Spinach Garlic Meatballs Stuffed with Mozzarella

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Imagine biting into a perfectly golden meatball, only to be surprised by a core of gooey melted mozzarella wrapped in a savory spinach and garlic medley. These Spinach Garlic Meatballs Stuffed with Mozzarella are the kind of comfort food that impresses at dinner parties yet is simple enough for a cozy weeknight meal.

The combination of juicy ground beef, aromatic herbs, fresh garlic, and wilted spinach not only delivers depth of flavor, but also pairs beautifully with the molten cheese at the center. Whether served with marinara sauce, over pasta, or enjoyed on their own, these stuffed meatballs are bound to be a family favorite.

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Ingredients for this Spinach Garlic Meatballs Stuffed with Mozzarella

• 1 lb (450g) ground beef (80/20 preferred)
• 1 cup fresh spinach, chopped and lightly sautéed
• 2 cloves garlic, minced
• 1/2 cup breadcrumbs (Italian seasoned)
• 1/4 cup grated Parmesan cheese
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1 tsp salt
• 1 egg
• 1 tbsp milk
• 12 small cubes of mozzarella cheese
• 2 tbsp olive oil (for searing)

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Step 1: Prepare the spinach

Start by chopping your fresh spinach and sautéing it in a non-stick skillet over medium heat for 2 to 3 minutes, just until wilted. Set aside to cool slightly.

Step 2: Mix the meatball base

In a large bowl, combine ground beef, sautéed spinach, minced garlic, breadcrumbs, Parmesan, onion powder, salt, pepper, egg, and milk. Mix well until all ingredients are evenly incorporated, but avoid overworking the mixture.

Step 3: Form the meatballs

Take a small amount of the meat mixture and flatten it slightly in your hand. Place one cube of mozzarella in the center and wrap the meat around it, sealing tightly. Roll gently to form a meatball. Repeat with remaining mixture.

Step 4: Sear the meatballs

Heat olive oil in a skillet over medium-high heat. Add meatballs in batches and sear each side for 2 to 3 minutes until browned. This helps lock in moisture and flavor.

Step 5: Bake to finish

Transfer seared meatballs to a baking dish or tray. Bake in a preheated oven at 375°F (190°C) for 12-15 minutes until fully cooked and cheese is melted inside.

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How do I keep the mozzarella from leaking out?

Make sure the meat mixture fully surrounds the cheese, and seal any cracks before searing. Freezing the cheese cubes for 15 minutes before stuffing also helps.

Can I use ground turkey instead of beef?

Yes! Ground turkey is a great leaner alternative. Just be careful not to overcook as it tends to dry out faster.

What sauce pairs best with these meatballs?

Marinara is classic, but they also taste fantastic with garlic cream sauce or even pesto for a twist.

Can I prep these in advance?

Definitely. You can form the meatballs ahead of time and refrigerate them raw for up to 24 hours or freeze them uncooked for up to 1 month.

Are these meatballs gluten-free?

As written, no. But you can substitute gluten-free breadcrumbs to make them suitable for gluten-sensitive diets.

What side dishes go well with this recipe?

Try serving them over spaghetti, garlic mashed potatoes, or with a fresh side salad and crusty bread.

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