Description
These Spinach Garlic Meatballs are a delicious and nutritious twist on classic meatballs, combining ground beef or turkey with sautéed spinach, garlic, and Italian seasonings. Baked to perfection with melty mozzarella inside, they make a perfect hearty meal for any occasion.
Ingredients
Scale
Meatball Mixture
- 1 lb Ground Beef or Turkey
- 2 cups Fresh Spinach, sautéed
- 4 cloves Garlic, minced
- 1 small Onion, finely chopped (optional)
- 1 large Egg
- 1 cup Breadcrumbs (or oats/almond flour)
- 1/2 cup Grated Parmesan Cheese
- 1 tbsp Italian Seasoning
- to taste Salt
- to taste Pepper
- 1/2 tsp Red Pepper Flakes
Filling and Garnish
- 8 oz Low-Moisture Mozzarella Cubes, chilled
- 1 tbsp Chopped Parsley
Instructions
- Sauté Garlic and Spinach: Heat a skillet over medium heat and sauté the minced garlic and fresh spinach until fragrant and the spinach is wilted, about 3-5 minutes. Remove from heat and let cool slightly.
- Mix Ingredients: In a large bowl, combine the ground beef or turkey with the sautéed spinach and garlic, finely chopped onion (if using), egg, breadcrumbs, grated Parmesan cheese, Italian seasoning, salt, pepper, and red pepper flakes. Mix gently until all ingredients are evenly incorporated.
- Form Meatballs: Shape the mixture into meatballs, approximately 1 1/2 to 2 inches in diameter. Insert a cube of chilled low-moisture mozzarella into the center of each meatball and seal the meat around it. Place the formed meatballs on a baking sheet lined with parchment paper or lightly greased.
- Bake Meatballs: Preheat the oven to 400°F (200°C). Bake the meatballs for 20-25 minutes, or until they are cooked through and nicely browned on the outside.
- Serve: Remove the meatballs from the oven and let them rest for a few minutes. Garnish with chopped parsley and serve warm as a flavorful appetizer or main dish.
Notes
- You can substitute ground turkey for beef to reduce fat content.
- Breadcrumbs can be replaced with oats or almond flour for a gluten-free option.
- Keeping the mozzarella cubes chilled before stuffing helps prevent excessive melting during preparation.
- These meatballs can be served with marinara sauce or over pasta for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
