Spinach Garlic Meatballs Stuffed with Mozzarella

Meatballs are a classic comfort food. They’re juicy, hearty, and pair wonderfully with a variety of sides. But what happens when you take them up a notch? That’s where Spinach Garlic Meatballs Stuffed with Mozzarella come in. These aren’t your average meatballs. They’re tender, bursting with the savory aroma of garlic and spinach, and—here’s the best part—oozing with gooey mozzarella cheese from the inside out.

In this recipe, we combine lean ground meat with fresh spinach and fragrant garlic, then stuff each meatball with a cube of mozzarella. Once cooked, you get that delightful cheesy surprise with every bite. Whether you’re cooking for a dinner party, prepping meals for the week, or simply looking to spice up your weeknight dinner routine, this dish checks all the boxes.

Let’s dive into this deliciously satisfying recipe.

Tips for Perfecting the Dish

To ensure your Spinach Garlic Meatballs Stuffed with Mozzarella come out perfectly every time, keep these tips in mind:

1. Use a mix of meats

A blend of ground beef and pork gives the best flavor and texture. You can also use ground turkey or chicken, but they may be a bit leaner and less juicy.

2. Squeeze out excess moisture

If you sauté the spinach first, make sure to wring out any excess moisture with a paper towel. This prevents soggy meatballs.

3. Seal the cheese inside

Make sure the mozzarella is fully enclosed in the meat mixture. Any openings can cause the cheese to ooze out while cooking.

4. Don’t skip the sear

Searing locks in flavor and helps the meatballs hold their shape. Even if you plan to bake them, give them a quick sear first.

5. Use fresh garlic

It makes a noticeable difference in flavor. If you’re in a pinch, garlic powder can work—use 1 teaspoon.

Ingredients You’ll Need

Before we start cooking, let’s gather all the ingredients. This recipe makes about 18 meatballs, depending on the size.

Meatballs:

1 pound (450g) ground beef (85% lean)
1/2 pound (225g) ground pork (adds richness and moisture)
1 cup fresh spinach, finely chopped
4 garlic cloves, minced
1/2 cup grated Parmesan cheese
1 cup breadcrumbs (Italian-style or plain)
1 large egg
1/4 cup milk
1 tablespoon fresh parsley, chopped (or 1 tsp dried)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional, for a kick)
1 teaspoon dried oregano

Filling:

18 small cubes of mozzarella cheese (about ½ inch each) – Use low-moisture mozzarella for best results

For Cooking:

2 tablespoons olive oil
1 jar (24 oz) of marinara sauce (or homemade if preferred)

FAQs about Spinach Garlic Meatballs Stuffed

1. Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach! Just make sure to thaw it completely and squeeze out all the excess water using a clean kitchen towel or paper towels. Too much moisture can make the meatballs fall apart or become soggy.

2. What type of mozzarella is best for stuffing?

For best results, use low-moisture mozzarella, either in block or string cheese form. It melts nicely without releasing too much liquid. Fresh mozzarella can work, but it’s more watery and might make the meatballs softer in the center.

3. Can I make these meatballs ahead of time?

Absolutely! You can prepare and shape the meatballs ahead of time, then store them in the fridge (covered) for up to 24 hours before cooking. You can also freeze them raw or cooked for longer storage.

4. How do I keep the cheese from leaking out during cooking?

Make sure you completely seal the mozzarella inside the meatball. Pinch the edges together and roll gently to form a tight seal. Also, avoid overcooking, as the cheese may start to escape if left too long on high heat.

5. Are these meatballs gluten-free?

The base recipe includes breadcrumbs, so it’s not gluten-free. However, you can easily make it gluten-free by using gluten-free breadcrumbs or crushed gluten-free crackers. Everything else in the recipe is naturally gluten-free.

6. Can I bake these instead of frying?

Yes! If you prefer baking, place the meatballs on a parchment-lined baking sheet and bake at 400°F (200°C) for about 18–20 minutes, or until golden brown and cooked through. You can then simmer them in sauce afterward if desired.

7. What sauces go well with these meatballs?

Classic marinara sauce is a favorite, but you can also try:

Creamy Alfredo
Spicy arrabbiata
Garlic butter sauce
Or even a pesto drizzle for a unique twist

8. Can I make this recipe dairy-free?

Yes, you can skip the mozzarella or use a plant-based cheese alternative for a dairy-free version. Also, substitute the Parmesan cheese with a dairy-free or vegan version—or leave it out altogether.

9. How do I know when the meatballs are fully cooked?

Use a meat thermometer if you want to be precise. The internal temperature should reach 160°F (71°C). Otherwise, you can slice one open to check that the meat is no longer pink inside and the cheese is melted.

