Juicy spinach garlic meatballs stuffed with gooey mozzarella—baked to perfection for a quick, cheesy, protein-packed family dinner recipe.
Why You’ll Love This Recipe
- Flavorful and cheesy: Each bite is packed with herby garlic flavor and a deliciously melty mozzarella center.
- Easy to make: Simple steps and pantry-friendly ingredients make this recipe ideal for weeknight dinners.
- Versatile: Serve them over pasta, in a sub sandwich, or on their own with marinara dipping sauce.
- Healthy twist: Spinach adds a nutritious element without overpowering the taste.
- Kid-friendly: Even picky eaters will love the cheesy surprise inside.
Ingredients
- 1 lb ground beef (or turkey)
- 1 cup fresh spinach, finely chopped
- 4 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 6 oz mozzarella cheese, cut into 1/2-inch cubes
- 2 tablespoons olive oil
- Marinara sauce, for serving (optional)
Directions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine ground meat, chopped spinach, garlic, breadcrumbs, Parmesan, egg, oregano, salt, pepper, and red pepper flakes.
- Mix thoroughly, but avoid overmixing to ensure tender meatballs.
- Take about 2 tablespoons of the mixture and flatten slightly in your hand.
- Place a cube of mozzarella in the center and wrap the meat around it, forming a smooth ball.
- Repeat with the remaining mixture and cheese.
- In a skillet, heat olive oil over medium heat and brown meatballs for 2–3 minutes per side in batches.
- Transfer meatballs to the prepared baking sheet.
- Bake for 10–12 minutes or until fully cooked (internal temperature should reach 160°F/71°C).
- Serve hot with marinara sauce if desired.
Servings and timing
- Servings: 6
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Calories per serving: Approx. 290 kcal
Variations
- Meat choices: Use ground turkey or chicken for a lighter option.
- Cheese swap: Substitute mozzarella with provolone, cheddar, or even a spicy pepper jack.
- Low-carb version: Use almond flour or crushed pork-free substitutes instead of breadcrumbs.
- Herb boost: Add fresh basil or parsley for more herby aroma.
- Sauce twist: Try with Alfredo, pesto, or arrabbiata for a new flavor experience.
storage/reheating
- Refrigerate: Store cooled meatballs in an airtight container in the fridge for up to 4 days.
- Freeze: Freeze in a single layer, then transfer to a freezer bag for up to 3 months.
- Reheat: Microwave in 30-second intervals or reheat in the oven at 350°F until warmed through.
- Reheat from frozen: Bake at 350°F for 20–25 minutes until hot in the center.
FAQs
How do I prevent the meatballs from falling apart?
Mix the ingredients just until combined, and make sure the egg and breadcrumbs bind the mixture well.
Can I make these meatballs ahead of time?
Yes, shape and refrigerate them up to 24 hours in advance or freeze before cooking.
What’s the best way to ensure the cheese doesn’t leak out?
Seal the meatball tightly around the cheese and avoid overstuffing.
Can I use frozen spinach instead of fresh?
Yes, but thaw and squeeze out all excess moisture first.
How do I know when the meatballs are done?
Use a meat thermometer—meatballs are done at 160°F (71°C).
Are these meatballs gluten-free?
Not by default, but you can use gluten-free breadcrumbs to make them gluten-free.
Can I air fry these meatballs?
Yes. Air fry at 375°F for about 10–12 minutes, flipping halfway through.
What can I serve with these meatballs?
They go great with pasta, rice, zoodles, or crusty bread.
Can I double the recipe?
Absolutely. Double all ingredients and use two baking sheets if needed.
Do I have to pan-fry before baking?
Pan-frying adds flavor and color, but you can skip it and bake directly—add 3–5 minutes to bake time.
Conclusion
Spinach Garlic Meatballs Stuffed with Mozzarella are a winning recipe for weeknight dinners, party appetizers, or meal prep. They’re packed with flavor, incredibly satisfying, and easy to customize. Once you try them, they’re sure to become a repeat favorite on your menu.
You May Also Like
If you enjoyed the savory depth of these meatballs, you’ll likely appreciate other flavor-packed creations on our site. Dive into the comforting and herbaceous delight of the Garlic Parmesan Chicken Meatloaves, or explore the juicy, cheesy layers of Mozzarella Stuffed Chicken with Spinach & Peppers, which beautifully mirrors the flavors in this dish. For a hearty meal that hits the same cozy notes, don’t miss the Meatball Mashed Potato Bake—it’s comfort food at its best. Complement your table with a side of warm, buttery Pull Apart Garlic Bread, or add a fun twist to your appetizer game with these Cheesy Garlic Pull Apart Muffin Cups that ooze charm and flavor in every bite.
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Spinach Garlic Meatballs Stuffed with Mozzarella
- Total Time: 35 minutes
- Yield: 6 servings
Description
Juicy meatballs packed with spinach and garlic, each one oozing with melty mozzarella at the center. These are perfect as a comforting main course or a hearty appetizer.
Ingredients
- 1 lb ground beef (or turkey)
- 1 cup fresh spinach, finely chopped
- 4 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 6 oz mozzarella cheese, cut into 1/2-inch cubes
- 2 tablespoons olive oil
- Marinara sauce, for serving (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the ground meat, spinach, garlic, breadcrumbs, Parmesan, egg, oregano, salt, pepper, and red pepper flakes.
- Mix until all ingredients are fully incorporated, but avoid overmixing to keep meatballs tender.
- Take about 2 tablespoons of the meat mixture and flatten it slightly in your palm. Place a cube of mozzarella in the center.
- Wrap the meat around the cheese, rolling it into a smooth ball. Repeat with the remaining meat mixture and cheese.
- Heat olive oil in a large skillet over medium heat. Brown the meatballs for about 2–3 minutes per side, in batches if needed.
- Transfer the browned meatballs to the prepared baking sheet.
- Bake in the oven for 10–12 minutes, or until fully cooked through (internal temperature of 160°F/71°C).
- Serve hot with warm marinara sauce, or as desired.
Notes
- You can substitute ground turkey for a leaner version.
- Ensure mozzarella cubes are fully enclosed to prevent cheese leakage.
- Serve with pasta, rice, or a fresh salad for a complete meal.
- To make gluten-free, use gluten-free breadcrumbs.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian