Amazing Spinach Garlic Mozzarella Meatballs: 1 Cheesy Bite

Name: Amazing Spinach Garlic Mozzarella Meatballs: 1 Cheesy Bite
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 225 grams fresh baby spinach; 3 cloves garlic, finely chopped; 15-30 millilitres olive oil; 450 grams ground beef; 450 grams ground pork; 240 grams bread crumbs; 3 large eggs; 30 millilitres milk; 4 cloves garlic, finely chopped; 50 grams Parmesan cheese, finely grated; Salt and freshly ground black pepper to taste; 30 millilitres olive oil; 150 grams mozzarella cheese, cut into small cubes; 680 grams marinara sauce

by Fatima Garcia

•

22 de January de 2026

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Spinach Garlic Mozzarella Meatballs have become my go-to for a satisfying weeknight dinner that feels a little fancy. I remember the first time I tried making them; I was a bit nervous about stuffing the cheese inside, but the payoff was incredible! The moment you cut into these meatballs, the gooey mozzarella just oozes out, mingling with the savory spinach and garlic. The aroma alone, a mix of fresh herbs and rich tomato sauce, is enough to make your stomach rumble. It’s truly a dish that brings everyone to the table, eager for a bite. Let’s get cooking!

Why You’ll Love These Spinach Garlic Mozzarella Meatballs

Get ready to fall in love with these meatballs! They’re a total game-changer for weeknight dinners and impress guests alike. Here’s why:

Incredible Flavor Fusion: The perfect harmony of savory meat, fresh spinach, pungent garlic, and rich Parmesan.
Melty Mozzarella Surprise: Every bite of these mozzarella stuffed meatballs delivers a gooey, cheesy center.
Kid-Friendly & Adult-Approved: A crowd-pleaser that’s both comforting and exciting.
Versatile Serving Options: Delicious on their own, with pasta, or even in sandwiches.
Simple Yet Elegant: They look and taste gourmet, but are surprisingly easy to whip up.
Satisfying Texture: Juicy, tender meatballs with a delightful burst of cheese.
The Ultimate Comfort Food: These mozzarella stuffed meatballs are pure cozy goodness in every bite.

Ingredients for Spinach Garlic Mozzarella Meatballs

Gathering your ingredients is the first step to this amazing spinach and garlic meatballs recipe. Here’s what you’ll need to create these flavor-packed delights:

225 grams fresh baby spinach – washed and ready to wilt
3 cloves garlic, finely chopped – for the spinach base
15-30 millilitres olive oil – for sautéing the spinach and garlic
450 grams ground beef – provides richness
450 grams ground pork – adds moisture and flavor
240 grams bread crumbs – acts as a binder
3 large eggs – room temperature helps them incorporate better
30 millilitres milk – keeps the meatballs tender
4 cloves garlic, finely chopped – for the meatball mixture
50 grams Parmesan cheese, finely grated – for that salty, nutty depth
Salt and freshly ground black pepper to taste – season generously
30 millilitres olive oil – for searing the meatballs
150 grams mozzarella cheese, cut into small cubes – the gooey surprise inside!
680 grams marinara sauce – your flavorful base for simmering

How to Make Spinach Garlic Mozzarella Meatballs

Get ready to create some truly delicious meatballs! This recipe breaks down the process into simple steps, making it easy to achieve that perfect balance of flavor and texture. You’ll be amazed at how these easy spinach garlic mozzarella meatballs come together.

Step 1: Prepare the Spinach and Garlic Base

Start by heating about 15-30 milliliters of olive oil in a large skillet over medium heat. Add your fresh baby spinach and toss it around until it wilts down. This usually takes just a few minutes. Then, toss in 3 cloves of finely chopped garlic and sauté for another minute or two until it’s wonderfully fragrant. This step is crucial for building the foundation of that savory spinach garlic meatballs flavor profile. Once wilted and fragrant, transfer this mixture to a chopping board, give it a good chop, and let it cool completely before moving on.

