Wilt the spinach: Heat a tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and cook until fragrant. Toss in the spinach and cook just until wilted. Remove, chop finely, and set aside.

Mix the meatball base: In a large bowl, combine the ground meat, breadcrumbs, Parmesan, egg, chopped spinach-garlic mixture, salt, and pepper. Mix gently until just combined.

Prepare the cheese core: Take a small portion of the meat mixture, flatten it in your hand, place a cube of mozzarella in the center, and wrap the meat completely around the cheese to form a smooth ball. Repeat with remaining mixture and cheese.

Brown the meatballs: Heat a bit of olive oil in a skillet over medium-high heat. Pan-fry the meatballs, turning to brown all sides. This forms a flavorful crust.

Finish cooking:

• Option A (Stovetop + Oven): Add marinara sauce around the browned meatballs in the skillet, cover with foil, and bake at 350 °F for 20–25 minutes until cooked through (internal temp 165 °F).

• Option B (Baking only): Place meatballs on a parchment-lined baking sheet, brush with oil, and bake at 400 °F for 10–12 minutes until fully cooked and cheese is melty.

Serve: Enjoy over pasta, with extra marinara, a sprinkle of Parmesan, or fresh herbs.