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This cheesy meatball recipe brings a warm and comforting twist to the classic Italian-American favorite with spinach and garlic tucked inside each savory bite. Whether served over spaghetti or with warm marinara for dipping they always satisfy and impress
I first made these meatballs when hosting my in laws and they could not stop talking about the molten cheesy center with that hint of garlic and spinach
Ingredients
- Ground beef: provides the base and rich flavor choose 80 percent lean for best texture
- Fresh spinach: adds color nutrients and subtle earthy notes chop finely for even distribution
- Minced garlic: delivers bold aromatic punch use fresh cloves for best taste
- Breadcrumbs: bind the mixture together giving structure and tenderness use plain or Italian style
- Grated Parmesan: boosts savory umami and brings a nutty finish select freshly grated if possible
- Large egg: helps hold everything together ensuring the meatballs do not fall apart
- Salt: enhances all other flavors do not skip or under season
- Black pepper: adds subtle heat and depth
- Italian seasoning: brings herbal brightness dried oregano thyme and basil are typical
- Mozzarella cubes: create the signature molten center use whole milk mozzarella for better melt
- Olive oil: is used for searing and adds rich golden crust choose extra virgin for added flavor
Step-by-Step Instructions
- Prepare the Mixture:
- In a large bowl mix ground beef spinach garlic breadcrumbs Parmesan egg salt pepper and Italian seasoning using your hands until combined but not overworked this keeps the meatballs tender
- Stuff with Cheese:
- Scoop one to two tablespoons of the mixture and flatten into your palm place a cube of mozzarella in the center then mold the meat around it sealing the cheese completely and rolling into a smooth ball
- Cook the Meatballs:
- Heat olive oil in a large skillet over medium heat once hot place meatballs without overcrowding cook four to five minutes per side until browned and fully cooked through internal temp should reach 160 degrees Fahrenheit
- Drain and Rest:
- Transfer cooked meatballs to a paper towel lined plate to remove excess oil repeat until all are done keep finished ones warm in a low oven if needed
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I love how the garlic perfume fills the kitchen while these sizzle in the skillet it reminds me of my grandmother’s Sunday cooking and it is always a comfort
Storage Tips
Let meatballs cool completely before storing in an airtight container refrigerate for up to three days or freeze individually on a tray then transfer to a sealed bag they reheat well in the oven or pan to keep their texture
Ingredient Substitutions
Swap beef for ground turkey or chicken if preferred use gluten free breadcrumbs for dietary needs and dairy free mozzarella for lactose sensitivity they still turn out great with a little adaptation
Serving Suggestions
Serve with warm marinara over pasta or with garlic bread and salad for a complete meal they also make excellent sliders or appetizers when skewered with a toothpick
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Cultural Historical Context
Stuffed meatballs are an evolution of the traditional Italian polpette brought to the United States by immigrants and adapted over time the addition of mozzarella in the center became a popular indulgence in Italian American households
Frequently Asked Questions About Recipes
- → Can I use a different type of meat?
Yes! Ground turkey, chicken, or pork are great alternatives to beef and still work well with the spinach and mozzarella filling.
- → How do I prevent the cheese from leaking?
Ensure each mozzarella cube is fully sealed inside the meat mixture and avoid overstuffing to prevent leakage during cooking.
- → Can these be baked instead of fried?
Absolutely. Bake at 400°F (200°C) for 15–20 minutes on a parchment-lined tray, turning once halfway through for even browning.
- → What’s the best way to reheat leftovers?
Reheat in the oven at 350°F or pan-fry for a crispy exterior. Microwaving works too, but may soften the texture.
- → Can I freeze these meatballs?
Yes, freeze them individually on a tray, then store in a freezer-safe container. Reheat from frozen or thaw first for best results.