Creamy, juicy, and bursting with garlicky spinach goodness — these Spinach Garlic Meatballs Stuffed With Mozzarella are comfort food turned into a bite-sized celebration. Picture a tender meatball that oozes molten mozzarella when you take a bite, with bright spinach and garlic folded into the mix for freshness and depth. Fun fact: stuffing meatballs with cheese goes back generations in Italian home kitchens where surprise pockets of cheese were a way to make ordinary meals feel festive.
This recipe is special because it’s simple, quick to assemble, and wildly kid-friendly — little hands love the melty center. If you enjoy stuffed meatballs, you might also like my take on a similar classic in this recipe Spinach Garlic Meatballs Stuffed With Mozzarella, which leans into the same cozy flavor profile. Read on, grab a cutting board, and get ready to serve something that feels gourmet with minimal fuss.
What is Spinach Garlic Meatballs Stuffed With Mozzarella?
What’s in a name? Why call them Spinach Garlic Meatballs Stuffed With Mozzarella — is it a culinary declaration or just accurate labeling? Think of these as little savory packages: ground meat flavored with garlic and fresh spinach, hiding a gooey cube of mozzarella inside. Could they be called “surprise balls of joy”? Maybe. Do they prove that “the way to a man’s heart is through his stomach.” Absolutely — and likely through everyone’s stomach. Try them and see why this playful name stuck; they’re designed to make people smile at the table.
Why You’ll Love This
- Melty cheesy center: The standout is the molten mozzarella that oozes out as soon as you cut one open — creamy, indulgent, and irresistibly fun.
- Budget-friendly cooking: Making these at home saves money compared to ordering stuffed meatballs at a restaurant, and you can control portions and ingredients.
- Flavor-packed simplicity: Garlic, spinach, Parmesan, and Italian seasoning create a rich, balanced flavor that pairs beautifully with marinara or a simple salad.
If you like the texture and flavors here, try comparing it to my other comfort-meal twist in Baked Chicken Ricotta Meatballs With Spinach for a lighter poultry-based option. Ready to make a batch? Let’s get cooking.
How to Make:
Quick Overview
This recipe is easy because the ingredients are straightforward, mixing is hands-on but quick, and browning before baking gives a great texture. Expect tender meatballs with a slightly crispy exterior and a creamy interior thanks to the melted mozzarella. Prep time is about 15–20 minutes, with 25–30 minutes baking time.
Ingredients
1 lb ground beef or turkey
1 cup fresh spinach, chopped
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
1 cup mozzarella cheese, cut into small cubes
1/2 cup breadcrumbs
1 egg
1 tsp Italian seasoning
Salt and pepper to taste
2 cups marinara sauce
Directions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the ground meat, chopped spinach, minced garlic, Parmesan cheese, breadcrumbs, egg, Italian seasoning, salt, and pepper. Mix gently until everything is evenly distributed but do not overwork the meat.
- Take a small amount of the meat mixture (about 1 1/2 tablespoons) and flatten it in your palm into a small patty.
- Place a cube of mozzarella in the center of the patty. Fold the meat around it, sealing it completely so the cheese won’t leak during baking. Roll gently to form a smooth meatball.
- Repeat with the remaining mixture until all meatballs are formed. Aim for uniform sizes so they cook evenly.
- In a skillet, heat a bit of oil over medium heat. Add the meatballs and brown them on all sides, turning carefully so each one gets a golden crust. This should take about 6–8 minutes total.
- Pour the marinara sauce into a baking dish, spreading it into an even layer. Place the browned meatballs on top of the sauce.
- Cover the dish with foil and bake for 25–30 minutes, or until the meatballs are cooked through and the internal temperature reaches 160°F for beef or 165°F for turkey.
- Remove from the oven and let cool slightly before serving so the cheese sets just enough to be melty but not runny. Enjoy!
What to Serve With
- Spaghetti or your favorite pasta tossed in the marinara for a classic plate.
- Crusty garlic bread to mop up sauce and melted cheese.
- A crisp Caesar or mixed green salad to balance richness.
- Roasted vegetables like broccoli or zucchini for color and texture.
