Introduction
Juicy, garlicky, and oozing with melty mozzarella, these Spinach Garlic Meatballs Stuffed with Mozzarella are an irresistible twist on the classic meatball. They’re tender, packed with flavor from fresh spinach and Parmesan, and boast a gooey cheese center that makes every bite special.
Perfect as a hearty appetizer, a comforting main dish, or served over pasta, these meatballs are sure to become a new family favorite. The best part? They’re oven-baked, making cleanup a breeze and prep time minimal.
Ingredients
For the Meatballs:
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1 lb ground beef (or a 50/50 mix of ground beef and pork for extra flavor)
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1 cup fresh spinach, finely chopped
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3 cloves garlic, minced
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1/4 cup breadcrumbs
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1/4 cup grated Parmesan cheese
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1 large egg
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1/2 tsp salt
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1/4 tsp black pepper
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1/2 tsp Italian seasoning (optional)
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12–16 small mozzarella cubes (about ½ to ¾ inch)
Optional for Serving:
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Marinara sauce
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Fresh basil or parsley
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Extra grated Parmesan
Instructions
Step 1: Preheat and Prep
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Step 2: Mix the Meatball Mixture
In a large mixing bowl, combine the ground meat, chopped spinach, minced garlic, breadcrumbs, Parmesan, egg, salt, pepper, and Italian seasoning (if using). Mix gently with your hands or a spoon until just combined—don’t overmix or the meatballs may become dense.
Step 3: Form and Stuff the Meatballs
Scoop out a portion of the meat mixture (about 2 tablespoons). Flatten slightly in your hand, place a cube of mozzarella in the center, then roll and seal the meatball around the cheese.
Repeat with the remaining mixture until all meatballs are formed and stuffed.
Step 4: Bake
Place the stuffed meatballs on your prepared baking sheet. Bake for 18–20 minutes, or until browned and cooked through (internal temp should reach 160°F/71°C).
For extra browning, broil the meatballs for an additional 1–2 minutes at the end of baking.
Step 5: Serve and Enjoy
Serve hot with warm marinara sauce and a sprinkle of fresh basil or parsley. These meatballs pair beautifully with spaghetti, zucchini noodles, or even in sub sandwiches.
Tips for Success
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Cheese Tips: Use low-moisture mozzarella to prevent excess liquid from leaking during baking.
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Spinach Swap: Frozen spinach (thawed and drained well) works if you don’t have fresh on hand.
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Make-Ahead: Form meatballs in advance and refrigerate up to 24 hours before baking.
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Freeze Friendly: Freeze raw or baked meatballs in an airtight container for up to 2 months.
Why You’ll Love These Meatballs
✔️ Flavor-Packed – Garlic, Parmesan, and herbs deliver bold, savory flavor.
✔️ Melty Surprise – Each bite reveals gooey mozzarella inside.
✔️ Health Boost – Spinach adds color, nutrients, and moisture to the mix.
✔️ Versatile – Serve them with pasta, in a sandwich, or as finger food for a party.
Final Thoughts
These Spinach Garlic Meatballs Stuffed with Mozzarella are a cheesy, garlicky dream come true. Whether you’re cooking for a cozy dinner or entertaining guests, these meatballs are a guaranteed crowd-pleaser. Simple to prepare and absolutely delicious, this is a recipe you’ll want to keep on repeat.