Ingredients
Scale
- 1 lb Ground Beef or Turkey
- 2 cups Fresh Spinach (sautéed)
- 4 cloves Garlic (minced)
- 1 small Onion (optional, finely chopped)
- 1 large Egg
- 1 cup Breadcrumbs (or oats or almond flour)
- 1/2 cup Grated Parmesan Cheese
- 8 oz Low-Moisture Mozzarella Cubes (chilled)
- 1 tbsp Italian Seasoning
- to taste Salt
- to taste Pepper
- 1/2 tsp Red Pepper Flakes
- 1 tbsp Chopped Parsley
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment.
- Heat a skillet over medium heat and sauté the finely chopped onion until translucent.
- Add the minced garlic and sauté for 30 seconds until fragrant, then add spinach and cook until wilted; let cool slightly.
- In a large bowl, combine ground beef or turkey, cooled spinach mixture, egg, breadcrumbs, Parmesan, Italian seasoning, red pepper flakes, salt, and pepper.
- Mix gently with your hands until just combined; avoid overworking the meat.
- Portion the mixture into golf ball sized pieces and flatten slightly in your palm.
- Press one chilled mozzarella cube into the center of each portion and roll to seal the cheese inside.
- Place meatballs on the prepared baking sheet, spacing them evenly.
- Bake for 15 to 20 minutes until browned and cooked through, or until the internal temperature reaches a safe level for your chosen meat.
- Remove from oven and let rest for 5 minutes so the cheese sets slightly before serving.
Notes
Chill the mozzarella cubes before stuffing to reduce leakage. For a golden finish, broil for 1 to 2 minutes at the end. Store cooked meatballs in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 meatballs
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg