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Quick Spinach Garlic Meatballs with Mozzarella

Delicious, quick-to-make meatballs featuring spinach, garlic, and melted mozzarella cheese, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground meat (beef or chicken) Use your choice of meat.
  • 1 cup spinach, finely chopped Fresh is preferred.
  • 2 cloves garlic, minced Fresh garlic adds more flavor.
  • 1 cup breadcrumbs Use plain or Italian-seasoned breadcrumbs.
  • 1/2 cup grated Parmesan cheese For added flavor.
  • 1 large egg, beaten Acts as a binder.
  • 1 teaspoon salt Adjust to taste.
  • 1/2 teaspoon black pepper Adjust to taste.
  • 1/2 teaspoon Italian seasoning Enhances flavor.
For Topping
  • 1 cup shredded mozzarella cheese For topping the meatballs.
For Cooking
  • Olive oil for frying Use for skillet cooking.

Method
 

Preparation
  1. Chop the spinach and mince the garlic. Preheat your oven to 375°F (190°C) if baking.
Mixing
  1. In a large mixing bowl, combine the ground meat, chopped spinach, minced garlic, breadcrumbs, Parmesan cheese, beaten egg, salt, pepper, and Italian seasoning. Mix until well combined.
Shaping
  1. With your hands, form the mixture into small meatballs, about 1 inch in diameter.
Cooking
  1. Heat a large skillet over medium heat and add olive oil. Once hot, place the meatballs in the skillet. Cook for about 5-7 minutes, turning occasionally until browned on all sides.
  2. For baking, transfer meatballs to a baking dish after browning and sprinkle mozzarella on top. For stovetop, reduce heat, cover skillet, and melt cheese for 2-3 minutes.
Serving
  1. Once the mozzarella is melted and bubbly, serve hot with marinara sauce, pasta, or a fresh salad.

Notes

To prevent tough meatballs, avoid overmixing. Store leftovers in an airtight container and consume within 3-4 days.