Spinach Garlic Meatballs Stuffed with Mozzarella

Why You’ll Love This Recipe

I love how these meatballs bring together both classic and fresh flavors in one bite. The spinach adds color and nutrition, the garlic infuses the meat with bold flavor, and the gooey mozzarella inside makes them completely irresistible. They’re versatile enough for weeknight dinners yet impressive enough to serve at gatherings. I also like that they can be baked or pan-fried, depending on how much time I have.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb ground beef (or a mix of beef and chicken)

• 1 cup fresh spinach, finely chopped

• 3 cloves garlic, minced

• ¼ cup breadcrumbs

• ¼ cup grated Parmesan cheese

• 1 large egg

• ½ teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon Italian seasoning (optional)

• 1 cup mozzarella cheese, cut into small cubes

Directions

1. I preheat the oven to 400°F and line a baking sheet with parchment paper.

2. In a large mixing bowl, I combine the ground beef, spinach, garlic, breadcrumbs, Parmesan, egg, salt, pepper, and Italian seasoning. I mix gently until just combined.

3. I take a small handful of the mixture, flatten it slightly in my palm, and place a cube of mozzarella in the center. Then I roll the meat mixture around the cheese to form a sealed meatball.

4. I repeat with the rest of the mixture until all the meatballs are formed.

5. I place them on the prepared baking sheet and bake for 18–20 minutes, or until the meatballs are cooked through and the cheese inside is melted.

6. I serve them hot, either on their own, with marinara sauce, or over pasta.

Servings and timing

This recipe makes about 16–18 medium-sized meatballs. It takes around 15 minutes to prep and 20 minutes to cook, so they’re ready in about 35 minutes.

Variations

Sometimes I swap beef for ground turkey or chicken for a lighter version. For an extra cheesy touch, I sprinkle shredded mozzarella on top before baking. If I want more spice, I add crushed red pepper flakes or a bit of cayenne to the mix. These meatballs are also great simmered in tomato sauce after baking for an even richer flavor.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them in the oven at 350°F for 10 minutes or heat them in a skillet with some sauce. They also freeze well—I freeze them before baking, then cook straight from frozen with a few extra minutes added to the baking time.

FAQs

How do I keep the mozzarella from leaking out?

I make sure to completely seal the cheese inside the meatball with no gaps. Chilling the meatballs for 10 minutes before baking also helps.

Can I pan-fry instead of baking?

Yes, I sometimes pan-fry them in a little oil until browned on all sides, then finish cooking them in a skillet of sauce.

What can I serve these meatballs with?

I love them over spaghetti with marinara, in subs, or even as party appetizers with toothpicks.

Can I use frozen spinach?

Yes, I use frozen spinach that’s been thawed and squeezed dry to remove excess water before mixing it in.

Can I make these ahead?

Definitely. I often form the meatballs a day in advance and keep them covered in the fridge until I’m ready to bake.

Conclusion

Spinach Garlic Meatballs Stuffed with Mozzarella are everything I want in comfort food—juicy, cheesy, flavorful, and versatile. They’re easy enough for a quick dinner but also fancy enough to impress guests. Once I started making these, they quickly became a family favorite.

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