Step 2: Mix the Meatball Base

In a large mixing bowl, combine your ground beef, ground pork, bread crumbs, 3 large eggs, 30 milliliters of milk, the remaining 4 cloves of finely chopped garlic, and the grated Parmesan cheese. Season generously with salt and pepper. Finally, add the cooled spinach and garlic mixture you prepared earlier. Now, the key here is to mix everything gently with your hands until it’s just combined. Overmixing can make your meatballs tough, and we want them tender and juicy! For more tips on meat preparation, check out this guide.

Step 3: Stuff and Shape the Meatballs

Now for the fun part – the cheesy surprise! Take about a tablespoon of the meat mixture and flatten it in your palm. Place a small cube of mozzarella cheese in the center. Carefully roll the meat mixture around the cheese, ensuring it’s fully enclosed. Continue this process until you have all your meatballs shaped. This technique ensures that delightful molten core, making them the ultimate cheesy spinach garlic meatballs.

Spinach Garlic Mozzarella Meatballs - stuffing cheese inside

Step 4: Sear and Bake the Meatballs

Preheat your oven to 175°C (350°F). Heat about 30 milliliters of olive oil in a cast iron skillet over medium-high heat. Carefully place the meatballs in the hot skillet and sear them on all sides until they develop a lovely golden-brown crust. This searing adds another layer of flavor and helps them hold their shape. Once seared, spread a generous layer of marinara sauce on the bottom of the same skillet and arrange the meatballs on top. Cover the skillet tightly with foil and bake for 20-25 minutes, or until the meatballs are cooked through and reach an internal temperature of 74°C (165°F). These baked spinach mozzarella meatballs will be perfectly cooked and bursting with flavor.

Pro Tips for the Best Spinach Garlic Mozzarella Meatballs

Want to elevate your meatball game? Follow these simple tips for consistently delicious results every time you make these amazing meatballs:

Don’t skip the spinach wilting step; it concentrates the flavor and removes excess water, preventing soggy meatballs.
Ensure the spinach-garlic mixture is completely cool before adding it to the meat mixture to avoid partially cooking the meat.
Gently mix the meatball ingredients – overworking the meat can lead to tough, dense meatballs.
Chill the shaped meatballs for about 15-20 minutes before searing. This helps them hold their shape better and prevents the cheese from leaking out too quickly.

What’s the secret to perfect Mozzarella stuffed meatballs?

The key is to create a good seal! After placing the mozzarella cube in the center, carefully wrap the meat mixture around it, pinching and rolling gently to ensure no gaps. This containment is vital for those glorious, melty centers in your spinach mozzarella meatballs.

Can I make Spinach Garlic Mozzarella Meatballs ahead of time?

Absolutely! You can prepare and shape the meatballs (including stuffing the cheese) up to 24 hours in advance. Store them covered in the refrigerator on a baking sheet before searing and baking. This makes a weeknight dinner much faster. For more make-ahead meal ideas, explore these options.

How do I avoid common mistakes with Spinach Garlic Mozzarella Meatballs?

A common pitfall is dry meatballs; using a mix of beef and pork helps with moisture. Another issue is cheese leaking out; chilling the meatballs before searing and ensuring a tight seal around the mozzarella prevents this. For more on preventing cooking mishaps, see this resource.

Best Ways to Serve Spinach Garlic Mozzarella Meatballs

These versatile meatballs are fantastic served in so many ways! My favorite is classic: smother them in extra marinara sauce and serve them over a bed of al dente spaghetti. The rich sauce coats the pasta beautifully, and you get that amazing cheesy center with every bite, making these the ultimate spinach mozzarella meatballs with marinara experience. Another great option is to serve them piled high on crusty garlic bread for a killer meatball sub. They’re also delicious as an appetizer, perhaps with a side of ranch for dipping, or alongside a fresh, crisp green salad for a lighter meal. For more serving suggestions, check out this page.

