Cheesy Spinach Meatballs

Instructions:

1. Prepare the Spinach:
   • If you’re using fresh spinach, wash and chop it finely. If you’re using frozen spinach, make sure to thaw and drain it well to remove excess moisture.
2. Mix the Meatball Ingredients:
   • In a large mixing bowl, combine the ground meat, chopped spinach, breadcrumbs, Parmesan cheese, shredded mozzarella, egg, minced garlic, dried oregano, and basil. Season with salt and pepper to taste.
   • Mix everything together until well combined. You can use your hands for the best results, but be sure not to overmix to keep the meatballs tender.
3. Stuff with Cheese:
   • To make the cheesy center, take a small portion of the meat mixture and flatten it in the palm of your hand. Place a teaspoon of shredded mozzarella cheese in the center and then fold the meat mixture around the cheese, forming a ball.
   • Repeat this process with the remaining meat mixture, ensuring each meatball has a cheesy center.
4. Cooking the Meatballs:
   • Pan-frying: Heat a bit of olive oil in a large skillet over medium heat. Once hot, add the meatballs and cook them in batches to avoid overcrowding the pan. Brown the meatballs on all sides, which should take about 5-7 minutes. Once browned, reduce the heat and cover the pan, cooking the meatballs through for another 5 minutes or until they reach an internal temperature of 165°F (74°C).
   • Baking (for a healthier option): Preheat your oven to 375°F (190°C). Arrange the meatballs on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until fully cooked and golden brown on the outside.
5. Serve:
   • While the meatballs are cooking, warm up your marinara sauce in a separate pot over low heat (if using). Once the meatballs are done, you can either serve them directly with the sauce, or you can drop them into the sauce and simmer for a few minutes to soak up the flavors.
   • Serve the cheesy spinach meatballs with pasta, on a sub roll for a meatball sandwich, or just with a side of garlic bread. Garnish with fresh basil if desired.

Tips for the Perfect Cheesy Spinach Meatballs:

• Use Fresh Spinach: Fresh spinach gives the best texture and flavor. However, if you only have frozen spinach, make sure to squeeze out all the excess water after thawing to prevent the meatballs from becoming soggy.
• Add Extra Flavor: If you want to take the flavor up a notch, try adding a pinch of red pepper flakes or a dash of Worcestershire sauce to the meatball mixture.
• Make It Dairy-Free: If you need to make the recipe dairy-free, you can substitute the cheeses with a dairy-free cheese alternative or leave them out completely. The meatballs will still be delicious!
• Freezing Meatballs: These meatballs freeze beautifully! Once cooked, let them cool completely and store them in an airtight container or freezer bag. They’ll stay good in the freezer for up to 3 months. To reheat, simply bake in the oven or reheat them in marinara sauce on the stove.

Why You’ll Keep Making These Cheesy Spinach Meatballs

These Cheesy Spinach Meatballs are the perfect mix of flavor and nutrition, making them an ideal meal for any occasion. Whether you’re feeding a family, hosting a dinner party, or preparing meals ahead of time, these meatballs will quickly become a favorite.

They are a great way to add more vegetables to your diet without sacrificing taste, and the melted cheese inside provides that satisfying bite we all crave. Try them out next time you want to impress your guests or enjoy a comforting, easy meal at home!

Give these cheesy, spinach-filled meatballs a try—you’ll be glad you did!