Few dishes bring together indulgence and nourishment as perfectly as these Spinach Garlic Meatballs Stuffed with Mozzarella. Tender, juicy, and bursting with melted cheese, they’re a mouthwatering upgrade to classic meatballs. The combination of garlicky spinach and gooey mozzarella tucked inside a flavorful meatball makes this recipe irresistible. It’s a family-friendly dish that works just as well for weeknight dinners as for entertaining guests. Serve them over spaghetti, nestle them into a sandwich roll, or enjoy them on their own with a side of roasted vegetables. The best part? They’re surprisingly easy to make. I tried making these with ground turkey once instead of beef, and they turned out beautifully light yet still rich in flavor.
Why You’ll Love This Recipe
These Spinach Garlic Meatballs are more than just another twist on a classic. They’re packed with protein, loaded with greens, and oozing with molten mozzarella for that perfect pull-apart moment. Whether baked or pan-seared, they come out juicy and aromatic, thanks to the blend of garlic, herbs, and Parmesan. Perfect for meal prep, these meatballs can be made ahead and stored easily.
Spinach Garlic Meatballs Stuffed with Mozzarella – Juicy, Flavor-Packed Bites of Comfort
- Total Time: 35 mins
- Yield: 12 meatballs
- Diet: Halal
Description
Juicy and flavorful meatballs made with ground beef, spinach, and garlic, stuffed with gooey mozzarella cheese. Perfectly baked or pan-fried for a hearty meal full of Italian-inspired flavors.
Ingredients
- 1 lb (450g) ground beef
- 1 cup fresh spinach, finely chopped
- 3 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 8 oz (225g) mozzarella cheese, cut into small cubes
- 2 tbsp olive oil (for cooking)
Instructions
- Preheat the oven to 400°F (200°C) or heat olive oil in a large skillet if pan-frying.
- In a large bowl, combine ground beef, chopped spinach, garlic, breadcrumbs, Parmesan, egg, salt, pepper, and Italian seasoning. Mix until well combined.
- Take a small portion of the meat mixture and flatten it in your hand. Place a cube of mozzarella in the center and wrap the meat around it to form a ball.
- Repeat with the remaining mixture and cheese until all meatballs are formed.
- Place meatballs on a baking sheet lined with parchment paper or cook in a skillet until browned on all sides.
- If baking, bake for 18–20 minutes, or until cooked through and the cheese inside is melted.
- Serve hot with marinara sauce, pasta, or on their own as appetizers.
Notes
- Use lean ground beef or a mix of beef and pork for extra flavor.
- Make sure to seal the meatballs well to prevent cheese from leaking out.
- Can be made ahead and frozen before cooking.
- Pair with spaghetti or serve in a sub sandwich for a hearty meal.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Baked or Pan-Fried
- Cuisine: Italian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ground beef – Provides a rich, meaty base with enough fat to keep the meatballs juicy. You can also substitute ground turkey or chicken for a lighter version.
Fresh spinach – Adds a boost of nutrients and moisture. Sauté it briefly before mixing to remove excess water, ensuring your meatballs hold their shape.
Mozzarella cheese – The star of the show! Use low-moisture mozzarella cubes for easy stuffing and that perfect gooey center.
Garlic cloves – Freshly minced garlic infuses the meatballs with a deep, savory aroma that pairs beautifully with spinach and beef.
Breadcrumbs – Help bind the ingredients together and give the meatballs their soft texture. I once tried using panko breadcrumbs for extra lightness, and it worked wonderfully.
Egg – Acts as a binder, ensuring the meatballs hold together during cooking.
Parmesan cheese – Adds a salty, nutty depth of flavor that enhances the richness of the beef.
Italian seasoning – A blend of herbs like oregano, basil, and thyme brings balance and freshness to each bite.
Salt and black pepper – Essential for seasoning, allowing all the other flavors to shine.
Olive oil – Used for searing or baking to create a crisp, golden exterior.
Directions
Start by preheating your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, then stir in chopped spinach. Cook until wilted, then set aside to cool.
In a large mixing bowl, combine ground beef, breadcrumbs, egg, Parmesan cheese, Italian seasoning, salt, and pepper. Mix gently—overworking the meat can make the meatballs dense. Add the cooled spinach and garlic mixture and fold until evenly incorporated.
Take a small handful of the mixture and flatten it slightly in your palm. Place a cube of mozzarella in the center, then shape the meat around it, forming a sealed ball. Repeat with the remaining mixture.
Arrange the stuffed meatballs on the prepared baking sheet and drizzle lightly with olive oil. Bake for 18–20 minutes, or until golden brown and cooked through. You can also pan-sear them first for extra crispiness, then finish in the oven. Serve warm, topped with marinara sauce or alongside pasta.
Essential Equipment :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes about 18 medium-sized meatballs, serving 4–6 people.
Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
Storage/reheating
Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. Reheat them in a skillet with a splash of water or sauce over medium heat until warmed through. To freeze, arrange cooked meatballs on a baking tray, freeze for 1 hour, then transfer to a freezer bag. They’ll keep for up to 2 months. Reheat directly from frozen at 350°F (175°C) for 20–25 minutes.
Variations and Customizations
Turkey or Chicken Meatballs
Swap the ground beef for lean ground turkey or chicken to make a lighter version without sacrificing juiciness.
Spicy Kick
Add crushed red pepper flakes or chopped jalapeños to the meat mixture for a touch of heat.
Herb Upgrade
Fresh herbs like parsley, basil, or thyme can elevate the aroma and freshness of the dish.
Cheese Swap
Experiment with different cheeses—try provolone, cheddar, or gouda for unique flavor twists.
Keto-Friendly Option
Replace breadcrumbs with almond flour or crushed pork rinds to make the recipe low-carb.
Air Fryer Method
Cook the stuffed meatballs in an air fryer at 375°F (190°C) for 10–12 minutes for a crisp, golden finish.
Sauce Pairings
Serve with marinara for classic flavor, or try creamy Alfredo or pesto for something different.
Mini Party Bites
Form smaller meatballs and serve them on skewers as appetizers for parties.
FAQs
Can I make these meatballs ahead of time?
Yes, you can prepare them up to a day ahead and refrigerate until ready to bake.
Can I freeze raw meatballs?
Absolutely. Freeze them raw on a tray first, then transfer to a bag and cook from frozen when needed.
What can I serve with these meatballs?
They’re delicious with pasta, mashed potatoes, or roasted vegetables.
How do I prevent the mozzarella from leaking out?
Ensure the cheese is fully enclosed and the seams are sealed well before baking.
Can I use frozen spinach?
Yes, but be sure to thaw and squeeze out all excess water before using.
Can I bake them without oil?
Yes, just use parchment paper to prevent sticking; they’ll still turn out juicy.
What’s the best cheese for stuffing?
Low-moisture mozzarella melts beautifully and stays creamy inside.
Are these gluten-free?
Use gluten-free breadcrumbs or almond flour for a gluten-free version.
How can I make them dairy-free?
Skip the cheese and add nutritional yeast for a cheesy flavor alternative.
Can I cook them in sauce?
Yes, after baking, simmer them in marinara sauce for extra tenderness and flavor.
Conclusion
Spinach Garlic Meatballs Stuffed with Mozzarella are a delightful fusion of comfort and creativity. Each bite offers a perfect balance of savory meat, earthy greens, and creamy cheese. Whether you’re making them for a family dinner, meal prep, or a cozy weekend treat, this recipe never disappoints. The versatility and customizable options make it a staple you’ll want to revisit again and again.