Spinach Garlic Mozzarella-Stuffed Meatballs Recipe

Table of Contents

Ingredients (Makes ~15 meatballs):

1 lb ground beef (or mix with pork/turkey)

1 cup fresh spinach, finely chopped (or ½ cup thawed frozen spinach, well drained)

2–3 cloves garlic, minced

1/4 cup grated Parmesan cheese

1/3 cup breadcrumbs (Italian-style or panko)

1 egg

1 tsp salt

1/2 tsp black pepper

1 tsp Italian seasoning (optional)

15 small mozzarella cubes (use mozzarella string cheese or fresh pearls)

Optional for serving:

Marinara sauce

Extra grated Parmesan

Fresh basil or parsley

Cut mozzarella into ~½-inch cubes (or use mini mozzarella balls).

Place in the freezer for 10–15 minutes to help prevent melting too quickly.

In a large bowl, combine ground meat, spinach, garlic, Parmesan, breadcrumbs, egg, and seasonings.

Mix gently until just combined (don’t overwork or the meatballs will be tough).

Scoop about 2 tbsp of meat mixture and flatten slightly in your hand.

Place a cube of mozzarella in the center and form the meat around it, sealing well.

Repeat with remaining meat.

Pan-Sear + Bake (best method):

Preheat oven to 375°F (190°C).

Heat a skillet with a bit of oil and sear meatballs until browned on all sides (about 5–6 minutes).

Transfer to a baking dish or sheet and bake for 10–15 minutes, or until cooked through.

Alternative: Oven-Only Method

Bake at 400°F (205°C) on a lined baking sheet for 18–20 minutes.

Serve With:

Over spaghetti and marinara

On toasted hoagie rolls for cheesy meatball subs

As an appetizer with toothpicks and warm sauce for dipping

Want them extra cheesy? Mix a little shredded mozzarella directly into the meat mixture too.

Add a pinch of red pepper flakes for heat.

Use ground turkey or chicken for a leaner version.