Ingredients
Choosing quality ingredients is something I’ve always been passionate about—growing up in a small English town, my mum and grandmother taught me that fresh, simple ingredients are the foundation of any great dish. For these meatballs, I like to use fresh spinach and good mozzarella to elevate the flavors. If you can find mozzarella balls or pearls, even better—they’re easier to stuff and melt beautifully.
- 1 pound ground beef (or a mix of beef and pork for extra juiciness)
- 1 cup fresh spinach, finely chopped
- 3 cloves garlic, minced
- 1 cup breadcrumbs (preferably homemade or panko)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 small mozzarella balls (bocconcini), halved, or 1/2 cup shredded mozzarella
- Olive oil, for frying
If you’re avoiding beef, turkey or chicken mince work well too, though the cooking time might be a little shorter. For a vegetarian twist, try swapping the meat for a firm tofu and lentil mix, but the mozzarella stuffing is a must to keep that gooey surprise!
Instructions
- Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.
- In a large bowl, combine the ground meat, chopped spinach, minced garlic, breadcrumbs, Parmesan, egg, oregano, salt, and pepper. Use your hands to mix gently but thoroughly—overmixing can make meatballs tough.
- Divide the mixture into 16 equal portions. Flatten each portion in your palm and place a half mozzarella ball in the center (or a small spoonful of shredded mozzarella).
- Carefully fold the meat around the cheese, sealing it completely, and roll into a smooth ball.
- Heat a tablespoon of olive oil in a large skillet over medium heat. Brown the meatballs on all sides, about 2-3 minutes per side. This step locks in flavor and creates a lovely crust.
- Transfer the browned meatballs to the prepared baking tray and bake for 12-15 minutes, until cooked through and the cheese inside is melted.
- Let the meatballs rest for a few minutes before serving to allow the juices to settle and avoid burning your mouth on molten cheese!
One tip I learned from my restaurant days is to resist the urge to poke the meatballs while they cook—the cheese filling will leak if you’re too eager to check!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
