Spinach Garlic Meatballs Stuffed with Mozzarella are the kind of dish that makes you pause after the first bite — tender, savory, and hiding a gooey surprise of melted cheese at the center. With the richness of garlic, the freshness of chopped spinach, and the creamy indulgence of mozzarella, every bite feels like a warm hug straight from the heart of an Italian kitchen.
Whether you’re making them for a relaxed family dinner or serving them as a party appetizer, these meatballs bring bold, satisfying flavor to the table in just 45 minutes. They’ve quickly become a favorite in my home, and I’m excited to share how you can make them yours, too.
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The Story Behind the Meatballs (And Why You’ll Love Them)
A Flavorful Memory
I remember the first time I tried a mozzarella-stuffed meatball. It was at a tiny trattoria tucked away in the Tuscan countryside, the kind of place with handwritten menus and no Wi-Fi. What made it unforgettable wasn’t just the food—it was how that burst of molten cheese, nestled inside garlicky meat, felt like a tiny celebration.
Fast forward to today, I’ve recreated that feeling at home with these Spinach Garlic Meatballs Stuffed with Mozzarella. They’ve become one of my favorite comfort foods, not just for their taste, but because they bring people together. Anytime I serve these, there’s silence—except for the hum of approval and forks clicking on plates.
Why These Meatballs Are Extra Special
These aren’t your everyday meatballs. The addition of fresh spinach not only adds nutrients and color but also makes them irresistibly moist. The garlic? Sharp and fragrant. And the center? A cube of melty mozzarella that transforms every bite into a mini food hug.
If you’re a fan of mozzarella-packed recipes like Stuffed Chicken with Spinach and Mozzarella, you’ll appreciate this spin on a comforting classic.
Ingredients & Preparation
What You’ll Need
Here’s a breakdown of everything that brings these flavor-packed meatballs to life:
| Ingredient | Amount |
|---|---|
| Ground beef (or mix with pork) | 1 lb |
| Fresh spinach (finely chopped) | 1 cup |
| Garlic (minced) | 3 cloves |
| Breadcrumbs | 1/4 cup |
| Grated Parmesan cheese | 1/4 cup |
| Large egg | 1 |
| Salt | 1/2 tsp |
| Black pepper | 1/4 tsp |
| Italian seasoning | 1/2 tsp |
| Mozzarella (cubed) | 1 cup |
| Olive oil (for cooking) | 2 tbsp |
Each ingredient plays its role: Parmesan and breadcrumbs bind everything together, while the egg and spinach keep things tender. That gooey mozzarella center? That’s the part that steals the show.
Tools and Kitchen Notes
You’ll need a mixing bowl, a garlic press, herb scissors or a sharp knife, and a large skillet. I also like using a cookie scoop to ensure even meatball size. No mozzarella blocks? Use mozzarella pearls or shredded mozzarella and mold it together. Prefer turkey over beef? That works beautifully too.
Craving something with a Mediterranean flair? Try pairing these with Ravioli with Spinach, Sun-Dried Tomatoes & Artichokes for a flavor-forward meal.
Cooking Instructions & Expert Tips
Step-by-Step
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Mix the Base:
In a bowl, combine your ground beef, spinach, garlic, breadcrumbs, Parmesan, egg, and seasonings. Mix just until combined to keep the meatballs tender. -
Form and Stuff:
Scoop about 1–2 tablespoons of mixture, flatten slightly, and place a cube of mozzarella in the center. Wrap and roll into a ball. -
Cook to Perfection:
Heat olive oil in a skillet over medium. Brown the meatballs in batches for about 4–5 minutes per side, turning gently to avoid splitting. -
Finish and Serve:
Once cooked through, serve warm. Spoon over marinara sauce, or plate them on a bed of buttery pasta.
Tips and Tricks
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Don’t Overmix – That’s the golden rule with meatballs. A gentle hand makes a tender bite.
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Prep Ahead – You can stuff and roll these in advance. Store covered in the fridge up to 24 hours.
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Serving a crowd? Double the recipe. They freeze like a dream once cooked.
Want more meatball magic? These pair perfectly with Lemony Chicken Ricotta Meatballs for a delightful meatball duo night!
Serving, Storing & Pairing Ideas
Delicious Ways to Serve
Serve these meatballs as appetizers with toothpicks and a warm marinara dip, or turn them into a main course. I love them over al dente spaghetti or tucked into a crusty roll for a meatball sub.
They shine even brighter beside a zesty salad like Loaded Mediterranean Chicken Bowl or a slice of Cottage Cheese Eggplant Parmesan.
Storage and Reheating
Leftovers? Lucky you.
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Fridge: Store in an airtight container up to 4 days.
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Freezer: Cool completely, then freeze on a tray before transferring to a bag or container. Keeps well for 2–3 months.
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Reheat: Bake at 350°F for 10–15 minutes, or microwave gently with a splash of water to keep them juicy.
Frequently Asked Questions
Can I bake instead of pan-fry?
Yes! Bake at 400°F for 20–25 minutes. Use parchment for easy cleanup.
What type of mozzarella works best?
Block mozzarella is ideal—cut into small cubes. Shredded works in a pinch but may leak more.
Can I make these gluten-free?
Absolutely. Use gluten-free breadcrumbs or almond flour.
What meats can I substitute?
Turkey or chicken both work great. Just watch cook times—leaner meats cook faster.
Can I double the recipe?
Yes—and you should. These disappear quickly!
Conclusion
These Spinach Garlic Meatballs Stuffed with Mozzarella are flavorful, juicy, and impossible to resist. With each bite, you get a burst of creamy cheese, balanced by garlicky meat and the fresh lift of spinach.
Looking for other cozy meals like this? Don’t miss the Spinach & Feta Phyllo Tart or our creamy Parmesan Spinach Mushroom Pasta Skillet for your next weeknight winner.
Loved this recipe? Give it a star rating below, leave a comment to let us know how it turned out, and share it on Pinterest to spread the joy!
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Spinach Garlic Meatballs Stuffed with Mozzarella
- Total Time: 45
- Yield: 4 servings
Description
Spinach Garlic Meatballs Stuffed with Mozzarella are juicy, garlicky, and full of melted cheese in every bite. This comforting Italian-inspired recipe features fresh spinach, Parmesan, and mozzarella for a crowd-pleasing appetizer or main dish.
Ingredients
• 1 lb ground beef or a mix of beef and pork
• 1 cup fresh spinach, finely chopped
• 3 cloves garlic, minced
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp Italian seasoning
• 1 cup mozzarella cheese, cut into small cubes
• 2 tbsp olive oil for cooking
Instructions
1. In a large bowl, mix ground beef, chopped spinach, garlic, breadcrumbs, Parmesan, egg, salt, pepper, and Italian seasoning until just combined.
2. Take 1–2 tbsp of the meat mixture, flatten in your palm, place a mozzarella cube in the center, and wrap meat around to seal. Roll into a ball.
3. Heat olive oil in a large skillet over medium heat. Cook meatballs in batches, turning occasionally, until browned on all sides and cooked through (about 4–5 minutes per side).
4. Serve hot with marinara sauce, pasta, or bread. Garnish with more Parmesan and basil, if desired.
Notes
– Don’t overmix the meat – it keeps them tender.
– You can prep and chill these 1 day ahead before cooking.
– Use mozzarella pearls for quicker stuffing.
– Sub turkey or chicken for a lighter version.
– Leftovers keep well in the fridge for 3–4 days.
- Prep Time: 20
- Cook Time: 25
- Method: Skillet
- Cuisine: Italian