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To make cheesy spinach stuffed meatballs, you need simple and fresh ingredients. Here’s what you will need: - 1 lb ground beef - 1 cup cooked spinach, chopped - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1/2 cup breadcrumbs - 1 egg - 2 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - 2 cups marinara sauce - Fresh basil leaves for garnish Each ingredient plays a key role in creating the flavors of this dish. The ground beef gives a hearty base. The cooked spinach adds nutrition and a vibrant color. Ricotta and mozzarella cheeses make it creamy and cheesy, which is a must for a comforting meal. Breadcrumbs bind the meatballs and help keep them moist. The egg acts as a glue, holding everything together. Garlic and onion powder add depth and a nice aroma. Italian seasoning brings out classic flavors, while salt and pepper enhance them further. Finally, marinara sauce adds a tangy touch when you serve the meatballs. Fresh basil leaves not only look great but also give a burst of fresh flavor. Now that you have the ingredients, you’re ready to start your cooking adventure! {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). This step is key to getting the meatballs crispy on the outside. Make sure the oven is ready before you bake. Next, in a mixing bowl, combine 1 cup of cooked, chopped spinach, 1 cup of ricotta cheese, and half of the mozzarella cheese. Mix these ingredients well until they form a smooth mixture. Set this aside for later. In a large bowl, combine 1 pound of ground beef, 1/2 cup of breadcrumbs, 1 egg, 2 minced garlic cloves, 1 teaspoon of onion powder, 1 teaspoon of Italian seasoning, and salt and pepper to taste. Mix until everything is just combined. Don’t overmix, as this can make the meatballs tough. Now, take a handful of the meat mixture and flatten it in your palm. Place a spoonful of the spinach and cheese mixture in the center. Fold the meat around it to form a ball. Repeat this until you use all the meat mixture, making about 12 to 15 meatballs. Place the meatballs on a baking sheet lined with parchment paper. Bake them in the preheated oven for 20 to 25 minutes. They should be browned and cooked throughout. While your meatballs bake, heat 2 cups of marinara sauce in a saucepan over medium heat. Stir it occasionally until it warms through. Once the meatballs are done, take them out of the oven. Carefully place them in the warmed marinara sauce. Let them simmer for a few minutes to soak up the flavors. Serve the cheesy spinach stuffed meatballs on a plate. Drizzle with extra marinara sauce and top with the remaining mozzarella and Parmesan cheese. Finish with fresh basil leaves for garnish. Enjoy your delicious creation! To get the best meatball texture, mix gently. Over-mixing makes them tough. I like to use a light hand when combining the ground beef with the breadcrumbs and spices. This keeps the meatballs tender. You can also add some milk or broth to the mixture. This extra liquid helps keep them moist and juicy as they cook. If you want to change up the cheese, you have options. You can swap ricotta for cottage cheese. This gives a similar creamy taste. For mozzarella, try provolone or fontina for a different flavor. If you want a stronger taste, use feta cheese. Just remember to adjust the salt since feta is saltier than mozzarella. Seasonings make a big difference in meatballs. Besides onion powder and Italian seasoning, you can add fresh herbs. Chopped parsley and basil work well. A little red pepper flakes adds heat if you like spice. Don't forget to taste your mixture before forming the meatballs. Adjust the salt and pepper to your liking. This way, you ensure every bite is bursting with flavor! Pro Tips Use Fresh Spinach: For the best flavor and nutrition, opt for fresh spinach instead of frozen. Sauté it lightly to enhance its taste. Chill the Filling: If the spinach and cheese mixture is too warm, it may cause the meatballs to fall apart. Chill it for a few minutes before assembling. Don’t Overmix the Meat: Mixing the meat too much can lead to tough meatballs. Combine ingredients until just mixed for a tender result. Experiment with Cheese: Feel free to mix different cheeses, like feta or gouda, for a unique flavor profile in your stuffed meatballs. {{image_2}} You can switch up the meat in these meatballs. Try ground turkey or chicken for a leaner dish. These meats work well and keep the taste delicious. You can still enjoy the cheesy spinach filling with different meats. Just remember to adjust cooking times. Turkey or chicken may cook a bit faster. If you want a meat-free version, use lentils or quinoa instead of meat. Both add protein and fiber. You can mix them with breadcrumbs and spices for flavor. Keep the spinach, ricotta, and mozzarella to keep it cheesy and filling. These options taste amazing and are great for anyone who loves veggies. Want to spice things up? Add herbs like fresh parsley or dill for more flavor. You can also mix in some crushed red pepper for heat. If you like a smoky flavor, try adding smoked paprika. These small changes can make your meatballs even more exciting. Just mix them into the meat or veggie base before forming the balls. Each option gives a unique twist to this classic dish. You can store leftover cheesy spinach stuffed meatballs in an airtight container. Make sure they cool down first. They will stay fresh in the fridge for about 3 to 4 days. Label the container with the date, so you know when to eat them. To freeze the meatballs, let them cool completely. Arrange them in a single layer on a baking sheet. Freeze for about 1 hour. Once they are firm, transfer them to a freezer-safe bag. They can last up to 3 months in the freezer. Remember to label the bag with the date. When you are ready to eat, you can reheat the meatballs. If frozen, thaw them overnight in the fridge. To reheat, place them in a skillet with some marinara sauce. Cook on low heat until warmed through. You can also microwave them for 1-2 minutes. Just make sure they are hot all the way through before serving. Yes, you can use frozen spinach. Just make sure to thaw and drain it well. Frozen spinach often has more water, so you want to squeeze out the excess. This keeps the meatballs from getting soggy. The flavor will still be great, and it saves time! These meatballs pair well with many sides. You can serve them with pasta, rice, or a fresh salad. Garlic bread also makes a nice addition. For a lighter option, try zucchini noodles or steamed veggies. They soak up the marinara sauce well too! The best way to check is by using a meat thermometer. The inside of the meatballs should reach 160°F (70°C). If you don’t have a thermometer, cut one open to check. The meat should be brown, and the cheese should be melted. No pink should remain! Yes, you can make these meatballs ahead! Prepare them and store them in the fridge for up to 24 hours before baking. You can also freeze them before cooking. Just thaw them in the fridge before you bake. This makes weeknight meals quick and easy! We covered all you need for cheesy spinach stuffed meatballs. Start with fresh ingredients and follow each step carefully. You can try leaner meats or veggie options for variety. Remember to store leftovers properly and enjoy them later. These meatballs are not just fun to make; they also taste great! Now, go ahead and impress your family with this easy recipe. You’ll love how satisfying this dish is!

