Spinach Garlic Meatballs Stuffed with Mozzarella

If you’re craving something cheesy, savory, and packed with flavor, look no further than Spinach Garlic Meatballs Stuffed with Mozzarella. This recipe is the perfect fusion of nutrition and indulgence — tender meatballs loaded with fresh spinach and garlic, oozing with melted mozzarella cheese, and simmered in rich marinara sauce. Whether you’re hosting a dinner party, meal-prepping for the week, or just whipping up a cozy meal for your family, this dish delivers every single time.

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In this detailed guide, we’ll walk through everything you need to know about making these mouthwatering meatballs: ingredients, preparation tips, cooking methods, customization ideas, and even nutritional insights. Get ready to impress your taste buds and your guests with this irresistible, cheesy classic.

Why You’ll Love These Spinach Garlic Mozzarella Meatballs

  Flavor Meets Function

• Cheesy center: Every bite includes a gooey mozzarella surprise.

• Garlic and spinach: Brings out earthy, aromatic tones and adds nutritional value.

• Juicy and tender: The perfect balance of ingredients keeps the meatballs moist and flavorful.

  Family-Friendly and Meal Prep-Approved

• Loved by both kids and adults.

• Great for batch cooking and freezing.

• Perfect for low-carb and high-protein diets with minor tweaks.

Ingredients Breakdown

  What You’ll Need

• 1 lb ground beef – Opt for 85/15 lean-to-fat ratio for maximum flavor and moisture.

• 1 cup fresh spinach, finely chopped – Brings color, nutrients, and a subtle earthy flavor.

• 3 garlic cloves, minced – Infuses deep aroma and sharp flavor.

• 1/2 cup grated Parmesan cheese – Adds a salty, nutty depth to the meat mixture.

• 1/2 cup breadcrumbs – Helps bind everything together while retaining moisture.

• 1 large egg – Acts as a binder to hold the meatballs together.

• 1 tsp Italian seasoning – A blend of herbs that complements the meat and cheese.

• Salt and pepper, to taste – Essential seasoning to bring out all the flavors.

• 8 oz mozzarella cheese, cut into 1/2-inch cubes – The melty core of each meatball.

• 2 tbsp olive oil – Used for browning the meatballs and enhancing flavor.

• 1 jar (24 oz) marinara sauce – For simmering the meatballs and adding extra sauciness.

• Fresh parsley, chopped (for garnish) – Adds color and a touch of freshness.

Health Benefits of the Star Ingredients

Spinach

Spinach is packed with iron, vitamin A, and fiber. It’s a great addition to meatballs because it not only adds nutrients but also lightens the density of the meat, making each bite less heavy and more vibrant.

Garlic

Garlic is a flavor powerhouse and a natural immune booster. It contains compounds like allicin which have anti-inflammatory and antioxidant properties. Plus, it just smells and tastes incredible when sautéed.

Mozzarella

Mozzarella cheese is not just delicious — it’s also a good source of protein and calcium. Choosing low-moisture mozzarella helps reduce excess moisture and ensures that cheesy, gooey center stays put.

Kitchen Tools You’ll Need

To prepare this recipe with ease, gather these essential tools:

• Large mixing bowl

• Chopping board and knife

• Garlic press (optional but handy)

• Non-stick skillet or cast iron pan

• Baking tray (if baking)

• Saucepan (for marinara)

• Measuring cups and spoons

• Tongs or slotted spoon

Step-by-Step Recipe Instructions

  Step 1: Prepare the Meatball Mixture

1. In a large bowl, combine ground beef, chopped spinach, minced garlic, Parmesan cheese, breadcrumbs, egg, Italian seasoning, salt, and pepper.

2. Mix gently with your hands or a spoon until all ingredients are just incorporated. Be careful not to overmix — this helps keep the meatballs tender.

