Name: Spinach Garlic Meatballs Stuffed with Mozzarella
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 lb (450 g) ground beef (80/20); 2 cups fresh spinach (about 4 oz), sautéed and chopped(or 1/2 cup well-drained frozen spinach); 8 oz low-moisture mozzarella, cut into small cubes; 3 cloves garlic, minced; 1/2 cup breadcrumbs (regular or gluten-free); 1 large egg; 1/4 cup grated Parmesan cheese; 2 tbsp chopped fresh parsley; 1 tsp salt; 1/2 tsp black pepper; 2–3 tbsp olive oil (for searing)

When I first made these Spinach Garlic Meatballs Stuffed with Mozzarella, it was one of those spontaneous kitchen experiments that quickly turned into a family favorite. The idea came from wanting to elevate classic meatballs into something a little more decadent, and stuffing them with melty mozzarella while folding in garlicky sautéed spinach did the trick. The result? Juicy, flavorful meatballs with a gooey, cheesy center and a beautiful contrast of textures — crispy outside, creamy inside.

What I love about this dish is how comforting yet elegant it feels. It works perfectly for a cozy weeknight dinner, but it’s also impressive enough to serve at gatherings or dinner parties. The aroma of garlic and herbs fills the kitchen while they cook, making it almost impossible to wait until they’re ready. And when you cut into one and that molten cheese stretches out… pure joy on a plate.

Why You’ll Love This Spinach Garlic Meatballs Stuffed with Mozzarella

These meatballs aren’t just your average weeknight meal — they bring together rich flavors and textures that will wow anyone at the table. The spinach adds a fresh, earthy component that balances the savory beef, while the garlic provides warmth and depth. And let’s not forget the mozzarella — its gooey, stretchy goodness makes every bite irresistible.

You’ll also appreciate how versatile and customizable they are. You can pair them with pasta, serve them as appetizers, or even tuck them into a crusty roll for the ultimate meatball sub. Plus, they’re a great way to sneak in some greens for picky eaters!

What Type of Ground Meat Works Best for Spinach Garlic Meatballs Stuffed with Mozzarella?

For these meatballs, I prefer using ground beef with an 80/20 fat ratio — it provides enough fat to keep the meatballs juicy without becoming greasy. However, you’re not limited to beef. Ground pork, turkey, or even a combination of meats (beef + pork, for example) work beautifully and can subtly change the flavor profile.

If you want a lighter option, ground chicken or lean turkey can be used, but keep in mind that you’ll want to add a bit more moisture — perhaps with a splash of milk or an extra egg — to prevent the meatballs from drying out.

Options for Substitutions

One of the joys of this recipe is its flexibility. Here are some smart substitutions you can make depending on your pantry and dietary needs:

Cheese: Mozzarella is my go-to for the perfect melt, but provolone, fontina, or even smoked gouda can be delicious alternatives.
Spinach: Fresh spinach is ideal, but frozen spinach (thawed and well-drained) works just as well.
Breadcrumbs: If you’re gluten-free, simply use gluten-free breadcrumbs or even crushed almond flour.
Herbs: I like to use fresh parsley and basil, but dried Italian seasoning can work in a pinch.
Egg: If you’re out of eggs, you can use a tablespoon of chia seeds soaked in water or flaxseed meal as a binder.

Ingredients for Spinach Garlic Meatballs Stuffed with Mozzarella

Each ingredient in this recipe plays an important role in building flavor and creating the perfect texture for these meatballs:

Ground Beef (80/20)
Provides a rich, juicy base for the meatballs and pairs beautifully with the cheesy filling.
Fresh Spinach
Adds vibrant color, nutrients, and a subtle earthy flavor that complements the meat and cheese.
Mozzarella Cheese (cubed)
The star of the show — these cubes melt inside the meatballs to create that irresistible gooey center.
Garlic (minced)
Brings depth and warmth to the flavor profile. Garlic and spinach are a classic pairing.
Breadcrumbs
Help bind the mixture and create a tender texture. You can use regular or gluten-free breadcrumbs.
Egg
Acts as a binder to hold everything together during cooking.
Parmesan Cheese (grated)
Adds a salty, umami note that enhances the overall flavor of the meatballs.
Fresh Parsley (chopped)
Brightens up the dish with a touch of freshness and color.
Salt & Black Pepper
Season the mixture perfectly, making every bite well-rounded.
Olive Oil
Used for pan-frying, giving the meatballs a crisp, golden exterior.

Step 1: Prepare the Spinach

Start by wilting the fresh spinach. In a skillet over medium heat, add a drizzle of olive oil and sauté the minced garlic until fragrant. Then, add the spinach and cook until just wilted. Once done, transfer it to a plate to cool slightly. After it cools, squeeze out any excess moisture and chop it finely.

Step 2: Make the Meat Mixture

In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan, chopped parsley, salt, black pepper, and egg. Add in the chopped spinach and mix everything together gently but thoroughly. Be careful not to overwork the meat — this helps keep the meatballs tender.

Step 3: Stuff the Meatballs

Take a small portion of the meat mixture and flatten it in your palm. Place a cube of mozzarella in the center and carefully wrap the meat around it, sealing the cheese completely inside. Roll it gently into a ball. Repeat with the remaining mixture.

Step 4: Sear the Meatballs

Heat a generous amount of olive oil in a large skillet over medium heat. Once hot, add the stuffed meatballs in batches, making sure not to overcrowd the pan. Sear each side until golden brown — about 2–3 minutes per side.

Step 5: Finish Cooking

After searing, you can finish cooking the meatballs in one of two ways:

Stovetop: Lower the heat and cover the skillet, letting them cook through for another 5–7 minutes.
Oven: Transfer the seared meatballs to a baking dish and bake at 375°F (190°C) for about 10–12 minutes, or until the internal temperature reaches 165°F (74°C).

How Long to Cook Spinach Garlic Meatballs Stuffed with Mozzarella

The cooking time depends slightly on the method you choose.
Once seared in the skillet (which takes about 2–3 minutes per side), the meatballs need additional time to cook through:

On the stovetop: After searing, cover the skillet and cook for another 5–7 minutes on low heat.
In the oven: After searing, bake at 375°F (190°C) for 10–12 minutes.

You’ll know they’re ready when the internal temperature reaches 165°F (74°C) and the mozzarella inside is perfectly melted.

Tips for Perfect Spinach Garlic Meatballs Stuffed with Mozzarella

Don’t overwork the meat: Mixing the ingredients just until combined keeps the meatballs tender and juicy.
Squeeze excess moisture from the spinach: This prevents the meatballs from becoming soggy.
Seal the cheese well: Make sure the mozzarella is fully encased in the meat to avoid leaks during cooking.
Use room temperature mozzarella: This helps the cheese melt more evenly inside the meatballs.
Cook in batches: Give the meatballs space in the skillet for an even sear and beautiful crust.
Rest before serving: Let the meatballs sit for a couple of minutes after cooking so the juices redistribute.

Watch Out for These Mistakes While Cooking

Even though these meatballs are fairly simple, a few common missteps can affect the outcome:

Skipping the moisture removal from spinach
If you don’t squeeze out the water from the spinach, your meat mixture will become too wet and the meatballs won’t hold together properly.
Overmixing the meat mixture
It’s tempting to keep stirring, but overmixing can make the meatballs tough and dense.
Not sealing the mozzarella properly
If the cheese isn’t fully sealed inside the meat, it will leak out during cooking and you’ll lose that delightful gooey center.
Crowding the pan
Cooking too many meatballs at once prevents proper browning. Always sear in batches.
Cooking too fast
High heat can brown the outside too quickly while leaving the inside undercooked. Medium heat gives you a beautiful golden crust and even cooking.

What to Serve With Spinach Garlic Meatballs Stuffed with Mozzarella?

These meatballs are versatile and pair well with many sides. Here are a few delicious ideas:

Classic Marinara Sauce and Pasta

Toss them in a rich tomato sauce and serve over spaghetti or linguine for an Italian-inspired dinner.

Garlic Bread

Crispy, buttery garlic bread is perfect for soaking up any sauce or juices from the meatballs.

Roasted Vegetables

A side of roasted zucchini, bell peppers, or broccoli adds color and balance to the meal.

Creamy Polenta

Soft, creamy polenta makes an excellent base for these flavorful meatballs.

Fresh Green Salad

A crisp arugula or mixed greens salad with a bright vinaigrette provides contrast and freshness.

Mashed Potatoes

Comforting mashed potatoes pair wonderfully with the savory meatballs.

Rice Pilaf

A simple, herby rice pilaf can soak up the flavors beautifully.

Crusty Artisan Bread

Serve with warm, crusty bread to enjoy with the juices or any sauce you choose.

Storage Instructions

Spinach Garlic Meatballs Stuffed with Mozzarella store wonderfully, making them great for meal prep or leftovers:

Refrigerator: Allow the meatballs to cool completely. Store them in an airtight container in the fridge for up to 4 days.
Freezer: Place the cooled meatballs on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months.
Reheating: For best results, reheat gently in a skillet over low heat, covered, until warmed through. You can also reheat in the oven at 350°F (175°C) for about 10–12 minutes. If frozen, thaw in the refrigerator overnight before reheating.

Estimated Nutrition

Here’s an approximate nutrition breakdown per serving (based on a portion of 3 medium meatballs):

Calories: ~320 kcal
Protein: ~25 g
Fat: ~22 g
Saturated Fat: ~9 g
Carbohydrates: ~6 g
Fiber: ~1 g
Sugar: ~1 g
Cholesterol: ~95 mg
Sodium: ~500 mg

Note: Exact values may vary depending on the size of your meatballs and specific brands of ingredients used.

Frequently Asked Questions

How do I prevent the cheese from leaking out?

Be sure to completely seal the mozzarella inside the meat mixture. Flatten the meat in your palm, place the cheese in the center, and wrap it well — there should be no cracks or gaps.

Can I use frozen spinach instead of fresh?

Absolutely. Just thaw the frozen spinach and squeeze out as much moisture as possible before adding it to the meat mixture.

What type of mozzarella works best?

Low-moisture mozzarella cubes are ideal because they melt nicely without releasing too much water. Fresh mozzarella can work but may make the meatballs a bit wetter inside.

Can I bake the meatballs without searing them first?

Yes, you can bake them directly at 400°F (200°C) for about 18–20 minutes, though searing first adds great flavor and a lovely crust.

Can I make them ahead of time?

Definitely! You can prepare and shape the meatballs a day in advance. Just cover and refrigerate them until ready to cook.

Are these meatballs gluten-free?

They can be — simply use gluten-free breadcrumbs in place of regular ones.

Can I freeze the meatballs raw?

Yes. After shaping the stuffed meatballs, freeze them on a baking sheet. Once solid, transfer to a freezer-safe bag. When ready to cook, thaw overnight in the fridge and proceed as normal.

What’s the best way to serve these at a party?

Serve them on a platter with toothpicks and a side of warm marinara sauce for dipping — they make fantastic appetizers!

Conclusion

I can honestly say these Spinach Garlic Meatballs Stuffed with Mozzarella have become one of my most-requested dishes from friends and family. They’re hearty, full of flavor, and that melty cheese center always earns rave reviews. Whether you serve them over pasta, with crusty bread, or as an appetizer, they bring a touch of indulgence and comfort to any table. Once you try them, I bet they’ll become a regular in your rotation too!