Ingredients
- For the Meatball Base:
- 450 g ground beef
- 1 cup fresh spinach, finely chopped
- 3 cloves garlic, minced
- 60 ml breadcrumbs
- 25 g grated Parmesan cheese
- 1 large egg
- ½ teaspoon fine salt
- ¼ teaspoon ground black pepper
- ½ teaspoon Italian seasoning blend
- For the Filling and Cooking:
- 1 cup mozzarella cheese, cut into small cubes
- 2 tablespoons olive oil
Instructions
- In a large bowl, gently mix together the ground beef, chopped spinach, minced garlic, breadcrumbs, Parmesan cheese, egg, salt, black pepper, and Italian seasoning until just combined.
- Portion 1–2 tablespoons of the meat mixture and flatten it in the palm of your hand. Place a cube of mozzarella cheese in the center, then wrap the meat around the cheese to seal completely. Form the mixture into a ball, ensuring the cheese is fully enclosed. Repeat with the remaining mixture and cheese.
- Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, ensuring not to overcrowd the pan. Cook each batch for 4–5 minutes per side, or until browned evenly and fully cooked through.
- Serve the meatballs hot with marinara sauce for dipping, or atop cooked pasta. Garnish with additional Parmesan and fresh basil if desired.
Notes
- If you prefer, you can bake the meatballs at 375°F (190°C) for 20-25 minutes instead of frying them in the pan.
- For extra flavor, try adding a pinch of red pepper flakes to the meat mixture.
- These meatballs can also be made ahead and frozen for a quick meal later on. Simply freeze before cooking and cook directly from frozen when ready to eat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner, Appetizer
- Method: Pan-frying
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving (Approximately 4 meatballs)
- Calories: 360 kcal
- Sugar: 2g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 125mg
