In a skillet over medium heat, sauté 2 cups of fresh spinach with 3 cloves of minced garlic for 3-4 minutes until the spinach is wilted and vibrant green.

In a large mixing bowl, combine 1 pound of ground beef or turkey, 1 beaten egg, 1 cup of breadcrumbs, ½ cup of grated Parmesan cheese, salt, pepper, and the cooled spinach garlic mixture.

Scoop out a generous portion of the meat mixture and create a ball about the size of a golf ball, making an indentation in the center. Place a cube of chilled low-moisture mozzarella in the center and encase it with the meat.

Preheat your oven to 400°F (200°C) if baking, or heat a skillet over medium-high heat with a drizzle of olive oil for pan-searing.

For baking, arrange the formed meatballs on a lined baking sheet and bake for 20-25 minutes. For pan-searing, cook the meatballs for 6-8 minutes per side until evenly browned.

Optionally, after cooking, add the meatballs to a warm marinara sauce in a separate saucepan and simmer for 5-10 minutes.

Let the meatballs rest for about 5 minutes before serving.