Feastical

Spinach Garlic Meatballs Stuffed with Mozzarella: Your New Comfort Food Obsession

Hey foodie friends! Beau here from Feastical, back with a recipe that’s about to become your weeknight hero and party showstopper. Imagine this: tender, garlicky meatballs packed with vibrant spinach, hiding a molten core of gooey mozzarella that oozes out with every single bite. Yeah, we’re taking meatballs from humble to heck yes! These aren’t just any meatballs—they’re juicy little flavor bombs wrapped in a cozy, cheesy hug. Perfect for swirling into spaghetti, piling onto crusty bread, or even sneaking straight from the baking dish (no judgment here!).

Whether you’re cooking for a crowd, meal-prepping like a boss, or just treating yourself to something special, this recipe keeps it simple without skimping on that gourmet “wow” factor. I promise, once you see that cheesy center pull, you’ll be hooked. So tie on your favorite apron, crank up some tunes, and let’s turn your kitchen into the heartiest, happiest place on earth. Trust me—your spatula’s ready for this adventure!

The Night These Meatballs Saved Dinner (and My Ego!)

Picture this: It’s a rainy Tuesday, and my best mates were coming over for a last-minute dinner. I’d planned this fancy pork loin… only to realize it was still frozen solid. Cue panic! I raided the fridge like a man possessed—ground beef, spinach, half a mozzarella block. Desperation birthed inspiration. I started throwing things together, stuffing cheese into meatballs like my reputation depended on it (spoiler: it kinda did!).

Twenty minutes later? Silence. The good kind. Just forks scraping plates and mumbled “ohmygosh, BEAU.” My mate Liam actually hugged the baking dish. That chaotic little experiment became Feastical’s most-requested recipe. It taught me that the best meals aren’t about perfection—they’re about joy, a little mess, and molten cheese saving the day. Now, every time I make these, I grin remembering Liam’s cheese-stretched smile. Magic!

Gather Your Flavor Squad

Here’s what you’ll need for these cheesy wonders (measurements in the recipe card below!). Pro tip: Mise en place is your friend—chop/prep everything first!

• 1 lb ground beef (80/20 blend) – The MVP! 80/20 keeps ’em juicy. Swap with ground turkey or a 50/50 beef/pork mix for extra richness.
• 2 cups fresh spinach – Packed with color and nutrients! Wilt it down—it shrinks a ton. Use frozen? Thaw and SQUEEZE out ALL the water (seriously, get aggressive!).
• 2 cloves garlic, minced – Fresh is non-negotiable! It infuses the spinach with that aromatic punch.
• 1 tsp onion powder – Our flavor shortcut hero. No tears, all taste!
• ½ tsp salt + ½ tsp pepper – Season like you mean it. Taste your mix before forming balls!
• 1 tsp Italian seasoning – That herby hug in every bite. DIY blend? Oregano, basil, thyme, rosemary.
• 1 large egg – The binder that holds our juicy dreams together.
• ½ cup breadcrumbs – Optional but golden for structure. Panko works! Gluten-free? Use almond flour or crushed GF crackers.
• 4 oz mozzarella cheese, cubed – Low-moisture works best (less leak risk!). Cut ½-inch cubes—melty treasure!
• 1 cup shredded mozzarella (topping) – Because more cheese is always the answer.
• Chopped parsley – Fresh pop of color & flavor. Don’t skip the garnish!

Let’s Build Some Cheesy Magic!

Ready to roll? Literally! Follow these steps for guaranteed ooze-worthy success:

1. Preheat & Prep: Fire up that oven to 375°F (190°C). Lightly grease a baking dish—trust me, cleanup’s easier! Chef Hack: Line the dish with parchment paper for zero sticking.
2. Sizzle Your Greens: Heat a drizzle of olive oil in a skillet over medium. Add minced garlic—sauté 30 seconds until fragrant (don’t brown it!). Toss in spinach and stir until wilted (1-2 mins). Transfer to a plate, spread it out, and let it cool completely. Critical Tip: Hot spinach = steamed meatballs. Patience = juicy perfection!
3. Meat Mix Mastery: In a large bowl, combine ground beef, cooled spinach-garlic mix, egg, onion powder, salt, pepper, Italian seasoning, and breadcrumbs (if using). Now, channel your inner artist—mix gently with your hands JUST until combined. Overmixing = tough meatballs. Be kind!
4. The Cheese Core: Grab a small handful of meat mix (golf-ball size works). Flatten it in your palm, place a mozzarella cube in the center, and carefully wrap the meat around it, sealing tightly. Roll gently between palms to smooth. Pro Move: Wet your hands slightly—prevents sticking! Repeat with remaining mix.
5. Bake & Bubble: Arrange meatballs in your prepped dish, leaving a little space between. Generously sprinkle shredded mozzarella over the top. Bake 20-25 minutes until golden, cooked through (internal temp 165°F), and cheese is gloriously bubbly. Watch for the Cheese Signal: When the tops are golden and cheese pools slightly around the base, they’re done!
6. Garnish & Devour: Sprinkle with fresh parsley immediately out of the oven. Let rest 5 minutes (torturous but vital—lets juices settle!).

How to Serve These Beauties

These meatballs are social butterflies! For a classic vibe, nestle them atop a mountain of spaghetti and marinara. Feeling fancy? Skewer them as appetizers with basil leaves. Weeknight warrior? Serve 3-4 over creamy polenta or zoodles with a crisp side salad. Or hey, grab crusty bread, split a meatball open to reveal the molten core, and dunk away! Don’t forget extra napkins—cheese pulls demand them.

Shake It Up! Tasty Twists

Customize your cheesy spheres:

• Spicy Arrabbiata Twist: Add ½ tsp red pepper flakes to the meat mix & serve with spicy marinara.
• Mediterranean Sunshine: Swap mozzarella for feta cubes, add 2 tbsp chopped sun-dried tomatoes & oregano to the meat.
• Gluten-Free & Lean: Use almond flour instead of breadcrumbs & ground turkey/chicken.
• Pesto Party: Mix 2 tbsp basil pesto into the meat & top with grated parmesan instead of shredded mozz.
• Mega Meatball Sub: Nestle 3-4 meatballs into a toasted hoagie roll, top with marinara & provolone, broil until melty!

Beau’s Backstage Tips

This recipe’s evolved since that fateful freezer-fail night! Early versions had cheese explosions (RIP my oven tray!). Key lesson? Chill your stuffed meatballs for 15 mins before baking—firms them up so cheese stays put. Also, using low-moisture mozzarella cubes (not fresh!) is a game-changer. Funny story: My dog, Biscuit, once stole a whole meatball off the counter… and looked utterly betrayed when the hot cheese hit his tongue! Now he gets his own (un-stuffed) version. Final tip: Double the batch! Freeze unbaked meatballs on a tray, then bag ’em. Bake frozen (add 5-8 mins)—emergency comfort food solved!

Your Questions, Answered!

Q: Help! My cheese leaked everywhere. What did I do wrong?
A) Meat mix too wet? Squeeze that spinach dryer! B) Seal not tight? Cup meat in palm, press cheese deep, pinch firmly. C) Overcrowded dish? Give ’em space! D) Cheese too moist? Use low-moisture blocks, not fresh. A little leakage is tasty—own it!

Q: Can I use frozen spinach? How?
Absolutely! Thaw 1 cup frozen spinach. Then—crucial—squeeze it in a clean towel until bone-dry. Sauté with garlic as directed. Wet spinach = sad, mushy meatballs.

Q: Can I prep these ahead?
Yes! Assemble meatballs (without baking), cover tightly, and refrigerate 24 hours. Bake straight from fridge (add 3-5 mins). Or freeze unbaked for 3 months—bake from frozen (+8-10 mins).

Q: No breadcrumbs? Are they falling apart?
They’ll be softer but still work! For binder alternatives, try 2 tbsp grated parmesan, ¼ cup quick oats, or 2 tbsp almond flour. Chilling before baking also helps firm them up.

Spinach Garlic Meatballs Stuffed with Mozzarella

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• Author: BeauCollier
• Total Time: 40 mins

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Description

Hey foodie crew — Beau here! Meet your new obsession: juicy meatballs packed with garlicky spinach and hiding a molten mozzarella core that melts hearts at first bite. These flavor bombs level up spaghetti, sliders, or stand alone on a cheesy pedestal.

