Spinach Garlic Meatballs Stuffed With Mozzarella Recipe

Picture a cozy weekend evening when comfort food excites the soul. These Spinach Garlic Meatballs Stuffed With Mozzarella are perfect for that moment—warm, inviting, and made for sharing. Inspired by Italian family dinners and the joy of little mushroom clouds of melty cheese tucked inside savory meat, this recipe brings modern flair to a classic combination. Whether you’re gathering around the table with loved ones or seeking a satisfying solo indulgence, these meatballs deliver on flavor, texture, and that irresistible cheese pull. Let’s dive into a dish that’s guaranteed to become a staple in your recipe box.

Why You’ll Love This Recipe

• Cheese-stuffed surprise: gooey mozzarella at the core of each meatball

• Flavor-packed base: garlic, spinach, and seasonings infuse every bite

• Versatile: serve with pasta, in subs, or as bite-sized appetizers

• Make-ahead friendly: prep and freeze ahead for easy meals

• Balanced & hearty: protein-packed and nutrient-rich with spinach

Ingredients

For the Meatballs

• 1 lb ground beef (or half beef, half pork)

• 1 cup fresh spinach, finely chopped (or thawed frozen spinach, squeezed dry)

• 3 cloves garlic, minced

• ½ cup grated Parmesan or Pecorino Romano

• 1 large egg

• ¾ cup breadcrumbs (plain or Italian-style)

• 2 tsp kosher salt

• 1 tsp freshly ground black pepper

• 1 tsp dried oregano

• ½ tsp red pepper flakes (optional)

• 4 oz fresh mozzarella, cut into 16 small cubes

For the Sauce (optional accompaniment)

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 (28‑oz) can crushed tomatoes

• 1 tsp dried basil

• ¼ tsp red pepper flakes

• Salt & pepper, to taste

Garnishes & Serving

• Chopped fresh parsley or basil

• Grated cheese

• Crusty bread, pasta, or sub rolls

Kitchen Tools You’ll Need

• Mixing bowl

• Baking sheet or skillet

• Wooden spoon

• Sharp knife & cutting board

• Large skillet for sauce (optional)

• Meat thermometer (recommended)

• Parchment paper or foil

Step-by-Step Instructions

1. Prep the Cheese

• Cube the mozzarella into 16 roughly equal pieces.

• Press slightly to improve adherence inside the meatballs.

2. Combine the Meatball Mix

• In a large bowl, combine ground meat, chopped spinach, minced garlic, grated cheese, egg, breadcrumbs, salt, pepper, oregano, and red pepper flakes (if using).

• Mix gently with your hands or a spoon until just combined—don’t overwork or the meatballs may be dense.

3. Form and Stuff Meatballs

• Divide mixture into 16 equal portions (about golf-ball size).

• Flatten each portion in your palm, place a cheese cube in the center, and seal it by rolling into a ball. Ensure no mozzarella touches the outside to prevent leaking during cooking.

4. Decide on Cooking Method

A. Oven-Baked (Healthier Option)

• Preheat oven to 375 °F (190 °C).

• Line a baking sheet with parchment or foil and lightly grease.

• Place meatballs evenly spaced and bake for 20–25 min until internal temp reaches 160 °F (70 °C) and edges are golden.

B. Stovetop & Simmer (Classic Italian)

• Heat 1–2 tbsp olive oil in a skillet over medium heat.

• Brown meatballs on all sides (about 8 min), turning carefully.

• Reduce heat, add prepared sauce (see below), cover skillet, and simmer 10–15 min until meatballs are cooked and cheese is melted.

5. Prepare the Sauce (If Using)

• Heat oil in a skillet over medium heat.

• Sauté onion until translucent, add garlic and cook 1 min.

• Stir in crushed tomatoes, dried basil, red pepper flakes, salt, and pepper.

• Simmer uncovered 10–15 min to thicken and meld flavors.

6. Combine and Serve

• Transfer meatballs into the sauce.

• Simmer 5 more minutes to let flavors meld and cheese finish melting.

• Garnish with fresh herbs and extra grated cheese.

