Spinach Garlic Meatballs Stuffed with Mozzarella
⏱ Time
Prep: 20 minutes
Cook: 20–25 minutes
Total: ~45 minutes
🍽 Servings
4–6 (about 12 large meatballs)
🛒 Ingredients
Meatballs
1 lb (450 g) ground beef (80/20 works best)
1 cup fresh spinach, finely chopped
1/4 cup grated Parmesan cheese
3 cloves garlic, minced
1/2 cup breadcrumbs (Italian-style or plain)
1 large egg
1 tsp salt
1/2 tsp black pepper
1 tsp Italian seasoning
1/2 tsp onion powder (optional but good)
1–2 tbsp milk (keeps them juicy)
Filling
6–8 oz mozzarella cheese, cut into cubes or thick sticks
For Cooking
2 tbsp olive oil
Optional: 1/2 cup beef broth or marinara (for extra sauciness)
👩🍳 Instructions
1. Prep the Spinach
Finely chop the spinach.
If it’s watery, lightly squeeze it in a paper towel so it doesn’t loosen the meat mixture.
2. Make the Meatball Mixture
In a large bowl, combine:
Ground beef
Spinach
Parmesan
Garlic
Breadcrumbs
Egg
Salt, pepper, Italian seasoning, onion powder
Milk
Mix gently with your hands just until combined. Don’t overmix or the meatballs will be dense.
3. Stuff the Meatballs
Scoop about 2–3 tablespoons of meat mixture.
Flatten it in your palm.
Place a cube of mozzarella in the center.
Wrap the meat around the cheese and roll into a tight ball.
Make sure the cheese is completely sealed inside.
Repeat until all meatballs are formed.
4. Sear the Meatballs
Heat olive oil in a large skillet over medium heat.
Add meatballs in batches (don’t crowd).
Brown on all sides, about 6–8 minutes total.
They don’t need to be cooked through yet—just nicely browned.
5. Finish Cooking
Choose your method:
Skillet Method (juiciest)
Lower heat to medium-low.
Add beef broth or marinara (optional).
Cover and simmer 8–10 minutes until cooked through (internal temp 160°F / 71°C).
Oven Method
Transfer meatballs to a baking dish.
Bake at 375°F (190°C) for 12–15 minutes.
6. Rest & Serve
Let them rest 5 minutes so the cheese doesn’t explode everywhere (hard, I know).
Slice one open for that epic cheese pull 🧀
🍝 Serving Ideas
Over pasta with marinara
With mashed potatoes or creamy polenta
In a toasted sub roll (hello meatball sandwich)
As an appetizer with toothpicks and extra sauce
🔥 Pro Tips
Use low-moisture mozzarella for the best melt without leaking.
Chill stuffed meatballs 10 minutes before cooking to help them hold shape.
Swap beef for ground chicken or turkey if you want them lighter.