3. Cover and let the mixture rest in the refrigerator for 15 minutes to make it easier to handle.

  Step 2: Stuff the Meatballs

1. Scoop about 2 tablespoons of the mixture and flatten it into a small disk in your palm.

2. Place a cube of mozzarella in the center.

3. Carefully fold the edges around the cheese and roll it into a ball. Ensure the cheese is completely sealed inside.

4. Repeat until all meatballs are formed.

  Step 3: Cook the Meatballs

Option 1: Pan-Fry and Simmer

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.

2. Sear the meatballs in batches until browned on all sides, about 5–6 minutes.

3. Pour in the marinara sauce, cover, and reduce heat to low.

4. Simmer for 15–20 minutes until meatballs are fully cooked and cheese is melted inside.

Option 2: Bake

1. Preheat oven to 375°F (190°C).

2. Place meatballs on a greased or parchment-lined baking sheet.

3. Bake for 20–25 minutes, or until fully cooked. Serve with warmed marinara sauce.

Serving Suggestions

These meatballs are versatile and pair well with a variety of sides and settings:

  Pasta Night Favorites

• Spaghetti

• Penne

• Fettuccine with Alfredo

  Low-Carb Options

• Zucchini noodles (zoodles)

• Cauliflower mash

• Roasted vegetables

  Party-Style

• Skewered with cherry tomatoes

• Served on a platter with toothpicks and dipping sauces

• Mini meatball sliders with garlic buns

Storage and Make-Ahead Tips

  Make-Ahead

You can prepare the meatball mixture up to 24 hours in advance. Form the meatballs and refrigerate until ready to cook.

  Freezing Instructions

• Freeze uncooked meatballs on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.

• To cook from frozen, add a few extra minutes to the baking or simmering time.

  Reheating

• Reheat in the microwave, oven, or stovetop with a splash of marinara sauce.

• For best texture, avoid microwaving for too long — it can dry them out.

Customization Ideas

Make the recipe your own by switching up a few ingredients or techniques:

  Change the Meat

• Ground turkey or chicken for a leaner version

• Ground pork or sausage for a bolder flavor

  Add Some Heat

• Mix in red pepper flakes or chopped jalapeños

• Use spicy marinara or arrabbiata sauce

  Try Different Cheeses

• Provolone

• Fontina

• Smoked mozzarella

Common Mistakes and How to Avoid Them

  Cheese Leaking Out

• Make sure the cheese is fully enclosed within the meatball.

• Use firm, low-moisture mozzarella cubes to reduce melting leakage.

  Dry Meatballs

• Don’t overcook.

• Use meat with at least 15% fat content.

• Avoid overmixing the meat mixture.

  Meatballs Falling Apart

• Add a little more breadcrumbs if the mixture is too wet.

• Ensure the egg is fully incorporated as the binding agent.

Nutritional Information (Per 3 Meatballs)

• Calories: ~310

• Protein: ~25g

• Fat: ~20g

• Carbohydrates: ~7g

• Fiber: 1g

• Sugar: 3g

This dish is easily adaptable for low-carb or high-protein diets with a few minor swaps.

Final Thoughts

Spinach Garlic Meatballs Stuffed with Mozzarella are everything a great dinner should be: flavorful, filling, fun to eat, and visually stunning. With their gooey cheese centers, fresh spinach, and aromatic garlic flavor, they’re a crowd-pleaser for any occasion. The best part? You can prep them in advance, freeze them for later, and serve them with just about anything from pasta to salad to sandwiches.

Once you try this recipe, don’t be surprised if it becomes a weekly favorite — or the most-requested dish at your next dinner party.

Frequently Asked Questions

Can I use frozen spinach?

Yes, but make sure to thaw it completely and squeeze out all excess water to avoid soggy meatballs.

What kind of mozzarella works best?

Use low-moisture mozzarella cubes for minimal leakage and maximum gooeyness.

Are these keto-friendly?

They can be! Simply swap the breadcrumbs for almond flour or crushed pork rinds.

Can I cook these in the air fryer?

Absolutely. Set your air fryer to 375°F and cook for 10–12 minutes, flipping halfway through.

How do I know the meatballs are fully cooked?

Use a meat thermometer — the internal temperature should reach 160°F (71°C) for ground beef.

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