Description
Spinach Garlic Mozzarella Meatballs are juicy, oven-baked meatballs blended with garlicky spinach and Parmesan, each stuffed with a gooey mozzarella center. Tender, flavorful, and comforting, they’re perfect for family dinners or entertaining.
Ingredients
- 1 lb (450 g) ground beef
- 1/2 cup (50 g) breadcrumbs
- 1/4 cup (25 g) grated Parmesan cheese
- 1 cup (30 g) fresh spinach, finely chopped
- 3 cloves garlic, minced
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 4 oz (115 g) mozzarella cheese, cut into 18–20 small cubes
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground beef, breadcrumbs, Parmesan, spinach, garlic, egg, salt, pepper, and Italian seasoning.
- Mix gently until just combined, avoiding overmixing.
- Scoop about 2 tablespoons of mixture and flatten slightly in your palm.
- Place a mozzarella cube in the center and wrap meat around it, sealing completely. Roll into a ball.
- Place meatballs on prepared baking sheet and drizzle lightly with olive oil.
- Bake 20–25 minutes until golden and cooked through (internal temperature 160°F / 71°C).
- Rest 5 minutes before serving to allow cheese to set slightly.
Notes
- Seal mozzarella completely to prevent cheese from leaking.
- Do not overmix to keep meatballs tender.
- Thaw and drain frozen spinach thoroughly before using.
- Store refrigerated up to 4 days or freeze up to 3 months.
- Air fry at 375°F (190°C) for 12–15 minutes if preferred.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4 meatballs
- Calories: 420 kcal
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 30 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 120 mg
