Spinach Garlic Meatballs Recipe – Mozzarella-Stuffed Meatballs with Herbs & Cheese

Comfort Food with a Gourmet Twist

Spinach Garlic Mozzarella Stuffed Meatballs are the ultimate upgrade to a classic comfort dish. Inspired by fan-favorite recipes from Amelia, Sally Meals, and Erin Recipes, these meatballs combine the hearty satisfaction of traditional meatballs with a gourmet twist that’s impossible to resist. Each bite delivers a burst of flavor from savory garlic and herbs, balanced by the freshness of sautéed spinach and the indulgent surprise of gooey mozzarella at the center.

Whether you’re planning a cozy weeknight dinner, prepping meals for the week, or serving up party appetizers that disappear fast, these meatballs fit the bill. Their versatility and crowd-pleasing flavor make them a go-to recipe for any occasion. Plus, they’re easy to make and even easier to love. Once you try them, you’ll never look at plain meatballs the same way again.

What Are Spinach Garlic Meatballs Stuffed with Mozzarella?

Spinach Garlic Mozzarella Stuffed Meatballs are a flavorful twist on the traditional meatball. They start with ground beef or turkey, seasoned generously with garlic, herbs, and spices. Fresh spinach is sautéed and mixed into the meat for added nutrition and a pop of color. The real magic happens in the center—each meatball is wrapped around a cube of mozzarella cheese, which melts into a gooey, irresistible core as it cooks.

These meatballs can be baked for a healthier option or pan-seared for a crispy, golden exterior. Either method yields a juicy, tender interior that pairs beautifully with marinara sauce, pasta, or even served solo as appetizers. The combination of savory meat, aromatic garlic, earthy spinach, and creamy cheese makes this dish a standout. It’s comfort food elevated—simple enough for everyday meals, yet impressive enough for guests.

Ingredient Breakdown

Here’s what you’ll need to make these mouthwatering meatballs:

• Ground meat: Beef or turkey both work well.
• Fresh spinach: Sautéed and chopped for easy mixing.
• Garlic: Minced for bold flavor.
• Onion (optional): Adds sweetness and depth.
• Egg: Helps bind the mixture.
• Breadcrumbs: For structure and texture.
• Parmesan cheese: Adds a salty, nutty kick.
• Mozzarella cubes: Low-moisture preferred to avoid excess liquid.
• Seasonings: Salt, pepper, Italian seasoning.
• Optional extras: Red pepper flakes for heat, parsley for freshness.

Tip: Use chilled mozzarella cubes to prevent them from melting too quickly and leaking during cooking. This ensures a gooey center that stays put.

The balance of ingredients creates a meatball that’s flavorful, moist, and perfectly textured. Don’t skip the Parmesan—it adds umami and richness. And if you’re feeling adventurous, try mixing meats (like beef and pork) for added depth.

Step-by-Step Instructions

1. Sauté the spinach and garlic Heat a bit of olive oil in a pan. Add minced garlic and fresh spinach. Cook until spinach is wilted and garlic is fragrant. Let cool slightly, then chop finely.
2. Prepare the meat mixture In a large bowl, combine ground meat, egg, breadcrumbs, Parmesan, seasonings (salt, pepper, Italian herbs), and the cooled spinach-garlic mixture. Mix gently until just combined.

   Bold Tip: Avoid overmixing—this can make the meatballs tough.

3. Form the meatballs Take a small scoop of the mixture and flatten slightly. Place a chilled mozzarella cube in the center and wrap the meat around it, sealing tightly.

   Bold Tip: Make sure the cheese is fully enclosed to prevent leaks.

4. Cook the meatballs
   • Bake: Preheat oven to 400°F (200°C). Place meatballs on a lined baking sheet and bake for 20–25 minutes until golden and cooked through.
   • Pan-sear: Heat oil in a skillet. Cook meatballs until browned on all sides and cooked through.
5. Optional finishing touch Simmer meatballs in warm marinara sauce for 5–10 minutes to infuse extra flavor and keep them juicy.

   Bold Tip: Let meatballs rest for a few minutes before serving—this helps redistribute juices and enhances texture.

Common Mistakes to Avoid

Avoid these pitfalls to ensure perfect meatballs every time:

• Overmixing the meat Mixing too aggressively can result in dense, rubbery meatballs. Combine ingredients gently until just incorporated.
• Using wet spinach Excess moisture from spinach can make the mixture soggy. Always sauté and drain spinach thoroughly before adding.
• Not sealing the mozzarella If the cheese isn’t fully enclosed, it may leak out during cooking. Use chilled cubes and press the meat firmly around them.
• Skipping resting time Letting the meatballs rest after cooking allows juices to redistribute, keeping them moist and flavorful.
• Crowding the pan or baking sheet Give each meatball space to cook evenly and develop a crispy exterior.
• Using high-moisture mozzarella Stick to low-moisture mozzarella to avoid watery results and ensure a gooey center.

By sidestepping these common mistakes, you’ll get meatballs that are tender, flavorful, and perfectly cheesy—every single time.