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Ingredients

• 1 lb ground beef (80/20)
• 2 cups fresh spinach, wilted (or 1 cup frozen, squeezed dry)
• 2 cloves garlic, minced
• 1 tsp onion powder
• 1 tsp Italian seasoning
• ½ tsp salt + ½ tsp pepper
• 1 egg
• ½ cup breadcrumbs (panko or GF swap OK)
• 4 oz mozzarella, cut in ½-inch cubes
• 1 cup shredded mozzarella (for topping)
• Fresh chopped parsley, for garnish

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Instructions

1️⃣ Preheat & Prep: Oven to 375°F (190°C). Grease or line a baking dish.
2️⃣ Wilt & Cool: Sauté garlic 30 sec in oil, add spinach, wilt 1-2 mins. Cool completely!
3️⃣ Mix: In a big bowl, combine beef, cooled spinach, seasonings, egg, breadcrumbs. Mix gently — don’t overwork!
4️⃣ Stuff: Take a golf-ball scoop, flatten, place mozzarella cube inside, wrap & seal tight. Roll smooth.
5️⃣ Bake: Arrange meatballs in dish. Top with shredded mozz. Bake 20–25 mins until cooked (165°F) and cheese is bubbly.
6️⃣ Garnish: Rest 5 mins, sprinkle parsley, serve molten!

Notes

For zero leaks, chill formed meatballs 10–15 mins before baking.

Nutrition

• Calories: 200 cal 1 meatball
• Fat: 14g
• Carbohydrates: 2g
• Protein: 16g

Nutritional Info (Per Meatball, approx.)

Calories: 180-220 | Fat: 14g | Carbs: 2g | Protein: 16g
*Estimates vary based on meat fat %, cheese used, and meatball size. Using lean meat or turkey reduces fat content.

Spinach Garlic Meatballs Stuffed with Mozzarella

Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Servings: 6-8 meatballs

Final Thoughts: Why This Recipe Works

These spinach garlic meatballs are more than a meal—they’re a experience. The contrast of savory beef, earthy spinach, and molten cheese hits every comfort food craving. They’re versatile (appetizer, pasta topper, sandwich filler) and forgiving (swap ingredients, bake or air-fry).

Most importantly, they remind us that cooking should be fun. Whether it’s a last-minute save (like my freezer fiasco) or a planned feast, the best dishes come from a mix of creativity and joy. So grab that cheese, get your hands messy, and let every oozy bite bring a little happiness to your table.

Hibachi Zucchini: Your Kitchen’s Front-Row Seat to Japanese Steakhouse Magic

Hey friends, it’s Beau! Tell me this sounds familiar: You’re sitting at that sizzling hibachi grill, mesmerized as the chef sends onion volcanoes erupting and shrimp tails flipping through the air. The smells! That savory-garlicky perfume curling around the room… and then comes the zucchini. Gloriously charred, buttery-tender yet crisp, glistening with soy-kissed goodness. You sneak that first bite and think, “I wish I could eat this every Tuesday.” Well, my fellow flavor-chaser, consider this your golden ticket.

Today, we’re unlocking the secrets to Hibachi-Style Zucchini that tastes like it jumped straight off the teppanyaki grill and onto your plate. No fancy equipment or circus-worthy knife skills needed—just 20 minutes, one trusty skillet, and that joyful hunger for restaurant-worthy eats made in your own kitchen. This isn’t just a side dish; it’s the unsung hero of the hibachi spread. Crisp-edged, garlicky, with whispers of ginger and that irresistible umami depth, it’s the veggie that even veggie-skeptics inhale. Whether you’re pairing it with grilled teriyaki chicken, fluffy fried rice, or savoring it straight from the pan (no judgment here!), this recipe is your weeknight win. So grab your favorite spatula—let’s turn up the heat and make some magic!

The Night Zucchini Stole the Show (And My Heart)

Picture it: My 10th birthday dinner at “Hibachi Heaven.” I was laser-focused on the flying shrimp, convinced nothing could top it. But then, Chef Marco started dancing zucchini batons across the grill. They hissed and charred, and when he slid that mountain onto my plate, I took one skeptical bite… and my world tilted. That crispy-but-velvety texture! That buttery-garlic punch! I abandoned my shrimp like yesterday’s news. My dad still teases me about “the great zucchini betrayal.” Years later, when I first recreated this at home for my now-wife? Her eyes lit up like I’d proposed again. That’s the power of this dish—it’s not just food, it’s delicious nostalgia. Every time I smell ginger hitting hot butter, I’m back at that grill, wide-eyed and wondering how humble zucchini could taste so extraordinary. Now? I get to gift you that same magic.

