# What You'll Need:
→ Meatballs
01 - 1 lb ground beef or turkey (lean turkey may be substituted)
02 - 2 cups fresh spinach, sautéed and finely chopped
03 - 4 cloves garlic, minced
04 - 1 small onion, finely chopped
05 - 1 large egg
06 - 1 cup breadcrumbs (or substitute oats or almond flour)
07 - 1/2 cup grated Parmesan cheese
08 - 8 oz low-moisture mozzarella, cut into 1/2-inch cubes and chilled
09 - 1 tbsp Italian seasoning
10 - Salt, to taste
11 - Black pepper, to taste
→ Optional Enhancements
12 - 1/2 tsp red pepper flakes
13 - 1 tbsp chopped parsley
# Method:
01 - Preheat oven to 400°F or prepare a skillet for pan-searing over medium-high heat.
02 - Heat skillet over medium heat. Sauté spinach and half the minced garlic until spinach is wilted, about 3–4 minutes. Let cool, then finely chop.
03 - In a large mixing bowl, combine ground meat, egg, breadcrumbs, Parmesan, remaining garlic, onion, Italian seasoning, salt, pepper, and chopped spinach. Mix gently until just combined; avoid overmixing to ensure tenderness.
04 - With damp hands, take about 2 tablespoons of mixture and flatten in your palm. Place a chilled mozzarella cube in the center, then shape the meat around the cheese, sealing completely. Repeat with remaining mixture.
05 - Place formed meatballs on a baking sheet lined with parchment paper if baking, or set aside if pan-searing.
06 - Bake for 20–25 minutes until browned and cooked through, or pan-sear in oil over medium-high heat for 6–8 minutes per side until golden and cooked through.
07 - Simmer cooked meatballs in warm marinara sauce for 5–10 minutes for extra flavor, if desired.
08 - Let meatballs rest for 5 minutes before serving to retain juiciness and allow the cheese center to set slightly.
