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Spinach Garlic Meatballs Stuffed With Mozzarella Recipe 2/2

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These meatballs are perfect for cozy dinners or casual get-togethers, combining the savory richness of garlic and spinach with the creamy surprise of melty mozzarella at the center. Inspired by comforting Italian cuisine, they offer bold flavor, a tender texture, and crowd-pleasing appeal.

Ingredients

Scale

  • 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

  • 2 tbsp olive oil (for stovetop cooking or sauce)

Optional sauce:

  • 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 and pepper to taste

Instructions

  • Preheat oven to 375°F (190°C) or prepare a skillet with olive oil for stovetop cooking.

  • In a large bowl, mix ground meat, spinach, garlic, Parmesan, egg, breadcrumbs, salt, pepper, oregano, and red pepper flakes until just combined.

  • Divide mixture into 16 portions. Flatten each, place a cube of mozzarella in the center, and seal tightly into a ball.

  • For oven: Place on a lined baking sheet and bake for 20–25 minutes until golden and internal temp reaches 160°F.

  • For stovetop: Brown meatballs on all sides in a skillet over medium heat for 8 minutes. Add sauce, cover, and simmer 10–15 minutes until cooked through.

  • To make the sauce: sauté onion in olive oil until soft. Add garlic, then tomatoes, basil, red pepper, salt, and pepper. Simmer 10–15 minutes.

  • Serve meatballs with sauce, garnished with herbs and grated cheese, over pasta, in rolls, or with bread.

Notes

  • To prevent cheese from leaking, seal meatballs well and consider freezing them for 10 minutes before cooking.

  • Use a meat thermometer to ensure safe internal temperature.

  • Meatballs can be frozen raw or cooked for up to 3 months.

Find it online: https://cookingworthy.com/spinach-garlic-meatballs-stuffed-with-mozzarella-recipe-2-2/