Spinach Garlic Meatballs Stuffed With Mozzarella Recipe

If you’ve ever wished a meatball could be both secretly healthy and eye-rollingly indulgent, these Spinach Garlic Meatballs Stuffed With Mozzarella are your dinnertime dream come true. They’re savory, garlicky, packed with tender spinach, and—best of all—hide a melty mozzarella treasure inside each bite. Who says comfort food can’t be a little surprising and a whole lot of fun?

this Recipe

Ingredients You’ll Need

I love that these ingredients are straightforward, yet each one is absolutely key to the flavor and texture of your Spinach Garlic Meatballs Stuffed With Mozzarella. Each brings something special—whether it’s tender richness, fresh greenery, or that unbeatably gooey cheese core.

• Fresh Baby Spinach (8 ounces): This gives a pop of color and silkiness, plus a nutritious boost. Don’t worry—it cooks down fast and tucks itself beautifully into the meat mixture.
• Garlic (7 cloves total): Used both in the spinach and the meatball mix, garlic infuses every bite with savory aroma and warmth.
• Olive Oil: For sautéing spinach and searing meatballs, a good olive oil adds richness and depth.
• Ground Beef (1 lb, 80/20): Brings hearty, classic flavor and juiciness to the meatballs.
• Ground Pork (1 lb): Keeps things tender and adds just the right touch of succulence.
• Soft Bread Crumbs (2¼ cups): These soak up flavor and moisture, keeping meatballs light and delicate rather than dense.
• Eggs (3 large, or 4 smaller ones): They bind everything together into perfect, rollable meatballs.
• Milk (about 2 tablespoons): Just a splash helps moisten the bread crumbs for the ultimate tender texture.
• Freshly Grated Parmesan (½ cup): This salty, nutty cheese seasons the meatballs all the way through.
• Salt & Freshly Ground Black Pepper: A generous pinch of both brings all the flavors to life.
• Mozzarella Cheese (8 ounces, cut in cubes): The gooey, melty heart of each meatball – don’t skimp!
• Marinara Sauce (24-oz jar): A delicious marinara (like Rao’s) surrounds the meatballs and brings everything together.
• Cooked Pasta of Your Choice: For serving—twirl your favorite noodles alongside!

Variations

The beauty of Spinach Garlic Meatballs Stuffed With Mozzarella is just how flexible they are! Whether you’re out of an ingredient or want to tweak for dietary needs or taste, adapting this recipe is a breeze.

• Lean or Chicken Meatballs: Try swapping the beef/pork mix for ground turkey or chicken for a lighter spin—just add a splash more milk to keep them moist.
• Gluten-Free: Use gluten-free bread crumbs and double-check your marinara to keep this recipe friendly for all!
• Spicy Kick: Mix a pinch (or two!) of red pepper flakes into the meat for a little fire with those cheesy centers.
• Herb Boost: Add fresh chopped basil, parsley, or a sprinkle of Italian seasoning to amp up the aroma and garden-fresh vibe.
• Cheese Swap: Use smoked provolone or fontina instead of mozzarella for a new take on the gooey core.

How to Make Spinach Garlic Meatballs Stuffed With Mozzarella

Step 1: Sauté the Spinach and Garlic

Begin by heating olive oil in a large skillet over medium heat, then add your fresh baby spinach. Give it a good toss to coat every leaf, watching as the mound of greens shrinks and turns beautifully vibrant. Just before it’s fully wilted, sprinkle in your minced garlic and sauté until fragrant. This step ensures rich, savory flavor echoes all through your meatballs—don’t rush it!

Step 2: Chop and Cool the Spinach Mixture

Once your garlicky spinach has cooled a bit, transfer it to a cutting board and chop it into small pieces. Let it cool completely—this is key!—so it doesn’t start to cook the meat when you mix it in later. The chopped spinach will blend smoothly and evenly into your meatballs for flavor and gorgeous specks of green in every bite.

