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 large eggs (4 if smaller) 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 marinara sauce (such as Rao’s) Instructions: Spinach Preparation:
Warm olive oil in a skillet on medium heat. Toss in the baby spinach, stirring to coat the leaves. Cook for a few minutes until wilted. Add the finely chopped garlic and sauté for 1-2 minutes, just until the aroma intensifies. Remove spinach from heat, chop finely, and let it cool down. Meatballs Preparation:
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine ground beef, ground pork, bread crumbs, eggs, milk, chopped garlic, Parmesan cheese, salt, pepper, and the cooled spinach mixture. Stir well to blend the ingredients thoroughly. Shape the mixture into evenly sized meatballs. Press a small mozzarella cube into the center of each meatball, making sure it’s fully enclosed. Heat a cast iron skillet with olive oil over medium-high heat. Brown the meatballs on all sides until a nice golden crust forms. Add marinara sauce to the skillet, spooning it around the meatballs to create a simmering sauce bed. Cover the skillet with foil and transfer to the oven. Bake for 20-25 minutes, or until the meatballs reach an internal temperature of 165°F (74°C). Serve over pasta or alongside a salad, topped with extra Parmesan and fresh herbs, if desired.
Prep Time: 25 minutes | Total Time: 45 minutes | Servings: 6
