Savory Spinach Garlic Treats

As seen in: Evening Meals That Deliver Results

These cheesy meatballs are a perfect mix of savory spinach and garlic blended with tender, juicy ground meat. A hidden cube of melted mozzarella in every bite makes them extra special. The mixture of ground beef (or a pork-beef combo) gets a flavor boost from breadcrumbs, Parmesan cheese, aromatic garlic, Italian herbs, and fresh spinach. Gently fried in olive oil, they get a crisp outer layer while staying tender inside. Enjoy them dipped in marinara, mixed into pasta, or stuffed into a sandwich. For soft texture and gooey cheese, mix the meat lightly and seal the mozzarella thoroughly.

Sarah Crisp
Contributed By Sarah Crisp
Last modified on Fri, 06 Jun 2025 20:10:05 GMT
Cheesy Spinach Meatballs Save This
Cheesy Spinach Meatballs | cookrisp.com

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.
Spinach Garlic Mozzarella Meatballs Save This
Spinach Garlic Mozzarella Meatballs | cookrisp.com

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.

Spinach Garlic Mozzarella Meatballs Save This
Spinach Garlic Mozzarella Meatballs | cookrisp.com

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.

Cheesy Spinach Meatballs

Moist meatballs packed with garlic, spinach, and stretchy mozzarella in the middle. Fantastic for lunches, dinners, or sharing.

Preparation Time
20 Minutes Required
Cooking Duration
20 Minutes Required
Overall Time
40 Minutes Required
Contributed By: Sarah Crisp

Recipe Type: Dinner Victories

Skill Level: Moderate

Cuisine Type: Italian

Serving Size: 4 Number of Servings

Dietary Preferences: ~

What You’ll Need

→ Mixture for the meatballs

01 450g ground pork or beef, or use both together
02 60ml of bread crumbs
03 1 large egg, beaten
04 1 cup of spinach, finely chopped
05 Grated Parmesan cheese, about 25g
06 3 garlic cloves, minced
07 ½ teaspoon of Italian herb mix
08 Ground black pepper, ¼ teaspoon
09 A small pinch of fine salt, about ½ teaspoon

→ Stuffing and cooking

10 Mozzarella chunks (1 cup in total)
11 2 tbsp olive oil for frying

Steps to Follow

Step 01

Take a big bowl and toss in the ground meat, chopped spinach, garlic, bread crumbs, Parmesan, egg, and seasonings. Fold them together gently until they just combine—don’t go overboard.

Step 02

Scoop about 1-2 tablespoons of the meat mix into your hand. Press it flat, place a mozzarella cube in the middle, and wrap the meat around the cheese till sealed. Roll into a ball. Repeat until done.

Step 03

Warm some olive oil in a big frying pan over medium heat. Add the meatballs, spacing them out so they’re not squished together. Cook each side for 4-5 minutes until browned and cooked through.

Step 04

Serve warm with marinara sauce on the side or mix them up with your favorite pasta. Sprinkle with basil and some grated Parmesan if you'd like.

Additional Notes

  1. Mixing lightly keeps the meatballs tender, and sealing them well locks in the cheesy centers.
  2. They go great with pasta, sandwiches, or on their own with a dip.
  3. Make these ahead—chill them in the fridge for a bit or freeze for another time.
  4. A combo of beef and pork makes these juicier and more flavorful.

Tools to Have

  • A large bowl to mix everything
  • Frying pan or skillet
  • Tongs or spatula

Allergen Information

Double-check ingredients for allergens, and seek medical guidance if necessary.
  • Includes dairy like mozzarella and Parmesan
  • Has gluten due to breadcrumbs
  • Contains eggs in the mix

Nutrition Info (Per Serving)

These figures are estimates and shouldn’t replace professional health advice.
  • Calories Per Serving: 320
  • Fat Content: 22 grams
  • Carbohydrates: 7.5 grams
  • Protein Amount: 23 grams