Spinach Garlic Meatballs with Mozzarella

The first time I stuffed meatballs with cheese, my husband took one bite and his eyes went wide. That little molten surprise inside transforms an already comforting dish into something magical. I started adding spinach to make myself feel better about all that cheese, but honestly the vibrant green flecks make these meatballs beautiful too. Now they are the most requested dinner in our house.

Last winter my sister came over exhausted from a new job, and I made a huge batch of these. We stood around the stove eating them straight from the pan, burning our fingers but not caring. She texted me the next day saying that dinner fixed everything. Sometimes food is just that powerful.

Ingredients

• 1 lb ground beef or turkey: The foundation that holds everything together, though turkey keeps them lighter if you are watching the fat content
• 2 cups fresh spinach: Sauté and chop this first because raw spinach will make your meatballs soggy and sad
• 4 cloves garlic: Use half for cooking with spinach and half in the meatball mixture for layers of flavor
• 1 large egg: The essential binder that keeps your meatballs from falling apart during cooking
• 1 cup breadcrumbs: These add tenderness but try almond flour if you need to keep things gluten free
• 1/2 cup grated Parmesan: Salty and umami rich, this cheese is what makes Italian meatballs taste authentic
• 8 oz low moisture mozzarella: Cut into cubes and keep it very cold so it does not melt too fast and escape
• 1 tbsp Italian seasoning: A convenient shortcut but you could use oregano and basil if you prefer
• Salt and black pepper: Do not be shy here since you are seasoning the entire meat mixture

Instructions

Sauté the spinach mixture:

Heat a skillet over medium heat and cook the spinach with half the minced garlic until wilted, about 3 to 4 minutes. Let it cool completely before chopping finely so the moisture does not ruin your meatball texture.

Mix the meatball base:

Combine the ground meat, egg, breadcrumbs, Parmesan, remaining garlic, onion if using, Italian seasoning, salt, pepper, and cooled spinach in a large bowl. Mix gently with your hands until just combined, because overmixing makes tough rubbery meatballs.

Stuff with cheese:

Wet your hands to prevent sticking, then take about 2 tablespoons of mixture and flatten it slightly. Press a cold mozzarella cube into the center and wrap the meat around it, sealing completely so the cheese stays inside during cooking.

Choose your cooking method:

Arrange the stuffed meatballs on a parchment lined baking sheet and bake at 400°F for 20 to 25 minutes until browned and cooked through. Alternatively, heat oil in a skillet and pan sear for 6 to 8 minutes per side until golden on all sides.

Finish with a rest:

Let the meatballs stand for 5 minutes before serving, which helps the juices redistribute and keeps that molten cheese center from burning your mouth. Toss them in warm marinara sauce for the last few minutes if you want extra flavor.

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These became my go to meal for new parents and friends who need comfort. There is something about cutting into a meatball and finding that hidden treasure of cheese that feels like a small gift. People never expect it and that moment of surprise is worth every extra step.

The Cheese Dilemma

I learned the hard way that fresh mozzarella has too much moisture for stuffed meatballs. The first time I tried it, the cheese completely dissolved and left hollow shells. Low moisture mozzarella or even cubed provolone holds its shape better and gives you that satisfying cheese pull when you bite into the center.

Make Ahead Magic

You can assemble these meatballs completely and freeze them raw on a baking sheet before transferring to a bag. When you are ready to cook, bake them frozen and add just 5 to 10 extra minutes. Having a batch ready to go has saved me on countless busy weeknights.

Serving Suggestions

These meatballs are versatile enough to work with almost any pasta, but they shine over spaghetti squash or zucchini noodles if you want something lighter. I also love serving them on their own with a side of crusty bread for dipping into the sauce.

• Substitute ground chicken for the beef or turkey for the lightest version
• Add red pepper flakes to the mixture if your family likes a little heat
• Double the recipe and freeze half for an easy future meal

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These meatballs have become my comfort food go to for a reason. Hope they bring the same warmth to your table.

Recipe Questions & Answers

→ How do I prevent the mozzarella from leaking out during cooking?

Chill your mozzarella cubes thoroughly before stuffing and ensure the meat mixture completely seals around the cheese. Use damp hands to shape and press firmly to create a tight seal around each cube.

→ Can I make these meatballs ahead of time?

Absolutely. Form uncooked meatballs and refrigerate for up to 24 hours before cooking. You can also freeze them uncooked on a baking sheet, then transfer to a freezer bag for storage up to 3 months.

→ What's the best way to cook these meatballs?

Baking at 400°F for 20-25 minutes produces evenly cooked, tender results with less mess. Pan-searing creates a nice caramelized crust on the outside. Both methods work beautifully.

→ Can I substitute the breadcrumbs?

Yes. Try oats for a heartier texture, almond flour for a gluten-free and lower-carb option, or crushed pork rinds for a keto-friendly alternative. Each will slightly alter the final texture.

→ How do I know when the meatballs are fully cooked?

The internal temperature should reach 160°F (71°C) when measured with a meat thermometer. Visually, they should be browned on all sides and firm to the touch, with no pink inside.

→ What can I serve with these meatballs?

Classic spaghetti or zucchini noodles work wonderfully. Try them on a hoagie roll for meatball subs, over creamy polenta, or alongside crusty garlic bread. A simple arugula salad balances the richness.