I enjoy making these spinach garlic meatballs stuffed with mozzarella whenever I want a hearty and comforting meal. They turn out juicy, flavorful, and filled with a creamy, melted cheese center that makes them feel extra special. This recipe is simple enough for a weeknight but impressive enough to serve on any occasion.
Why You’ll Love This Recipe
I love this recipe because it combines classic homemade meatballs with fresh spinach and a rich mozzarella filling. The garlic adds strong flavor, while the spinach balances everything nicely. I also like how easy they are to prepare and how well they pair with many different sides.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 pound ground beef
1 cup fresh spinach, finely chopped
3 cloves garlic, minced
1 cup mozzarella cheese, cut into small cubes or shredded
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1 tablespoon olive oil
Directions
I begin by preheating the oven to 400°F (200°C) and preparing a baking sheet with parchment paper or light oil. In a large bowl, I combine the ground beef, chopped spinach, minced garlic, breadcrumbs, Parmesan cheese, egg, salt, pepper, and Italian seasoning until everything is evenly mixed.
I take about two tablespoons of the meat mixture, flatten it slightly, and place a small piece of mozzarella in the center. I carefully wrap the meat around the cheese and roll it into a smooth ball. I repeat this process until all the mixture is used.
I arrange the meatballs on the prepared baking sheet, brush them lightly with olive oil, and bake them for 20 to 25 minutes, until fully cooked and lightly browned. I let them rest for a few minutes before serving.
Servings And Timing
I usually get about 4 servings from this recipe, with approximately 16 meatballs depending on size. Preparation takes me around 15 minutes, and cooking takes about 25 minutes, making the total time about 40 minutes.
Variations
I sometimes use ground turkey or chicken instead of beef for a lighter option. When I want more flavor, I add red pepper flakes or extra garlic. I also enjoy experimenting with different cheeses like provolone or cheddar in the center.
Storage/Reheating
I store leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in the oven at 350°F until heated through, or I use the microwave for convenience. I also freeze cooked meatballs for up to 2 months and reheat them directly from frozen.
FAQs
Can I prepare these meatballs in advance?
I often shape the meatballs ahead of time and refrigerate them for up to 24 hours before baking.
How do I prevent the cheese from leaking out?
I make sure the cheese is fully enclosed by the meat and seal the edges carefully before rolling.
Can I cook these meatballs without an oven?
I sometimes cook them in a skillet over medium heat, turning gently until cooked through.
Is it possible to make them gluten-free?
I replace the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
What dishes pair well with these meatballs?
I like serving them with pasta, rice, roasted vegetables, or a simple green salad.
Conclusion
I find these spinach garlic meatballs stuffed with mozzarella to be a reliable and satisfying recipe that always delivers great flavor. They are easy to make, versatile, and perfect for both casual dinners and meal prep. I enjoy coming back to this recipe again and again.
Juicy and flavorful meatballs made with garlic and spinach, each stuffed with melted mozzarella cheese—perfect for a comforting dinner or impressive party dish.
Ingredients
1 pound ground beef
1 cup fresh spinach, finely chopped
3 cloves garlic, minced
1 cup mozzarella cheese, cut into small cubes or shredded
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1 tablespoon olive oil
Instructions
Preheat oven to 400°F (200°C) and prepare a baking sheet with parchment paper or light oil.
In a large bowl, mix ground beef, chopped spinach, minced garlic, breadcrumbs, Parmesan, egg, salt, pepper, and Italian seasoning until well combined.
Take about 2 tablespoons of the meat mixture, flatten slightly, place a small cube of mozzarella in the center, and wrap the meat around the cheese to form a sealed ball.
Repeat until all meatballs are formed and arrange them on the baking sheet.
Brush meatballs lightly with olive oil.
Bake for 20–25 minutes until fully cooked and lightly browned.
Let rest a few minutes before serving.
Notes
Use ground turkey or chicken for a leaner version.
Try different cheeses like provolone or cheddar for variety.
For extra flavor, add red pepper flakes or more garlic.
Make gluten-free by substituting gluten-free breadcrumbs.
Freeze cooked meatballs for up to 2 months; reheat directly from frozen.