Your Flavor Toolkit: Simple Ingredients, Big Impact

• 2 large zucchini (green or yellow, unpeeled) – The star! Unpeeled = texture + color. Chef’s hack: Pick firm, glossy ones. Yellow zucchini adds sunshine!
• 1 tbsp oil – Avocado or grapeseed for high-heat searing. Olive oil works but smokes faster.
• 2 tbsp butter – The “secret” hibachi richness. Vegan? Swap with Miyoko’s plant butter or coconut oil.
• 1 tsp minced ginger + 1 tsp minced garlic – The aromatic soulmates. Jarred works, but fresh sings! In a pinch? ½ tsp powdered ginger/garlic.
• 1 cup sliced onions – Sweet or yellow. They caramelize into jammy ribbons of joy.
• 2 tsp soy sauce – Gluten-free? Tamari is your BFF. Coconut aminos work too (use 1 tbsp—it’s milder).
• ¼ tsp salt + ¼ tsp black pepper – Enhances without overpowering. Freshly cracked pepper = chef’s kiss.
• Chopped scallion greens + toasted sesame seeds – The confetti! Toasting seeds? Toss in a dry pan until golden—flavor x10.

Why this combo rocks: Butter + soy creates that addictive “restaurant glaze,” while high-heat cooking locks in crunch. Skipping the peel? You’ll miss the char and nutrients! And trust me—toasted sesame isn’t optional. It’s the nutty encore your zucchini deserves.

Let’s Get Sizzling: Your Foolproof Roadmap to Zucchini Bliss

Step 1: Rinse those zucchinis under cool water and pat them bone-dry with paper towels. (Wet zucchini = steamed mush. We want sear!) Trim the ends, then slice into 2-inch batons—about the thickness of your pinky finger. Too thin? They’ll vanish. Too thick? They won’t char inside. Pro move: Angle your knife slightly for longer, restaurant-style pieces.

Step 2: Heat a large wok or heavy skillet over medium-high heat until it’s seriously hot. Add oil and butter. When butter melts and starts foaming? That’s your cue! No wok? A cast-iron skillet is perfect for char.

Step 3: Throw in ginger and garlic. Stir like your life depends on it for 4-5 seconds—just until fragrant! Burnt garlic = bitter heartbreak. Hack: Push aromatics to the cooler edge after toasting to avoid scorching.

Step 4: Toss in zucchini and onions. Spread them in a single layer—don’t overcrowd! Let them sear untouched for 1 minute. Hear that sizzle? That’s flavor forming. Stir once, then…

Step 5: Drizzle soy sauce, salt, and pepper over everything. Toss to coat—the pan will hiss and steam! Timing tip: Add soy now so it reduces into a glaze, not at the end.

Step 6: Cook uncovered for 6-8 minutes, stirring every 60-90 seconds. You want caramelized spots and evaporated liquid. The golden rule? Stop when zucchini is fork-tender but still snaps—about 80% cooked. Residual heat finishes it! Overcooking = sad, floppy spears.

Step 7: Kill the heat. Immediately garnish with scallions and sesame seeds. Serve piping hot—this dish waits for no one!

Critical secret: High heat + minimal stirring = maximum char. Think “toss, not mush.” If your pan looks dry? Add 1 tsp butter, not water. Water is the enemy of crisp!

Plating Like a Pro: Where Zucchini Shines Brightest

Slide those glossy batons onto a warmed plate (cold plates zap heat!). Pile ’em high—rustic charm beats fussy arrangements. Sprinkle extra scallions and sesame seeds for color pop. Pair it with grilled teriyaki salmon, yaki soba noodles, or hibachi fried rice for the full steakhouse experience. Feeling fancy? Serve in a scallion-lined bamboo boat. Solo act? Top with a fried egg or crispy tofu. And oh—cold beer or green tea? Non-negotiable sides!

Mix It Up! 5 Flavor Twists That Slay

• Spicy Dragon Style: Toss in 1 tsp chili crunch or sriracha with the soy sauce. Finish with lime zest.
• Umami Bomb: Add ¼ cup sliced shiitakes with the onions. Finish with a drizzle of truffle oil.
• Protein Powerhouse: Stir-fry diced chicken or shrimp first, remove, then cook zucchini. Combine at the end!
• Bright & Herbaceous Swap butter for lemon-infused olive oil. Toss in fresh basil or cilantro at the end.
• Keto-Friendly: Use coconut aminos, add extra butter, and throw in halved cherry tomatoes last minute.

