Spinach Garlic Meatballs Delight

This spinach garlic meatball recipe transforms ordinary meatballs into something extraordinary with a gooey mozzarella surprise in the center. The combination of fresh spinach, aromatic garlic, and melty cheese turns these into an irresistible comfort food that's perfect for family dinners or entertaining guests.

I discovered this recipe when looking for ways to incorporate more vegetables into my family meals. The first time I served these meatballs, my children devoured them without realizing they were eating spinach, and now they specifically request the "green meatballs" at least twice a month.

Ingredients

• Ground beef: provides richness and classic flavor
• Ground pork: adds tenderness and moisture
• Fresh baby spinach: packed with nutrients and beautiful color
• Garlic cloves: infuse aromatic depth throughout
• Breadcrumbs: help bind everything while maintaining moisture
• Eggs: create structure and hold ingredients together
• Parmesan cheese: brings salty umami notes
• Mozzarella cubes: create the gooey melted center
• Quality marinara sauce: like Raos saves time without sacrificing flavor

Step-by-Step Instructions

Prepare the Spinach Mixture:

Heat olive oil in a large skillet over medium heat. Add fresh spinach and toss continuously as it wilts down dramatically in volume. This should take about 3 minutes. Add the chopped garlic during the final minute of cooking just until fragrant. Be careful not to burn the garlic as it will become bitter. Remove the mixture and chop finely on a cutting board. Allow this to cool completely before adding to meat.

Create the Meat Mixture:

In a large mixing bowl, combine ground beef and pork with breadcrumbs, eggs, a splash of milk, chopped garlic, grated Parmesan, and generous pinches of salt and pepper. Use clean hands to thoroughly incorporate all ingredients without overmixing, which can result in tough meatballs. Fold in the cooled spinach mixture until evenly distributed throughout the meat.

Form and Stuff Meatballs:

Scoop approximately 2 tablespoons of meat mixture and flatten slightly in your palm. Place a small cube of mozzarella in the center. Carefully fold the meat around the cheese and roll between your palms to form a perfectly sealed ball. Ensure the cheese is completely enclosed to prevent leaking during cooking. Repeat with remaining mixture.

Cook to Golden Perfection:

Heat olive oil in a large cast iron skillet over medium high heat until shimmering. Working in batches to avoid crowding, add meatballs and brown on all sides until deeply golden, about 2 minutes per side. This creates a flavorful crust while sealing in juices. After all meatballs are browned, return them to the skillet.

Finish in the Oven:

Spoon marinara sauce around the meatballs in the skillet. Cover the pan tightly with foil and transfer to your preheated 350°F oven. Bake until meatballs reach 165°F internally, about 15 to 20 minutes. The internal temperature ensures they're fully cooked while keeping them juicy.

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Whenever I make these meatballs, I always double the spinach component. The vibrant green color against the rich red sauce creates a beautiful presentation, and that extra spinach adds nutrition without changing the flavor. My grandmother always said meatballs should be treated gently when mixing and shaping, and her advice ensures these remain tender every time.

Storage Solutions

These meatballs maintain their quality wonderfully in storage. After cooking, cool them completely before transferring to airtight containers. They'll keep in the refrigerator for up to 4 days. For longer storage, arrange cooled meatballs on a baking sheet and freeze until solid before transferring to freezer bags. This prevents them from sticking together. They'll maintain quality for about 3 months frozen. Thaw overnight in the refrigerator before reheating.

Clever Substitutions

This recipe welcomes adaptations based on dietary needs or pantry availability. Ground turkey or chicken can replace beef and pork for a lighter version, though the meatballs may be slightly less juicy. For a gluten free option, substitute the breadcrumbs with gluten free breadcrumbs or almond flour. The parmesan provides plenty of flavor, but for a dairy free version, nutritional yeast offers a similar savory quality. The spinach can be swapped for kale or swiss chard if preferred.

Serving Suggestions

While traditionally served over pasta, these versatile meatballs shine in multiple presentations. Try them nestled in creamy polenta for an elevated comfort dish. For a lighter meal, serve alongside roasted vegetables or a bright salad. They make excellent sliders on small rolls with extra sauce and melted provolone. For entertaining, spear with toothpicks and serve as appetizers with a side of warm marinara for dipping. The meatballs also freeze beautifully, making them perfect for meal prep.

Frequently Asked Questions

→ What type of spinach is best for this dish?

Fresh baby spinach works best as it wilts quickly and blends seamlessly into the meatball mixture.

→ Can I use only beef or pork for the meatballs?

Yes, you can use only ground beef or pork, but combining the two creates a richer flavor and better texture.

→ How do I ensure the mozzarella stays inside the meatballs?

Completely encase the mozzarella cube inside the meatball, sealing any gaps to prevent leakage while cooking.

→ Is it okay to use store-bought marinara sauce?

Absolutely! A high-quality store-bought marinara, like Rao's, works perfectly and saves time.

→ What is the best way to serve these meatballs?

Serve them over pasta, with crusty bread for dipping, or enjoy them on their own as a hearty appetizer.

→ Can I freeze these meatballs for later?

Yes, you can freeze uncooked or fully cooked meatballs. Store them in an airtight container and reheat when needed.