Spinach Garlic Meatballs Stuffed with Mozzarella Recipe

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Meatballs. They’re the epitome of comfort food — versatile, flavorful, and easy to personalize. Whether served in pasta, cradled inside a sandwich, or enjoyed as standalone bites, meatballs have been a staple across many cultures for centuries. But what if we told you that you could take them to the next level?

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Enter: Spinach Garlic Meatballs Stuffed with Mozzarella — the perfect union of indulgence and nutrition, flavor and function. This recipe blends the savory depth of ground meat with the fresh, earthy notes of spinach and the aromatic richness of garlic. And at the center of each perfectly rolled ball? A surprise core of gooey, molten mozzarella cheese that stretches with every bite.

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The beauty of this dish lies in its balance. Spinach adds a boost of vitamins and a pop of green vibrance. Garlic infuses each bite with warm, aromatic complexity. And mozzarella? Well, cheese just makes everything better.

This dish is perfect for weeknight dinners, party appetizers, or meal-prep-friendly lunches. It’s kid-friendly, freezer-friendly, and endlessly adaptable — make it keto, gluten-free, spicy, or herbaceous. Whether you’re a beginner home cook or a seasoned chef, this recipe will not only satisfy your cravings but also impress anyone lucky enough to get a plate.

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Let’s dive into the delicious world of homemade meatballs — with a nutritious twist and a melty heart.

Step-by-Step Instructions

Prepare the Spinach and Garlic

If you’re using fresh spinach:

• Wash and sauté about 4 cups of spinach in a pan over medium heat with a drizzle of olive oil until wilted (about 2–3 minutes).

• Remove from heat, cool, and squeeze out excess moisture.

• Finely chop.

If using frozen spinach:

• Thaw completely, then squeeze out water using a clean kitchen towel.

• Finely chop and set aside.

Peel and mince garlic. Use a press if you prefer a stronger, more uniform distribution of garlic.

Mix the Meatball Base

In a large mixing bowl, combine:

Use your hands or a spoon to gently mix until everything is just combined. Avoid over-mixing; this keeps the meatballs tender.

Form and Stuff the Meatballs

• Preheat oven to 400°F (200°C) or heat oil in a skillet over medium-high heat if pan-frying.

• Take about 2 tablespoons of meat mixture and flatten slightly in your palm.

• Place a cube of mozzarella in the center.

• Wrap the meat mixture around the cheese and roll into a ball, sealing tightly.

Repeat with the rest of the meat and cheese. You should get around 16–20 meatballs.

Cook the Meatballs

Option 1: Bake

• Place meatballs on a parchment-lined baking sheet.

• Lightly brush with olive oil or spray.

• Bake at 400°F for 18–20 minutes, turning once halfway through.

Option 2: Pan-Fry

• Heat oil in a skillet over medium heat.

• Fry meatballs in batches, turning to brown on all sides (about 10–12 minutes total).

• Cover for the last 2–3 minutes to ensure the cheese melts and the meat cooks through.

Serve and Enjoy

Serve warm with:

• Warm marinara or tomato sauce

• Over pasta or spiralized zucchini

• Inside toasted sub rolls with melted provolone

• On a skewer as appetizers

Top with fresh herbs and an extra sprinkle of Parmesan if desired.

Variations & Customizations

1. Protein Swaps

• Ground turkey or chicken: Leaner and lighter

• Plant-based ground meat: For a vegetarian version

• Lentils & mushrooms: Combine with breadcrumbs and egg for a meat-free option

2. Cheese Options

3. Herb & Spice Blends

• Add red pepper flakes for heat

• Try rosemary and thyme for an herby twist

• Use cumin and coriander for a Mediterranean vibe

4. Sauce Pairings

• Pesto

• Alfredo sauce

• Spicy arrabbiata

• Romesco

Make-Ahead, Storage & Freezing Tips

Make-Ahead:

Refrigerate:

Freeze:

Reheat:

• Oven: 350°F for 10–15 minutes

• Microwave: 2–3 minutes (watch for cheese eruption!)

• Stovetop: Simmer in sauce until warmed through

Pairing Suggestions

Sides:

Drinks:

• Sparkling water with lemon

• Cold lager or Italian pilsner

• Sparkling rosé for a brunch twist

Conclusion

Spinach Garlic Meatballs Stuffed with Mozzarella offer a beautiful balance of nutrition, indulgence, and wow-factor. Whether you’re feeding a family, impressing guests, or meal prepping for the week, these meatballs check all the boxes.

The beauty of this recipe lies in its versatility. The process is straightforward, yet the results are anything but ordinary. They invite creativity, customization, and a little bit of fun — especially when that molten cheese center makes its big reveal.

So go ahead. Grab your ingredients, roll up your sleeves, and get rolling. You’re just a few steps away from a dish that’s as comforting as it is crave-worthy.

Happy cooking!

Prep Time
20 minutes

Cook Time
30 minutes

Ingredients

• For the Meatballs:
• 1 lb (450g) ground beef (or half beef, half pork for extra flavor)
• 1 cup cooked spinach, squeezed dry and finely chopped
• 4 cloves garlic, minced
• 1/2 cup breadcrumbs (panko or Italian style)
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 tbsp milk
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional for heat)
• 1 tbsp fresh parsley, chopped (or 1 tsp dried)
• For Stuffing:
• 4–6 oz fresh mozzarella, cut into 1/2-inch cubes (about 18–20 cubes)
• For Cooking:
• 2 tbsp olive oil (if pan-frying)
• Optional: marinara sauce for serving

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the meatball mixture:
   In a large mixing bowl, combine the ground meat, chopped spinach, garlic, breadcrumbs, Parmesan, egg, milk, oregano, salt, pepper, red pepper flakes (if using), and parsley. Mix until well combined but don’t overwork the mixture.
3. Form meatballs:
   Scoop about 2 tablespoons of the mixture and flatten slightly in your palm. Place a mozzarella cube in the center, then wrap the meat around it to form a ball. Repeat with remaining mixture and cheese.
4. Cook the meatballs:
5. Serve:
   Serve hot, on their own or with warm marinara sauce and pasta, in a sub sandwich, or over rice.

Notes

• Mozzarella tip: Use low-moisture mozzarella to prevent too much leaking. Freezing the cheese cubes for 10–15 minutes beforehand can help!
• Spinach: You can use fresh or frozen spinach—just be sure it’s well-drained and finely chopped.
• Make ahead: Assemble meatballs ahead of time and refrigerate for up to 24 hours before cooking.
• Freeze: These meatballs freeze well (uncooked or cooked). To reheat, bake at 350°F until warmed through.

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