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- 1 lb ground beef - 1 cup cooked spinach, finely chopped - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese (divided) - 1/2 cup grated Parmesan cheese (divided) - 1/2 cup breadcrumbs - 1 large egg - 2 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon Italian seasoning - Salt and pepper - 2 cups marinara sauce - Fresh basil leaves for garnish When I create cheesy spinach stuffed meatballs, I start with a mix of main ingredients. Ground beef is the star, bringing rich flavor. I use cooked spinach, which adds nutrients and color. Ricotta cheese gives a creamy texture. Shredded mozzarella and grated Parmesan add that cheesy goodness we all love. Next, I add the additional ingredients. Breadcrumbs help bind the meatballs. The egg adds moisture and helps them hold together. I add minced garlic for a punch of flavor. Onion powder and Italian seasoning round out the taste, making each bite special. Finally, I season with salt and pepper. Marinara sauce coats the meatballs, making them saucy and delicious. I finish with fresh basil leaves for a pop of color and flavor. This mix of ingredients makes each meatball a tasty delight. Each time I make them, I enjoy seeing the smiles of those who eat them. {{ingredient_image_2}} - Preheat the oven to 400°F (200°C). This helps cook the meatballs evenly. - For the filling, mix 1 cup of cooked spinach, 1 cup of ricotta cheese, and half of the mozzarella cheese in a bowl. Make sure to blend them well and set aside. - In a large bowl, add 1 lb of ground beef, 1/2 cup of breadcrumbs, 1 large egg, 2 cloves of minced garlic, 1 teaspoon of onion powder, 1 teaspoon of Italian seasoning, salt, and pepper. - Use clean hands to gently mix everything together. Be careful not to overwork the meat. You want a tender meatball. - Take a portion of the meat mixture, about the size of a golf ball. Flatten it in your palm. - Place a generous spoonful of the spinach and cheese filling in the center. Carefully fold the edges of the meat around the filling and roll it into a ball. Repeat this until all the mixture forms about 12-15 meatballs. - Arrange the meatballs on a baking sheet lined with parchment paper. Bake them for 20-25 minutes. They should be golden brown and reach an internal temperature of at least 160°F (71°C). - While the meatballs bake, pour 2 cups of marinara sauce into a saucepan. Heat it over medium heat, stirring occasionally. - Once the meatballs are done, transfer them into the warm marinara sauce. Let them simmer on low heat for about 3-5 minutes. This helps all the flavors mix well. - Serve the meatballs on a plate with more marinara sauce on top. Sprinkle the remaining mozzarella and Parmesan cheese over the meatballs. Add fresh basil leaves for a nice touch. To boost the flavor, use fresh herbs like basil or parsley. They add a nice touch. You can also mix in some red pepper flakes for heat. For texture, make sure to squeeze out all the water from spinach. This keeps the meatballs from being soggy. To prevent dryness, do not overcook the meatballs. Cook them until golden brown. They should reach an internal temperature of 160°F (71°C). Adding ricotta cheese keeps them moist and creamy. To measure temperature accurately, use a meat thermometer. Insert it into the center of the meatball for the best reading. This helps you avoid undercooking or overcooking. Check doneness by cutting one meatball in half. The center should be hot and no longer pink. If it is still pink, return it to the oven for a few more minutes. For a lovely presentation, use a shallow dish. Arrange the meatballs in marinara sauce, then sprinkle extra cheese on top. Fresh basil leaves add color and flavor. Serve with a crusty loaf of bread for dipping. This makes the meal feel more inviting and fun. Enjoy your cheesy spinach stuffed meatballs with style! Pro Tips Use Fresh Spinach: While cooked spinach works well, using fresh spinach can enhance the flavor. Sauté it briefly to wilt before adding to the filling for a fresher taste. Chill Before Baking: If you have time, chill the stuffed meatballs in the refrigerator for 30 minutes before baking. This helps them hold their shape while cooking. Experiment with Cheeses: Feel free to mix different cheeses in the filling, such as feta or goat cheese, for a unique flavor twist that complements the spinach. Serve with Pasta: For a complete meal, serve the meatballs over a bed of spaghetti or your favorite pasta, drizzled with extra marinara sauce for deliciousness. {{image_4}} You can easily change the meat in this recipe. Ground turkey or chicken works great. These options make the meatballs lighter but still tasty. If you want a dairy-free version, use vegan ricotta and dairy-free cheese. This keeps the flavor while meeting dietary needs. You can enjoy these meatballs baked or fried. Baking is healthier and easier, while frying gives a crunchy outside. For a twist, try them in different sauces. A creamy Alfredo or sweet and spicy barbecue sauce can change the whole meal. These meatballs pair well with pasta. Serve them over spaghetti or penne for a classic meal. For a fun twist, make meatball sandwiches. Use a soft roll and add marinara sauce and cheese for a delicious bite. To keep your cheesy spinach stuffed meatballs fresh, cool them down first. Let the meatballs sit at room temperature for about 30 minutes. This helps prevent moisture buildup. Use airtight containers for storage. Glass or plastic containers work well. Make sure they are sealed tightly. You can also use freezer-safe bags. Just remove as much air as possible before sealing. When reheating, the best method is to use the oven. Preheat your oven to 350°F (175°C). Place the meatballs on a baking sheet. Cover them with foil to keep them moist. Heat for about 15-20 minutes or until hot. If you want to freeze meatballs, place them in a single layer on a baking sheet. Freeze them for a few hours until solid. Then, transfer them to a freezer bag. To thaw, just place them in the fridge overnight. You can also thaw them in the microwave. How to make cheesy spinach stuffed meatballs healthier? You can swap ground beef for ground turkey. Use low-fat ricotta cheese. Add more veggies, like mushrooms or peppers, to the filling. This keeps the taste but lowers the fat. Can I make the filling ahead of time? Yes, you can! Prepare the filling a day before. Store it in the fridge. Just make sure to let it warm up before using. What sides pair well with cheesy spinach stuffed meatballs? Serve with a green salad or garlic bread. Pasta or rice also works well. You can even add steamed veggies for a healthy touch. How long to bake meatballs at 400°F? Bake the meatballs for 20-25 minutes. They should be golden brown and cooked through. Always check their internal temperature; it needs to be at least 160°F. Can I freeze stuffed meatballs before baking? Absolutely! Shape the meatballs and place them on a baking sheet. Freeze them until firm, then transfer to a bag. They can last up to three months. How do I know when the meatballs are done? Check the meatballs with a meat thermometer. If they reach 160°F, they are done. Also, look for a nice brown color on the outside. Cheesy spinach stuffed meatballs combine simple ingredients for rich flavor. We covered how to prep ingredients, form meatballs, and bake them perfectly. I shared tips to enhance taste and texture, along with variations for your personal twist. Proper storage ensures your leftovers stay fresh. With these easy steps, you can impress anyone at your table. Enjoy making these delicious meatballs, and let your creativity shine!

