If you’re ready to elevate your weeknight dinner game, Spinach Garlic Meatballs Stuffed with Mozzarella are truly a revelation. These savory bites feature juicy beef blended with sautéed spinach, aromatic garlic, and melty mozzarella centers, all wrapped up in a golden crust. Every mouthful bursts with flavor and comfort, and that delightful cheese pull will make you the hero at the dinner table. Trust me, this is one recipe that will have everyone asking for seconds!

Spinach Garlic Meatballs Stuffed with Mozzarella Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about what makes these Spinach Garlic Meatballs Stuffed with Mozzarella so unforgettable. Each ingredient was carefully chosen not just for simplicity but for the way it enhances everything from flavor to texture to heartiness. Don’t skip a thing — they all work together to create pure magic!

Ground beef (80/20): The bold, juicy base that forms the structure of our meatballs and delivers that classic savory flavor.
Fresh spinach: Sautéed and chopped, spinach brings a pop of color, nutrients, and a subtle earthy note that pairs so well with beef.
Mozzarella cheese (low-moisture, cubed): The gooey, melty heart that turns these ordinary meatballs into irresistible stuffed wonders.
Garlic cloves (minced): Garlic infuses the entire dish with fragrant depth, rounding out every bite with delicious warmth.
Breadcrumbs: Acts as the binding agent, keeping our meatballs light yet sturdy (use gluten-free if needed).
Large egg: Essential for holding everything together, it keeps the meatball tender and moist.
Grated Parmesan cheese: Adds salty, nutty flavor to the beef mixture, boosting umami and richness.
Fresh parsley (chopped): Brings freshness and a vibrant, herby lift that brightens up the dish.
Salt: Balances and sharpens the flavors — don’t be shy!
Black pepper: Adds gentle heat and peppery depth to the mix.
Olive oil: For sautéing and searing, giving the meatballs a beautifully golden, flavorful crust.

How to Make Spinach Garlic Meatballs Stuffed with Mozzarella

Step 1: Prepare the Spinach and Garlic

Start by heating a generous drizzle of olive oil in a skillet over medium heat. Toss in the minced garlic and let it sizzle for about a minute, just until fragrant—it’ll fill the whole kitchen with that unmistakable cozy aroma. Add your fresh spinach and cook until wilted, which only takes another minute or two. Let it cool slightly, then squeeze out as much moisture as you can (especially important if you’re using frozen spinach), and chop it finely. This ensures it blends seamlessly into your meatball mixture and keeps everything tender.

Step 2: Mix the Meatball Base

In a large mixing bowl, combine your ground beef, the cooled spinach-garlic mixture, breadcrumbs, Parmesan, chopped parsley, salt, black pepper, and the egg. Using your hands or a sturdy spoon, mix everything together just until combined. Don’t overwork the meat — you want the mixture to stay light and not turn dense. The flecks of spinach and herbs will look so inviting and colorful!

Step 3: Form and Stuff the Meatballs

Time for the fun part! Scoop up a portion of the meat mixture (about the size of a golf ball) and flatten it gently in your palm. Place a cube of mozzarella right in the center, then carefully encase the cheese by sealing the meat around it and rolling into a smooth ball. Repeat with the rest of your mixture. Making sure each little meatball is fully sealed is key—you want that molten center to stay put until you dig in.

Step 4: Sear the Meatballs

Heat more olive oil in a large skillet over medium heat. Working in batches, add the meatballs and sear them on all sides until they’re beautifully browned, about 2 to 3 minutes per side. This not only creates a flavorful crust but also helps lock in all those delicious juices. Let them develop a deep color — that’s where loads of flavor comes from!

Step 5: Finish Cooking

Once all the meatballs are perfectly seared, you’ve got two options: Either cover the skillet and cook them on low for 5 to 7 more minutes (super easy, especially if you like to keep it stovetop), or transfer the skillet to a preheated 375°F (190°C) oven and bake for 10 to 12 minutes. Both methods will ensure the cheese inside melts gloriously and the meatballs cook through while staying moist and tender.

How to Serve Spinach Garlic Meatballs Stuffed with Mozzarella

Garnishes

There’s nothing like a sprinkle of chopped fresh parsley, a few shavings of Parmesan, or a dusting of black pepper to make your Spinach Garlic Meatballs Stuffed with Mozzarella look (and taste) extra inviting. You can also drizzle a little good olive oil or spoon over some warm marinara, letting those classic Italian vibes shine through.

