Spinach Garlic Meatballs Stuffed with Mozzarella are juicy, flavorful, and ooze with melty cheese at the center of every bite. These meatballs are packed with garlic, herbs, and spinach for extra nutrients and flavor, then wrapped around gooey mozzarella for the perfect surprise inside. I love serving them with pasta, zucchini noodles, or on their own with marinara for dipping.
Why You’ll Love This Recipe
I love how these meatballs manage to be both wholesome and indulgent. The spinach and garlic give them a fresh, savory edge, while the melted mozzarella in the center makes every bite irresistible. They’re baked instead of fried, making them lighter without sacrificing flavor. Whether I serve them for dinner or prep them for lunches, they’re always a hit.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ground beef or ground turkey
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Fresh spinach, chopped and sautéed (or thawed frozen spinach, squeezed dry)
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Garlic, minced
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Onion, finely diced
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Egg
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Breadcrumbs (panko or regular)
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Grated parmesan cheese
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Italian seasoning
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Salt and black pepper
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Mozzarella cubes (from a block or mozzarella pearls)
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Olive oil (for brushing or greasing pan)
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Optional: marinara sauce for serving
Directions
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I preheat the oven to 400°F (200°C) and line a baking sheet with parchment or lightly grease it.
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In a skillet, I sauté the spinach with a little olive oil and garlic until wilted. I let it cool slightly.
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In a large bowl, I mix the ground meat, cooked spinach, onion, egg, breadcrumbs, parmesan, Italian seasoning, salt, and pepper until just combined.
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I scoop out a portion of the mixture, flatten it slightly, place a cube of mozzarella in the center, and roll it into a sealed ball.
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I repeat with the remaining mixture and place the meatballs on the baking sheet.
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I brush the tops lightly with olive oil and bake for 18–22 minutes, until cooked through and golden.
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I serve them hot with warm marinara sauce, over pasta, or as a fun appetizer with toothpicks.
Servings and timing
This recipe makes about 16 medium meatballs (4–5 servings). It takes 15 minutes to prep and 20 minutes to bake, so it’s ready in around 35 minutes.
Variations
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I use ground turkey or chicken for a leaner version.
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Sometimes I add chopped fresh basil or parsley to the mix for more herby flavor.
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I’ve mixed a little ricotta into the meat mixture for extra moisture.
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For low-carb, I use almond flour or skip the breadcrumbs.
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I switch up the cheese with provolone or sharp cheddar for different flavor twists.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I bake or microwave until heated through. These also freeze well—uncooked or cooked. I freeze them on a tray, transfer to a bag, and bake from frozen when needed.
FAQs
Can I use frozen spinach?
Yes. I thaw it and squeeze out as much moisture as possible before adding it to the mixture.
How do I keep the mozzarella from leaking out?
I make sure to fully seal the meat around the cheese and bake them seam-side down. A thicker cube of cheese melts more slowly and helps with this too.
Can I make these ahead of time?
Absolutely. I assemble them earlier in the day or even the night before, then bake them fresh when I’m ready.
What should I serve with these?
I usually go with spaghetti, marinara sauce, garlic bread, or a side salad. They’re also great over mashed potatoes or cauliflower mash.
Can I air fry these meatballs?
Yes. I air fry at 375°F (190°C) for about 12–15 minutes, flipping once halfway through for even browning.
Conclusion
Spinach Garlic Meatballs Stuffed with Mozzarella are one of my favorite ways to upgrade a classic meatball dish. They’re rich, cheesy, full of flavor, and surprisingly easy to make. Whether I’m prepping them for a cozy dinner or serving them as a fun party bite, these meatballs are always a delicious, crowd-pleasing choice.
PrintSpinach Garlic Meatballs Stuffed with Mozzarella
Spinach Garlic Meatballs Stuffed with Mozzarella are juicy, cheesy, and packed with savory flavor. These oven-baked meatballs include garlic, spinach, herbs, and gooey mozzarella at the center, making them a fun and flavorful twist on a classic dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 16 meatballs (4–5 servings)
- Category: Main Dish or Appetizer
- Method: Baking
- Cuisine: Italian-Inspired
Ingredients
- 1 lb ground beef or ground turkey
- 1 cup fresh spinach, chopped and sautéed (or 1/2 cup thawed frozen spinach, squeezed dry)
- 2 cloves garlic, minced
- 1/4 cup onion, finely diced
- 1 egg
- 1/3 cup breadcrumbs (panko or regular)
- 1/4 cup grated parmesan cheese
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 16 cubes mozzarella (or mozzarella pearls)
- 1 tbsp olive oil (for brushing)
- Optional: marinara sauce for serving
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment or lightly grease it.
- Sauté spinach with a bit of olive oil and garlic in a skillet until wilted. Let it cool slightly.
- In a large bowl, combine ground meat, cooked spinach, onion, egg, breadcrumbs, parmesan, Italian seasoning, salt, and pepper. Mix until just combined.
- Scoop a portion of the mixture, flatten slightly, place a mozzarella cube in the center, and seal into a ball.
- Repeat with remaining mixture and place meatballs on the prepared baking sheet.
- Brush the tops with olive oil and bake for 18–22 minutes, until cooked through and golden.
- Serve hot with marinara sauce, over pasta, or as an appetizer.
Notes
- Use ground turkey or chicken for a leaner version.
- Add fresh herbs like parsley or basil for more flavor.
- Swap breadcrumbs for almond flour to make it low-carb.
- Try different cheeses like provolone or cheddar inside.
- To air fry, cook at 375°F (190°C) for 12–15 minutes, flipping halfway.
Nutrition
- Serving Size: 4 meatballs
- Calories: 310
- Sugar: 2g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg
