Spinach Garlic Meatballs Stuffed with Mozzarella

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Absolutely! Here’s a long and detailed recipe for Spinach Garlic Meatballs Stuffed with Mozzarella — juicy, flavorful meatballs with a cheesy surprise in the center. These are perfect as a main dish, party appetizer, or served over pasta or zoodles. Packed with flavor from spinach, garlic, herbs, and melty mozzarella, this dish will become a new favorite!

Spinach Garlic Meatballs Stuffed with Mozzarella

Yield: 20–24 meatballs

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: ~1 hour

Skill Level: Easy to Moderate

Ingredients

For the Meatball Mixture:

  • 1 lb ground beef (85–90% lean)
  • 1/2 lb ground pork (or use 100% beef or chicken/turkey)
  • 2 cups fresh spinach, finely chopped (or 1 cup thawed, drained frozen spinach)
  • 4 cloves garlic, minced
  • 1/2 cup finely grated Parmesan cheese
  • 1/2 cup breadcrumbs (Italian or plain)
  • 1/4 cup milk (or broth)
  • 1 large egg
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp red pepper flakes (optional, for heat)
  • 1 tbsp chopped fresh parsley (or 1 tsp dried)

For Stuffing:

  • 6 oz mozzarella cheese, cut into 1/2-inch cubes
    • Tip: Use low-moisture mozzarella for easier stuffing, or fresh mozzarella for oozy centers.

For Cooking:

  • 2 tbsp olive oil (if pan-frying or browning)
  • Marinara sauce (optional, for serving)

Instructions

Step 1: Prepare the Spinach

  1. If using fresh spinach, sauté it briefly in a skillet with a tiny drizzle of olive oil until wilted (2–3 minutes). Let cool and chop finely.
  2. If using frozen spinach, thaw and squeeze out all excess moisture using a clean kitchen towel.

Step 2: Mix the Meatball Base

  1. In a large mixing bowl, combine:
    • Ground beef, ground pork
    • Cooked chopped spinach
    • Minced garlic
    • Parmesan cheese
    • Breadcrumbs
    • Milk
    • Egg
    • Salt, pepper, oregano, basil, red pepper flakes, and parsley
  3. Gently mix with your hands or a spatula until just combined. Do not overmix or the meatballs can become tough.

Step 3: Shape and Stuff the Meatballs

  1. Scoop out about 2 tablespoons of the meat mixture and flatten it slightly in your hand.
  2. Place a cube of mozzarella in the center.
  3. Wrap the meat around the cheese and roll into a ball, sealing well so no cheese leaks out.
  4. Place meatballs on a tray or plate as you go.
  • Tip: Wetting your hands slightly can help prevent sticking and make shaping easier.

Step 4: Cook the Meatballs

Option A – Skillet Browning + Bake (Best Flavor):

  1. Preheat oven to 375°F (190°C).
  2. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat.
  3. Brown the meatballs in batches, about 2–3 minutes per side (they don’t need to cook through here).
  4. Return all meatballs to the skillet or transfer to a baking dish.
  5. Bake for 15–18 minutes until fully cooked (internal temp should be 160°F/71°C).
  6. Optionally, add marinara sauce to the skillet and simmer for 5–10 minutes after baking.

Option B – Bake Only (No Fuss):

  1. Preheat oven to 400°F (200°C).
  2. Line a baking sheet with parchment or foil and lightly grease.
  3. Place meatballs on the sheet and bake for 20–25 minutes, or until cooked through.
  4. Optional: Add to warmed marinara sauce before serving.

Serving Suggestions:

  • Over spaghetti or fettuccine with marinara sauce
  • In toasted sub rolls with sauce and more melted cheese
  • With mashed potatoes or rice for a comfort meal
  • Served toothpick-style as appetizers with dipping sauce (marinara, garlic aioli, or pesto)

Storage & Reheating Tips:

  • Fridge: Store in an airtight container up to 4 days.
  • Freezer: Freeze cooked meatballs for up to 2 months. Reheat in oven or simmer in sauce from frozen.
  • Reheat: Bake at 350°F or microwave in 30-second bursts until hot throughout.

Tips & Variations:

  • Cheese options: Try smoked mozzarella, fontina, provolone, or gouda for fun flavor twists.
  • Low-carb version: Use almond flour instead of breadcrumbs.
  • Gluten-free version: Use gluten-free breadcrumbs or rolled oats.
  • Lighter version: Substitute with ground turkey or chicken, and use part-skim mozzarella.

Why You’ll Love These Meatballs

  • That cheesy, gooey center is a crowd-pleaser every time.
  • Hidden spinach gives a nutrient boost without compromising flavor.
  • Can be made ahead for busy nights or parties.
  • Great way to use up leftover cheese or spinach.

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