Stage 1: Prepare the Meatball Mixture
Start with quality meat. Use fresh ground beef or a 50/50 mix of beef and pork. The pork adds fat and flavor, helping to keep the meatballs juicy.
In a large mixing bowl, add the ground meat, chopped spinach, minced garlic, breadcrumbs, Parmesan cheese, egg, salt, pepper, and Italian seasoning.
Use your hands or a spoon to gently mix everything together. Don’t overwork it—overmixing can result in tough meatballs.
Tip: Use day-old bread ground into crumbs for a richer flavor. You can also use panko for a lighter texture.
Stage 2: Stuff with Mozzarella
Take about 1 to 2 tablespoons of the meat mixture and flatten it into a small disk in your palm.
Place one cube of mozzarella in the center.
Wrap the meat around the cheese and roll it gently into a ball. Ensure the cheese is fully enclosed.
Place rolled meatballs on a plate or parchment-lined tray. Continue until all meat is used.
Tip: Use part-skim mozzarella for less grease or fresh mozzarella pearls for added creaminess.
Stage 3: Cook the Meatballs
Option A: Pan-Frying
Heat olive oil in a large skillet over medium heat.
Add meatballs in batches. Do not overcrowd the pan.
Cook each meatball for 4–5 minutes per side, turning to ensure even browning and thorough cooking.
Once browned, transfer to a plate lined with paper towels to absorb excess oil.
Option B: Baking (Healthier Option)
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