Spinach Garlic Meatballs Stuffed with Mozzarella

Get ready for a meatball recipe that’s anything but ordinary. These Spinach Garlic Meatballs are tender, full of flavor, and stuffed with gooey mozzarella cheese. Each bite brings savory beef, fresh spinach, and a burst of melty cheese. Simmered in rich marinara sauce, they’re perfect for pasta nights, appetizers, or hearty subs. Easy to make, unforgettable to eat.

Why You’ll Love This Spinach Garlic Meatballs Stuffed with Mozzarella

• The Cheesy Surprise: Let’s be real, the hidden pocket of melted mozzarella inside each meatball is the star! It’s a delightful surprise that makes every bite extra special and oh-so-satisfying.
• Flavor Explosion: We’re not just making plain meatballs! The combination of savory ground meat, fresh spinach, zesty garlic, and nutty Parmesan creates layers of incredible flavor.
• Sneaky Veggies: Got picky eaters? The finely chopped spinach blends right in, adding nutrients and moisture without being overpowering. It’s a win-win!
• Versatile Star: Serve these gems over spaghetti, tuck them into sub rolls, or just enjoy them on their own with toothpicks for an amazing appetizer. They shine in any setting!

Ingredients

Ready to make some cheesy magic? Here’s the dream team of ingredients you’ll need:

• Ground Beef or Turkey: Your hearty base! Beef offers classic richness, while turkey is a great leaner option. Both work beautifully.
• Fresh Spinach: Brings gorgeous color, moisture, and a healthy dose of greens. Make sure it’s chopped finely!
• Garlic: Minced garlic adds that essential aromatic, savory kick we all adore in Italian-inspired dishes.
• Grated Parmesan Cheese: Provides a salty, nutty depth of flavor right within the meatball mixture. It’s a must!
• Mozzarella Cheese: The hidden treasure! Cut into small cubes, this melts into gooey perfection inside each meatball. Low-moisture mozzarella works best to avoid excess water.
• Breadcrumbs: Help bind the meatballs together and keep them tender. Use plain or Italian-style.
• Egg: The essential binder that holds everything together beautifully.
• Italian Seasoning: A convenient blend of herbs like oregano, basil, and thyme that screams Italian comfort food.
• Salt and Pepper: To enhance all the other amazing flavors. Don’t skip seasoning!
• Marinara Sauce: The cozy pool for our meatballs to simmer in! Use your favorite store-bought jar or a homemade sauce.

(Note: The full list of ingredients with precise measurements is available in the recipe card just below this article!)

How to Make the Spinach Garlic Meatballs Stuffed with Mozzarella

Let’s get rolling (literally!) on these flavor bombs.

Step 1: Preheat and Prep

First things first, get that oven preheating to 400°F (200°C). Grab a baking dish large enough to hold your meatballs and sauce.

Step 2: Mix the Meatball Magic

In a large bowl, combine your ground meat, chopped fresh spinach, minced garlic, grated Parmesan cheese, breadcrumbs, the egg, Italian seasoning, salt, and pepper. Now, get your hands in there (or use a sturdy spoon) and mix everything together until it’s just combined. Be careful not to overmix, as that can make the meatballs tough!

Step 3: Stuff and Roll

Time for the fun part! Take a portion of the meat mixture (about the size of a golf ball) and flatten it slightly in the palm of your hand. Place one cube of mozzarella right in the center. Gently fold the meat mixture up and around the cheese cube, rolling it between your palms to form a smooth ball, making sure the cheese is completely sealed inside. Repeat this process until you’ve used up all the meat mixture and mozzarella.

Step 4: Brown the Beauties

Heat a little bit of olive oil in a large skillet over medium heat. Carefully place the meatballs in the hot skillet (you might need to do this in batches to avoid overcrowding). Brown them on all sides until they have a lovely crust. They don’t need to be cooked through at this point, just nicely browned.

Step 5: Sauce and Bake

Pour your marinara sauce into the bottom of your prepared baking dish. Arrange the browned meatballs nestled into the sauce. Cover the baking dish tightly with aluminum foil.

