There’s something undeniably comforting about biting into a perfectly seasoned meatball, only to discover a gooey, melted mozzarella center waiting inside. These Spinach Garlic Meatballs Stuffed With Mozzarella combine the heartiness of a classic meatball with the surprise element of cheese and the nutritional boost of spinach. It’s a dish that feels both familiar and special at the same time.
Perfect for a family dinner or an impressive appetizer for guests, these meatballs strike that rare balance between being sophisticated enough for adults while remaining kid-friendly. The garlic adds depth, the spinach brings color and nutrients, and that stretchy mozzarella center? Pure joy on a plate.
Why You’ll Love This
- Hidden cheese surprise makes every bite exciting
- Sneaks in vegetables for picky eaters
- Can be prepped ahead and baked when needed
- Versatile as an appetizer, main dish, or even sandwich filling
- Freezes beautifully for quick future meals
Ingredients
- 8 ounces fresh baby spinach
- 3 cloves garlic, minced
- 1-2 tablespoons good olive oil
- 1 pound ground beef (80/20 works best)
- 1 pound ground pork
- 2¼ cups soft bread crumbs
- 3 large eggs (4 if using smaller eggs)
- A splash of milk (about 2 tablespoons)
- 4 garlic cloves, finely chopped
- ½ cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil for frying
- 8 ounces mozzarella cheese, cut into 32 small cubes
- 1 jar (24 oz) Rao’s marinara sauce (or your favorite brand)
- Cooked pasta of your choice
Instructions
- Warm the olive oil in a large skillet over medium heat. Toss in the fresh spinach and stir to coat with oil. Let it cook down until wilted – this happens quickly! Add the minced garlic for the final minute or two, just until you can smell that gorgeous aroma. Remove from heat.
- Once the spinach and garlic mixture has cooled slightly, transfer to a cutting board and chop into small pieces. Set aside and let it cool completely before adding to the meat.
- Set your oven to 350°F (175°C) and give it time to heat up while you prepare the meatballs.
- In a large mixing bowl, combine the ground beef, ground pork, bread crumbs, eggs, splash of milk, chopped garlic, grated Parmesan, and a generous pinch of salt and pepper. Mix gently with your hands until just combined – don’t overmix or your meatballs will be tough.
- Fold in the cooled spinach-garlic mixture, distributing it evenly throughout the meat mixture.
- Take about 2 tablespoons of the meat mixture and flatten it in your palm. Place a small cube of mozzarella in the center, then fold the meat around it, sealing well and rolling between your palms to form a ball. Repeat until all the mixture is used, making approximately 32 meatballs.
- Heat 2 tablespoons olive oil in a large cast iron skillet over medium-high heat. Working in batches if necessary, add the meatballs and cook until golden brown on the outside, turning gently to brown all sides. You’re not cooking them through, just creating a nice crust.
- Spoon marinara sauce around the meatballs in the skillet – use as much or as little as you prefer. Cover the skillet tightly with aluminum foil and transfer to the preheated oven.
- Bake for about 20-25 minutes, or until the meatballs reach an internal temperature of 165°F (74°C) and the cheese inside is melty and gooey.
- Serve these cheesy, spinach-packed meatballs over your favorite pasta, with extra marinara sauce if desired. A sprinkle of fresh parmesan on top never hurts!
Tips & Variations
- For a lighter version, substitute ground turkey or chicken for the beef and pork
- Add 1/4 teaspoon of red pepper flakes to the meat mixture for a spicy kick
- Make sure to seal the meatballs well around the cheese to prevent leaking during cooking
- For extra flavor, try using smoked mozzarella or a combination of mozzarella and fontina
- If you’re short on time, use frozen spinach (thawed and squeezed dry) instead of fresh
- These can be formed up to 24 hours ahead and refrigerated before baking
Serving Suggestions
These meatballs are incredibly versatile. Serve them over your favorite pasta with extra marinara sauce for a hearty main dish. Or, present them on a platter with toothpicks and a side of warm marinara for dipping as an appetizer at your next gathering.
For a complete meal, pair with a simple Caesar salad and garlic bread. They also make excellent meatball subs – just place them in a toasted hoagie roll, top with extra sauce and melted provolone, and broil until the cheese bubbles.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- To freeze, place cooled meatballs on a baking sheet until solid, then transfer to a freezer bag and store for up to 3 months
- Meatballs are done when they reach an internal temperature of 165°F and no longer pink in the center
- If cheese begins to leak during baking, don’t worry – it will create delicious crispy edges
FAQs
Can I make these meatballs in advance?
Yes! You can form the meatballs up to 24 hours ahead and refrigerate them covered. You can also fully cook them, cool, and refrigerate for up to 3 days, reheating gently in sauce.
Why are my meatballs tough?
Overmixing the meat mixture or packing the meatballs too tightly can make them tough. Mix just until ingredients are combined and form the balls with a gentle touch.
Can I cook these in a slow cooker?
For best results, bake them first to brown the exterior, then transfer to a slow cooker with sauce to keep warm for serving. Cooking raw meatballs directly in a slow cooker may cause the cheese to leak out.
What can I use instead of breadcrumbs for a gluten-free version?
Substitute gluten-free breadcrumbs, crushed gluten-free crackers, or cooked and cooled quinoa as a binder for a gluten-free alternative.
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