Hey y'all! If you love hearty dinners that bring big flavor with every bite, you're in the right place. These Spinach Garlic Meatballs Stuffed with Mozzarella are loaded with savory garlic, tender spinach, and pockets of gooey melted cheese. They're perfect as a party appetizer, a dinner centerpiece, or even a fun twist for your weeknight meals. Trust me—one cheesy bite and you'll want to make them again and again. Let's get cooking!
Why You'll Love This
- Incredibly juicy Meatballs with a surprise cheesy core.
- Garlic and spinach add both flavor and nutrition.
- Perfect for meal prep, gatherings, or family dinners.
- Great with pasta, salad, or toasted bread.
- Easy to customize and freezer-friendly.
Ingredients
- 1 lb (450g) ground beef (80/20 blend recommended)
- ½ cup finely chopped fresh spinach (packed)
- 3 large garlic cloves, minced
- ½ cup grated Parmesan cheese
- 1 cup Italian-style breadcrumbs
- 2 large eggs
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 10-12 small mozzarella balls (bocconcini) or 6 oz (170g) block mozzarella, cut into cubes
- 2 tablespoons olive oil (for frying)
- 1 jar (24 oz) marinara sauce (optional, for serving)
- Fresh parsley, chopped, for garnish (optional)
Step-by-Step Directions
Prep Time:
15 minutes
Cook Time:
20-25 minutes
Total Time:
40 minutes
1. Prepare the Meatball Mixture
- In a large mixing bowl, combine ground beef, chopped spinach, minced garlic, Parmesan, breadcrumbs, eggs, oregano, basil, salt, and pepper.
- Mix with your hands or a fork until just combined. Do not overmix for tender meatballs!
2. Form and Stuff the Meatballs
- Scoop around 2 tablespoons of the meat mixture and flatten in your palm.
- Place a mozzarella ball or cube in the center. Fold the meat around it, sealing well, and roll into a ball.
- Repeat with remaining mixture—should make 10-12 meatballs.
3. Sear the Meatballs
- Heat olive oil in a large skillet over medium-high heat.
- Add meatballs (in batches if needed) and brown on all sides, about 5-7 minutes total. Avoid overcrowding.
4. Bake to Finish
- Preheat oven to 375°F (190°C).
- Transfer browned meatballs to a baking dish. Optional: Pour marinara sauce over meatballs.
- Bake for 15-18 minutes, or until an internal temp of 165°F (74°C) is reached and cheese is melted inside.
5. Serve
- Let cool for 5 minutes before serving. Garnish with fresh parsley and enjoy!
Notes
- Don't overwork the meat mixture to keep meatballs juicy and tender.
- Seal each meatball well to prevent mozzarella from leaking out during baking.
- If using frozen spinach, thaw and squeeze out excess moisture first.
Variations
- Chicken Version: Swap beef for ground chicken or turkey for a lighter twist.
- Herb Boost: Add freshly chopped basil or parsley to the mix for more herby flavor.
- Gluten-Free: Use gluten-free breadcrumbs and ensure sauce is gluten-free.
Required Equipment
- Large mixing bowl
- Skillet (oven-safe preferred)
- Baking dish
- Measuring cups and spoons
- Spatula or tongs
Storage Instructions
- Store cooled meatballs in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 2 months. Thaw overnight in fridge and reheat at 350°F (175°C) until hot.
Serving Recommendations
- Serve over creamy polenta, spaghetti, or zucchini noodles with extra sauce.
- Pair with roasted vegetables or a crisp Caesar salad for a balanced meal.
- Spoon onto toasted hoagie rolls for irresistible meatball subs.
Pro Tips for Best Results
- Using room temperature mozzarella helps it melt more evenly inside the meatballs.
- Browning before baking locks in flavor and moisture for juicy results.
- Let meatballs rest a few minutes before serving to allow the cheese to set slightly and avoid burns.
FAQ
Can I make these meatballs ahead?
Yes! Prepare and shape meatballs ahead, refrigerate for up to 24 hours, and bake when ready.
What if I don't have fresh spinach?
Frozen chopped spinach will work—just thaw and press out all excess water before mixing in.
How do I know if the meatballs are cooked through?
Check with a meat thermometer—the internal temperature should reach 165°F (74°C).
Ingredients
- 500g ground beef
- 1 cup fresh spinach, finely chopped
- 3 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1 egg
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon olive oil
- 1 cup marinara sauce (for serving, optional)
Instructions
-
1Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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2In a large bowl, mix together ground beef, chopped spinach, minced garlic, egg, breadcrumbs, Parmesan, oregano, salt, and pepper until just combined.
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3Take a small amount of the meat mixture and flatten it in your palm. Place a bit of mozzarella cheese in the center and wrap the meat around to seal, forming a ball. Repeat with remaining mixture and cheese.
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4Heat olive oil in a skillet over medium heat. Sear meatballs, turning to brown on all sides, about 4-5 minutes.
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5Transfer browned meatballs to the prepared baking sheet. Bake for 18-20 minutes until cooked through and cheese is melted inside.
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6Serve warm with marinara sauce if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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