These Jumbo Stuffed Meatballs are the ultimate crowd-pleaser! Packed with a savory mix of sautéed mushrooms, garlicky spinach, gooey mozzarella, and a burst of fresh cherry tomato, each bite is a delicious surprise. Perfectly juicy, cheesy, and bursting with flavor, these jumbo meatballs are big on size and even bigger on taste!
— INGREDIENTS: —
Stuffing:
Mushroom Mix:
• Fresh Mushrooms – 2 small trays (16oz.), sautéed
• Garlic – 2 cloves, minced
• Olive Oil – 1 tbsp.
• Sea Salt – 1 tsp.
Spinach Mix:
• Frozen Spinach – 2 boxes (600 grams), chopped, sautéed
• Olive Oil – 1 tbsp.
• Garlic – 2 cloves, minced
• Sea Salt – 1 tsp.
• Cherry Tomatoes – 1 per meatball
• Mozzarella – 1 piece per meatball
Meatballs:
• Ground Beef & Veal – even mix of both to make 3½ lbs
• Eggs – 4
• Chives – 1 bunch, finely chopped
• Fresh Basil – handful
• Garlic – 2 chopped
• Italian Seasoning – 2 teaspoons
• Italian Parsley – ½ cup, finely chopped
• Sea salt – 2 teaspoons
• Romano Cheese – 1 cup, grated
• Bread Crumbs – 1 cup
— DIRECTIONS: —
Making the Filling (Vegetables Cooked Separately):
1. Sauté the Mushrooms:
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the 2 small cartons of fresh mushrooms.
Add 1 tsp. of sea salt
Sauté for a minute
Add 1garlic clove, minced
Mix well, cover and cook for another minute
Remove the cooked mushrooms from the skillet and set aside to drain and cool.
2. Cook the Spinach:
In the same skillet, heat 1 tablespoon of olive oil over medium heat.
Add the 2 boxes of chopped frozen spinach (thawed and drained). Give it a good mix.
Add 1 chopped garlic clove and 1 tsp. of sea salt, sauté for 2-3 minutes stirring often..
Cook until the spinach is heated through and well combined with the garlic, about 4-5 minutes.
Remove the spinach from the skillet and set aside to cool.
Making the Meat Mixture:
1. In a large bowl, add the ground meat with all the ingredients. With clean hands, mix by hand until very well combined. About a couple minutes.
2. Prepare a pan lined with parchment paper, brush the parchment with olive oil
3. Making the balls: Take a good amount of meat in your hand and make a well in the meat mixture.
Put in a tablespoon of the spinach, tablespoon of mushrooms, a piece of mozzarella and a cherry tomato.
Cover the stuffing with meat closing the mixture in while maintaining the ball shape – watch Nonna for the proper technique.
4. Place on the parchment line baking sheet
5. Do the same with the rest of the meatballs, this recipe should make about 7 jumbo meatballs.
6. Brush the meatballs with olive oil
7. Bake at 400°F, covered for 25 minutes, uncovered for 15 minutes.
8. Let cool and mangia!
— MUSIC: —
Ziggy – Down the Mouse Hole
Ofer Koren – Cheesecake – Instrumental Version
#JumboMeatballs #StuffedMeatballs #ItalianComfortFood #CheesyMeatballs #FamilyDinnerIdeas #HeartyItalianEats #MeatballPerfection