• Serve hot over pasta, with bread, or as an appetizer with dipping sauce.

Tips for Perfection

 Keep Cheese from Oozing

• Seal edges tightly; freeze stuffed meatballs briefly (10 min) before cooking to firm.

 Texture & Flavor Boosters

• Panade: soak breadcrumbs in milk (¼ cup) before mixing for extra tenderness.

• Swap half the meat for ground turkey or chicken for a lighter version.

• Stir in fresh parsley or basil into the meat mixture for herbal brightness.

 Cooking Hacks

• Use a scoop for consistent meatball sizes.

• Add a splash of wine (red or white) to the sauce for depth.

• Double the sauce recipe and freeze leftovers in ice-cube trays for easy future use.

Variations & Customizations

 Meat & Cheese Switch Ups

• Experiment with sausage, lamb, or veal instead of beef.

• Try goat cheese, feta, smoked mozzarella, or a pepper jack cube for new flavor profiles.

 Flavor Enhancements

• Add ¼ tsp nutmeg to the meat mix for warmth.

• Infuse the sauce with fresh basil leaves or a Parmesan rind while simmering.

Spice It Up

• Use hot Italian sausage or chopped jalapeños in meat mixture for extra heat.

• Stir in chili flakes to the sauce for kick.

Make-Ahead & Freezing Guide

Freezing Prep

• Form and stuff meatballs on a sheet pan, freeze 30 min until firm, then transfer to freezer bags.

• They’ll keep up to 3 months.

 Freezing Cooked Meatballs in Sauce

• Cook meatballs fully and let cool in sauce. Freeze in airtight containers, up to 3 months.

• Reheat in skillet over medium‑low heat until warmed through.

Reheating

• Bake frozen meatballs at 350 °F (~175 °C) for 20–25 min (covered), or simmer in sauce for 15–20 min until heated.

Serving Suggestions

 Pairings

• Toss meatballs with linguine, fettuccine, or spaghetti for a hearty pasta dish.

• Serve on toasted sub rolls with melted provolone for meatball subs.

 Sides

• Pair with garlic bread, sautéed greens, roasted root vegetables, or a crisp green salad.

 Drink Pairings

• Red wine: medium-bodied Sangiovese or Chianti.

• White wine: if swapped to turkey or chicken, try Pinot Grigio or Sauvignon Blanc.

• Non-alcoholic: sparkling water with rosemary or lemon slices.

Health & Nutrition Highlights

• Protein-rich: hearty portions of meat and cheese fuel satisfied appetites.

• Greens included: spinach adds vitamins A, C, K and minerals like iron.

• Low-carb option: skip sauce; serve meatballs with roasted vegetables for keto-friendly fare.

Commonly Asked Questions

1. Can I use frozen spinach?

Yes—thaw fully and squeeze out excess water to prevent soggy meatballs.

2. What if cheese melts out during cooking?

That usually happens if meat isn’t sealed well. Rolling meatballs in a light breadcrumb coat after stuffing can help seal them before cooking.

3. Can I bake meatballs directly in sauce?

Absolutely! Place raw stuffed meatballs in oven-safe sauce, cover with foil, and bake 25–30 min at 375 °F until cooked through.

4. Are these kid-friendly?

Definitely! Mild flavors, fun cheese pull, and customizable spice levels make these a hit with little eaters. Just hold the red pepper flakes if needed.

5. Storage tips

• Refrigerator: store cooked meatballs in sauce up to 4 days.

• Freezer: store raw or cooked up to 3 months; thaw in fridge overnight before reheating.

How to Boost SEO & Blog Engagement

• Keywords: include “spinach garlic meatballs stuffed with mozzarella,” “cheesy meatball recipe,” and “easy homemade meatballs.”

• Headline tags: bold subheadings with Markdown help skim-readers and signal to search engines.

• Internal links: link to your other Italian-inspired dishes (e.g. “try our garlic herb focaccia” or “roasted garlic Alfredo pasta”).

• Images: add high-quality photos of the cheese pull and cross-section of a meatball.

• Encourage shares: include a call to action: “If you loved this recipe, pin it for later or share with fellow cheese lovers!”

Print