Spinach Garlic Meatballs Mozzarella

This hearty spinach garlic meatball recipe transforms ordinary ground meat into a flavor-packed dinner that combines nutritious greens with melty mozzarella. My family requests these meatballs at least twice a month because they work for everything from quick weeknight dinners to impressive appetizers for guests.

I created this recipe when trying to incorporate more greens into my children's diet. What started as a sneaky way to add nutrients has become their most requested dinner, with my youngest asking for these "special meatballs" by name.

Ingredients

• Ground beef or turkey 1 lb: Provides the meaty base while turkey offers a leaner option with less fat
• Fresh spinach 2 cups: Adds moisture, nutrients, and beautiful flecks of green throughout
• Mozzarella cheese 1 cup: Creates pockets of melty goodness inside each meatball
• Garlic 4 cloves: Offers aromatic flavor that mellows during baking
• Breadcrumbs ½ cup: Acts as a binding agent and helps maintain moisture
• Egg 1 large: Works as the glue that holds everything together
• Parmesan cheese ¼ cup: Adds depth and savory notes that complement the mozzarella
• Salt 1 teaspoon: Enhances all other flavors in the mixture
• Black pepper ½ teaspoon: Provides subtle heat and complexity
• Italian seasoning 1 teaspoon: Creates classic Italian flavor profile with minimal effort
• Olive oil 1 tablespoon: Helps achieve golden crust during baking

Step-by-Step Instructions

Prepare Your Oven and Baking Sheet:

Preheat your oven to 400°F and prepare a baking sheet with parchment paper or non-stick spray. This temperature creates the perfect balance of browning the outside while keeping the inside juicy. The parchment prevents sticking and makes cleanup easier.

Create Your Meatball Mixture:

Combine ground meat, chopped spinach, minced garlic, breadcrumbs, egg, Parmesan, salt, pepper, and Italian seasoning in a large bowl. Mix thoroughly but gently using your hands or a fork. Overmixing can make the meatballs tough, so stop once everything is evenly distributed.

Add The Cheese:

Gently fold in the shredded mozzarella using a folding motion rather than aggressive mixing. This ensures the cheese stays in distinct pockets that will create delicious melty areas throughout the cooked meatballs.

Form The Meatballs:

Shape the mixture into golf ball sized meatballs using slightly damp hands to prevent sticking. A cookie scoop can help ensure uniform size which promotes even cooking. Place each formed meatball on the prepared baking sheet with about an inch between them for proper air circulation.

Add Flavor And Moisture:

Drizzle or brush each meatball with olive oil which enhances browning and adds a subtle richness to the exterior. This step creates a more appealing finished appearance and adds flavor.

Bake To Perfection:

Bake in your preheated oven for 20 to 25 minutes until golden brown and fully cooked. Check that the internal temperature reaches 160°F using a meat thermometer for food safety. Look for a nicely browned exterior which indicates proper caramelization.

Rest Before Serving:

Allow the meatballs to rest for 3 to 5 minutes after removing from the oven. This resting period lets the juices redistribute throughout the meat making for juicier meatballs when served.

Save This

The fresh garlic is my secret weapon in this recipe. While pre-minced garlic works in a pinch, nothing compares to the aromatic quality of freshly minced cloves. My grandmother taught me that letting the garlic sit for 10 minutes after mincing activates its beneficial compounds before mixing it into the meat.

Make-Ahead Options

These meatballs freeze beautifully making them perfect for meal prep. Form the raw meatballs, place them on a parchment-lined tray, and freeze until solid. Transfer to a freezer bag where they'll keep for up to three months. When ready to use, add about 5 minutes to the baking time if cooking from frozen.

For refrigerator storage, both raw and cooked meatballs will keep for 2 days in an airtight container. The cooked meatballs reheat well in the microwave or in a covered pan with a splash of sauce to maintain moisture.

Serving Suggestions

Transform these versatile meatballs into countless delicious meals. Serve them traditionally over spaghetti with marinara sauce for a classic dinner. They also make excellent sandwich fillings when placed in hoagie rolls with melted provolone and extra sauce.

For a lower-carb option, serve alongside roasted vegetables or over zucchini noodles. At parties, offer them as appetizers with toothpicks and a side of warm marinara for dipping. My family particularly enjoys them alongside a simple Caesar salad for a complete meal.

Dietary Adaptations

These meatballs can accommodate various dietary needs with simple substitutions. For gluten-free diets, replace standard breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.

To make a dairy-free version, omit the mozzarella and Parmesan, replacing them with dairy-free cheese alternatives or nutritional yeast for a cheesy flavor. Vegans can substitute the meat with a plant-based ground product and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of the chicken egg.

Common Queries

→ Can I use turkey instead of beef?

Yes, ground turkey or chicken works well for a lighter version while keeping the meatballs moist and flavorful.

→ How do I prevent the meatballs from falling apart?

Mix the ingredients thoroughly and ensure the egg and breadcrumbs are well distributed to bind the mixture.

→ What can I serve with these meatballs?

They pair wonderfully with pasta, in a sandwich roll, or alongside a zesty marinara dipping sauce.

→ Can I prepare these ahead of time?

Yes, shape the meatballs and refrigerate them up to a day ahead, then bake just before serving for best texture.

→ Is it possible to freeze the meatballs?

Absolutely; freeze baked or unbaked meatballs in a sealed container. Thaw and reheat in the oven before enjoying.