Spinach Garlic Meatballs Stuffed with Mozzarella

Save this recipe on:

I can confidently say these Spinach Garlic Meatballs Stuffed with Mozzarella are one of the most irresistible creations I’ve made in a while. The rich, savory beef wrapped around a gooey mozzarella and spinach core is comforting and flavor-packed in every bite. They sizzle to perfection in the skillet, forming that gorgeous golden crust on the outside while remaining tender and cheesy inside.

What inspired me to make these was the craving for something hearty yet different from the typical meatball recipe. I wanted something creamy and garlicky with a burst of greens. The idea of stuffing meatballs with spinach and mozzarella hit me, and I couldn’t believe I hadn’t tried it sooner. The garlic infuses both the beef and the spinach beautifully, and the mozzarella melts into a rich pocket of cheesy bliss.

I served them last weekend with a side of rustic roasted potatoes and a drizzle of the pan juices, and let me tell you, they disappeared fast. My guests were obsessed. They’re a hit as a main dish, but they could just as easily steal the show as a party appetizer. And if you’re a fan of hearty, comforting dinners like creamy beef and shells or cheesy baked tortellini with meat sauce, this one’s going to be a new favorite.

Why You’ll Love This Spinach Garlic Meatballs Stuffed with Mozzarella

These meatballs are everything you want in comfort food. The contrast between the crispy outer layer and the molten, cheesy middle is pure joy. Garlic and spinach balance the richness of the beef, giving it a flavorful depth while also sneaking in some greens. Whether you’re cooking for guests, prepping a week’s worth of meals, or treating yourself to something cozy and delicious, these meatballs hit all the right notes.

Ingredients

Ground beef: The base of these meatballs. It provides the hearty flavor and structure needed to hold the cheesy spinach stuffing.

Mozzarella cheese: Essential for the gooey, cheesy center. It melts beautifully inside the meatballs and adds rich creaminess.

Fresh spinach: Adds a burst of color and earthy flavor. When wilted and seasoned, it complements the richness of the beef and cheese.

Garlic: The star aromatic that gives the meatballs their signature bold flavor. It’s infused in both the meat mixture and the spinach stuffing.

Egg: Acts as a binder to hold the meat mixture together while cooking.

Breadcrumbs: Help with structure and soak up some of the juices, keeping the meatballs moist.

Parmesan cheese: Adds a salty, umami boost to the beef mixture.

Salt and pepper: Essential for balancing and enhancing all the other flavors.

Olive oil: For searing the meatballs to achieve that gorgeous brown crust.

How to Make Spinach Garlic Meatballs Stuffed with Mozzarella

Step 1: Sauté the Spinach and Garlic

In a skillet over medium heat, warm a little olive oil. Add minced garlic and sauté until fragrant, then toss in the chopped spinach. Cook until wilted, about 2-3 minutes. Set aside to cool slightly.

Step 2: Prepare the Meat Mixture

In a large bowl, combine the ground beef, egg, breadcrumbs, grated Parmesan, salt, pepper, and a touch more minced garlic. Mix everything gently but thoroughly.

Step 3: Stuff the Meatballs

Take a small amount of the beef mixture in your hand and flatten it into a disc. Place a spoonful of the spinach-garlic mixture in the center, followed by a cube of mozzarella. Wrap the meat around the filling, sealing it completely, and roll into a ball.

Step 4: Sear the Meatballs

Heat olive oil in a skillet over medium-high heat. Carefully add the stuffed meatballs and sear them on all sides until a deep golden crust forms, about 5-6 minutes.

Step 5: Finish Cooking

Lower the heat to medium, cover the skillet, and let the meatballs cook through for another 5-7 minutes. You can also transfer them to a 375°F oven to bake for 10-12 minutes instead.

Step 6: Serve

Serve hot with a drizzle of pan juices, or alongside pasta, potatoes, or crusty bread. They’re delicious however you choose to enjoy them.

Recipe Variations and Possible Substitutions

Want to get creative? There are so many ways to adapt these Spinach Garlic Meatballs Stuffed with Mozzarella. You can swap the ground beef with ground chicken or turkey for a leaner version. Try mixing in Italian sausage for an extra kick of spice. Don’t have fresh spinach? Frozen spinach (thawed and squeezed dry) works just fine.

The cheese filling can also be customized. Try provolone or fontina instead of mozzarella for a sharper, more complex flavor. You can even add sun-dried tomatoes or finely chopped olives to the spinach mix for a Mediterranean flair.

If you’re avoiding breadcrumbs, crushed pork rinds or almond flour make great keto alternatives. And for dairy-free versions, use a plant-based mozzarella and skip the Parmesan altogether.

Serving and Pairing Suggestions

These meatballs shine as a main course. I love serving them with creamy mashed potatoes or a bowl of garlic butter pasta. They’re also perfect for meal prep with roasted veggies or tossed into a marinara sauce over zoodles.

If you’re entertaining, serve them with toothpicks as a crowd-pleasing appetizer. A fresh garden salad and some crusty bread on the side make this a hearty dinner that feels indulgent yet wholesome.

For drinks, a glass of red wine like Merlot or a dark beer pairs beautifully with the richness of the meatballs.

Storage and Reheating Tips

Store any leftovers in an airtight container in the fridge for up to 4 days. These reheat really well. Just warm them up in a skillet with a splash of broth or water to keep them moist. Alternatively, pop them in the oven at 350°F for about 10 minutes.

You can also freeze them! Let them cool completely, then place on a baking sheet to freeze individually. Once frozen, transfer to a zip-top bag. They’ll keep for up to 3 months. Reheat from frozen in a 375°F oven for 20-25 minutes.

FAQs

How do I keep Spinach Garlic Meatballs Stuffed with Mozzarella from falling apart?

Use enough binder (egg and breadcrumbs) and make sure to seal the meat around the filling completely. A good sear also helps hold them together.

Can I make Spinach Garlic Meatballs Stuffed with Mozzarella ahead of time?

Yes! You can form the meatballs and store them in the fridge for up to 24 hours before cooking. They’re also freezer-friendly, both cooked and uncooked.

What’s the best cheese to use for Spinach Garlic Meatballs Stuffed with Mozzarella?

Mozzarella is classic for that gooey center, but provolone, fontina, or even a soft goat cheese can be great too.

Can I bake Spinach Garlic Meatballs Stuffed with Mozzarella instead of frying?

Absolutely. Just place them on a baking sheet lined with parchment and bake at 375°F for about 20-25 minutes until browned and cooked through.

Are Spinach Garlic Meatballs Stuffed with Mozzarella keto-friendly?

They can be! Just replace breadcrumbs with almond flour or crushed pork rinds, and use low-carb cheese alternatives if needed.

Related Recipe You’ll Like

If you’re loving these hearty meatballs, you’re definitely going to want to try Cheesy Chicken Fritters or dive into a bowl of One Pot Creamy Sausage Rigatoni. Both recipes deliver that same balance of indulgent comfort and bold flavor.

Save and Share This Recipe for Later

Don’t forget to pin this Spinach Garlic Meatballs Stuffed with Mozzarella recipe to your favorite Pinterest board so you always have it handy. Share it with friends and family on Facebook or save it to your recipe collection for a cozy night in. Trust me, once you make it, you’ll want to make it again!

Save this recipe on: