Ever have those days when you want comfort food but feel totally meh about spaghetti and red sauce? Same boat here. Spinach Garlic Meatballs Stuffed with Mozzarella are my not-so-secret weapon for beating dinnertime boredom. They’re juicy, cheesy in all the right ways, and honestly make you seem like the kind of home cook who whips up fancy stuff for fun.
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(But the secret is, they’re actually easy.) If you’re into earthy flavors and that “surprise cheese” situation, you’re in for a treat! And if you love savory dishes with a twist, you might also want to check out my easy baked crepe recipe with spinach and egg or this bold keto garlic butter chicken with veggies. Both are flavor-packed and weeknight-friendly.
Get Img & UrlWhy Make This Recipe
Okay, here’s why I’m obsessed. First, these spinach garlic meatballs stuffed with mozzarella taste like something you’d score at a five-star restaurant on a good night, but they’re totally doable at home. I’ve made them for family, friends, and even my “picky eater” neighbor (who now asks for the recipe every time she sees me). That oozy, melty mozzarella in the center? Instant dinner joy, I swear.
The spinach keeps things from feeling heavy, and garlic just… well, it makes everything better. This isn’t just another meatball – it’s got a whole vibe. My cousin, who thinks vegetables are a scam, didn’t even notice the greens. That tells you something. Pair these with a quick tomato sauce or eat ’em solo. Either way, my taste-buds do a happy dance.
And, bonus round: kids love popping these into their mouths. It’s like dinner and a surprise in one bite. Trust me, leftovers vanish fast.
How to Make Spinach Garlic Meatballs Stuffed With Mozzarella
Right, so the magic here is all about stuffing the little balls with cheese. First, I grab my ground meat (usually a mix of beef and pork, but turkey works), toss it in a big bowl, and dump in chopped fresh spinach. Frozen works too, just squeeze out the water or you’ll have a soupy mess. Garlic? Fresh if you’ve got it, plenty of it. Two cloves minimum (sometimes I go wild and add three).
You’ll know they’re done when they’re golden and the kitchen smells amazing. Get ready—the hardest part is waiting for them to cool enough so you don’t scorch your mouth on molten cheese. 
A couple of eggs and a handful of breadcrumbs hold everything together. Then sprinkle in salt, pepper, and a pinch of Italian seasoning if you like that flavor. Don’t overthink it. Now comes the important part: mozzarella. I buy those little balls or cut a block into cubes. Shove a piece into the center of each meatball—don’t be shy, really tuck it in.
Bake them on a parchment-lined sheet for about 20-25 minutes at 400°F. The cheese melts inside and the outside browns up nice. I have tried pan-frying, but baking keeps it easier (and less splattery). While they’re cooking, tidy up or pretend to.
How to Serve
Honestly, half the fun is in the serving. I’ve tried lots of ways, but these are my favorites:
- Drop them on zoodles, noodles, or plain rice if you’re feeling basic
- Drizzle with warm marinara or pesto sauce for a color pop and flavor kick
- Stick a toothpick in each and call them “party appetizers” (no one will care they’re not actual canapés)
- Add them to a hoagie roll, hit with garlic butter, and toast for outrageous cheesy sandwiches
My family sometimes demands a green salad too, which balances all that cheese and keeps the guilt away (well—sort of). Other times, I just dunk them in leftover sauce and call it dinner. You do you!
How to Store
So, you survived dinner and still have some leftovers (rare, let’s be real). Storing these is a breeze. I pop them in an airtight container and plop them in the fridge. They hold up for three whole days, cheesy centers and all. Want to freeze ‘em? Totally cool – just wrap them up and shove in the freezer.
To heat, I toss mine in the microwave for a minute or two. Oven works too for crispy outsides. Sometimes, I even chop them cold and throw on top of salads. Zero shame, honestly. If your cheese leaks a little when reheating? That’s just an extra crispy bonus.
“I made these for game night, and they disappeared before halftime. Even my partner (who ‘doesn’t do spinach’) ate four. That gooey cheese? Can’t beat it!” – Jamie M.
Tips to Make Spinach Garlic Meatballs Stuffed With Mozzarella
Let’s be real, I’ve definitely messed these up before, so here are some goof-proof tips from my own struggles. Don’t use wet spinach or you’ll get soggy meatballs and nobody wants that. Chop mozzarella smaller if you want less cheese blow-outs (but bigger if you love that wild mozzarella lava). Always squeeze the meatball tight around the cheese, otherwise, it’ll escape.
If you’re into shortcuts, pre-grated cheese works too, but real cubes are juicier. Don’t skip the breadcrumbs—they add fluffiness. And let ‘em cool for a bit before eating. Seriously, I have burned my mouth more times than I care to admit.
Oh, and if you’re feeling fearless, toss in a dash of red pepper flakes or swap in other greens like kale. Want a side that screams comfort? Pair with bacon wrapped mozzarella sticks or, for a greener kick, try a simple spinach salad. It’s your kitchen, after all.
FAQs
Q: Can I use ground chicken or turkey instead?
A: Yep! I’ve tried both and they taste great. Turkey comes out lighter, but still gets that mozzarella moment.
Q: Is frozen spinach okay?
A: For sure. Just squeeze out all the water first or you’ll end up with a soggy meatball mess.
Q: Can I prep these ahead of time?
A: Absolutely. I sometimes roll them together in the morning, keep covered in the fridge, and pop them in the oven at dinnertime.
Q: What’s the best way to reheat them?
A: Oven for crispy, microwave for fast. Either way, cover so the cheese stays inside as much as possible.
Q: Do they taste good without sauce?
A: Honestly, yep! They’re flavorful enough to eat plain, but I love dunking them in a little warm tomato sauce.
Give These Meatballs a Whirl
So if you’re tired of boring dinners, these Spinach Garlic Meatballs Stuffed with Mozzarella are absolutely the way to shake things up. The melty cheese and garlicky spinach combo is just addictive, and if I can nail these without a cooking degree, you surely can too. For even more cheesy inspiration, peek at the ideas from NorthEast Nosh or get step-by-step help from Hugs & Cookies XOXO. Trust me, once you try these, there’s no going back to plain meatballs. Go ahead, surprise yourself—and your taste buds.
Spinach Garlic Meatballs Stuffed with Mozzarella
Equipment
- Large mixing bowl
- Skillet or sauté pan
- Baking sheet
- Parchment paper
- Knife and cutting board
- Grater (for Parmesan or garlic)
- Oven (or air fryer alternative)
- Tongs or spatula
Ingredients
Meatball Mixture
- 1 lb ground meat (beef and pork, or turkey) Use a mix of meats for best flavor.
- 2 cups chopped fresh spinach Frozen spinach can also be used; make sure to squeeze out the water.
- 2-3 cloves garlic Use fresh garlic for better flavor.
- 2 large eggs These will help bind the mixture.
- 1 cup bread crumbs Do not skip this ingredient as it adds fluffiness.
- 1 tsp salt Adjust to taste.
- 1 tsp black pepper Adjust to taste.
- 1 tsp Italian seasoning Optional, for added flavor.
Cheese Filling
- 8 oz mozzarella cheese Use small balls or cut a block into cubes.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a bowl, combine the ground meat, chopped spinach, minced garlic, eggs, bread crumbs, salt, pepper, and Italian seasoning. Mix until well combined.
- Take a portion of the meat mixture and flatten it in your hand.
- Place a piece of mozzarella cheese in the center and shape the meat around it, sealing it well.
Cooking
- Place the stuffed meatballs on a parchment-lined baking sheet.
- Bake in the preheated oven for 20-25 minutes until cooked through and golden brown.
Notes
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