Chiftele cu spanac și mozzarella (Versiune tipărită)

Chiftele aromate cu spanac și usturoi, cu un miez moale de mozzarella, ideale servite cu sos marinara și paste.

# Ingrediente:

→ Meatball Mixture

01 - 1 lb (450 g) ground beef or ground turkey/chicken
02 - 1 cup (30 g) fresh spinach, finely chopped
03 - 2 cloves garlic, minced
04 - 1/4 cup (25 g) grated Parmesan cheese
05 - 1/2 cup (60 g) breadcrumbs or panko
06 - 1 large egg
07 - 1 tsp (5 g) Italian seasoning
08 - 1/2 tsp (2.5 g) salt
09 - 1/4 tsp (1.5 g) black pepper
10 - 12 small mozzarella cubes (about 1/2-inch pieces)

→ For Cooking

11 - 1 tbsp (15 ml) olive oil
12 - 2 cups (480 ml) marinara sauce (optional, for serving)

# Instrucțiuni:

01 - In a large mixing bowl, combine the ground meat, chopped spinach, minced garlic, Parmesan cheese, breadcrumbs, egg, Italian seasoning, salt, and pepper. Mix until well combined but do not overmix.
02 - Take about 2 tablespoons of the meat mixture and flatten it in your palm. Place a mozzarella cube in the center, then fold the meat around it, sealing the edges to completely enclose the cheese. Roll into a smooth ball. Repeat with the remaining meat mixture and mozzarella cubes to form about 12 meatballs.
03 - Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 2-3 minutes per side, until browned all over. Lower the heat and cover the skillet. Cook for an additional 8-10 minutes, or until the meatballs are fully cooked (internal temperature of 165°F/74°C).
04 - If using marinara sauce, pour it into the skillet with the meatballs and simmer for 5 minutes to coat the meatballs and heat the sauce. Serve warm, garnished with extra Parmesan cheese and fresh parsley if desired.

# Note utile:

01 - Mozzarella Options: Use low-moisture mozzarella to avoid excess liquid. Baby mozzarella balls (bocconcini) also work well.
02 - Baking Option: Bake the meatballs in a 375°F (190°C) oven for 20-25 minutes, or until fully cooked.
03 - Make Ahead: Form the meatballs ahead of time and refrigerate for up to 24 hours or freeze for later use.

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