- For drinks, try a light red wine, sparkling water with lemon, or a tangy iced tea.
Top Tips for Perfecting
- Prevent leaks: Ensure you seal each meatball tightly around the mozzarella and press seams closed.
- Cheese choice: Use low-moisture mozzarella for less water release and better melt.
- Meat mix: A blend of beef and pork can add juiciness and flavor; turkey is leaner and lighter.
- Breadcrumbs: If mixture feels too wet, add a tablespoon of breadcrumbs at a time until it holds.
- Don’t overbake: Remove when internal temps are reached to keep meatballs tender.
- Make ahead: Form meatballs and refrigerate for up to 24 hours before cooking to firm them up and make shaping easier.
Storing and Reheating Tips
- Refrigeration: Store leftover meatballs in an airtight container with sauce for up to 3–4 days.
- Freezing: Freeze cooked meatballs in sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat in a saucepan covered over low heat until warmed through, or bake at 350°F (175°C) covered for 15–20 minutes. Microwaving works for quick single servings but may soften the exterior.
FAQs
Can I make these meatballs without spinach?
Yes. If you prefer, omit the spinach or substitute with finely chopped fresh basil or parsley for a different herb profile.
What is the best cheese to use for stuffing?
Low-moisture mozzarella is ideal because it melts well without releasing excess water. You can also try provolone or cubed fontina for different flavors.
How do I prevent the cheese from leaking out?
Press the meat firmly around the cheese and roll until seams are sealed. Browning helps set the exterior, which further reduces leaks during baking.
Can I bake the meatballs without browning them first?
You can skip browning, but browning adds flavor and helps the exterior hold together. If short on time, go straight to baking but expect a softer crust.
Are these meatballs freezer-friendly before cooking?
Yes. Form the meatballs, place them on a parchment-lined tray to freeze until solid, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to baking time.
Conclusion
These Spinach Garlic Meatballs Stuffed With Mozzarella are proof that simple ingredients can deliver spectacular results — melty centers, garlicky depth, and a homey warmth that makes any dinner feel special. They’re easy enough for a weeknight yet impressive enough for guests, and they store and freeze beautifully for future meals. Try the recipe and share the joy with family or friends; I promise there will be smiles at the table. For additional inspiration and a similar stuffed-meatball twist, you can see a variation at Spinach Garlic Meatballs Stuffed with Mozzarella – NorthEast Nosh and another take at Spinach Garlic Meatballs Stuffed With Mozzarella.
Spinach Garlic Meatballs Stuffed With Mozzarella
Equipment
- Mixing Bowl
- Skillet
- Baking Dish
Ingredients
Ingredients
- 1 lb Ground beef or turkey
- 1 cup Fresh spinach, chopped
- 2 cloves Garlic, minced
- 1/2 cup Grated Parmesan cheese
- 1 cup Mozzarella cheese, cut into small cubes
- 1/2 cup Breadcrumbs
- 1 large Egg
- 1 tsp Italian seasoning
- to taste Salt and pepper
- 2 cups Marinara sauce
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the ground meat, chopped spinach, minced garlic, Parmesan cheese, breadcrumbs, egg, Italian seasoning, salt, and pepper. Mix gently until everything is evenly distributed but do not overwork the meat.
- Take a small amount of the meat mixture (about 1 1/2 tablespoons) and flatten it in your palm into a small patty.
- Place a cube of mozzarella in the center of the patty. Fold the meat around it, sealing it completely so the cheese won’t leak during baking. Roll gently to form a smooth meatball.
- Repeat with the remaining mixture until all meatballs are formed. Aim for uniform sizes so they cook evenly.
- In a skillet, heat a bit of oil over medium heat. Add the meatballs and brown them on all sides, turning carefully so each one gets a golden crust. This should take about 6–8 minutes total.
- Pour the marinara sauce into a baking dish, spreading it into an even layer. Place the browned meatballs on top of the sauce.
- Cover the dish with foil and bake for 25–30 minutes, or until the meatballs are cooked through and the internal temperature reaches 160°F for beef or 165°F for turkey.
- Remove from the oven and let cool slightly before serving so the cheese sets just enough to be melty but not runny. Enjoy!