Spinach Garlic Stuffed Meatballs (Print Version)
# Ingredients:
→ Spinach
01 -
8 ounces baby spinach, fresh
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 large eggs (4 small eggs if needed)
08 -
Splash of milk
09 -
4 garlic cloves, 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 and add the spinach. Toss to coat and allow spinach to wilt slightly. Add minced garlic during the last 1-2 minutes until fragrant. Remove from heat, chop the wilted spinach into small pieces, and let cool.
02 -
Preheat the oven to 350°F (175°C). In a large mixing bowl, combine ground beef, ground pork, bread crumbs, eggs, milk, garlic, Parmesan, salt, and pepper. Add the spinach and garlic mixture, mixing well.
03 -
Roll the mixture into evenly sized meatballs, inserting a small cube of mozzarella cheese in the center of each one. Ensure the cheese is fully enclosed within the meatball.
04 -
Heat olive oil in a cast-iron skillet over medium-high heat. Add the meatballs and pan-fry until the outsides are golden brown.
05 -
Dollop marinara sauce into the bottom of the skillet around the meatballs. Cover the skillet tightly with foil and transfer to the preheated oven. Bake until the internal temperature of the meatballs reaches 165°F (74°C).
06 -
Serve the cooked meatballs hot over a bed of pasta or your preferred dish.