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.
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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
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2 1/4 cups fresh breadcrumbs
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3 large eggs, room temperature
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2 tablespoons whole milk
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6 ounces mozzarella cheese, cut into cubes
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4 tablespoons olive oil, divided
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24 ounces marinara sauce
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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.
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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.
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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.