Mediterranean Spinach Garlic Meatballs Stuffed with Mozzarella

Table of Contents

These Mediterranean-inspired meatballs are packed with fresh spinach, garlic, and herbs, with a gooey mozzarella center. Tender and flavorful, they can be served with marinara sauce, on their own as appetizers, or over pasta or grains for a hearty meal. They combine the richness of cheese with the freshness of spinach and aromatic garlic for a crowd-pleasing dish.

Total Time: ~40 minutes
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4–6

Ingredients

Meatballs

1 lb ground beef (or a mix of beef and pork; turkey or chicken for a lighter option)

1 cup fresh spinach, finely chopped

3 cloves garlic, minced

½ cup breadcrumbs (plain or panko)

¼ cup grated Parmesan cheese

1 large egg

1 tsp dried oregano (or Italian seasoning)

½ tsp red pepper flakes (optional)

Salt and black pepper, to taste

8–10 small mozzarella balls (bocconcini) or cubes of mozzarella cheese for stuffing

For Cooking & Serving

Olive oil, for searing/frying

Marinara sauce (optional, for serving)

Fresh basil or parsley, chopped (for garnish, optional)

Instructions

Prepare the Meatball Mixture

In a large bowl, combine ground meat, chopped spinach, garlic, breadcrumbs, Parmesan, egg, oregano, red pepper flakes, salt, and black pepper. Mix until evenly combined.

Stuff the Meatballs

Take a small portion of the meat mixture (about 2 tbsp) and flatten it in your palm.

Place a small mozzarella cube or ball in the center and wrap the meat around it, forming a sealed ball. Repeat with remaining mixture.

Tips & Variations

Meat Options: Mix ground beef with pork for richer flavor, or use ground turkey/chicken for a lighter version.

Cheese Alternatives: Try provolone, fontina, or halloumi cubes for a different melty center.

Adding Herbs: Fresh herbs like parsley, basil, or oregano can be added to the meat mixture for extra freshness.

Baking Option: Instead of pan-frying, place meatballs on a lined baking sheet and bake at 400°F (200°C) for 18–20 minutes until cooked through.

Extra Veggies: Finely grated zucchini or carrot can be added to the meat mixture for added moisture and nutrition.

Serving Ideas: Serve over pasta, rice, or in pita wraps with a drizzle of yogurt or marinara sauce.

Freezing: Freeze uncooked meatballs on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.

Q&A

Q: Can I make these meatballs ahead of time?
A: Yes. Assemble the meatballs and store them in the refrigerator for up to 24 hours before cooking. You can also freeze them uncooked for up to 2 months.

Q: Can I bake instead of pan-frying?
A: Yes. Preheat oven to 400°F (200°C) and bake on a lined sheet for 18–20 minutes until cooked through and cheese is melted.

Q: Can I use frozen spinach?
A: Yes, but make sure to thaw and squeeze out excess water to prevent watery meatballs.

Q: Can I use a different cheese?
A: Absolutely. Provolone, fontina, or halloumi cubes work well for a melty or slightly firmer center.

Q: Can I make these meatballs dairy-free?
A: Substitute the mozzarella with a dairy-free melting cheese and omit Parmesan or use a dairy-free alternative.

Nutrition

(per meatball, approx. 8–10 meatballs total)

Calories: ~160

Protein: 12g

Carbohydrates: 2g

Fat: 11g

Fiber: 0.5g

Sugars: 0.5g

Sodium: ~180mg

(Values may vary depending on type of meat and cheese used.)

Conclusion

These Mediterranean Spinach Garlic Meatballs Stuffed with Mozzarella are a flavorful, protein-packed dish that balances the richness of melted cheese with the freshness of spinach and herbs. Easy to make and versatile, they work perfectly as an appetizer, main course, or even a meal prep option. Quick to prepare and highly customizable, they bring a delicious Mediterranean twist to classic meatballs.