Side Dishes

For a complete meal, try serving these meatballs over a bed of spaghetti, with roasted veggies, or alongside creamy mashed potatoes. They’re equally fantastic with fluffy rice or tucked into a toasted sub with marinara for an epic sandwich. Honestly, Spinach Garlic Meatballs Stuffed with Mozzarella are versatile enough to be the main event at any gathering.

Creative Ways to Present

Want to wow your family or dinner guests? Serve your meatballs on miniature skewers for a stylish appetizer spread, or nestle them in slider buns with a touch of pesto for a game day treat. You can even arrange them in a casserole dish, top them with more sauce and cheese, and broil briefly for a fun, crowd-pleasing bake.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, keep them airtight in the fridge. Spinach Garlic Meatballs Stuffed with Mozzarella actually taste even better the next day, as the flavors meld and deepen. They stay fresh for up to 4 days — just be sure to cool them to room temperature before storing.

Freezing

These meatballs are perfect for freezing! Arrange your cooked (and cooled) Spinach Garlic Meatballs Stuffed with Mozzarella in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag or container. They’ll keep beautifully for up to two months and can be pulled out for quick meals anytime.

Reheating

To reheat, simply place your meatballs in a baking dish, cover with foil, and warm them in a 350°F (175°C) oven until hot and the cheese is gooey again. You can also reheat gently in a skillet with a splash of sauce or in the microwave (though the oven yields the best texture).

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Spinach Garlic Meatballs Stuffed with Mozzarella are just as delicious with ground turkey or chicken. The meatballs will be slightly lighter but still wonderfully juicy and flavorful. Just be sure to watch the cooking time, as poultry cooks a bit faster than beef.

Can I use dried spinach?

While nothing beats the freshness of sautéed spinach, well-drained frozen spinach is a great substitute. Just measure about half a cup (thawed and squeezed dry) and chop it finely. Dried spinach isn’t recommended, as it doesn’t have the right texture or flavor for these meatballs.

What if I don’t have Parmesan cheese?

If you’re out of Parmesan, you can use Romano or Pecorino cheese instead. For a dairy-free version, feel free to omit the Parmesan — but know that it adds a wonderful nutty depth that makes Spinach Garlic Meatballs Stuffed with Mozzarella extra savory.

How do I prevent the cheese from leaking out?

The trick is to fully encase each mozzarella cube with the meat mixture, being careful to seal any cracks or seams. If the cheese does leak a bit during cooking, don’t worry — those crispy, cheesy bits on the pan are delicious, too!

Can I prep these meatballs ahead of time?

Yes, you can form and stuff the meatballs up to a day in advance. Just cover and refrigerate until you’re ready to cook. This makes Spinach Garlic Meatballs Stuffed with Mozzarella a fantastic make-ahead meal for busy nights or entertaining.

Final Thoughts

There’s nothing quite like gathering around the table to enjoy a plate piled high with Spinach Garlic Meatballs Stuffed with Mozzarella. They’re simple to make, endlessly satisfying, and always a crowd-pleaser — the kind of recipe you’ll turn to again and again. Give them a try, and don’t forget to savor that magical, gooey cheese moment in every bite!

Spinach Garlic Meatballs Stuffed with Mozzarella Recipe

★★★★★

4.9 from 6 reviews

Author: Olivia
Total Time: 40 minutes
Yield: Makes about 12 meatballs 1x
Diet: Gluten Free

Print Recipe

Description

These Spinach Garlic Meatballs are a savory delight, with a flavorful blend of ground beef, fresh spinach, and gooey mozzarella. Perfect for a cozy dinner or a party appetizer.

Instructions

Prepare the spinach: In a skillet with olive oil, sauté the minced garlic until fragrant. Add fresh spinach and cook until wilted. Cool slightly, then squeeze out moisture and chop finely.
Mix the meat: In a large bowl, combine ground beef, breadcrumbs, Parmesan, parsley, salt, pepper, egg, and chopped spinach. Mix gently until just combined.
Form and stuff: Flatten a portion of meat in your palm, place a cube of mozzarella in the center, and seal the meat around it to form a ball. Repeat with remaining mixture.
Sear the meatballs: Heat olive oil in a large skillet over medium heat. Sear meatballs in batches, about 2–3 minutes per side, until golden brown.
Finish cooking:
Option 1: Cover skillet and cook on low for 5–7 more minutes.
Option 2: Transfer to a 375°F (190°C) oven and bake for 10–12 minutes.

Notes

Make sure to properly seal the mozzarella inside each meatball to prevent it from oozing out during cooking.
Adjust salt and pepper according to your taste preferences.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Appetizer, Main Course
Method: Searing, Baking
Cuisine: Italian-American