Juicy, garlicky meatballs with a melty mozzarella and spinach center—these stuffed meatballs offer the best of comfort food with a wholesome twist. Perfect as a protein-packed main course or savory appetizer, they’re flavorful, cheesy, and utterly satisfying.
Why You’ll Love This Recipe
These meatballs are a crowd-pleaser with their crispy exterior and gooey cheese-filled center. The addition of spinach adds a nutritious element, while garlic, parmesan, and Italian herbs create deep, savory flavor. They’re easy to make, versatile, and can be served with or without sauce—great for meal prep, weeknight dinners, or entertaining.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 lb ground beef (or a mix of beef and pork)
- 1 egg
- 1/4 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups cooked spinach, well drained and chopped
- 1 cup shredded mozzarella cheese (or cubed, for stuffing)
- 1 tablespoon olive oil
- 1 cup marinara sauce (optional, for serving)
- Fresh parsley, chopped (for garnish)
Directions
- Preheat the oven to 400°F (200°C). Line a baking dish or sheet with parchment paper or lightly grease with olive oil.
- In a mixing bowl, combine the ground meat, egg, breadcrumbs, parmesan, minced garlic, Italian seasoning, salt, and black pepper. Mix until just combined—avoid overmixing to keep meatballs tender.
- In a separate bowl, combine the chopped spinach with the mozzarella cheese.
- Take a scoop of the meat mixture and flatten into a disc. Add a spoonful of the spinach-mozzarella mixture in the center, then fold the meat around the filling and roll into a ball. Repeat with the remaining ingredients.
- Heat olive oil in a skillet over medium-high heat. Sear the meatballs on all sides for 4–5 minutes until browned.
- Transfer the seared meatballs to the prepared baking dish. Bake in the oven for 12–15 minutes, or until cooked through and the cheese inside is melted.
- If desired, warm marinara sauce and spoon it over the cooked meatballs before serving. Garnish with fresh parsley. Serve hot.
Servings and timing
Servings: 6 servings
Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Calories: 325 kcal per serving
Variations
- Turkey or Chicken: Substitute ground beef with ground turkey or chicken for a lighter version.
- Low-Carb: Replace breadcrumbs with almond flour or crushed pork rinds.
- Extra Herbs: Add chopped fresh basil or parsley into the meat mixture for extra flavor.
- Spicy Version: Mix crushed red pepper flakes into the meat for a bit of heat.
- Cheese Swap: Use fontina, provolone, or gouda instead of mozzarella for different flavor profiles.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a 350°F (175°C) oven for 10–12 minutes, or microwave in 30-second intervals until heated through.
For longer storage, freeze the fully cooked meatballs and reheat straight from frozen in the oven at 375°F (190°C) for 20–25 minutes.
FAQs
Can I use frozen spinach?
Yes, just thaw it fully and squeeze out all excess moisture before mixing with the cheese.
How do I keep the meatballs from falling apart?
Make sure the meat mixture is well combined and the filling is sealed tightly inside. Don’t skip the searing step—it helps hold them together.
Can I make these ahead of time?
Yes, you can assemble the meatballs in advance and refrigerate for up to 24 hours before cooking.
What’s the best way to drain spinach?
Wrap cooked spinach in a clean kitchen towel or cheesecloth and squeeze until all moisture is removed.
Can I bake the meatballs without searing?
Yes, but searing adds flavor and texture. If you skip searing, bake for 18–20 minutes instead.
What should I serve with these meatballs?
They pair well with pasta, mashed potatoes, rice, or a simple green salad.
Can I freeze these before baking?
Yes, freeze uncooked meatballs on a tray, then transfer to a freezer bag. Bake from frozen, adding 5–7 minutes to the cook time.
Is it okay to use pre-shredded mozzarella?
Yes, but fresh mozzarella melts better and gives a more satisfying cheesy center.
How do I make the filling stay centered?
Chill the spinach-cheese filling briefly before stuffing to help it stay compact and easier to seal inside.
Are these meatballs gluten-free?
Not as written, but you can substitute gluten-free breadcrumbs to make them suitable.
Conclusion
Spinach garlic meatballs stuffed with mozzarella are a comforting, cheesy, and protein-rich dish that elevates the classic meatball with a gooey surprise inside. Whether served over pasta or as a standalone snack, they deliver a satisfying mix of flavors and textures. Try them once, and they’ll become a go-to favorite in your kitchen.
PrintSpinach Garlic Meatballs Stuffed with Mozzarella
Juicy, garlicky meatballs stuffed with a molten mozzarella and spinach center—these cheesy, protein-packed bites are the perfect comfort food with a healthy twist.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking, Searing
- Cuisine: Italian Inspired
Ingredients
- 1 lb ground beef (or a mix of beef and pork)
- 1 egg
- 1/4 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups cooked spinach, well drained and chopped
- 1 cup shredded mozzarella cheese (or cut into cubes for stuffing)
- 1 tablespoon olive oil
- 1 cup marinara sauce (optional, for serving)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a baking dish or tray with parchment paper or lightly grease with oil.
- In a bowl, combine ground meat, egg, breadcrumbs, parmesan, garlic, Italian seasoning, salt, and pepper. Mix until just combined—do not overwork.
- In a separate bowl, mix the cooked spinach with mozzarella.
- Take a portion of the meat mixture and flatten into a disc. Place a spoonful of the spinach-mozzarella mixture in the center, then seal and roll into a ball. Repeat until all meat is used.
- Heat olive oil in a skillet over medium-high heat and sear the meatballs until browned on all sides (about 4–5 minutes).
- Transfer to the oven and bake for 12–15 minutes, or until cooked through and cheese is melted inside.
- Optionally, spoon warm marinara sauce over the meatballs and garnish with chopped parsley. Serve hot.
Notes
- Use fresh or frozen spinach—just be sure it’s thoroughly drained.
- Cube mozzarella for distinct cheesy centers or use shredded for a uniform melt.
- Double the batch and freeze uncooked meatballs for easy meals later.
- Serve over pasta, zoodles, or on their own for a low-carb option.
Nutrition
- Serving Size: 1 serving
- Calories: 325 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 95 mg