Nutrition Facts for Spinach Garlic Mozzarella Meatballs

Getting the nutritional information for these delightful spinach garlic mozzarella meatballs can help you fit them into your meal plan. This breakdown is based on approximately 3-4 meatballs per serving, as indicated in the recipe yield.

Calories: 420 kcal
Fat: 28.4 g
Protein: 24.6 g
Carbohydrates: 18.5 g

Nutritional values are estimates and may vary based on specific ingredients used, such as leaner meats or different brands of marinara sauce. For more information on general nutrition, you can refer to this article.

How to Store and Reheat Spinach Garlic Mozzarella Meatballs

Even the most delicious meals need proper storage, and these simple spinach garlic mozzarella meatballs are no exception. Once they’ve cooled down completely, store any leftovers in an airtight container. They’ll stay fresh in the refrigerator for about 3 to 4 days. If you want to keep them longer, freezing is a great option! Wrap individual meatballs tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. When you’re ready to enjoy them again, you have a couple of reheating methods. For refrigerated meatballs, you can gently warm them in a skillet with a little extra marinara sauce over low heat, or pop them in a preheated oven at 175°C (350°F) for about 10-15 minutes until heated through. Frozen meatballs can be thawed overnight in the fridge before reheating, or you can reheat them directly in the oven from frozen, adding a few extra minutes to the cooking time.

Frequently Asked Questions About Spinach Garlic Mozzarella Meatballs

Can I make Spinach Garlic Mozzarella Meatballs without breadcrumbs?

Yes, you absolutely can! If you’re looking for spinach mozzarella meatballs no breadcrumbs, you can substitute them with an equal amount of cooked quinoa, crushed gluten-free crackers, or even rolled oats. These alternatives help bind the meatballs while adding their own unique texture and flavor. Just make sure they are finely processed if using crackers or oats.

What is the best way to ensure the mozzarella stays inside?

The key to perfectly stuffed mozzarella stuffed meatballs is a good seal. After forming the meat around the cheese cube, gently pinch and roll the meatball in your hands to ensure the cheese is completely enclosed. Chilling the meatballs for about 15-20 minutes before searing also helps them hold their shape and keeps the cheese from oozing out prematurely during cooking.

How do I reheat leftover Spinach Garlic Mozzarella Meatballs?

Reheating is simple! For best results, gently warm them in a skillet with a little extra marinara sauce over low heat, stirring occasionally. Alternatively, you can reheat them in a single layer on a baking sheet in a preheated oven at 175°C (350°F) for about 10-15 minutes, or until heated through. This method helps maintain their texture without making them mushy.

Can I use pre-cooked spinach for this recipe?

While you can technically use pre-cooked spinach, I highly recommend using fresh baby spinach for these spinach garlic mozzarella meatballs. If you must use frozen, make sure to thaw it completely and squeeze out as much excess water as humanly possible. Too much moisture can lead to a mushy meatball and potentially cause the cheese to leak out.

Variations of Spinach Garlic Mozzarella Meatballs You Can Try

Looking to switch things up or cater to different tastes? These variations on the classic spinach garlic mozzarella meatballs are fantastic ways to enjoy this dish with a twist.

Make them Dairy-Free: Swap the mozzarella for a dairy-free alternative and omit the Parmesan cheese. You can also use a plant-based milk in the meatball mixture. These adjustments create a delicious dairy-free option while still delivering great flavor.
Try a Different Cooking Method: While baking is great, you can also adapt these for a slow cooker! Sear the meatballs first as usual, then place them in your slow cooker with marinara sauce. Cook on low for 4-6 hours for wonderfully tender results.
Spice it Up: For a bit of heat, add a pinch of red pepper flakes to the meatball mixture. You could also incorporate a spicy Italian sausage into the meat blend for an extra kick.
Embrace the Classics: For truly authentic Italian spinach mozzarella meatballs, consider adding a touch of fresh basil or oregano to the meat mixture. Serve them with a side of crusty bread for dipping into any extra sauce.