Spinach Garlic Meatballs Stuffed with Mozzarella are a tasty twist on classic meatballs. These little bites are packed with flavorful garlic and fresh spinach, and they hide a gooey mozzarella center that melts perfectly when you cook them. The mix of tender meat and melty cheese makes every bite a delightful surprise.
I love making these meatballs when I want something comforting but a bit special. The spinach adds a nice pop of green and some freshness, while the garlic gives a nice kick without being overpowering. Stuffing them with mozzarella is my favorite part — it makes the meatballs extra juicy and cheesy inside, which always impresses my family.
These meatballs are great served with pasta, in a sub sandwich, or just on their own with your favorite dipping sauce. I like to pair them with a simple tomato sauce that complements the garlic and mozzarella so well. They’re perfect for dinner, parties, or even meal prepping because they reheat beautifully and keep their cheesy surprise intact.
Key Ingredients & Substitutions
Ground beef: This is the base that gives meatballs their heartiness. You can swap half or all for ground pork, turkey, or chicken for a leaner option. Just keep an eye on cooking time as lean meats cook faster.
Spinach: Fresh spinach brings a nice color and gentle flavor. If fresh isn’t available, frozen spinach works fine—just thaw and squeeze out any extra water before mixing.
Garlic: Fresh minced garlic adds a punch of flavor that’s hard to replace. If you don’t have fresh, garlic powder can work, but use sparingly to avoid overpowering.
Mozzarella cheese: The star of the dish! Use fresh mozzarella for creaminess or shredded mozzarella if needed. For a different twist, provolone or fontina make good substitutes.
Breadcrumbs and egg: These are essential for keeping meatballs tender and holding their shape. Gluten-free breadcrumbs or oats work well if you need a swap.
How Do You Stuff Meatballs Without the Cheese Leaking Out?
Stuffing meatballs can be tricky if the cheese isn’t sealed well inside. Here’s how to make sure your mozzarella stays put:
- Flatten your meatball mixture enough to create a good base before adding cheese.
- Place a small cube or spoon of mozzarella in the center, don’t overload it.
- Gently fold the meat around the cheese and roll between your hands to seal completely, smoothing any cracks.
- Chill the shaped meatballs for 15-20 minutes before cooking; this helps them hold their shape better.
- Cook on medium heat first to brown outside, then lower heat and cover to ensure the cheese melts inside without leaking out.
Equipment You’ll Need
- Large mixing bowl – perfect for combining the meat and spinach evenly without mess.
- Sharp knife & cutting board – for chopping spinach, garlic, and onion finely.
- Measuring cups and spoons – help you keep the seasoning and ingredients balanced.
- 12-inch skillet or frying pan – great for browning and cooking meatballs evenly.
- Slotted spoon or tongs – makes turning meatballs easy without breaking them.
- Plate or tray – to place formed meatballs before cooking and keep your workspace tidy.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a lighter taste and texture.
- Add chopped sun-dried tomatoes to the mixture for a sweet, tangy burst.
- Mix in some fresh basil or oregano to boost herbal flavors.
- Swap mozzarella with shredded cheddar or pepper jack for a different cheesy melt.
How to Make Spinach Garlic Meatballs Stuffed with Mozzarella
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- 2 cups fresh spinach, finely chopped
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1 large egg
- 1/4 cup milk
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and black pepper to taste
For Stuffing and Cooking:
- 1 cup shredded mozzarella cheese
- 2 tbsp olive oil (for frying)
- Chopped fresh parsley for garnish
- Optional: Marinara or your favorite tomato sauce for serving
Time Needed
This recipe takes roughly 15 minutes to prepare, 20 minutes to cook, plus an optional 5 minutes simmering in sauce. So, plan around 35 to 40 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare Spinach:
Bring a pot of water to boil. Blanch the finely chopped spinach by plunging it into boiling water for 1 minute until wilted. Drain in a colander and press out any excess water with the back of a spoon or your hands. Set aside to cool.
2. Mix Meatball Ingredients:
In a large mixing bowl, combine the ground meat, blanched spinach, minced garlic, Parmesan cheese, breadcrumbs, chopped onion, egg, milk, oregano, red pepper flakes (if using), and salt and pepper. Mix gently until just combined. Be careful not to overmix to keep the meatballs tender.
3. Shape and Stuff Meatballs:
Take about 2 tablespoons of the meat mixture and flatten it in your palm. Place a small cube or spoonful of shredded mozzarella cheese in the center. Carefully fold the meat around the cheese to completely enclose it, then roll gently into a smooth ball. Repeat with the remaining mixture and cheese.
4. Cook the Meatballs:
Heat olive oil in a large skillet over medium heat. Add the meatballs, turning occasionally, until they are browned on all sides—around 8 to 10 minutes.
5. Finish Cooking:
Lower the heat to medium-low and cover the skillet. Cook the meatballs for another 8 to 10 minutes to ensure they are cooked through and the cheese inside is melted.
6. Optional Sauce Simmer:
If you like, transfer the meatballs to a pot of simmering marinara sauce and cook for an additional 5 minutes for extra moisture and flavor.
7. Serve and Garnish:
Plate the meatballs, sprinkle with chopped fresh parsley, and serve with extra sauce on the side if desired. Enjoy your cheesy, garlicky, spinach-filled meatballs!
Can I Use Frozen Spinach Instead of Fresh?
Yes! Just be sure to thaw the frozen spinach completely and squeeze out all excess water before mixing it into the meat. This prevents soggy meatballs.
How Do I Keep the Mozzarella from Leaking Out?
Use small cubes of mozzarella and fully enclose them in the meat mixture, rolling the meatballs tightly. Chilling the formed meatballs for 15-20 minutes before cooking helps them hold their shape better.
Can I Make These Meatballs Ahead of Time?
Absolutely! You can prepare and shape the meatballs, then refrigerate them for up to 24 hours before cooking. For longer storage, freeze them on a tray, then transfer to a sealed container.
How Should I Store and Reheat Leftovers?
Store leftover meatballs in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or sauce to keep them moist and melty inside.