Step-by-Step Instructions

Step 1: Prep the Ingredients

Start by finely chopping the spinach and mincing the garlic. If you prefer, you can lightly sauté the spinach and garlic together for 2–3 minutes in a little olive oil to soften them before adding to the meat mixture. This enhances the flavor, but raw also works fine if you’re short on time.

Cut the mozzarella cheese into ½-inch cubes. Pat them dry with a paper towel to avoid excess moisture inside the meatballs.

Step 2: Make the Meatball Mixture

In a large mixing bowl, combine:

Ground beef and pork
Chopped spinach
Minced garlic
Grated Parmesan cheese
Breadcrumbs
Beaten egg
Milk
Chopped parsley
Salt, black pepper, red pepper flakes, and oregano

Use your hands to mix everything together gently. Don’t overmix, or the meatballs could become tough. Just mix until all ingredients are well combined.

Step 3: Form and Fill the Meatballs

Scoop about 2 tablespoons of the meat mixture into your hands and flatten it slightly. Place one mozzarella cube in the center and carefully wrap the meat around it, sealing the cheese completely. Roll it into a smooth ball.

Repeat with the rest of the meat and cheese.

Step 4: Sear the Meatballs

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Sear them on all sides until browned—about 2–3 minutes per side. You’re not fully cooking them yet, just locking in that flavor.

Remove and set aside once browned.

Step 5: Simmer in Sauce

In the same skillet (wipe out excess grease if needed), pour in the marinara sauce and bring it to a simmer. Gently add the seared meatballs back into the pan.

Cover and simmer on low heat for 20–25 minutes, turning the meatballs occasionally to coat in sauce.

Alternatively, you can transfer the seared meatballs and sauce into a baking dish and bake at 375°F (190°C) for 20 minutes, covered with foil.

Step 6: Serve and Enjoy

Once done, serve the meatballs hot, with the sauce spooned over the top. When you cut one open and see that mozzarella stretch—you’ll know you’ve done it right.

Delicious Variations to Try

The base recipe is already packed with flavor, but there’s always room to get creative. Here are some variations you might enjoy:

1. Turkey or Chicken Meatballs

Substitute the beef and pork with ground turkey or chicken for a leaner version. Add a tablespoon of olive oil to the mix to maintain moisture.

2. Different Cheese Fillings

Swap mozzarella for smoked gouda, cheddar, or even a cube of creamy goat cheese for a sophisticated twist.

3. Gluten-Free Option

Use gluten-free breadcrumbs or crushed gluten-free crackers in place of regular breadcrumbs.

4. Spicy Kick

Add finely chopped jalapeños or a teaspoon of chili paste to the meat mixture for some heat.

5. Mediterranean Twist

Add chopped sun-dried tomatoes and crumbled feta cheese to the meat mixture and use mozzarella or goat cheese as the filling.

Storage and Conservation

Whether you’re making them ahead or storing leftovers, this dish keeps beautifully.

In the Refrigerator:

Store meatballs in an airtight container, fully covered in sauce.
They’ll keep well for up to 4 days.

In the Freezer:

You can freeze uncooked or cooked meatballs.
Flash-freeze uncooked meatballs (without sauce) on a tray, then transfer to a freezer bag. They’ll keep for up to 3 months.
For cooked meatballs, freeze with sauce in an airtight container. Thaw in the fridge overnight and reheat gently on the stove.

Serving Suggestions for Spinach Garlic Meatballs

These meatballs are rich, flavorful, and cheesy, making them the star of any plate. Here are some ways to serve them:

1. Over Pasta

Serve them on a bed of spaghetti, penne, or linguine. Spoon extra sauce on top and sprinkle with Parmesan.

2. With Garlic Bread

A slice of warm, crusty garlic bread is perfect for mopping up the sauce.

3. In a Sub Sandwich

Tuck a few meatballs into a toasted hoagie roll, add more mozzarella, and broil until melty for an epic meatball sub.

4. Over Zoodles or Cauliflower Rice

Want to keep it low-carb? Serve your meatballs over spiralized zucchini or cauliflower rice.

5. Party Appetizer

Make them smaller and serve with toothpicks. They’re crowd-pleasers at potlucks and gatherings.

A Comfort Classic with a Cheesy Twist

Spinach Garlic Meatballs Stuffed with Mozzarella are more than just a meal—they’re an experience. The blend of earthy spinach, aromatic garlic, rich meats, and creamy cheese creates a balance of flavors and textures that’s hard to beat. Whether you’re making a cozy weeknight dinner or prepping for a gathering, this recipe delivers bold flavor, visual appeal, and pure satisfaction.

Best of all, this dish is incredibly versatile. You can switch up the protein, play with the seasonings, or experiment with different cheeses. It adapts to your pantry and your preferences, making it a staple you’ll return to again and again.

So roll up your sleeves, gather your ingredients, and get ready to impress your taste buds—and maybe a few guests—with these cheesy, garlicky, spinach-infused meatballs.