Beau’s Backstage Tips & Zucchini Confessions

This recipe? It’s survived 12 years of Feastical tweaks. Version 1.0 involved way too much soy sauce (RIP, salt-sensitive friends). My biggest “aha!”? Undercook slightly—zucchini keeps cooking off-heat. Also? I once subbed margarine for butter during a pantry emergency… never again. Real butter or bust! Funny story: My dog, Biscuit, once snatched a whole raw zucchini off the counter. Now he gets a cooked piece as his “hibachi tax.” Final thought: This dish is forgiving. Burned the garlic? Scoop it out and restart. Added too much soy? Balance with a squeeze of honey. Cooking’s a dance, not a drill—have fun with it!

Your Hibachi Zucchini Questions—Solved!

Q: Why is my zucchini soggy?!
A: Three culprits: 1) Didn’t pat it dry, 2) Overcrowded the pan (steam city!), 3) Stirred non-stop. Solution: Work in batches if needed, and let it sear!

Q: Can I make this ahead?
A: It’s best fresh, but! Cook 90% through, cool, then refrigerate. Reheat in a screaming-hot pan for 1 minute to revive the char.

Q: No wok—will a non-stick skillet work?
A: Yes! Just get it HOT before adding oil. Note: You won’t get quite as much char, but flavor still wins.

Q: Can I use other squash?
A: Yellow squash? Absolutely. Mushy veg like eggplant? No—it’ll turn to soup. Try asparagus or broccoli instead (adjust cook time!).

Hibachi Zucchini

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• Author: BeauCollier
• Total Time: 20 min

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Description

Hey flavor chaser — Beau here! Ready to bring that sizzling Japanese steakhouse vibe straight to your kitchen? This Hibachi Zucchini is buttery, garlicky, lightly charred, and ridiculously easy. No fancy tools, no chef showmanship — just your skillet, 20 minutes, and a sprinkle of sesame magic. Trust me, you’ll never look at humble zucchini the same again!

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Ingredients

• 2 medium zucchini (green or yellow) — cut into 2-inch batons
• 1 tbsp avocado or grapeseed oil
• 2 tbsp butter (or vegan butter)
• 1 cup sliced onions (sweet or yellow)
• 1 tsp minced garlic
• 1 tsp minced fresh ginger
• 2 tsp soy sauce (or tamari)
• ¼ tsp salt + ¼ tsp black pepper
• Scallion greens + toasted sesame seeds for garnish

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Instructions

1️⃣ Prep: Rinse, dry, and slice zucchini into sturdy batons. Pat dry — moisture is the enemy of char!
2️⃣ Heat It Up: Warm a large skillet or wok over medium-high heat. Add oil + butter. When foaming, add ginger & garlic — stir 5 seconds, no more!
3️⃣ Veggie Toss: Add zucchini & onions. Spread in a single layer. Sear 1 minute without stirring. Hear that sizzle? That’s your steakhouse moment.
4️⃣ Glaze: Drizzle soy sauce, sprinkle salt & pepper. Toss to coat. Stir-fry 6–8 mins, stirring every 1–2 mins, until charred but still crisp.
5️⃣ Finish: Kill heat. Sprinkle scallions & toasted sesame seeds. Serve hot and bask in your hibachi glory.

Notes

Want extra flair? Stir in chili crisp, mushrooms, or top with a fried egg!

• Prep Time: 10 min
• Cook Time: 10 min

Nutrition

• Calories: 100 Cal Per Serving
• Fat: 8g
• Carbohydrates: 5g
• Protein: 2g

Nutritional Nibbles (Per Serving)

Calories: 90-110 • Fat: 8g • Carbs: 5g • Protein: 2g
Note: Stats use oil + butter. Vegan? Sub coconut oil—calories similar!

Save This Recipe For Later!

Final Thoughts: More Than a Side Dish

Hibachi zucchini isn’t just food—it’s a gateway to confidence in the kitchen. It teaches you to control heat, balance flavors, and embrace imperfection (because even slightly burnt bits taste good). Whether you’re recreating childhood memories or impressing a date, this dish delivers joy in every bite. So turn up that heat, trust the process, and let the zucchini work its magic. And hey—if my dog Biscuit approves, you know it’s legit. Happy cooking!