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