practically tradition at this point. Sometimes a glass of wine sneaks in there too.
Lessons from My Kitchen
Don’t rush the frying. I once sped through that step and ended up with raw centers. Trust me, it’s worth the wait for golden perfection.
Got Questions?
Can I bake these instead of frying?
Absolutely! Pop them in the oven at 375°F for about 20 minutes. Just make sure they’re cooked through.
What if I don’t have fresh garlic?
No fresh garlic? Powdered works in a pinch; just adjust the amount to your taste.
Is there a vegetarian version?
You bet! Swap the meat for cooked lentils or chickpeas. It’s a bit different but still tasty.