Step 3: Prepare the Meatball Mixture

Warm up your oven to 350°F (175°C) so it’s ready for action. In a large bowl, combine your ground beef, ground pork, bread crumbs, eggs, splash of milk, chopped garlic, parmesan, salt, and pepper. Get in there with your hands and gently mix just until everything is combined—overmixing is the enemy of a tender meatball!

Step 4: Add the Spinach-Garlic Mixture

Now, fold the cooled chopped spinach-garlic into the meat mixture. Take a moment to make sure those green flecks are evenly scattered throughout the bowl—the spinach adds moisture, color, and so much flavor to these Spinach Garlic Meatballs Stuffed With Mozzarella.

Step 5: Shape and Stuff the Meatballs

Scoop about two tablespoons of meat mixture and flatten it gently in your palm. Place a cube of mozzarella right in the center, then fold the meat around the cheese and roll it between your hands, sealing it well. You’ll end up with roughly 32 perfectly plump, cheesy-centered meatballs. It’s a little like wrapping a present—with the promise of cheese inside!

Step 6: Brown the Meatballs

Heat olive oil in your trusty cast iron skillet over medium-high. Gently add your meatballs in a single layer (you may need to work in batches), and brown them on all sides for gorgeous golden edges. You’re not cooking them through here—just sealing in juiciness and getting that irresistible flavor from a quick sear.

Step 7: Simmer and Bake in Sauce

Spoon your favorite marinara sauce around and over the browned meatballs in the skillet. Cover tightly with foil and slide the whole thing into the oven. Bake for 20-25 minutes until the meatballs reach 165°F inside and the mozzarella is lusciously melty. Your kitchen will smell absolutely amazing!

Step 8: Serve and Enjoy

When the meatballs are piping hot and oozing with cheese, dish them up over your favorite pasta with extra marinara and a fresh shower of parmesan. Every forkful is bursting with savory, garlicky, cheesy goodness—Spinach Garlic Meatballs Stuffed With Mozzarella are truly an experience!

How to Serve Spinach Garlic Meatballs Stuffed With Mozzarella

Garnishes

I love to top these meatballs with a shower of freshly grated parmesan cheese and a pinch of chopped basil or parsley. It adds brightness, a pop of color, and that extra Italian restaurant aroma right at your table. A drizzle of good olive oil never hurts, either!

Side Dishes

These Spinach Garlic Meatballs Stuffed With Mozzarella are deliciously hearty when served over a tangle of spaghetti or rigatoni. For a lighter plate, try them with zucchini noodles, roasted broccoli, or a big green salad tossed with balsamic vinaigrette. Don’t forget the crusty bread to soak up all that glorious marinara!

Creative Ways to Present

Hosting a party? Spear each meatball with a toothpick and serve as cheesy, saucy appetizers. For a cozy family night, build a meatball sub—split baguettes, pile in the meatballs and sauce, and finish with extra melted mozzarella under the broiler. You can even plate them individually on little nests of pasta for a restaurant-worthy presentation.

Make Ahead and Storage

Storing Leftovers

Leftover meatballs keep wonderfully in an airtight container in the fridge for 3-4 days. The flavors deepen beautifully overnight, and the cheese remains gooey for that next-day comfort food fix.

Freezing

Spinach Garlic Meatballs Stuffed With Mozzarella are made for batch-cooking! Simply shape and stuff, then arrange uncooked meatballs on a baking sheet and freeze until firm. Transfer to a freezer bag and store for up to 2 months. You can also freeze cooked meatballs (with sauce) for ultimate convenience—just thaw overnight in the fridge before reheating.

Reheating

The best way to reheat is gently, covered, in a skillet or in the oven at 325°F until hot through (about 15 minutes). Add a splash of extra sauce if things look a bit dry—this keeps both the meat tender and the mozzarella center beautifully molten.

FAQs

Final Thoughts

There’s simply nothing like biting into one of these Spinach Garlic Meatballs Stuffed With Mozzarella and discovering that gooey, cheesy center. From weeknight family dinners to special gatherings, this recipe brings a little magic and a lot of comfort to the table. Give it a try—you might just find a new favorite to share (or keep all to yourself)!

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