Preheat your oven to 200°C (400°F) and prepare a baking tray by lining it with parchment paper or lightly greasing it. This prevents sticking and helps the meatballs cook evenly.

In a large mixing bowl, add the ground beef, finely chopped spinach, almond flour, egg, minced garlic, and all your seasonings. Use your hands or a spoon to gently combine everything until evenly mixed. Avoid overmixing, as this can make the meatballs dense instead of tender.

Once the mixture is ready, take a small portion (about the size of a golf ball) and place it in your palm. Gently flatten it into a small disc shape so it’s easier to add the filling.

Place a cube of mozzarella cheese right in the center of the flattened meat mixture. Make sure the cube is not too large, so it fits comfortably inside.

Carefully fold the edges of the meat mixture over the cheese, enclosing it completely. Press lightly to seal all sides so the cheese stays inside while cooking.

Roll the filled portion between your palms to form a smooth, round meatball. Make sure there are no cracks or openings where the cheese could leak out.

Place the shaped meatball onto the prepared baking tray. Leave a little space between each one so they cook evenly and don’t stick together.

Repeat the same process with the remaining mixture, shaping and filling each meatball until all ingredients are used.

Transfer the tray to the preheated oven and bake for 18–20 minutes, or until the meatballs are fully cooked through and lightly golden on the outside.

For an extra crispy exterior, you can optionally heat a skillet over medium heat and sear the baked meatballs for 1–2 minutes on each side until they develop a nice golden crust.

Remove from heat and let the meatballs rest for a minute or two. Serve them hot while the mozzarella inside is still melted and gooey for the best experience.