Spinach Garlic Meatballs Stuffed with Mozzarella

Instructions:

1. Sauté the spinach:
   In a skillet over medium heat, sauté spinach and garlic in a small splash of olive oil until wilted, about 2–3 minutes. Set aside to cool slightly.
2. Make the meatball mixture:
   In a large bowl, combine ground meat, breadcrumbs, Parmesan, egg, oregano, salt, pepper, and sautéed spinach. Mix until just combined.
3. Form the meatballs:
   Scoop about 2 tablespoons of the mixture and flatten in your palm. Place a cube of mozzarella in the center, wrap the meat around it, and seal tightly. Repeat with the remaining mix.
4. Sear and bake:
   Preheat oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet over medium heat. Sear meatballs 2–3 minutes per side until browned. Transfer skillet to oven and bake for 12–15 minutes, or until fully cooked.
5. Serve:
   Enjoy hot with marinara or garlic butter sauce for dipping. Best served immediately while the cheese is still gooey.

Variations :

• Use ground turkey or chicken for a lighter version.
• Add finely chopped sun-dried tomatoes or basil to the meat mixture for a Mediterranean twist.
• Swap mozzarella for small pieces of provolone or fontina for a different melty center.

Tips :

• Opt for low-moisture mozzarella to prevent sogginess.
• For a crispy exterior, roll meatballs in seasoned breadcrumbs before searing.
• Let meatballs rest a few minutes before serving to keep the cheese from oozing out too soon.

These stuffed meatballs combine the best of hearty, cheesy, and garlicky comfort into one perfect bite.