Spinach Garlic Mozzarella Meatballs (Printable Version)
Juicy beef meatballs with mozzarella, garlic, and spinach for bold flavor in every bite.
# Everything You’ll Need:
→ Meatball Mixture
01 -
1 lb ground beef (80/20 blend preferred)
02 -
2 cups fresh baby spinach, finely chopped
03 -
4 cloves garlic, minced
04 -
1/2 cup fine breadcrumbs
05 -
1/2 cup freshly grated Parmesan cheese
06 -
1 large egg, room temperature
07 -
1 tsp Italian seasoning
08 -
Sea salt, to taste
09 -
Freshly ground black pepper, to taste
→ Filling & Cooking
10 -
8 oz block mozzarella cheese, cut into 1/2-inch cubes
11 -
2 tbsp extra virgin olive oil
# Steps to Cook:
01 -
Wash fresh spinach thoroughly, pat dry, and finely chop. Remove thick stems for best texture.
02 -
In a large bowl, gently combine ground beef, spinach, garlic, breadcrumbs, Parmesan, egg, Italian seasoning, salt, and pepper until just mixed.
03 -
Cut mozzarella into uniform 1/2-inch cubes and pat dry to prevent slipping during assembly.
04 -
Scoop 1–2 tablespoons of the meat mixture, flatten in your palm, place a mozzarella cube in the center, wrap the meat around it, and seal completely. Roll into smooth, round balls.
05 -
Heat olive oil in a large skillet over medium heat. Add meatballs in a single layer without overcrowding. Cook 4–5 minutes per side until golden brown and fully cooked through.
# Extra Suggestions:
01 -
Refrigerating shaped meatballs for 15 minutes before cooking helps maintain shape and prevent cheese leakage.
02 -
Test seasoning by cooking a small portion of the meat mixture before forming all the meatballs.
03 -
Do not overmix the meat mixture to preserve a tender texture.
04 -
Serve with marinara sauce over pasta or in sub rolls for a hearty meal.