Ingredients:
Spinach:
• 8 ounces fresh baby spinach
• 3 cloves garlic, finely chopped
• 1-2 tablespoons olive oil
Meatballs:
• 1 pound ground beef
• 1 pound ground pork
• 2 ¼ cups bread crumbs
• 3 (or 4 if small) eggs
• Splash of milk
• 4 cloves garlic, finely chopped
• ½ cup Parmesan cheese
• Salt and pepper to taste
• 2 tablespoons olive oil
• Mozzarella cheese, cut into small cubes
• 1 jar Rao’s marinara sauce
Instructions :
Instructions :
Spinach:
1/ Heat olive oil in a skillet over medium heat. Add baby spinach and toss until coated. Let it wilt for a few minutes.
2/ Add finely chopped garlic to the skillet and sauté for another minute or two until it smells fragrant.
3/ Remove spinach from the skillet, chop it into small pieces, and set aside to cool.
Meatballs:
1/ Preheat oven to 350°F (175°C).
2/ In a large bowl, mix together ground beef, ground pork, bread crumbs, eggs, milk, chopped garlic, Parmesan cheese, salt, pepper, and the cooled spinach/garlic mixture until well combined.
3/ Roll the meat mixture into evenly sized meatballs. Press a small cube of mozzarella cheese into the center of each meatball and roll to encase the cheese completely.
4/ Heat olive oil in a cast iron skillet over medium-high heat. Pan-fry the meatballs until golden brown on all sides, forming a flavorful crust.
5/ Once browned, add dollops of marinara sauce to the bottom of the skillet to create a sauce bed for the meatballs to simmer in.
6/ Cover the skillet with foil and transfer it to the preheated oven. Bake for about 20-25 minutes until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).
7/ Serve the Spinach Garlic Meatballs Stuffed With Mozzarella over your preferred pasta, garnished with extra Parmesan cheese and fresh herbs if desired.
