Ingredients
Spinach Mixture
- 8 ounces fresh baby spinach
- 3 cloves garlic, finely chopped
- 1-2 tablespoons olive oil
Meatballs
- 1 pound ground beef
- 2 ¼ cups bread crumbs
- 3 large eggs (use 4 if eggs are small)
- Splash of milk
- 4 cloves garlic, finely chopped
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons olive oil
- Mozzarella cheese, cut into small cubes
- 1 jar Rao's marinara sauce
Instructions
- Prepare the spinach mixture: Heat 1 to 2 tablespoons of olive oil in a skillet over medium heat. Add the fresh baby spinach and toss to coat, allowing it to wilt down. During the last minute or two, add the finely chopped garlic and sauté until fragrant. Remove from heat, chop the spinach finely, and let it cool.
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for finishing the meatballs after frying.
- Mix meatball ingredients: In a large bowl, combine the ground beef, bread crumbs, eggs, a splash of milk, finely chopped garlic, grated Parmesan, salt, and pepper. Add the cooled spinach and garlic mixture and mix everything thoroughly until well incorporated.
- Form and stuff meatballs: Using your hands, roll the mixture into approximately 32 meatballs. Press a small cube of mozzarella cheese into the center of each meatball and carefully shape the meat around it to seal the cheese inside.
- Pan-fry meatballs: Heat 2 tablespoons of olive oil in a cast iron or heavy skillet over medium-high heat. Fry the meatballs in batches until their outsides are golden brown and crisp, about 3-4 minutes per side, turning carefully to maintain shape.
- Add marinara sauce and bake: Spoon dollops of Rao's marinara sauce into the bottom of the skillet with the browned meatballs. Cover the skillet tightly with foil and transfer it to the preheated 350°F oven. Bake until the meatballs reach an internal temperature of 165°F, approximately 15-20 minutes.
- Serve: Remove from the oven and serve the hot spinach garlic meatballs stuffed with mozzarella over cooked pasta with additional marinara sauce if desired.
Notes
- If eggs are small, add a fourth egg to ensure proper binding.
- Use a meat thermometer to ensure meatballs reach 165°F for safe consumption.
- For best flavor, use fresh Parmesan and high-quality mozzarella.
- Pan-frying before baking locks in juices and creates a crispy exterior.
- Leftover meatballs keep well in an airtight container in the refrigerator for up to 3 days.
- To reheat, bake in a 350°F oven covered until heated through.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