Cheesy Spinach Stuffed Meatballs

Delicious meatballs filled with cheesy spinach goodness, served in marinara sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 50 minutes

Ingredients
  

  • 1 lb ground beef
  • 1 cup cooked spinach, chopped
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs
  • 1 whole 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).
  • In a mixing bowl, combine the chopped spinach, ricotta cheese, and half of the mozzarella cheese. Mix well and set aside.
  • In another large bowl, combine the ground beef, breadcrumbs, egg, minced garlic, onion powder, Italian seasoning, salt, and pepper. Mix until just combined.
  • Take a handful of the meat mixture and flatten it in the palm of your hand. Place a spoonful of the spinach and cheese mixture in the center, then fold the meat around it to form a ball. Repeat this process until all the meat mixture is used, making about 12-15 meatballs.
  • Place the meatballs on a baking sheet lined with parchment paper and bake in the preheated oven for about 20-25 minutes, or until they are browned and cooked through.
  • While the meatballs bake, heat the marinara sauce in a saucepan over medium heat until warmed through.
  • Once the meatballs are done, remove them from the oven and carefully place them in the warmed marinara sauce. Allow them to simmer for a few minutes to absorb the flavors.
  • Serve the cheesy spinach stuffed meatballs on a plate, drizzled with additional marinara sauce and topped with the remaining mozzarella and Parmesan cheeses. Garnish with fresh basil leaves.

Notes

For extra flavor, let the meatballs simmer in the marinara sauce for a few minutes.
Keyword cheese, Italian, meatballs, spinach