Spinach Garlic Meatballs Stuffed with Mozzarella
Spinach Garlic Meatballs Stuffed with Mozzarella are a tasty twist on classic meatballs that bring together tender beef, fresh spinach, and hearty garlic flavor, all wrapped around a gooey center…
Tip: save now, cook later.Spinach Garlic Meatballs Stuffed with Mozzarella are a tasty twist on classic meatballs that bring together tender beef, fresh spinach, and hearty garlic flavor, all wrapped around a gooey center of melted mozzarella cheese. These little bundles of flavor have a crispy outside and a soft, cheesy inside that makes each bite a delight.
I love making these whenever I want a meal that feels special but isn’t hard to pull together. The spinach adds a nice pop of color and a little fresh taste, and the garlic gives the meatballs a cozy, homey feel. The best part is popping in that mozzarella, which creates a surprise cheesy center that everyone always asks about.
My favorite way to serve these meatballs is over a simple bed of pasta or alongside some crusty bread to soak up all the delicious juices. They’re perfect for sharing with friends or family because they’re just the right size to eat with your hands and full of comforting flavor. Plus, I always make a double batch because they disappear so fast!
Key Ingredients & Substitutions
Ground beef: I often use a mix of beef and pork for juicier meatballs. For a leaner option, try ground turkey or chicken, but add a bit of olive oil to keep them moist.
Spinach: Fresh spinach works best for flavor and texture. If fresh isn’t available, frozen spinach (thawed and well-drained) is a good substitute.
Garlic: Fresh minced garlic gives a bright, strong flavor. If you prefer less bite, use roasted garlic or garlic powder.
Mozzarella: Fresh mozzarella gives the best melty center. If you can’t find fresh, try small cubes of string cheese or shredded mozzarella pressed into the meatball.
Breadcrumbs: Plain or Italian-seasoned breadcrumbs both work. For gluten-free, use crushed gluten-free crackers or oats.
How Do You Keep Mozzarella From Leaking Out of Meatballs?
Wrapping the cheese tightly is key to prevent leaks:
- Flatten the meat mixture in your hand before adding cheese.
- Place a small cube of mozzarella in the center.
- Carefully fold the meat around the cheese, sealing all edges.
- Roll gently but firmly into a smooth ball without cracks.
Cooking over medium heat helps the meat set without breaking open. If baking, brown first in a pan to seal the outside. These steps keep the cheese nicely contained and melted inside.
Equipment You’ll Need
- Large mixing bowl – perfect for combining all your ingredients without making a mess.
- Non-stick skillet – helps brown the meatballs evenly and prevents sticking.
- Spatula or tongs – makes turning meatballs easy and safe.
- Small sharp knife – useful for cutting mozzarella into cubes.
- Paper towels – handy for draining excess spinach moisture before mixing.
- Baking dish (optional) – great if you want to finish cooking the meatballs in the oven after browning.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey for a lighter version that still stays juicy.
- Add red pepper flakes or smoked paprika to the meat mixture for a hint of spice.
- Mix in finely chopped sun-dried tomatoes for a tangy, chewy texture contrast.
- Try stuffing with a cube of provolone or cheddar cheese instead of mozzarella for a different cheesy twist.
Spinach Garlic Meatballs Stuffed with Mozzarella
Ingredients You’ll Need:
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 1 cup fresh spinach, finely chopped
- 3 cloves garlic, minced
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- ¼ cup finely chopped fresh parsley (plus extra for garnish)
- ¼ cup milk
- Salt and freshly ground black pepper, to taste
- 6 oz (170g) fresh mozzarella cheese, cut into small cubes
- 2 tbsp olive oil
- 1 cup marinara or tomato sauce (optional, for serving)
How Much Time Will You Need?
This recipe generally takes about 15 minutes to prepare the meatball mixture and shape the meatballs. Cooking time is around 15-20 minutes, depending on whether you brown them fully in the skillet and optionally bake them for a few extra minutes. Overall, expect to spend about 30-35 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Spinach:
Start by heating a splash of olive oil in a non-stick pan over medium heat. Add the chopped spinach and sauté it for 2-3 minutes until it’s wilted. Remove from heat and let it cool a bit. Then, squeeze out any extra moisture so your meat mixture doesn’t get too wet.
2. Make the Meatball Mixture:
In a large bowl, combine the ground beef with the cooked spinach, minced garlic, breadcrumbs, Parmesan cheese, egg, parsley, milk, salt, and pepper. Mix everything gently but thoroughly until all ingredients are well incorporated.
3. Form the Meatballs:
Take about 2 tablespoons of the mixture and flatten it slightly in your palm. Place a small cube of mozzarella in the center. Carefully fold the meat around the cheese, making sure to seal it completely, then roll it into a smooth ball. Repeat this until all of your meat mixture is used.
4. Cook the Meatballs:
Heat the olive oil in a skillet over medium heat. Place the meatballs in the pan, making sure not to crowd them. Cook each side for about 4-5 minutes, turning gently so they brown evenly. If you’d like, you can transfer the browned meatballs to a baking dish and finish cooking them in a preheated oven at 375°F (190°C) for 10-12 minutes to ensure they’re cooked through.
5. Serve with Sauce (Optional):
If you want, warm some marinara or tomato sauce and spoon it onto your serving plates. Place the hot meatballs on top so the melted mozzarella gets nice and gooey with the sauce.
6. Garnish and Enjoy:
Sprinkle fresh chopped parsley over the meatballs for a fresh touch, and serve warm with your favorite pasta, crusty bread, or a simple salad.
Can I Use Frozen Spinach Instead of Fresh?
Yes! Just make sure to thaw the frozen spinach completely and squeeze out all excess water before adding it to the meat mixture to avoid soggy meatballs.
What Can I Substitute for Mozzarella?
If you don’t have mozzarella, string cheese sticks cut into small pieces or mild provolone cheese cubes work well as a melty alternative.
How Do I Store Leftover Meatballs?
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Make These Meatballs Ahead of Time?
Absolutely! You can form the meatballs a day ahead and keep them covered in the fridge, then cook them when ready. This makes meal prep super easy.
