Spinach Garlic Meatballs Stuffed with Mozzarella
Spinach Garlic Meatballs Stuffed with Mozzarella are a fun twist on a classic favorite. These meatballs have a nice garlicky flavor and are packed with fresh spinach inside. The real…
Tip: save now, cook later.Spinach Garlic Meatballs Stuffed with Mozzarella are a fun twist on a classic favorite. These meatballs have a nice garlicky flavor and are packed with fresh spinach inside. The real treat is the gooey mozzarella hidden right in the center that melts perfectly when cooked, making every bite a little surprise of cheesy goodness.
I love making these for family dinners because they’re not just tasty—they’re also a bit playful. It feels great to cut into a meatball and find that melty cheese waiting for you. A little tip: be gentle when shaping the meatballs to keep the mozzarella inside, and try not to overcook them so the cheese stays wonderfully soft.
These meatballs work great on their own with a side of veggies or tossed with pasta and your favorite sauce. I like to serve them with a simple tomato sauce and some crusty bread to soak up all the flavors. It’s a cozy, satisfying meal that never fails to bring smiles to the table.
Key Ingredients & Substitutions
Ground beef (or beef and pork mix): I like using a mix for more flavor and juiciness, but pure beef works fine too. For a leaner option, try ground turkey or chicken, though they may be drier.
Spinach: Fresh spinach adds great texture and a mild taste. You can substitute with frozen spinach—just be sure to thaw and squeeze out excess water before using.
Mozzarella cheese: Fresh mozzarella or shredded work well for stuffing. If you want a different taste, try provolone or Monterey Jack—both melt nicely and taste great.
Breadcrumbs and milk: Breadcrumbs help keep the meatballs tender. For gluten-free, use gluten-free crumbs or crushed crackers. Milk adds moisture but can be swapped with unsweetened plant milk.
How Do I Keep the Mozzarella Inside the Meatballs Without It Leaking Out?
The key is to seal the cheese fully inside the meat mixture and handle the meatballs gently. Here’s how:
- Use small cubes of mozzarella, about 1/2 inch, so they melt perfectly without breaking through the meat.
- Flatten a portion of meat in your palm, place the cheese cube in the center, then carefully mold the meat around it, covering it completely with no gaps.
- Be gentle but firm when shaping the meatballs—avoid overpacking which can make them dense, but make sure the cheese is sealed inside.
- Browning the meatballs on all sides in a skillet creates a crust that helps hold them together before baking.
- Baking in the oven after searing ensures even cooking so the cheese melts but the meatball stays intact.
Equipment You’ll Need
- Large mixing bowl – perfect for gently mixing the meat and spinach without overworking it.
- Skillet (oven-safe) – you’ll brown the meatballs here before finishing them in the oven.
- Measuring cups and spoons – to get your spices, breadcrumbs, and liquids just right.
- Knife and cutting board – for chopping garlic and fresh spinach.
- Oven mitts – to safely transfer the hot skillet to and from the oven.
- Tongs or a slotted spoon – handy for turning meatballs evenly while browning.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter meatball option that still works well with spinach and cheese.
- Add finely chopped sun-dried tomatoes for a tangy burst that pairs nicely with the garlic and mozzarella.
- Mix in fresh basil or Italian seasoning to enhance the herb flavors and add a bit more depth.
- Use feta cheese instead of mozzarella for a sharper, saltier twist that complements the spinach.
Spinach Garlic Meatballs Stuffed with Mozzarella
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 1 cup fresh spinach, chopped
- 3 cloves garlic, minced
- 1 cup shredded mozzarella cheese (plus extra small cubes for stuffing)
- ¼ cup grated Parmesan cheese
- ½ cup breadcrumbs
- ¼ cup milk
- 1 large egg
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep, 10-12 minutes to cook in the oven, and around 6 minutes of browning on the stovetop. In total, plan for about 30-35 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Ingredients:
Preheat your oven to 375°F (190°C). In a small bowl, soak the breadcrumbs in milk until softened. Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Stir in chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
2. Mix the Meatball Mixture:
In a large bowl, combine ground beef, soaked breadcrumbs, cooked spinach and garlic, shredded mozzarella, Parmesan cheese, egg, oregano, salt, and pepper. Mix everything gently until just combined. Be careful not to overwork the mixture, so the meatballs stay tender.
3. Shape and Stuff Meatballs:
Take about 2 tablespoons of the meat mixture and flatten it in your palm. Place a small cube of mozzarella in the center. Carefully wrap the meat around the cheese, shaping it into a round meatball. Repeat this process with the remaining mixture and cheese cubes.
4. Brown and Bake:
Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium heat. Add the meatballs and cook for 2 to 3 minutes on each side until they’re nicely browned all over. Then, transfer the skillet to the preheated oven. Bake for 10-12 minutes until the meatballs are cooked through and the mozzarella inside is melted and gooey.
5. Serve and Enjoy:
Remove the skillet from the oven. Garnish the meatballs with chopped fresh parsley and serve them hot. These tasty meatballs are great on their own, served with pasta, or dipped in your favorite sauce.
Can I Use Frozen Spinach Instead of Fresh?
Yes! Just be sure to thaw it completely and squeeze out as much water as possible before using to keep the meatballs from getting soggy.
Can I Make These Meatballs Ahead of Time?
Absolutely! You can prepare and shape the meatballs, then refrigerate them in an airtight container for up to 24 hours before cooking. You can also freeze them uncooked for up to 3 months—just thaw overnight in the fridge before cooking.
What’s the Best Way to Reheat Leftovers?
Warm them gently in the oven at 350°F (175°C) for about 10-15 minutes until heated through. Alternatively, reheat in a covered skillet over low heat to keep them moist.
Can I Use a Different Cheese for Stuffing?
Yes! While mozzarella melts perfectly, you can try provolone, Monterey Jack, or even feta for a different flavor—just keep in mind how each cheese melts and tastes.