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INGREDIENTS:
Spinach:
8 ounces fresh baby spinach
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 (or 4 if small) eggs
Splash of milk
4 cloves garlic, 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 :
Spinach:
- Heat olive oil in a skillet over medium heat. Add baby spinach and toss until coated. Let it wilt for a few minutes.
- Add finely chopped garlic to the skillet and sauté for another minute or two until it smells fragrant.
- Remove spinach from the skillet, chop it into small pieces, and set aside to cool.
Meatballs:
- Preheat oven to 350°F (175°C).
- In a large bowl, mix together ground beef, ground pork, bread crumbs, eggs, milk, chopped garlic, Parmesan cheese, salt, pepper, and the cooled spinach/garlic mixture until well combined.
- Roll the meat mixture into evenly sized meatballs. Press a small cube of mozzarella cheese into the center of each meatball and roll to encase the cheese completely.
- Heat olive oil in a cast iron skillet over medium-high heat. Pan-fry the meatballs until golden brown on all sides, forming a flavorful crust.
- Once browned, add dollops of marinara sauce to the bottom of the skillet to create a sauce bed for the meatballs to simmer in.
- Cover the skillet with foil and transfer it to the preheated oven. Bake for about 20-25 minutes until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).
- Serve the Spinach Garlic Meatballs Stuffed With Mozzarella over your preferred pasta, garnished with extra Parmesan cheese and fresh herbs if desired.
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