
Turn regular ground beef into a real showstopper with these cheesy spinach and garlic meatballs. Each one has gooey mozzarella tucked inside, plus a hit of spinach and plenty of garlic, giving you loads of flavor in every bite. They're guaranteed to bring some excitement to your dinner table.
I dreamed these up when my nephew refused to eat green veggies. I slid some spinach in, then stuck melty cheese in the center. Once he took a bite and hit that cheesy surprise, he grinned and said "that’s the best meatball ever!" He even asked for more, never catching the hidden spinach.
Ingredients List
- Olive oil Gives the meatballs that golden exterior. Use extra virgin for richer flavor or regular if you like it lighter
- Mozzarella cheese cubes Pop some in the middle of each ball for that oozy, melty bite. Low-moisture types melt nicely but won’t get watery
- Seasonings salt pepper Italian blend This is your flavor base—just mix in as much oregano, thyme, and basil as you want
- Egg Acts like glue so your meatballs keep their shape. Room temp eggs mix in smoother
- Parmesan cheese Brings in loads of savory punch. Fresh grated Parmesan melts in way better than store-bought shreds
- Breadcrumbs Helps the mix stick together. Panko keeps it light, but any breadcrumb works
- Minced garlic Boosts the flavor big time. Fresh garlic tastes brighter than the jarred stuff
- Fresh spinach finely chopped Sneaks in extra nutrition. Baby spinach blends in gently and doesn’t add bitterness
- Ground beef or beef pork mix Both give great texture. Go for a blend with close to 15% fat so they stay juicy
Easy Step Guide
- Time to serve
- Move your meatballs onto a plate and sprinkle on fresh herbs and Parmesan if you want. Eat them right away so the cheese stays nice and gooey inside. The outside’s hot and crispy while the cheese is creamy and soft.
- Brown in the pan
- Add oil to a skillet and let it get hot—but not burning. Place the meatballs into the skillet, giving them their own space. Cook around five minutes per side, turning them with a spatula or tongs so all sides brown evenly. You want a deep golden color and a flavorful crust.
- Stuff ’em with cheese
- Grab about two tablespoons of the meat mixture and flatten it into your palm. Set a mozzarella chunk right in the middle. Wrap the meat around it, rolling to seal it all up. Double-check the cheese is completely hidden—that way, none leaks out during cooking.
- Mix the meatball blend
- Gently mix beef, spinach, garlic, breadcrumbs, Parmesan, egg, and seasoning in a big bowl till everything’s just combined. Try not to squeeze or pack the meat too hard. This keeps your meatballs soft and tender instead of tough.

When I brought these out at a big family meal, my grandma (she’s tough to impress) asked how I made them. She said they had that old-school meatball vibe she remembered from her childhood village, plus a modern cheesy twist that’d make any Italian nonna proud.
Prep In Advance
If your schedule’s packed, get these meatballs shaped ahead of time and keep them raw on a baking tray in the fridge for up to a day. To store longer, freeze the shaped (but uncooked) meatballs until solid, then put them in a freezer bag for up to three months. You can pop ’em straight into the pan from the freezer, just add a couple extra minutes to cook the centers through.
Awesome Combos
These meatballs are tasty with classic pasta and marinara, but branch out. Try serving them over creamy polenta for cozy vibes, or sliced onto garlic bread for epic sliders. Want something lighter? Pair with a crisp salad and zingy lemon dressing to cut through the cheesy goodness.
Help! It's Not Working
If you spot cheese oozing out, the heat might be cranked too high or you didn’t seal all the way. Drop the temp a notch and double-check your meat is wrapped around each piece of cheese tightly. Tip: freeze cheese chunks for about 15 minutes before stuffing—they’ll melt more slowly so there’s less mess.
Change It Up For Diets
Need gluten free? Swap panko with gluten free breadcrumbs or almond flour. Want it lighter? Chicken or turkey works, but adding a splash of olive oil helps keep things tender. Dairy free? Try plant-based mozzarella and nutritional yeast instead of Parmesan. They’ll still turn out delicious.

Common Queries
- → What can I do to keep the cheese from oozing out?
Make sure the meat mixture completely surrounds the mozzarella, with no gaps or cracks showing before you cook.
- → Can I swap beef or pork for another type of meat?
Definitely! Ground turkey or chicken can work too but might turn out a bit less juicy since they're leaner options.
- → Is it possible to make these ahead of time?
Yes! Keep them in the fridge for a few hours before cooking, or freeze them and cook straight from frozen whenever you want.
- → How should I serve these for the best experience?
Serve them warm with some marinara for dipping, toss them with pasta dishes, or pop them into a sandwich. A sprinkle of Parmesan and a bit of fresh basil make them extra fancy!
- → Can I use shredded mozzarella instead of chunks?
You can, but cubes give the best melty center. Shredded mozzarella might spread out too much during cooking.
- → What’s the trick to keeping my meatballs soft and not tough?
Don’t be rough when mixing the ingredients. Overworking the mixture can make them dense, so just combine the ingredients until they hold together.