Description
Juicy Cheesy Spinach-Stuffed Meatballs with fresh spinach, garlic, mozzarella, and rich marinara—a hearty meal the whole family will love.
Ingredients
Scale
Spinach Filling
- 8 ounces baby spinach (fresh)
- 3 cloves garlic, finely chopped
- 1–2 tablespoons olive oil
Meatballs
- 1 pound ground beef
- 1 pound ground pork
- 2 ¼ cups bread crumbs
- 3 eggs (use 4 if small)
- Splash of milk
- 4 garlic cloves, finely chopped
- ½ cup Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons olive oil
- Mozzarella cheese, cut into small cubes
- 1 jar Rao’s marinara sauce
Instructions
- Prepare the Spinach Filling
Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute until fragrant. Add baby spinach and cook until wilted, about 3 minutes. Remove from heat and let cool. - Mix Meatball Ingredients
In a large bowl, combine ground beef, ground pork, bread crumbs, eggs, splash of milk, chopped garlic, Parmesan, salt, and pepper. Mix gently but thoroughly. - Form Meatballs with Filling
Take a portion of the meat mixture and flatten it in your hand. Place a small cube of mozzarella and a spoonful of spinach mixture in the center. Fold the meat around the filling, rolling it into a ball, ensuring the filling is completely sealed. - Cook Meatballs
Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, until browned on all sides, about 8-10 minutes. - Simmer in Sauce
Pour marinara sauce into the skillet with meatballs. Reduce heat to low, cover, and simmer for 20-25 minutes until meatballs are cooked through and cheese inside is melted. - Serve
Serve hot over pasta, rice, or with crusty bread to soak up the sauce.
Notes
Don’t overwork the meat mixture to keep meatballs tender.
Ensure the mozzarella is fully enclosed to prevent leaking during cooking.
Fresh baby spinach works best; frozen spinach will release too much water.
Keywords: Cheesy Spinach-Stuffed Meatballs