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Spinach Garlic Meatballs Stuffed With Mozzarella

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These meatballs combine savory garlic and spinach with a gooey mozzarella center. Serve them with marinara sauce over pasta, zoodles, or as a standalone appetizer!

Ingredients

Scale
  • 1 lb ground beef (or ground turkey/chicken)
  • 1 cup fresh spinach, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs (or panko)
  • 1 large egg
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 12 small mozzarella cubes (about 1/2-inch pieces)
  • 1 tbsp olive oil (for cooking)
  • 2 cups marinara sauce (optional, for serving)

Instructions

  • Prepare the Meatball Mixture:

    • In a large mixing bowl, combine the ground meat, chopped spinach, minced garlic, Parmesan cheese, breadcrumbs, egg, Italian seasoning, salt, and pepper. Mix until well combined but do not overmix.

  • Stuff with Mozzarella:

    • Take about 2 tablespoons of the meat mixture and flatten it in your palm. Place a mozzarella cube in the center, then fold the meat around it, sealing the edges to completely enclose the cheese. Roll into a smooth ball.
    • Repeat with the remaining meat mixture and mozzarella cubes. You should get about 12 meatballs.

  • Cook the Meatballs:

    • Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 2-3 minutes per side, until browned all over.
    • Lower the heat and cover the skillet. Cook for an additional 8-10 minutes, or until the meatballs are fully cooked (internal temperature of 165°F/74°C).

  • Serve:

    • If using marinara sauce, pour it into the skillet with the meatballs and simmer for 5 minutes to coat the meatballs and heat the sauce.
    • Serve warm, garnished with extra Parmesan cheese and fresh parsley if desired.

Notes

  • Mozzarella Options: Use low-moisture mozzarella to avoid excess liquid. Baby mozzarella balls (bocconcini) also work well.
  • Baking Option: Bake the meatballs in a 375°F (190°C) oven for 20-25 minutes, or until fully cooked.
  • Make Ahead: Form the meatballs ahead of time and refrigerate for up to 24 hours or freeze for later use.

Find it online: https://recipe.ukfinda.com/spinach-garlic-meatballs-stuffed-with-mozzarella/