Step 6: Bake to Perfection

Slide the covered baking dish into your preheated oven. Bake for 25-30 minutes, or until the meatballs are cooked through and the sauce is bubbly. The cheese inside should be perfectly melted!

Step 7: Rest and Serve

Carefully remove the baking dish from the oven. Let the meatballs rest in the sauce for a few minutes – this helps the flavors meld even more. Serve hot and watch everyone’s eyes light up when they discover that cheesy center!

Pro Tips for Making the Recipe

• Don’t Overmix: Mix the meatball ingredients until just combined. Overworking the meat can lead to tough meatballs.
• Seal Them Well: Make sure the mozzarella cube is completely encased in the meat mixture. Any gaps might cause the cheese to leak out during cooking.
• Uniform Size: Try to make your meatballs roughly the same size so they cook evenly. A small cookie scoop can help with portioning!
• Use Quality Cheese: Opt for low-moisture mozzarella (the block kind you cube yourself works better than pre-shredded or fresh mozzarella balls, which can be too watery).

How to Serve

These cheesy wonders are fantastic in so many ways:

• Classic Pasta: Serve them hot over a bed of spaghetti, linguine, or penne, generously spooning extra marinara sauce over the top. Don’t forget extra Parmesan!
• Meatball Subs: Pile them into crusty sub rolls, top with more sauce and maybe some provolone cheese, then toast until bubbly for an epic sandwich.
• Appetizer Star: Serve them straight from the baking dish with toothpicks for an irresistible party appetizer.
• With Polenta or Mashed Potatoes: For a super comforting meal, serve the meatballs and sauce over creamy polenta or fluffy mashed potatoes.

Make Ahead and Storage

These meatballs are great for prepping ahead!

Storing Leftovers

Allow leftover meatballs and sauce to cool completely. Store them in an airtight container in the refrigerator for up to 3-4 days.

Freezing

You can freeze cooked meatballs in sauce or freeze uncooked, assembled meatballs.

• Cooked: Cool completely, place in a freezer-safe container with sauce, and freeze for up to 3 months. Thaw in the fridge overnight.
• Uncooked: Place formed, uncooked meatballs on a baking sheet lined with parchment paper. Freeze until solid (about 1-2 hours). Transfer frozen meatballs to a freezer bag or container. Freeze for up to 3 months. Brown from frozen (add a few extra minutes) and proceed with baking in sauce.

Reheating

Reheat gently on the stovetop in a saucepan over medium-low heat until warmed through. You can also reheat in the microwave or in a covered dish in a 350°F (175°C) oven until hot.

FAQs : Spinach Garlic Meatballs

1. Can I use frozen spinach instead of fresh?
Yes, you can use frozen chopped spinach. Make sure to thaw it completely and squeeze out as much excess water as possible before adding it to the meat mixture. Excess water can make the meatballs too wet.

2. My cheese leaked out! What did I do wrong?
This usually happens if the mozzarella wasn’t completely sealed inside the meatball. Ensure you pinch the meat mixture firmly around the cheese cube, leaving no gaps. Using low-moisture mozzarella also helps prevent excessive melting and leakage.

3. Can I make these meatballs gluten-free?
Absolutely! Simply substitute your favorite gluten-free breadcrumbs for the regular ones. Ensure your Italian seasoning blend is also certified gluten-free if needed.

4. Can I cook these entirely on the stovetop?
Yes, instead of transferring to the oven, you can simmer the browned meatballs directly in the marinara sauce in a covered skillet or pot on the stovetop over low heat for about 20-25 minutes, or until cooked through.

This Spinach Garlic Meatballs Stuffed with Mozzarella recipe is a guaranteed crowd-pleaser! That hidden pocket of melted mozzarella meatballs takes classic comfort food to a whole new level. Perfect for a family dinner recipe or even a fun appetizer, these baked meatballs in marinara are juicy, flavorful, and oh-so-cheesy.

You’ll definitely want to keep this recipe!