Next, I heat olive oil in a skillet over medium heat. Once the oil is hot, I gently place the meatballs into the pan. It’s essential not to overcrowd the pan because each meatball needs its space to brown beautifully. I usually cook them for about 5-7 minutes, turning them occasionally until they are golden brown on all sides and the internal temperature reaches about 160°F (70°C). The smell of garlic and meat cooking is absolutely divine!
After browning the meatballs, I like to transfer them to a baking sheet and pop them in a preheated oven at 375°F (190°C) for about 10-15 minutes. This step ensures they cook through completely and the mozzarella gets all melty and gooey. Keep an eye on them so they don’t overcook; nobody likes dry meatballs!
Once the meatballs are out of the oven, let them rest for a couple of minutes before serving. The moment you cut one open, you’ll see the cheese pull that every meatball lover dreams of. It’s hard to resist dipping into the marinara sauce; that’s how they shine! The combination of flavors will wow everyone at the table.
Pro Tips for Best Results
When I first made this recipe, I was eager to try different types of ground meat. I tested these meatballs three ways—using ground beef, turkey, and even a mix of chicken and pork. I found that ground beef provided the richest flavor, but turkey is a great option if you’re looking for something leaner.
I recommend sautéing the spinach and garlic together before mixing them into the meat. This not only enhances the flavor but also helps reduce excess moisture from the spinach. A quick 2-3 minute cook time will do wonders for flavor!
Lastly, let’s talk size. I prefer making my meatballs about golf ball-sized. They cook evenly and hold their shape beautifully. If you prefer smaller bites, feel free to make them smaller; just be sure to adjust the cooking time accordingly to avoid drying them out.
Common Mistakes to Avoid
One common mistake I’ve made before is rushing the mixing process. It’s tempting to want to get everything done quickly, but overworking the meat can lead to tough meatballs. Gently mixing is key to keeping them tender. (See the next page below to continue…)