Spinach Garlic Meatballs Recipe – Mozzarella-Stuffed Meatballs with Herbs & Cheese
These Spinach Garlic Meatballs Stuffed with Mozzarella are a flavor-packed twist on a classic comfort food. Made with ground meat, sautéed spinach, garlic, and herbs, each meatball hides a gooey mozzarella center that melts perfectly when baked. They’re juicy, cheesy, and ideal for serving with pasta, dipping in marinara, or enjoying as a protein-rich appetizer. Whether for weeknight dinners or party platters, these meatballs deliver bold flavor in every bite.
Equipment
- Skillet
- Mixing bowls
- Baking sheet
- Parchment paper
- Oven (or air fryer)
- Measuring cups & spoons
Ingredients
- 1 lb ground beef or turkey
- 2 cups fresh spinach (sautéed and chopped)
- 3 cloves garlic (minced)
- ½ small onion (optional, finely chopped)
- 1 egg
- ½ cup breadcrumbs (or oats/almond flour for healthier version)
- ¼ cup grated Parmesan cheese
- 20–24 cubes low-moisture mozzarella
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Optional: red pepper flakes, chopped parsley
Instructions
- Sauté spinach and garlic in a skillet until wilted. Cool and chop finely.
- In a bowl, mix ground meat, egg, breadcrumbs, Parmesan, seasonings, and spinach until just combined.
- Form meatballs around chilled mozzarella cubes, sealing tightly.
- Bake at 400°F (200°C) for 20–25 minutes or air fry at 375°F for 12–15 minutes, turning halfway.
- Optional: Simmer in marinara sauce for 5–10 minutes for extra flavor.
- Let rest for 5 minutes before serving.
Notes
- Use chilled mozzarella cubes to prevent leaking.
- Avoid overmixing the meat to keep texture tender.
- Drain spinach well to avoid soggy meatballs.
- Make ahead: freeze uncooked meatballs for up to 2 months.
- Serve with pasta, salad, or as bite-sized appetizers with toothpicks.