Spinach Garlic Meatballs Stuffed with Mozzarella are a true crowd-pleaser, combining juicy meatballs packed with fresh spinach and a garlicky kick, all hiding a gooey mozzarella center. Each bite offers a wonderful mix of tender meat, vibrant greens, and melting cheese that just feels special without being complicated.
I love making these meatballs when I want something cozy but a bit different. The garlic really wakes up the flavor, and having that surprise mozzarella inside makes everyone smile. One tip I always follow is to not overfill them with cheese—just enough so it melts perfectly but doesn’t spill everywhere while cooking.
They’re great served with a simple tomato sauce or alongside some pasta, but honestly, they’re just as good on their own with a little crusty bread. I like to whip up a fresh salad on the side to keep things light. These meatballs remind me of family dinners when everyone gathers around, sharing plates and stories. They’re like a hug on a plate!
Key Ingredients & Substitutions
Ground meat: I prefer a mix of beef and pork for extra moisture and flavor, but just beef works well too. For a leaner option, try ground turkey or chicken.
Spinach: Fresh spinach adds nice color and texture. If using frozen, make sure to squeeze out excess water to keep meatballs firm.
Garlic: Fresh garlic is a must here. It gives a bright, bold flavor that dried garlic powder can’t replace. Adjust the amount if you like it milder or stronger.
Mozzarella: Use whole milk mozzarella for great melting. Cubes work best to keep cheese inside, but shredded can work if you pack it tight.
Breadcrumbs: These help bind the meatballs. If you need gluten-free, try using crushed gluten-free crackers or oats.
How Can I Keep Mozzarella from Leaking Out During Cooking?
The trick is sealing the cheese properly inside the meat. Here’s how:
- Pat the meat mixture dry with your hands so it sticks well.
- Flatten a small portion in your palm before adding cheese.
- Put only a small cube or a tight spoonful of cheese in the center to avoid leaks.
- Carefully fold meat over cheese and roll tightly to seal.
- Handle gently when cooking, especially when turning, to avoid breaking.
These steps help keep the mozzarella molten inside without spilling out, creating that delightful cheese “surprise” every time.
Equipment You’ll Need
- Large mixing bowl – perfect for combining the meat and spinach mixture without making a mess.
- Sharp knife and cutting board – to finely chop spinach and garlic easily.
- Nonstick or cast-iron skillet – helps brown meatballs evenly and prevents sticking.
- Meat thermometer – handy to check the meatballs reach a safe 160°F without overcooking.
- Slotted spoon or tongs – lets you turn meatballs gently and remove them without breaking.
Flavor Variations & Add-Ins
- Swap ground beef with ground turkey or chicken for a lighter, leaner meatball.
- Add chopped cooked mushrooms for an earthy twist and extra moisture.
- Mix in some Italian herbs like basil or thyme to deepen the flavor profile.
- Use provolone or fontina cheese instead of mozzarella for a different melty cheese experience.
Spinach Garlic Meatballs Stuffed with Mozzarella
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- 1 cup fresh spinach, finely chopped (or thawed and squeezed frozen spinach)
- 3 cloves garlic, minced
- ½ cup grated Parmesan cheese
- ¼ cup Italian breadcrumbs
- 1 large egg
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional)
- 1 cup shredded mozzarella cheese (or mozzarella balls, cut into small cubes)
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 2 tbsp olive oil for searing
For Serving (Optional):
- Marinara sauce
- Crusty bread or pasta
How Much Time Will You Need?
You will spend about 15 minutes preparing the ingredients, 10-15 minutes assembling the meatballs, and about 15-20 minutes cooking them. Total time is around 40-50 minutes from start to finish, depending on your pace.
Step-by-Step Instructions:
1. Preparing the Spinach Garlic Mixture:
In a medium bowl, mix together the finely chopped spinach, minced garlic, grated Parmesan cheese, and chopped parsley. This mixture will add great flavor to your meatballs.
2. Making the Meatball Base:
In a large bowl, combine the ground beef (or beef and pork mix), Italian breadcrumbs, egg, salt, pepper, oregano, red pepper flakes (if using), and half of the spinach garlic mixture. Mix everything gently until just combined, trying not to overwork the meat.
3. Assembling the Meatballs:
Take about 2 tablespoons of the meat mixture and flatten it in your palm. Place a small cube or spoonful of mozzarella cheese in the center. Carefully fold the meat around the cheese and roll it into a ball, sealing the cheese inside. Repeat with the rest of the meat mixture.
4. Cooking the Meatballs:
Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook for about 6-8 minutes, turning carefully to brown all sides. You’re aiming for a nice crust but don’t cook them all the way through yet.
5. Finishing the Cooking:
Lower the heat to medium-low and cover the skillet. Let the meatballs cook for an additional 6-8 minutes, or until their internal temperature reaches 160°F (71°C). Alternatively, after browning, you can transfer the meatballs to a baking dish and bake them at 375°F (190°C) for 10-12 minutes.
6. Serving:
Garnish your meatballs with extra chopped fresh parsley. Serve them hot, either with marinara sauce and some crusty bread, or over cooked pasta. Enjoy the lovely molten mozzarella surprise inside each bite!
Can I Use Frozen Spinach Instead of Fresh?
Yes! Just make sure to fully thaw the spinach and squeeze out as much moisture as possible before mixing it into the meat. This helps keep the meatballs from becoming watery and falling apart.
How Can I Make Sure the Mozzarella Stays Inside?
Use small cubes of cheese and tightly seal the meat around them. Avoid overfilling so the cheese doesn’t leak out while cooking. Handle the meatballs gently when turning to keep them intact.
Can I Bake Instead of Pan-Frying?
Absolutely. After browning the meatballs in the pan, you can transfer them to a baking dish and bake at 375°F (190°C) for 10-12 minutes until fully cooked. This is a hands-off method that still yields juicy results.
How Should I Store Leftovers?
Store leftover meatballs in an airtight container in the fridge for up to 3 days. Reheat them gently in a skillet or microwave. For longer storage, freeze cooked meatballs and thaw overnight in the fridge before reheating.
