Pin it
Spinach Garlic Meatballs Stuffed with Mozzarella are the ultimate comfort food for cozy nights and hungry crowds. The juicy beef mixed with fresh spinach and fragrant garlic wraps around oozing mozzarella for a bite that is both satisfying and fun. These have become my favorite way to sneak some greens into a weeknight dinner without anyone feeling like they are missing out.
I made these for a family movie night and now everyone wants to help roll and stuff the meatballs whenever we make them. The combination of flavors always impresses guests but the process is simple enough for a regular Tuesday.
Ingredients
- Ground beef or beef and pork mix: gives a juicy rich base; opt for good quality meat for the best flavor
- Fresh spinach: finely chopped adds color and nutrition; choose vibrant leaves for freshness
- Minced garlic: brightens and upgrades the flavor; fresh garlic makes a huge difference
- Breadcrumbs: keep meatballs tender and bind everything together; fresh or panko both work well
- Grated Parmesan: brings a salty punch and umami depth; grate your own for more flavor
- Large egg: works as the perfect binder for no-fuss shaping
- Salt and black pepper: season every bite; use sea salt for a cleaner taste
- Italian seasoning: ties the herbs together; a blend with oregano basil and marjoram is best
- Mozzarella cheese: is the star of the show; pick block mozzarella and cut into small cubes for easy stuffing
- Olive oil: is used for browning; a mild extra virgin variety keeps the flavors balanced
Step-by-Step Instructions
- Prepare the Meatball Mixture:
- In a large bowl place the ground beef chopped spinach minced garlic breadcrumbs grated Parmesan egg salt black pepper and Italian seasoning. Use your hands to mix gently until everything is just combined. Overmixing can make meatballs tough so stop as soon as the ingredients hold together smoothly.
- Stuff with Mozzarella:
- Scoop up about one to two tablespoons of the meat mixture and flatten into your palm. Add a mozzarella cube to the center then carefully wrap the meat up and around the cheese sealing it tightly at the seams. Roll it gently in your hands to create a smooth ball. Keep going until you have used up all the meat and cheese.
- Cook the Meatballs:
- Heat olive oil in a large skillet over medium heat. Add the meatballs in batches spacing them out so the pan is not crowded. Let them cook on one side for four to five minutes before turning to brown all over. The meatballs are done when they are cooked through and nicely golden on the outside.
- Serve:
- Lift the meatballs out onto a serving dish while still warm. Spoon over some marinara sauce or pile them on spaghetti for a family dinner. Extra Parmesan and some fresh basil on top take them over the top.
Pin it
The way the mozzarella stretches as you cut into the meatballs always reminds me of Italian takeout nights when I was little. My kids love guessing which meatball will have the most cheese tucked inside and it always turns dinner into an event.
Storage Tips
Refrigerate leftovers in an airtight container for up to three days. Reheat gently with a splash of water or sauce to keep the cheese from getting rubbery. These also freeze well uncooked or cooked and can be reheated straight from frozen in the oven or microwave for quick meals.
Ingredient Substitutions
Swap half the ground beef for ground turkey or chicken for a lighter twist. Use kale or Swiss chard in place of spinach for something different. Gluten free breadcrumbs work perfectly and dairy free cheese can be used if needed.
Serving Suggestions
Serve these over creamy polenta or nestle them onto garlic bread for a hearty sandwich. They are crowd pleasers for game day parties potlucks or even lunchboxes.
Pin it
These stuffed meatballs will quickly become a family favorite for both weeknight dinners and special gatherings.
Frequently Asked Questions
- → Can I use frozen spinach for this dish?
Yes, but make sure to thaw and squeeze out excess liquid before chopping and mixing.
- → How do I prevent meatballs from falling apart?
Ensure all ingredients are well combined, and avoid over-mixing to keep the texture tender yet cohesive.
- → Is it possible to bake instead of pan-cook?
Absolutely. Place on a parchment-lined tray and bake at 400°F for 18-20 minutes, turning once for even browning.
- → Can I substitute mozzarella with another cheese?
Yes, try provolone or fontina for a different flavor or texture inside each meatball.
- → What is the best way to serve these meatballs?
They're delicious with marinara sauce, atop pasta, or served as bite-size appetizers with toothpicks.