When you’re craving something meaty, cheesy, and completely satisfying, Spinach Garlic Mozzarella Stuffed Meatballs deliver on all fronts. These savory spheres pack bold Italian flavors, ooey-gooey mozzarella centers, and a hint of earthy spinach balanced with garlic goodness. Perfect for weeknight dinners, meal prep, or even as a party appetizer, they’re a hit across the board.
This recipe elevates your typical meatballs to a whole new level, combining classic comfort food with gourmet flair. Whether you’re pairing them with pasta, sliding them into a hoagie roll, or simply enjoying them solo, these stuffed meatballs are bound to become a favorite in your rotation.
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Why You’ll Love This Recipe
There’s a lot to adore about these spinach garlic mozzarella stuffed meatballs:
- Cheesy surprise in every bite, thanks to the hidden mozzarella core.
- A balanced blend of hearty meat, savory garlic, and nutrient-rich spinach.
- Baked or pan-seared options make it versatile for all kitchen skill levels.
- Great for low-carb or keto eaters with easy sauce pairing options.
If you’re a fan of gooey, savory meals like our Keto Philly Cheesesteak Rolls, this one’s for you.
Ingredients for Spinach Garlic Mozzarella Stuffed Meatballs
Each component in this recipe plays a vital role in building deep flavor and texture:
- Ground beef (80/20): Offers rich flavor with just the right fat content to stay juicy.
- Baby spinach (1 cup, finely chopped): Adds earthy notes and sneaks in healthy greens.
- Fresh garlic (4 cloves, minced): Infuses the meatballs with pungent, aromatic depth.
- Mozzarella cheese (cubed): The gooey heart of each meatball that stretches delightfully.
- Breadcrumbs (1/2 cup): Helps bind everything together.
- Egg (1 large): Essential binder for the meatball structure.
- Parmesan cheese (1/4 cup): Adds a salty, nutty dimension to the mix.
- Salt, pepper, and Italian seasoning: Core spices to round out the flavor.
- Olive oil (for pan-searing or greasing)
Love this flavor combo? You might also enjoy our Tremendus Cheesy Pepperoni Stromboli for a cheesy, meaty indulgence.
How to Make Spinach Garlic Mozzarella Stuffed Meatballs
Here’s your step-by-step guide to mastering these juicy delights:
1. Prep the Filling
- Cube mozzarella into ½-inch pieces. Set aside.
- Finely chop spinach and mince garlic. Sauté both in a teaspoon of olive oil for 2–3 minutes until wilted and fragrant. Let cool.
2. Mix the Meat
- In a large bowl, combine ground beef, sautéed spinach and garlic, egg, breadcrumbs, Parmesan, and seasonings.
- Mix gently with your hands to keep the texture tender.
3. Stuff and Shape
- Take a small handful of meat mixture and flatten slightly in your palm.
- Place one cube of mozzarella in the center, then wrap the meat around and form a sealed ball.
- Repeat until all meatballs are formed (about 12–15).
4. Cook
- Option A: Bake at 400°F for 18–20 minutes on a greased baking sheet.
- Option B: Pan-sear in olive oil until browned on all sides, then finish in the oven.
5. Serve
- Serve warm with marinara, garlic bread, or over pasta!
Pair them with a refreshing side like our Tomato and Artichoke Salad with Capers for a vibrant contrast.
Tips for Making the Recipe
To ensure your spinach garlic mozzarella stuffed meatballs come out perfect every time:
- Don’t overmix the meat. Overworking the mixture leads to dense, tough meatballs.
- Seal the mozzarella completely inside the meat to avoid leaking during cooking.
- Chill formed meatballs for 10–15 minutes before cooking to help them hold shape.
- You can substitute ground turkey or chicken if desired, but adjust cooking time accordingly.
- Want an extra flavor layer? Add a touch of red chili flakes for heat or sun-dried tomatoes for a punch of umami.
Craving more meatball meals? Check out Lemon Garlic Chicken Meatballs Orzo for a zesty, cozy variation.
How to Serve Spinach Garlic Mozzarella Stuffed Meatballs
These meatballs are incredibly versatile on your table:
- Over pasta: Classic pairing with spaghetti and marinara.
- On sandwiches: Tuck into a toasted hoagie roll with extra cheese for a meatball sub.
- As appetizers: Serve with toothpicks and warm sauce for dipping.
- With grains: Layer over rice, quinoa, or orzo for a wholesome dinner.
Want a tasty side? These pair perfectly with our Savory Garlic Butter Chicken with Fresh Zucchini and Sweet Corn as a companion dish.
Make Ahead and Storage
Spinach garlic mozzarella stuffed meatballs are freezer and fridge-friendly:
- Make ahead: Assemble meatballs and refrigerate for up to 24 hours before cooking.
- Refrigeration: Store cooked meatballs in an airtight container for up to 4 days.
- Freezing: Freeze uncooked or cooked meatballs on a tray, then transfer to a freezer bag. Reheat in oven at 350°F for 15 minutes or until hot.
Storing properly helps preserve that cheesy gooeyness and juicy texture. For more ideas, explore our Sheet Pan Chicken Pitas with Herby Ranch Slaw – another make-ahead-friendly meal.
Frequently Asked Questions
What ingredients are in spinach garlic mozzarella stuffed meatballs?
The main ingredients include ground beef, spinach, garlic, mozzarella cubes, breadcrumbs, egg, Parmesan, and seasonings.
How do you keep stuffed meatballs from falling apart?
Make sure to use an egg and breadcrumbs as binders and avoid overmixing the meat. Chill before cooking for extra structure.
Can I bake instead of frying stuffed meatballs?
Absolutely. Baking at 400°F is a healthier option and still delivers great texture and flavor.
Are spinach garlic mozzarella meatballs freezer‑friendly?
Yes! Freeze either cooked or raw meatballs in a single layer before transferring to bags for long-term storage.
What sauces pair best with stuffed meatballs?
Marinara, pesto, Alfredo, or a garlic butter sauce complement these meatballs beautifully.
How do you reheat spinach garlic mozzarella meatballs without drying them out?
Reheat in the oven at 350°F covered with foil or in a sauce to retain moisture.
These Spinach Garlic Mozzarella Stuffed Meatballs are rich, indulgent, and loaded with flavor that satisfies. Whether you’re cooking for a special occasion or meal prepping for the week, this recipe brings gourmet taste to your everyday table. Don’t miss the opportunity to make them part of your culinary go-tos.
Now it’s your turn – whip up a batch tonight and taste the cheesy magic. Share your version on social and tag us at @recipesbyamelia!
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Spinach Garlic Mozzarella Stuffed Meatballs
- Total Time: 35 minutes
- Yield: 12–15 meatballs 1x
Description
These meatballs are packed with spinach, garlic, and gooey mozzarella, making every bite a savory explosion of flavor.
Ingredients
- 1 lb ground beef (80/20)
- 1 cup chopped baby spinach
- 4 cloves minced garlic
- 12–15 mozzarella cubes
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup Parmesan
- Seasonings: Salt, pepper, Italian blend
- Olive oil
Instructions
- Sauté spinach and garlic. Let cool.
- Mix all ingredients except mozzarella until just combined.
- Form meatballs, stuffing a cheese cube inside each.
- Bake at 400°F for 20 minutes or pan-sear then bake.
- Serve hot with marinara or garlic butter.
Notes
Freeze leftovers or prep ahead. Substitute turkey for leaner variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Bake or Sear
- Cuisine: Italian
Keywords: Spinach garlic mozzarella meatballs, cheese-stuffed meatballs, keto dinner