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Spinach Artichoke Dip Stuffed Meatballs

Prep Time: 5 hours
Cook Time: 24 minutes
Servings: 11 meatballs
Spinach Artichoke Dip Stuffed Meatballs take inspiration from one of America’s most beloved appetizers, spinach artichoke dip. This creamy, cheesy dip has its roots in mid-20th-century America, when artichokes gained popularity as a gourmet ingredient. By the 1980s, spinach artichoke dip had become a fan-favorite at restaurants and parties, thanks to its rich, decadent flavors and the way it pairs perfectly with chips, bread, or crackers. Transforming this iconic dip into a stuffed meatball brings a new twist to its classic appeal, offering the same irresistible taste in a fun, bite-sized package.
One of the fun things about this recipe is the reason that I make so many meatballs - I love taking traditional recipes and turning them into a meatball! This recipe turned out so good - it's got all of the amazing flavors of the classic Spinach Artichoke dip stuffed into a tasty beef meatball. I hope you enjoy this recipe as much as me and my guests did!
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Ingredients

For the Meatballs

  • 1 lb ground beef
  • 1 cup Italian style breadcrumbs
  • 2 eggs
  • salt & pepper to taste

For the Spinach Artichoke Dip

  • 1 8 oz package of cream cheese
  • 1/2 cup sour cream
  • 1 clove garlic minced
  • 2/3 cup shredded parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 14 oz drained can of artichoke hearts chopped
  • 10 oz frozen spinach thawed and drained

Instructions

For the Spinach Artichoke Dip

  • In a large mixing bowl, combine all of the ingredients, cream cheese, sour cream, parmesan cheese, mozzarella cheese, drained and chopped artichoke hearts, garlic, and thawed and drained spinach
  • In silicon molds, take spoonfuls of the spinach artichoke dip mixture and scoop it into the molds. If you don't have silicon molds you could use small ice cub trays.
  • Place the molds flat in the freezer and freeze for at least 4 - 5 hours until they are solid

For the Meatballs

  • Once the spinach artichoke dip is frozen, preheat the oven to 350 degrees Fahrenheit.
  • In a bowl combine ground meat, breadcrumbs, and eggs. Season to taste with salt and pepper.
  • Take the meat mixture and flatten it in the palm of your hand. 
  • Take one of the frozen pucks of spinach artichoke dip and wrap the meat mixture around the cheese.
  • Roll the meat mixture and frozen spinach artichoke dip around in your hand delicately to form a ball.
  • Place your meatballs on a greased and tin foil-lined baking sheet and place them in the oven.
  • Bake for 24 mins. Place the meatballs onto a paper towel once out of the oven to drain the excess grease.
  • Serve warm and enjoy!