Name: Spinach Garlic Meatballs Stuffed with Mozzarella
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 1 lb ground beef; 1/2 lb Italian sausage (optional); 1 cup fresh spinach, chopped; 3 cloves garlic, minced; 12-16 cubes mozzarella cheese; 1 egg; 1/2 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 2 tbsp fresh parsley, chopped; 1 tsp Italian seasoning; Salt and pepper to taste; 1 tbsp olive oil; 2 cups marinara sauce

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These Spinach Garlic Meatballs Stuffed with Mozzarella are a comforting twist on a classic favorite. Juicy and flavorful, each bite reveals a melty mozzarella center surrounded by a savory meat blend seasoned with herbs, garlic, and fresh spinach. It's a dish that’s hearty, satisfying, and perfect for any occasion from a weeknight dinner to a cozy weekend meal.

Why You’ll Love This Recipe

I love how this recipe takes traditional meatballs to the next level. The combination of spinach and garlic adds freshness and depth, while the gooey mozzarella filling delivers an irresistible surprise. It’s a great way to sneak in some greens without compromising on flavor. Whether served over pasta, tucked into a sub roll, or enjoyed on their own with a rich marinara sauce, these meatballs always hit the spot.

ingredients

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

ground beef
Italian sausage (optional for added flavor)
fresh spinach, chopped
garlic, minced
mozzarella cheese, cut into small cubes
egg
breadcrumbs
grated Parmesan cheese
fresh parsley, chopped
Italian seasoning
salt and pepper
olive oil
marinara sauce

directions

I start by sautéing the chopped spinach and minced garlic in a little olive oil until the spinach is wilted and the garlic is fragrant. I let it cool slightly before mixing.
In a large bowl, I combine the ground beef, sausage (if using), sautéed spinach and garlic, egg, breadcrumbs, Parmesan, parsley, Italian seasoning, salt, and pepper. I mix until everything is well incorporated.
I take a small amount of the mixture in my hand, flatten it slightly, and place a cube of mozzarella in the center. Then, I shape the meat around the cheese, forming a ball.
I place the meatballs on a lined baking sheet and bake at 400°F (200°C) for about 20 minutes, or until browned and cooked through.
For extra flavor, I simmer the baked meatballs in warm marinara sauce for an additional 10 minutes before serving.

Servings and timing

This recipe yields about 12–16 meatballs, depending on the size I make them, which serves around 4 people.
Prep time takes approximately 20 minutes, cook time is around 30 minutes, so it’s ready in just under an hour.

Variations

I sometimes swap out the ground beef for ground turkey or chicken for a lighter option.
For a spicy kick, I add red pepper flakes to the meat mixture or use spicy Italian sausage.
I also like using smoked mozzarella or provolone inside for a different cheesy twist.
To make it low-carb, I skip the breadcrumbs and use almond flour instead.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I place them in a skillet with a bit of marinara sauce over medium heat until warmed through, or I microwave them in short bursts to avoid overcooking.
For longer storage, I freeze the cooked meatballs (without sauce) on a baking sheet until solid, then transfer to a freezer bag. They keep well for up to 3 months.

FAQs

How do I keep the mozzarella from leaking out during baking?

I make sure the cheese cube is completely sealed inside the meat mixture with no cracks or thin spots. Chilling the formed meatballs before baking can also help prevent leaks.

Can I make these meatballs ahead of time?

Yes, I often prepare and shape the meatballs a day in advance and refrigerate them until I’m ready to bake. They also freeze well, both raw and cooked.

What’s the best way to serve these meatballs?

I serve them over spaghetti, tucked into hoagie rolls, or simply on their own with a side of crusty bread and a generous spoonful of marinara.

Can I use frozen spinach?

I can, but I make sure to thaw it completely and squeeze out as much moisture as possible before adding it to the mixture to avoid soggy meatballs.

How do I know the meatballs are fully cooked?

I use a meat thermometer to check the internal temperature—it should reach 160°F (71°C). The outside should be golden brown and the juices should run clear.

Conclusion

These Spinach Garlic Meatballs Stuffed with Mozzarella are a delicious and comforting way to enjoy a classic dish with a cheesy, flavorful twist. I find them perfect for meal prep, entertaining, or simply treating myself to something satisfying and hearty. They’re easy to customize and guaranteed to become a regular in my kitchen rotation.

Spinach Garlic Meatballs Stuffed with Mozzarella

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Author: Sue
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 12-16 meatballs (serves 4)
Category: Main Course
Method: Baking
Cuisine: Italian-American

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Description

These Spinach Garlic Meatballs Stuffed with Mozzarella are a delicious twist on the classic meatball, combining juicy meat, sautéed spinach and garlic, and a gooey mozzarella center for a hearty, flavorful dish.

Instructions

Sauté chopped spinach and minced garlic in olive oil until spinach is wilted and garlic is fragrant. Let cool slightly.
In a large bowl, combine ground beef, Italian sausage (if using), sautéed spinach and garlic, egg, breadcrumbs, Parmesan, parsley, Italian seasoning, salt, and pepper. Mix well.
Take a portion of the meat mixture, flatten slightly, and place a mozzarella cube in the center. Shape the meat around the cheese to form a sealed meatball.
Place meatballs on a lined baking sheet and bake at 400°F (200°C) for 20 minutes or until cooked through and browned.
Simmer baked meatballs in marinara sauce for an additional 10 minutes before serving.