Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat the oven to 400°F if baking or heat a skillet over medium-high heat with oil for pan frying.
Sauté the chopped onion until translucent then add the minced garlic and cook one minute more.
Add the fresh spinach and cook until wilted then cool slightly and chop if leaves are large.
In a large bowl combine the ground meat, sautéed spinach mixture, egg, breadcrumbs, Parmesan, Italian seasoning, red pepper flakes, salt, and pepper.
Mix gently until just combined to keep meatballs tender.
Shape mixture into golf ball sized portions and press a chilled mozzarella cube into the center of each, sealing the meat around the cheese.
Place meatballs on a lined baking sheet if baking or on a plate if transferring to the skillet.
Bake for 15 to 18 minutes or pan fry turning carefully until all sides are golden and meat reaches safe temperature.
Let meatballs rest for a few minutes so the cheese settles and juices redistribute.
Garnish with chopped parsley and serve warm with your favorite sauce or dipping condiment.

Chill the mozzarella cubes before stuffing to avoid leaks. For crispy edges, finish under the broiler for 1-2 minutes.