Spinach garlic mozzarella stuffed meatballs offer a delightful blend of tender, herb-infused beef wrapped around a molten, cheesy center, balanced with vibrant spinach and aromatic garlic. Each bite delivers a comforting yet elevated flavor experience, making these meatballs perfect for family dinners, entertaining, or weeknight meals that feel special without requiring complicated techniques.

Why You’ll Love This Recipe

These meatballs deliver the perfect balance of nutrition and indulgence, showcasing how wholesome ingredients can come together in a deeply satisfying way.
You’ll love this recipe because it features a gooey mozzarella surprise inside each meatball, incorporates spinach seamlessly for added nutrients, and adapts beautifully to multiple serving styles—from pasta dinners to appetizer platters. The method is simple, kid-friendly, and produces consistently tender, flavorful results.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

450 g ground beef
1 cup fresh spinach, finely chopped
3 cloves garlic, minced
60 ml breadcrumbs
25 g freshly grated Parmesan cheese
1 large egg
1/2 teaspoon fine salt
1/4 teaspoon ground black pepper
1/2 teaspoon Italian seasoning
1 cup mozzarella cheese, cut into small cubes
2 tablespoons olive oil

Directions

1. In a large bowl, combine the ground beef, chopped spinach, minced garlic, breadcrumbs, Parmesan, egg, salt, pepper, and Italian seasoning. Mix gently just until everything is incorporated—overmixing leads to dense meatballs.
2. Scoop 1–2 tablespoons of the mixture and flatten it in your palm. Place a mozzarella cube in the center, then wrap the meat around it, sealing all edges well. Roll into a smooth ball and repeat.
3. Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, ensuring they are not overcrowded. Cook for 4–5 minutes per side until browned evenly and cooked through.
4. Serve hot with marinara sauce, over pasta, or as a standalone dish. Garnish with extra Parmesan or fresh herbs if desired.

Servings and timing

Servings: 4 (makes about 16–18 meatballs)
Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes

Variations

• Use provolone or fresh mozzarella for a different melt and flavor profile.
• Add chopped herbs such as basil or parsley to the meat mixture for enhanced freshness.
• Swap breadcrumbs for almond flour to make the recipe more low-carb.
• Add chili flakes to introduce a subtle heat.
• Mix beef with chicken or turkey for a lighter take while maintaining the cheesy surprise.

Storage/Reheating

• Refrigerate cooked meatballs in an airtight container for up to 3 days.
• Freeze uncooked or cooked meatballs for up to 3 months.
• Reheat gently in a covered skillet with a splash of water or sauce over medium-low heat, or warm in a 180°C (350°F) oven for 10–12 minutes.
• If reheating frozen meatballs, add a few extra minutes and ensure they heat through the center.

FAQs

How do I keep the mozzarella from leaking out?

Seal the meat thoroughly around the cheese and avoid leaving any cracks. Ensure the meatballs aren’t too large and cook them over medium heat.

Can I bake these meatballs instead of frying?

Yes. Bake at 400°F (200°C) for 20–25 minutes until golden and fully cooked.

Can I use frozen spinach?

Yes, but thaw it completely and squeeze out all excess moisture to avoid soggy meatballs.

What can I serve these meatballs with?

They pair wonderfully with pasta and marinara, inside a warm sub sandwich, or on their own with dipping sauces.

Can I make the mixture ahead of time?

Yes. Prepare and shape the meatballs, then refrigerate for up to 4 hours or freeze for later.

How do I chop the spinach finely?

Stack the leaves, roll them tightly, and slice thinly. You can pulse them briefly in a food processor as well.

How can I ensure tender meatballs?

Mix the ingredients gently and only until combined—overworking results in tough texture.

Can I use a mix of meats?

Absolutely. A blend of ground beef and poultry or veal creates lighter or richer variations depending on preference.

Why are my meatballs not browning well?

Overcrowding the pan causes steaming rather than browning. Cook in batches for best results.

Can I freeze stuffed meatballs before cooking?

Yes. Freeze them on a tray first, then transfer to bags or containers. Cook directly from frozen, adding a few extra minutes.

Conclusion

These spinach garlic mozzarella stuffed meatballs prove that nutritious ingredients and irresistible comfort can coexist beautifully. With their gooey cheese centers, tender texture, and vibrant spinach-garlic seasoning, they elevate everyday meals while remaining simple enough for weeknight cooking. Whether served over pasta, tucked into sandwiches, or enjoyed as a standalone appetizer, they are a guaranteed crowd-pleaser and a recipe you’ll return to again and again.

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