These spinach and garlic meatballs filled with mozzarella bring a modern twist to traditional vegetarian recipes. Packed with flavor, these tender and cheesy bites are perfect as an appetizer, a main course, or even a snack. With a golden, crispy exterior and a creamy, gooey mozzarella center, they’re a guaranteed crowd-pleaser.
Why This Recipe is Irresistible
This recipe balances fresh, wholesome ingredients with indulgent textures and flavors. The spinach provides a healthy base, garlic adds depth, and mozzarella offers a luxurious, melty surprise. Easy to prepare and versatile, these meatballs are perfect for entertaining or family dinners. They’re also baked, making them a healthier alternative to fried options.
Ingredients
For the Meatballs:
- 300 g fresh spinach (about 10 cups, washed and stems removed)
- 2 garlic cloves, finely minced
- 1 cup breadcrumbs (panko or regular)
- 1 egg
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried oregano (optional)
- 200 g mozzarella cheese, cut into small cubes
For Baking:
- Olive oil spray or 1–2 tablespoons olive oil for brushing
Optional Dipping Sauce:
- Marinara sauce or your favorite tomato-based sauce for serving
Step-by-Step Directions
1. Prepare the Spinach
- Bring a pot of salted water to a boil. Add the spinach and blanch for 1–2 minutes until wilted.
- Drain the spinach and rinse it under cold water to stop the cooking process. Squeeze out as much water as possible, then finely chop it.
2. Make the Meatball Mixture
- In a mixing bowl, combine the chopped spinach, minced garlic, breadcrumbs, egg, Parmesan cheese, salt, pepper, and oregano (if using). Mix until everything is evenly incorporated.
- If the mixture feels too wet to shape, add a little more breadcrumbs, 1 tablespoon at a time, until it holds together.
3. Shape the Meatballs
- Take about 1½ tablespoons of the mixture and flatten it in your palm. Place a cube of mozzarella in the center and gently wrap the mixture around the cheese, forming a ball.
- Repeat until all the mixture is used, ensuring the mozzarella is fully enclosed in each ball.
4. Bake the Meatballs
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Arrange the meatballs on the prepared baking sheet and lightly spray or brush them with olive oil.
- Bake for 15–20 minutes, turning halfway through, until the meatballs are golden and firm.
5. Serve
Serve the albóndigas warm with marinara sauce on the side for dipping or drizzling.
Variations
- Gluten-Free Option: Use gluten-free breadcrumbs.
- Vegan Version: Replace the egg with a flaxseed egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) and use vegan mozzarella and Parmesan alternatives.
- Add Heat: Mix a pinch of red chili flakes into the spinach mixture for a spicy kick.
- Herb Upgrade: Incorporate fresh basil, parsley, or thyme for extra flavor.
Servings and Timing
- Servings: Approximately 12–15 meatballs (4 servings as an appetizer or 2–3 as a main dish)
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Storage and Reheating
- Storage: Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the meatballs in a single layer on a tray, then transfer them to a freezer-safe bag for up to 3 months.
- Reheating: Reheat in the oven at 350°F (175°C) for 10–15 minutes, or until warmed through. Frozen meatballs can be reheated directly from frozen, adding an extra 5 minutes to the baking time.
Frequently Asked Questions
1. Can I use frozen spinach instead of fresh?
Yes, thaw and drain frozen spinach thoroughly before mixing it with the other ingredients to avoid excess moisture.
2. What can I use instead of mozzarella?
You can substitute mozzarella with any melty cheese like fontina, provolone, or even a sharp cheddar.
3. Can I fry these instead of baking?
Absolutely! Heat oil in a frying pan and cook the meatballs over medium heat until golden and crispy on all sides.
4. Are these meatballs suitable for meal prep?
Yes, they freeze well and can be reheated for quick meals or snacks.
5. How do I prevent the mozzarella from leaking out?
Ensure the cheese is fully enclosed in the spinach mixture and avoid overcooking, as this can cause the cheese to expand and burst out.
6. Can I make these meatballs ahead of time?
Yes, you can shape the meatballs and refrigerate them (uncooked) for up to 24 hours. Bake them when ready to serve.
7. What dipping sauces pair well with these meatballs?
Apart from marinara, try garlic aioli, pesto, or even a creamy yogurt-based dip for variety.
8. How do I ensure the meatballs are evenly cooked?
Turn them halfway through baking and spread them out on the baking sheet to ensure even browning.
9. Can I add other vegetables to the mixture?
Yes, finely grated zucchini or carrots can be added. Just squeeze out excess moisture before mixing.
10. Are these meatballs kid-friendly?
Definitely! The cheesy center and mild flavor make them a hit with kids.
Conclusion
Albóndigas de Espinacas y Ajo Rellenas de Mozzarella are a delightful way to combine wholesome greens with the comforting pull of melted cheese. Their versatility, easy preparation, and delicious flavor make them a go-to recipe for any occasion. Try them baked, fried, or with your favorite dipping sauce, and enjoy these flavorful bites with family and friends!
