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Serving: Serve hot with marinara sauce over pasta, zoodles, or as a standalone appetizer. Garnish with chopped parsley and grated Parmesan for a restaurant-style presentation.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
Freezing Tip: Freeze uncooked meatballs on a baking sheet, then transfer to a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time.
Variants
Chicken or Pork: Use ground chicken or pork for a different flavor profile.
Herb Explosion: Add fresh basil or parsley to the meat mixture for an herbal kick.
Low-Carb Option: Replace breadcrumbs with almond flour or crushed pork rinds.
Spicy Version: Mix red pepper flakes into the meat mixture for a touch of heat.
Vegan Twist: Use plant-based ground meat and dairy-free mozzarella for a vegan-friendly alternative.
FAQ
Q: Can I bake these meatballs instead of frying?
A: Yes! Preheat the oven to 400°F (200°C) and bake the meatballs on a greased or parchment-lined baking sheet for 18–20 minutes, turning halfway through.
Q: How do I keep the mozzarella from leaking out?
A: Ensure the cheese is fully sealed inside the meat mixture. Pinch any open seams before rolling into a ball.
Q: Can I make these ahead of time?
A: Absolutely! Shape the meatballs in advance and refrigerate for up to 24 hours or freeze for longer storage.
Q: What sides pair well with this dish?
A: Garlic bread, roasted vegetables, or a simple green salad are great accompaniments.
Treat yourself to these Spinach and Garlic Meatballs Stuffed with Mozzarella for a cheesy, savory experience that’s as satisfying as it is delicious!
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