Spinach Garlic Meatballs Stuffed with Mozzarella
Spinach Garlic Meatballs Stuffed with Mozzarella are a delicious twist on classic meatballs. These little balls of goodness are packed with fresh spinach and garlic, and surprise you with a…
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Spinach Garlic Meatballs Stuffed with Mozzarella are a delicious twist on classic meatballs. These little balls of goodness are packed with fresh spinach and garlic, and surprise you with a gooey mozzarella center that melts perfectly as they cook. The mix of flavors and textures—from the tender meat to the cheesy middle—is truly a crowd-pleaser.
I love making these meatballs when I want something a bit special without a lot of fuss. The spinach adds a fresh, slightly earthy taste that pairs so nicely with the garlic, and the mozzarella keeps every bite nice and creamy inside. A little tip: make sure to chill the meatballs before cooking to help them hold their shape and keep that cheesy surprise inside! I definitely always double the recipe because these disappear fast.
These meatballs are great served with pasta, tucked into a sandwich, or even just on their own with a simple dipping sauce. I like to serve them alongside a fresh salad or some crusty bread to soak up any juices. They bring a warm, cozy feeling to any meal and always make people smile when they find the melted cheese hidden inside.
Key Ingredients & Substitutions
Ground Meat: I like using a mix of beef and pork for a nice balance of flavor and moisture. If you want leaner meatballs, use all lean ground beef or turkey. Just be aware they might be drier, so adding a bit more breadcrumbs or an extra egg can help.
Fresh Spinach: Fresh spinach gives these meatballs a bright color and mild flavor. If fresh isn’t available, frozen spinach works well—just make sure to thaw and squeeze out excess water to avoid sogginess.
Mozzarella Cheese: Fresh mozzarella cubes are best for that gooey center, but small mozzarella balls or shredded mozzarella rolled into balls can work too. For a different twist, try provolone or a mix of cheeses.
Breadcrumbs and Egg: These help bind the meatballs and keep them tender. If you need a gluten-free option, use gluten-free breadcrumbs or crushed nuts like almonds. The egg can be swapped with a flax egg if you want a vegetarian binder in a plant-based version.
How Do You Keep Mozzarella from Leaking Out During Cooking?
Keeping the mozzarella inside the meatballs while cooking is all about careful shaping and chilling:
- Use cold mozzarella cubes and try to keep the layer of meat around the cheese thick enough—about a half inch —to seal it well.
- After shaping the meatballs, chill them in the fridge for at least 30 minutes. This firms them up and helps the cheese stay trapped inside.
- When cooking, brown the meatballs gently over medium heat. Avoid high heat which can cause the cheese to burst out early.
- Covering the pan and cooking on low after browning helps the cheese melt slowly and stay contained while the meat cooks through.
Following these steps has saved me many times from ending up with a melted cheese mess in the pan instead of inside the meatballs!
Equipment You’ll Need
- Large mixing bowl – perfect for combining all the ingredients gently without mess.
- Cutting board and sharp knife – to chop spinach, garlic, and onion finely for the best texture.
- Skillet or frying pan – ideal for browning meatballs evenly and cooking them through.
- Tongs or a slotted spoon – helps you turn meatballs carefully without breaking them.
- Plate or tray – handy to chill the meatballs before cooking and keep them firm.
Flavor Variations & Add-Ins
- Use ground turkey or chicken for a lighter version that still holds flavor well.
- Add red pepper flakes for a spicy kick that pairs nicely with garlic and mozzarella.
- Mix in chopped sun-dried tomatoes or olives for extra tang and depth.
- Swap Parmesan for Pecorino Romano to get a sharper, saltier taste.
How to Make Spinach Garlic Meatballs Stuffed with Mozzarella
Ingredients You’ll Need:
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 1 cup fresh spinach, finely chopped
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 large egg
- 1/4 cup onion, finely chopped (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 4 oz (115g) mozzarella cheese, cut into small cubes
- 2 tablespoons olive oil
- Fresh parsley or chives, finely chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation, including chopping and mixing. You’ll want to chill the shaped meatballs for at least 30 minutes before cooking, plus about 15-20 minutes to brown and cook the meatballs fully. Total time is around 1 hour from start to finish.
Step-by-Step Instructions:
1. Mix the Meatball Ingredients:
In a large bowl, gently combine ground beef, chopped spinach, minced garlic, Parmesan, breadcrumbs, egg, optional onion, salt, pepper, oregano, and basil. Mix just enough to blend everything well — don’t overwork it to keep the meatballs tender.
2. Shape and Stuff the Meatballs:
Take about 2 tablespoons of the mixture and flatten it in your hand. Put one cube of mozzarella in the center, then gather the meat around it, rolling into a smooth ball. Repeat with the rest of the mixture and place the meatballs on a tray.
3. Chill the Meatballs:
Refrigerate the meatballs for at least 30 minutes. This step helps them hold their shape and keeps the cheese inside while cooking.
4. Cook the Meatballs:
Heat olive oil in a large skillet over medium heat. Add meatballs in batches, being careful not to overcrowd the pan. Brown them on all sides, about 6 to 8 minutes total. Then reduce heat to low, cover the pan, and cook for 8 to 10 minutes more, until cooked through and mozzarella is melted inside.
5. Serve and Garnish:
Remove meatballs from the pan and place on a serving dish. Spoon any pan juices over the top. Garnish with chopped fresh parsley or chives. Serve warm as an appetizer or alongside your favorite pasta, salad, or crusty bread.
Can I Use Frozen Spinach Instead of Fresh?
Yes! Just make sure to thaw the frozen spinach completely and squeeze out all excess water before mixing it into the meatballs to prevent sogginess.
How Can I Store Leftover Meatballs?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through.
Can I Prepare the Meatballs Ahead of Time?
Absolutely! You can shape and stuff the meatballs, then refrigerate them for up to 24 hours before cooking. Just cover them tightly to keep fresh.
What’s a Good Substitute for Mozzarella?
Provolone or Monterey Jack cheese are great alternatives that melt well. Just cut them into small cubes like the mozzarella for stuffing.
