Name: Spinach Garlic Meatballs Stuffed with Mozzarella
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 1 lb ground beef; 1 cup fresh spinach, cooked and finely chopped; 3 garlic cloves, minced; 1 large egg; 1/2 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 1 tsp Italian seasoning; 1/2 tsp salt; 1/4 tsp black pepper; 16–18 fresh mozzarella balls or cubes (for stuffing); 2 tbsp olive oil (for baking or pan-frying)

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These spinach garlic meatballs stuffed with gooey mozzarella are a mouthwatering twist on a classic comfort food. Packed with flavor from fresh spinach, garlic, and Italian herbs, each meatball hides a melty surprise inside that takes them to the next level. Whether I'm serving them over pasta, tucked into a sub roll, or as party bites, these meatballs always steal the spotlight.

Why You’ll Love This Recipe

I love how this recipe combines wholesome greens with rich, cheesy indulgence. The spinach adds a subtle earthy flavor and extra nutrition, while the garlic infuses the meat with a bold depth. The real showstopper is the mozzarella inside—soft, stretchy, and perfectly melty with every bite. It’s a fun, flavorful upgrade from traditional meatballs that still feels hearty and satisfying. I also appreciate how versatile and freezer-friendly they are, making them perfect for meal prep or entertaining.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ground beef
fresh spinach (cooked and finely chopped)
garlic cloves (minced)
egg
breadcrumbs
grated Parmesan cheese
Italian seasoning
salt
black pepper
fresh mozzarella balls or cubes (for stuffing)
olive oil (for baking or pan-frying)

Directions

I start by sautéing the chopped spinach in a bit of olive oil until wilted, then let it cool slightly.
In a large bowl, I mix the ground beef, cooked spinach, minced garlic, egg, breadcrumbs, Parmesan, Italian seasoning, salt, and pepper until fully combined.
I scoop out a portion of the meat mixture, flatten it slightly, and place a cube or ball of mozzarella in the center. Then, I wrap the meat around it and roll it into a ball.
Once all the meatballs are formed, I arrange them on a baking sheet lined with parchment or foil.
I bake them at 400°F (200°C) for about 20–25 minutes, or until the meat is cooked through and the cheese inside is melted.
Alternatively, I sometimes pan-fry them in olive oil over medium heat until browned on all sides, then finish them in the oven.

Servings and timing

This recipe yields about 16–18 medium-sized meatballs and serves approximately 4 to 6 people. The total prep and cook time is around 40 minutes—15 minutes for prep and 25 minutes for cooking.

Variations

I like to switch things up depending on what I have on hand. Sometimes I use ground turkey or chicken instead of beef for a lighter version. For extra flavor, I mix in sun-dried tomatoes or chopped basil with the spinach. I’ve even tried stuffing them with provolone or smoked mozzarella for a different cheesy twist. When I want to go low-carb, I skip the breadcrumbs or swap them with almond flour.

storage/reheating

To store leftovers, I let the meatballs cool completely and then place them in an airtight container in the fridge for up to 4 days. For longer storage, I freeze them on a tray first, then transfer them to a freezer-safe bag for up to 3 months. When I’m ready to reheat, I warm them in the oven at 350°F (175°C) until heated through, or microwave in short intervals, checking to avoid overcooking the cheese.

FAQs

How do I keep the cheese from leaking out?

I make sure the mozzarella is fully enclosed by the meat mixture and pinch any seams closed tightly. Chilling the meatballs before baking also helps.

Can I use frozen spinach instead of fresh?

Yes, I just thaw and squeeze out as much moisture as possible before mixing it into the meat.

What’s the best type of mozzarella to use?

I prefer low-moisture mozzarella cubes or mini bocconcini. They melt nicely without releasing too much liquid.

Can I make these ahead of time?

Absolutely. I often prepare and shape the meatballs the night before and refrigerate them until I'm ready to bake.

Are these meatballs gluten-free?

They can be. I just substitute the breadcrumbs with gluten-free ones or use crushed rice crackers or oats.

Conclusion

These spinach garlic meatballs stuffed with mozzarella are one of my favorite go-to recipes when I want something comforting, flavorful, and just a little bit indulgent. With simple ingredients and a cheesy surprise inside, they’re always a crowd-pleaser and easy to adapt to my taste. Whether I serve them with pasta, salad, or just on their own, they’re satisfying every time.

Spinach Garlic Meatballs Stuffed with Mozzarella

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Author: Sue
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 to 6 servings (16–18 medium meatballs)
Category: Main Course
Method: Baking or Pan-Frying
Cuisine: Italian-American

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Description

These spinach garlic meatballs stuffed with gooey mozzarella are a savory twist on classic meatballs, blending nutritious spinach, bold garlic, and Italian herbs with a melty mozzarella center.

Instructions

Sauté chopped spinach in 1 tablespoon olive oil until wilted. Let cool slightly.
In a large bowl, mix ground beef, cooked spinach, minced garlic, egg, breadcrumbs, Parmesan, Italian seasoning, salt, and pepper until combined.
Scoop a portion of the meat mixture, flatten slightly, place a mozzarella cube in the center, and roll into a ball to enclose the cheese.
Place the meatballs on a parchment-lined baking sheet.
Bake at 400°F (200°C) for 20–25 minutes, until the meat is cooked through and cheese melted.
Alternatively, pan-fry meatballs in 1 tablespoon olive oil over medium heat until browned, then finish in the oven.

Notes

Chilling the meatballs before baking can help prevent cheese leakage.
Use low-moisture mozzarella to minimize excess liquid during cooking.
For a gluten-free version, use gluten-free breadcrumbs or crushed rice crackers.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Reheat in the oven at 350°F (175°C) until heated through.