Spinach Garlic Meatballs Mozzarella

These spinach garlic meatballs stuffed with mozzarella transform the humble meatball into something truly spectacular. Each bite reveals a molten cheese center surrounded by tender, herb infused meat packed with fresh spinach and aromatic garlic. I first created this recipe when I wanted to sneak more vegetables into my family's diet without sacrificing the comfort food appeal they craved, and the hidden spinach combined with that surprise cheese center made these an instant hit at our dinner table.

The first time I served these, my husband bit into one and his eyes went wide with delight at the cheese pull. Now he requests them for special occasions, and I love how the spinach adds both nutrition and a beautiful green color throughout the meat.

Ingredients

• 1 lb ground beef: choose 80/20 blend for optimal flavor and moisture without excess grease
• 1 cup fresh spinach: chopped finely to distribute evenly and add nutrients without overwhelming texture
• 4 cloves garlic: minced fresh for the most aromatic impact and authentic Italian flavor
• 1 egg: acts as a binder to keep the meatballs tender and cohesive during cooking
• ½ cup breadcrumbs: use panko for lighter texture or Italian seasoned for extra flavor
• ½ cup Parmesan cheese: grated fresh from a block melts better and provides sharp nutty depth
• 1 tbsp Italian seasoning: blend of dried herbs that complements the garlic and cheese perfectly
• 1 tsp salt: essential for enhancing all the flavors and properly seasoning the meat
• ½ tsp black pepper: freshly ground adds gentle heat and aromatic complexity
• 12 small mozzarella balls: or 1 cup cubed mozzarella for the molten cheese centers
• 2 tbsp olive oil: for frying creates golden brown exteriors and adds Mediterranean flavor
• 2 cups marinara sauce: optional but highly recommended for serving
• Fresh basil: for garnish adds color and fresh herbal notes to finish the dish

Step by Step Instructions

Prepare the Meatball Mixture:

In a large mixing bowl, combine the ground beef, finely chopped spinach, minced garlic, egg, breadcrumbs, grated Parmesan cheese, Italian seasoning, salt, and black pepper. Using clean hands or a wooden spoon, mix all ingredients until just combined. Avoid overmixing which can result in tough meatballs.

Form the Stuffed Meatballs:

Divide the meat mixture into 12 equal portions using a kitchen scale for consistency if desired. Take one portion and flatten it in your palm to create a small patty. Place one mozzarella ball in the center, then carefully wrap the meat around the cheese, rolling gently to form a smooth ball. Ensure the cheese is completely enclosed with no gaps where it might leak out.

Heat the Cooking Oil:

Heat olive oil in a large skillet over medium heat until it shimmers but does not smoke. This temperature allows the meatballs to develop a beautiful golden crust while cooking through evenly. Too high heat will burn the outside before the inside cooks properly.

Brown the Meatballs:

Carefully place the stuffed meatballs in the hot oil, leaving space between each one for even browning. Cook for 2 to 3 minutes on each side, turning gently with tongs to brown all surfaces. This should take about 8 to 10 minutes total for golden brown exteriors and fully cooked interiors.

Check for Doneness:

Use an instant read thermometer to ensure the internal temperature reaches 165°F for food safety. The meatballs should feel firm but not hard when gently pressed. If needed, reduce heat and continue cooking until properly done throughout.

Optional Sauce Preparation:

While the meatballs finish cooking, warm the marinara sauce in a separate saucepan over low heat. Once heated through, you can either serve the sauce on the side or gently add the cooked meatballs to simmer in the sauce for 2 to 3 minutes to absorb extra flavor.

Rest and Serve:

Let the meatballs rest for 2 to 3 minutes before serving to allow the molten cheese to set slightly and prevent burns. Garnish with fresh basil leaves and serve immediately while the cheese centers are still warm and stretchy.

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You Must Know

• Each meatball contains about 320 calories making them substantial enough for a main course
• The spinach adds fiber, vitamins, and minerals while keeping the meatballs incredibly moist
• These freeze beautifully for up to 3 months either cooked or uncooked for future meals
• The key to success is sealing the cheese completely inside to prevent leakage during cooking

The combination of fresh garlic and spinach in these meatballs reminds me of classic Italian cooking from my grandmother's kitchen. She always said the secret to great meatballs was not to overwork the meat and to use the freshest ingredients possible, advice that has never steered me wrong.

Storage and Reheating Tips

Cooked meatballs keep in the refrigerator for up to 4 days stored in an airtight container. For best results when reheating, place them in a 350°F oven for 10 to 12 minutes until heated through and the cheese centers are melted again. Avoid microwaving if possible as it can make the exterior texture rubbery and heat unevenly.

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Versatile Serving Options

These meatballs shine served over spaghetti with marinara sauce for a classic Italian American dinner, but they're equally delicious over creamy polenta, garlic mashed potatoes, or even stuffed into crusty sub rolls for incredible meatball sandwiches. For entertaining, serve them as appetizers with toothpicks and small bowls of warm marinara for dipping.

Smart Substitutions and Variations

Ground turkey or chicken can replace the beef for a lighter version, though you may want to add an extra tablespoon of olive oil to the mixture for moisture. For a spicier kick, add red pepper flakes to the meat mixture or use spicy Italian sausage mixed with the ground beef. Vegetarians can use plant based ground meat alternatives, though cooking times may vary slightly.

Recipe FAQs

→ Can I use a meat other than beef?

Yes, you can substitute ground turkey, chicken, or a beef-pork blend for different flavor and texture profiles.

→ How do I keep the mozzarella from leaking?

Ensure each meatball is tightly sealed around the mozzarella so it doesn't melt out during cooking.

→ Can these be baked instead of fried?

Yes, you can bake them at 375°F for 20–25 minutes until fully cooked and browned.

→ Can I freeze them before cooking?

Yes, shape the meatballs and freeze them uncooked. Bake or fry directly from frozen, adding a few extra minutes.

→ Is the sauce necessary?

No, the sauce is optional, but marinara complements the cheesy center and adds moisture.