Spinach Meatballs with Mozzarella Centers and Marinara (Print-Friendly Version)
Cooked spinach and fresh breadcrumbs form a soft beef mixture around cubes of mozzarella. Sear the sealed meatballs, then finish them in marinara in the oven. Use fresh breadcrumbs as listed; the same volume of compact dry crumbs would change the mixture.
ADVERTISEMENT
in-article · In-Article — 336x280 / 300x250 desktop · 300x250 / 320x50 mobile
House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Main Components
01 -
1 pound ground beef, 80/20 blend
02 -
8 ounces fresh baby spinach
03 -
7 cloves garlic, finely chopped, divided
04 -
2 1/4 cups fresh breadcrumbs
05 -
3 large eggs, room temperature
06 -
2 tablespoons whole milk
07 -
6 ounces mozzarella cheese, cut into cubes
08 -
4 tablespoons olive oil, divided
09 -
24 ounces marinara sauce
10 -
Salt and freshly ground black pepper, to taste
# How to Make It:
01 -
Heat up to two tablespoons of oil in a skillet and wilt the spinach. Add three chopped garlic cloves near the end, then drain excess liquid, cool briefly and chop the spinach finely.
02 -
Heat the oven to 350°F. Combine beef, fresh breadcrumbs, eggs, milk, the remaining garlic, salt and pepper gently. Fold in the prepared spinach.
03 -
Divide mozzarella into small cubes and wrap each completely in a portion of the meat mixture. Heat the reserved two tablespoons of oil in an oven-safe skillet and sear the meatballs in batches, turning carefully.
04 -
Return all meatballs to the pan and pour marinara around them. Cover with oven-safe foil and bake about fifteen to twenty minutes, continuing until the meat surrounding the cheese reaches 165°F. Rest briefly and serve with the sauce.
# Extra Suggestions:
01 -
Use three garlic cloves with the spinach and the remaining four in the meat mixture. Use fresh breadcrumbs as specified; the same volume of fine, dry packaged crumbs absorbs differently and is not a direct substitute. Drain the wilted spinach, cool it briefly and chop it before mixing so long leaves do not make the meatballs hard to seal. Divide the garlic into three cloves for the spinach and four for the meat mixture. The oil is also split between wilting and searing. Cut the mozzarella into similarly sized small cubes and enclose each completely, pinching any visible seam. Check temperature in the meat surrounding the cheese rather than placing the probe only in the molten center. Keep marinara around the meatballs during the covered oven finish.