Description
Cheesy Spinach-Stuffed Meatballs are a delicious and flavorful dish that combines ground beef with a cheesy spinach filling, perfect for a hearty meal.
Ingredients
- 1½ pounds ground beef
- ½ cup breadcrumbs
- 1 large egg
- ¼ cup grated Parmesan cheese
- 3 cloves garlic, minced
- ½ small onion, finely diced
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons milk
- 2 cups fresh spinach, finely chopped
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 4 ounces mozzarella cheese, cut into 16 small cubes
- 2 tablespoons cream cheese, softened (optional)
- 1½ cups marinara sauce
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
- Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Add the chopped spinach and cook for 2–3 minutes until wilted. Transfer to a bowl and allow it to cool. Squeeze out any excess moisture so the filling doesn’t make the meatballs watery. If using cream cheese, mix it into the cooled spinach until combined.
- In a large bowl, combine the ground beef, breadcrumbs, egg, Parmesan, garlic, onion, Italian seasoning, paprika, salt, black pepper, and milk. Mix gently with your hands or a fork until everything is evenly incorporated. Avoid overmixing, as this can make the meatballs dense.
- Divide the mixture into approximately 16 equal portions. Flatten each portion in your palm to form a small disc. Place a cube of mozzarella in the center of each disc, followed by a small amount of the spinach mixture.
- Carefully fold the meat mixture around the filling, pinching the edges together. Roll gently between your palms to form a smooth ball. Make sure the cheese is completely enclosed with no visible gaps.
- Place the meatballs on the prepared baking sheet, leaving a little space between each one. For extra flavor, brush the tops lightly with olive oil or sprinkle with a little additional Italian seasoning.
- Bake for 20–25 minutes, depending on the size of the meatballs, until browned and cooked through. Ground beef meatballs should reach an internal temperature of 160°F.
Notes
- For a spicier kick, add red pepper flakes to the meat mixture.
- These meatballs can be served with pasta or on their own with marinara sauce.
- Leftover meatballs can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 meatball
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 40mg