Spinach Garlic Meatballs Stuffed with Mozzarella
Spinach Garlic Meatballs Stuffed with Mozzarella are a tasty twist on a classic favorite. These meatballs are packed with fresh spinach and garlic for flavor, and the melted mozzarella inside…
By Ava
•
•
Reading time: 6 min
Tip: save now, make later.
Spinach Garlic Meatballs Stuffed with Mozzarella are a tasty twist on a classic favorite. These meatballs are packed with fresh spinach and garlic for flavor, and the melted mozzarella inside makes every bite gooey and satisfying. They’re hearty, flavorful, and perfect for a cozy meal.
I love making these meatballs because the mozzarella surprise inside always gets a big reaction at the table. It’s fun to see everyone’s faces light up when they bite in and find that melted cheese hiding inside the meatball. Plus, the garlic and spinach add a nice freshness that keeps things from feeling too heavy.
My favorite way to serve these is over spaghetti or on a toasted bun with a little marinara sauce. They also make a great snack or appetizer if you’re having friends over. I like to keep a batch in the freezer too, so I have a quick and delicious meal ready anytime I want something comforting but easy.
Key Ingredients & Substitutions
Ground Meat: I like a mix of beef and pork for extra flavor and juiciness. If you want leaner meatballs, try turkey or chicken instead—just watch the moisture levels.
Spinach: Fresh spinach provides a bright taste, but frozen spinach works well too. Just be sure to thaw and squeeze out as much water as you can to avoid soggy meatballs.
Mozzarella: Using fresh mozzarella cubes makes the center extra melty and creamy. If fresh isn’t available, regular mozzarella cheese sticks cut into pieces work fine.
Bread Crumbs & Dairy: Italian breadcrumbs add flavor, but plain can be swapped in a pinch. Milk keeps the meatballs tender, but if you’re dairy-free, use unsweetened almond milk or another mild substitute.
How Do You Make Sure the Mozzarella Stays Inside the Meatballs?
Keeping the cheese inside without it leaking out can be tricky. Here’s my approach:
- Use small, compact cubes of mozzarella—too big can break through the meat.
- Flatten the meat mixture in your palm before placing the cheese in the center.
- Wrap the meat firmly but gently around the cheese, sealing all edges completely.
- Chill the formed meatballs in the fridge for about 15 minutes before cooking to help them hold shape.
- Cook over medium heat—not too high—to brown the outside without bursting the meatball.
Following these steps helps the mozzarella stay gooey inside while giving you a nicely browned exterior.
Equipment You’ll Need
- Large mixing bowl – I find it perfect for combining all the ingredients evenly without making a mess.
- Non-stick skillet or frying pan – helps brown the meatballs nicely and makes cleanup easier.
- Spoon or small ice cream scoop – great for portioning out meatballs evenly so they cook at the same rate.
- Sharp knife – to cut the mozzarella into small cubes for stuffing.
- Paper towels – handy for draining cooked meatballs if needed to keep them crispy.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter version that still tastes great.
- Add chopped sun-dried tomatoes to the meat mixture for a tangy flavor twist.
- Mix in fresh basil or oregano along with the parsley to make the flavor more herbaceous.
- Try stuffing the meatballs with cheddar or pepper jack cheese instead of mozzarella for a sharper or spicier melt.
Spinach Garlic Meatballs Stuffed with Mozzarella
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- 1 cup fresh spinach, finely chopped (or thawed and drained frozen spinach)
- 2-3 cloves garlic, minced
- 1/2 cup Italian breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/4 cup milk
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- Salt and pepper to taste
- 8 oz mozzarella cheese, cut into small cubes
- Olive oil for frying
Optional for Serving:
- Marinara or tomato sauce
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 15 minutes to cook, so you’ll have hot, cheesy meatballs ready in about 35 minutes total. If you like, you can chill the formed meatballs for 15 minutes before cooking to help them hold their shape better.
Step-by-Step Instructions:
1. Prepare the Spinach:
If you’re using fresh spinach, heat a small pan over medium heat and sauté the spinach just until wilted, about 1-2 minutes. Drain well and finely chop. If using frozen spinach, thaw thoroughly and squeeze out any excess water so your meatballs won’t be soggy.
2. Mix the Meatball Ingredients:
In a large bowl, combine the ground beef, chopped spinach, minced garlic, breadcrumbs, Parmesan cheese, egg, milk, chopped parsley, salt, and pepper. Stir gently until all ingredients are evenly mixed but avoid overworking the meat to keep the meatballs tender.
3. Form and Stuff the Meatballs:
Take about 2 tablespoons of the meat mixture and flatten it slightly in your hand. Place a small cube of mozzarella in the center, then carefully wrap the meat mixture around the cheese, shaping it into a tight ball. Repeat until all the meat mixture is used.
4. Cook the Meatballs:
Heat olive oil in a large skillet over medium heat. Add the meatballs and cook them in batches if needed. Turn occasionally, cooking until all sides are browned and the meatballs are cooked through, about 10-15 minutes total.
5. Serve and Enjoy:
Serve these meatballs hot with a sprinkle of chopped parsley on top. They are delicious on their own or with marinara sauce for dipping. The mozzarella inside should be melty and gooey, making every bite a delight!
Can I Use Frozen Spinach Instead of Fresh?
Yes! Just make sure to thaw the frozen spinach completely and squeeze out as much water as possible before mixing it into the meat. This helps prevent soggy meatballs.
What’s the Best Way to Store Leftover Meatballs?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in a skillet or microwave until heated through. You can also freeze cooked meatballs for up to 2 months.
Can I Bake These Meatballs Instead of Frying?
Absolutely! Preheat your oven to 400°F (200°C), place the meatballs on a lined baking sheet, and bake for about 15-20 minutes until browned and cooked through.
How Do I Prevent the Mozzarella from Leaking Out?
Use small mozzarella cubes and seal the meat tightly around the cheese. Chilling the formed meatballs for 15 minutes before cooking also helps them hold their shape better during cooking.