Spinach Garlic Meatballs Stuffed with Mozzarella

Introduction

There’s something irresistible about biting into a tender meatball only to discover a molten pocket of melted mozzarella at its center. These Spinach Garlic Meatballs Stuffed with Mozzarella are not just another meatball recipe—they’re a cozy, flavor-packed upgrade that combines the freshness of spinach, the richness of garlic, and the indulgence of gooey cheese. Perfect for pasta night, game-day appetizers, or even meal prep, this recipe is versatile and sure to become a family favorite.

My recipe story

Growing up, meatballs were always on the menu in my family. Whether served with marinara and pasta or tucked into a crusty sandwich, they never failed to bring comfort. But one evening, while trying to sneak more greens into dinner, I chopped up fresh spinach and mixed it into the meat. The result? A lighter, more vibrant meatball with an added nutritional boost. Then I thought, why stop there? Stuffing them with mozzarella created a cheesy surprise that elevated the dish into something unforgettable. These meatballs became a regular request, especially when I wanted to make a simple weeknight dinner feel a little more special.

Ingredient breakdown

Let’s take a closer look at what makes these meatballs so delicious. The base is a mixture of ground beef and optional pork, which gives a balance of richness and tenderness. If you prefer leaner meatballs, you can stick with beef, turkey, or even chicken—but the beef-pork combo delivers that classic juicy bite.

Fresh spinach is the star vegetable here. Finely chopped and folded into the meat mixture, it not only adds nutrients but also keeps the meatballs moist. Garlic provides that irresistible aroma and depth of flavor, while breadcrumbs and an egg act as binders, ensuring everything holds together. Italian seasoning and grated Parmesan give a savory, herby lift that complements the richness of the meat.

And of course, the mozzarella is the crown jewel. Small cubes or pearls of mozzarella are tucked into the center of each meatball, melting into a gooey pocket of cheese that oozes out when you take a bite. The result is comfort food perfection with a touch of surprise.

Equipment you’ll need

• Mixing bowls
• Cutting board and knife
• Garlic press (optional, for mincing)
• Baking sheet or oven-safe skillet
• Parchment paper (for easy cleanup)
• Measuring cups and spoons
• Wooden spoon or spatula

Step-by-step directions

1. Prepare the spinach and garlic: Wash the spinach leaves thoroughly, pat them dry, and finely chop. Mince the garlic cloves. Prepping these ahead ensures they blend evenly into the meat mixture without large chunks.
2. Mix the meatball base: In a large bowl, combine ground beef (or beef and pork), chopped spinach, garlic, breadcrumbs, egg, Parmesan cheese, salt, pepper, and Italian seasoning. Use clean hands or a sturdy spoon to mix gently until just combined. Over-mixing can lead to tough meatballs.
3. Shape and stuff the meatballs: Take a tablespoon of the meat mixture and flatten it in your palm. Place a small cube of mozzarella in the center, then wrap the meat around it to form a ball. Roll gently to seal the cheese inside. Repeat until all the mixture is used.
4. Arrange on a baking sheet: Line a baking sheet with parchment paper for easy cleanup. Place the meatballs evenly spaced, making sure they don’t touch. This ensures even cooking and browning.
5. Bake the meatballs: Preheat your oven to 400°F (200°C). Bake the meatballs for 18–22 minutes, or until they reach an internal temperature of 165°F (74°C). The cheese should be melted inside, and the outside nicely browned.
6. Serve and enjoy: Let the meatballs rest for a few minutes before serving to allow the juices to redistribute. Pair them with marinara sauce, pasta, or crusty bread for a hearty, satisfying meal.

Variations & substitutions

You can easily customize these meatballs to suit your taste or dietary needs. For a lighter version, use ground turkey or chicken instead of beef and pork. If you’re gluten-free, swap the breadcrumbs for almond flour, crushed gluten-free crackers, or even cooked quinoa. You can also experiment with different cheeses—cheddar, gouda, or pepper jack all bring unique flavors and melting qualities. For extra spice, add a pinch of red pepper flakes or swap Italian seasoning for Cajun seasoning to give your meatballs a bold twist.

Storage, freezing & make-ahead

Leftover meatballs can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, let them cool completely, then transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short intervals. For make-ahead, you can shape the meatballs and refrigerate them uncooked for up to 24 hours before baking. This makes weeknight dinners fast and stress-free.

Serving ideas & pairings

These cheesy spinach garlic meatballs are incredibly versatile. Serve them over spaghetti with marinara for a classic Italian-style meal. Pair with mashed potatoes and roasted vegetables for hearty comfort food. They also make fantastic sliders—just tuck them into mini buns with a drizzle of sauce. For a lighter option, serve over zucchini noodles or a fresh garden salad. Don’t forget to set out extra Parmesan and fresh herbs for garnish!

FAQ

Can I use frozen spinach instead of fresh?
Yes, but thaw and squeeze out excess liquid before mixing into the meat.

What’s the best mozzarella for stuffing?
Low-moisture mozzarella cubes or mozzarella pearls work best since they hold up while melting.

Can I pan-fry instead of baking?
Yes, cook in a skillet with a little oil over medium heat until browned on all sides and cooked through.

How do I keep the meatballs juicy?
Don’t over-bake, and be sure to include the egg and breadcrumbs to help retain moisture.

Are these kid-friendly?
Absolutely! Kids love the gooey cheese center, and the spinach blends in without overpowering flavor.

Final thoughts

Spinach Garlic Meatballs Stuffed with Mozzarella are a delicious twist on a beloved classic. With their cheesy centers, flavorful seasoning, and tender texture, they bring comfort and joy to the table every time. Whether you’re serving them for a casual family dinner or impressing guests at a party, these meatballs strike the perfect balance of fun and flavor. Try them once, and they’ll quickly become a staple in your meal rotation.

Spinach Garlic Meatballs Stuffed with Mozzarella

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• Author: Sarah White
• Total Time: 40 minutes
• Yield: 18–20 meatballs 1x
• Diet: Gluten Free

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Description

Juicy meatballs blended with spinach and garlic, stuffed with gooey mozzarella cheese. Perfect for pasta night, sliders, or meal prep.

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Ingredients

Scale 1x2x3x

• 1 lb ground beef (or mix of beef and pork)

• 1 cup fresh spinach, finely chopped

• 3 cloves garlic, minced

• 1/2 cup breadcrumbs

• 1 large egg

• 1/4 cup grated Parmesan cheese

• 1 teaspoon Italian seasoning

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 4 oz mozzarella cheese, cut into small cubes or pearls

• 1 tablespoon olive oil (optional, for greasing pan)

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Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large bowl, combine ground meat, spinach, garlic, breadcrumbs, egg, Parmesan, seasoning, salt, and pepper. Mix gently until just combined.

3. Take a tablespoon of the mixture, flatten slightly, and place a cube of mozzarella in the center. Shape into a ball, sealing the cheese inside.

4. Place meatballs evenly on the prepared baking sheet. Drizzle lightly with olive oil if desired.

5. Bake for 18–22 minutes, until golden brown and cooked through, reaching 165°F (74°C) internal temperature.

6. Let rest for a few minutes before serving with pasta, sauce, or crusty bread.

Notes

For extra flavor, serve with marinara sauce and fresh basil. Meatballs can be stored in the refrigerator for up to 4 days or frozen for 3 months.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American