Cheesy Spinach Stuffed Meatballs

Delicious meatballs filled with a cheesy spinach mixture, served in marinara sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb ground beef
  • 1 cup cooked spinach, finely chopped and squeezed dry
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese (divided)
  • 1/2 cup grated Parmesan cheese (divided)
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • 2 cups marinara sauce
  • for garnish fresh basil leaves

Instructions
 

  • Preheat your oven to 400°F (200°C) to prepare for baking the meatballs.
  • In a medium mixing bowl, combine the finely chopped cooked spinach, ricotta cheese, and half of the shredded mozzarella cheese. Mix these ingredients thoroughly until well blended and set aside.
  • In a large bowl, add the ground beef, breadcrumbs, egg, minced garlic, onion powder, Italian seasoning, salt, and pepper. With clean hands, mix the ingredients gently until they are just combined, being careful not to overwork the meat.
  • Take a portion of the meat mixture (about the size of a golf ball) and flatten it in the palm of your hand. Place a generous spoonful of the spinach and cheese filling in the center. Carefully fold the edges of the meat around the filling and roll it into a ball. Repeat this process until all the meat mixture is shaped into approximately 12-15 meatballs.
  • Arrange the formed meatballs on a baking sheet lined with parchment paper. Bake them in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through, ensuring they reach an internal temperature of at least 160°F (71°C).
  • While the meatballs are baking, pour the marinara sauce into a saucepan and heat it over medium heat until it is warmed through, stirring occasionally.
  • Once the meatballs are finished baking, carefully transfer them into the warm marinara sauce. Let them simmer on low heat for about 3-5 minutes, allowing the flavors to meld.
  • Plate the cheesy spinach stuffed meatballs, spooning additional marinara sauce over the top. Sprinkle with the remaining mozzarella and Parmesan cheeses. Finish the dish with fresh basil leaves for a burst of color and flavor.

Notes

For an elegant touch, serve the meatballs in a shallow dish alongside a rustic loaf of bread for dipping into the marinara sauce.
Keyword cheese, Italian, meatballs, spinach