Introduction to the Recipe
Cheesy Spinach-Stuffed Meatballs take the classic comfort food meatball to a whole new level by combining fresh spinach, garlic, and gooey mozzarella cheese right in the center of tender, flavorful meat. This recipe brings together ground beef and pork, seasoned with Parmesan, garlic, and herbs, then stuffed with a surprise cheesy spinach filling that adds freshness and richness to every bite.
What makes these meatballs truly special is the perfect balance of textures and flavors—the juicy meat exterior with a melting, cheesy spinach core—and their versatility. Serve them simmered in a robust marinara sauce like Rao’s for a hearty dinner over pasta or on their own as an impressive appetizer.
For those who want to perfect their marinara, check out this guide to homemade marinara sauces. Also, discover tips on making moist meatballs every time to get the juiciest results.
These Cheesy Spinach-Stuffed Meatballs are crowd-pleasers that work well for family dinners, meal prep, or entertaining. The fresh spinach combined with melted mozzarella creates an unexpected but delicious center, making this recipe a standout in the world of comfort food.
Basic Recipe: Ingredients and Instructions
Print
Cheesy Spinach-Stuffed Meatballs
Description
Juicy Cheesy Spinach-Stuffed Meatballs with fresh spinach, garlic, mozzarella, and rich marinara—a hearty meal the whole family will love.
Ingredients
Spinach Filling
- 8 ounces baby spinach (fresh)
- 3 cloves garlic, finely chopped
- 1–2 tablespoons olive oil
Meatballs
- 1 pound ground beef
- 1 pound ground pork
- 2 ¼ cups bread crumbs
- 3 eggs (use 4 if small)
- Splash of milk
- 4 garlic cloves, finely chopped
- ½ cup Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons olive oil
- Mozzarella cheese, cut into small cubes
- 1 jar Rao’s marinara sauce
Instructions
- Prepare the Spinach Filling
Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute until fragrant. Add baby spinach and cook until wilted, about 3 minutes. Remove from heat and let cool. - Mix Meatball Ingredients
In a large bowl, combine ground beef, ground pork, bread crumbs, eggs, splash of milk, chopped garlic, Parmesan, salt, and pepper. Mix gently but thoroughly. - Form Meatballs with Filling
Take a portion of the meat mixture and flatten it in your hand. Place a small cube of mozzarella and a spoonful of spinach mixture in the center. Fold the meat around the filling, rolling it into a ball, ensuring the filling is completely sealed. - Cook Meatballs
Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, until browned on all sides, about 8-10 minutes. - Simmer in Sauce
Pour marinara sauce into the skillet with meatballs. Reduce heat to low, cover, and simmer for 20-25 minutes until meatballs are cooked through and cheese inside is melted. - Serve
Serve hot over pasta, rice, or with crusty bread to soak up the sauce.
Notes
Don’t overwork the meat mixture to keep meatballs tender.
Ensure the mozzarella is fully enclosed to prevent leaking during cooking.
Fresh baby spinach works best; frozen spinach will release too much water.
Keywords: Cheesy Spinach-Stuffed Meatballs
Advanced Techniques
Sweating Spinach for Maximum Flavor
Slowly cook the spinach with garlic and olive oil until all moisture evaporates. This concentrates the flavor and prevents the filling from making the meatballs soggy.
Using a Mix of Meats for Juiciness
Combining beef and pork balances flavor and fat content, ensuring juicy meatballs with great texture. Pork adds sweetness, while beef adds depth.
Chilling Meatballs Before Cooking
Refrigerate formed meatballs for at least 30 minutes before cooking. This helps them hold their shape better and reduces the risk of falling apart.
Pan-Searing Before Simmering
Brown meatballs well in olive oil first for a caramelized crust that locks in juices and adds complex flavor before simmering in sauce.
Testing for Doneness Without Cutting
Use a meat thermometer inserted into the center to check for 160°F (71°C), ensuring perfectly cooked meatballs without cutting and losing cheese inside.
See more advanced recipes at cookingwhite.com
Storage, Shelf Life, and Maintenance Tips
Refrigerating Leftovers
Store cooled meatballs and sauce in airtight containers. They keep well for 3–4 days and can be reheated gently on the stove or microwave.
Freezing for Longer Storage
Freeze cooked meatballs in marinara sauce in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating Without Drying Out
Warm leftovers in a covered pan over low heat to maintain moisture. Add a splash of water or extra sauce if needed.
Freezing Before Cooking
You can freeze formed but uncooked meatballs on a baking sheet, then transfer to bags once frozen. Cook from frozen but increase cooking time.
Keeping Mozzarella Melty
Use fresh mozzarella and avoid pre-shredded cheese which contains anti-caking agents that reduce meltiness.
Dietary Adaptations and Substitutions
Gluten-Free Option
Use gluten-free breadcrumbs or crushed gluten-free crackers to make the recipe suitable for gluten intolerance.
Low-Carb/Keto Version
Replace breadcrumbs with almond flour or crushed pork rinds. Serve meatballs with zucchini noodles or cauliflower rice.
Dairy-Free Adaptation
Omit Parmesan and mozzarella or substitute with dairy-free cheese alternatives. Ensure marinara sauce is dairy-free.
Egg-Free Variation
Use flaxseed eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) or chia eggs as a binder instead of regular eggs.
Vegetarian Twist
Replace meat with a plant-based ground alternative, use dairy-free cheese, and add cooked lentils or mushrooms for texture.
FAQs About the Recipe
Can I use only beef or only pork?
Yes, but mixing both offers better texture and flavor. Using only beef may be leaner and drier, while only pork will be richer.
How do I prevent the cheese from leaking?
Make sure to seal the mozzarella fully inside the meat mixture and chill the formed meatballs before cooking.
Can I bake these instead of pan-frying?
Yes, bake at 375°F (190°C) for 25–30 minutes until cooked through, then simmer in sauce.
What type of mozzarella works best?
Use fresh mozzarella cut into cubes. Pre-shredded cheese has anti-caking agents that hinder melting.
Can I prepare meatballs ahead of time?
Absolutely. Form meatballs and refrigerate or freeze before cooking. Cook fresh or from frozen when ready.
Conclusion & Final Thoughts
Cheesy Spinach-Stuffed Meatballs offer a delicious twist on a classic dish by combining fresh greens and melting cheese inside a savory meatball, all bathed in rich marinara sauce. This recipe balances flavors and textures beautifully, making it a perfect choice for family dinners or entertaining guests.
The blend of beef and pork ensures juicy meatballs, while the spinach adds freshness and a nutritional boost. The surprise gooey mozzarella center elevates the dish to something truly special. Plus, this recipe’s versatility means you can easily adapt it to dietary needs or personal preferences.
With straightforward preparation and tips for storage and reheating, these meatballs are both practical and impressive. Give this recipe a try and enjoy a hearty, flavorful meal that will quickly become a favorite in your kitchen.