Spinach Garlic Meatballs Mozzarella

Spinach garlic meatballs stuffed with mozzarella have completely changed how I do weeknight dinners, making it easy to serve a hearty, cheesy main dish in about 1 hour from start to finish. With gooey mozzarella centers, hidden spinach, and bold Italian flavors, this recipe delivers both comfort and nutrition while keeping prep under 30 minutes. Whether you’re looking for a crowd pleasing meal or a cozy family dinner, these spinach garlic meatballs are the answer for delicious results every time.

I first created these mozzarella stuffed spinach meatballs as a quick fix to sneak extra greens into dinner for my picky kids and they became an instant family favorite. Even my husband requests this easy mozzarella meatball recipe for cozy nights in and special celebrations thanks to the perfect balance of flavorful beef, soft spinach, and creamy cheese in every bite. By using fresh breadcrumbs, plenty of garlic, and quality marinara, each batch turns out juicy, tender, and filled with Italian goodness.

Gather Your Ingredients

• One pound ground beef (spinach garlic meatball base): Use 80 to 20 ground beef for juicy, flavorful results; you can substitute ground turkey or chicken for a lighter version without sacrificing taste
• Eight ounces fresh baby spinach (for hidden veggies): Fresh spinach keeps flavor and color vibrant; avoid frozen if possible since it can release too much water but use it if drained very well
• Seven cloves garlic, finely chopped (bold aroma): Maximize flavor by dividing between sautéing spinach and mixing in meatballs; don’t substitute with garlic powder for best depth
• Just over two cups fresh breadcrumbs (moisture and structure): Homemade breadcrumbs from artisan bread yield fluffier meatballs, but high quality store bought is fine; gluten free crumbs work for allergies
• Three large eggs at room temperature (binding): Eggs help hold mixture together; cold eggs can cause clumps so let them sit out before using
• Splash of whole milk (for tenderness): Adds extra moistness to the meatballs; use plant based alternatives for a dairy free meal
• Six ounces mozzarella cheese, cubed (cheese pulls): Use whole milk mozzarella for ultimate gooeyness, or substitute part skim if needed for budget or calories
• Three to four tablespoons extra virgin olive oil (sautéing and browning): Adds flavor and color to spinach and meatballs; avocado oil can be swapped in a pinch
• One jar high quality marinara sauce (oven bake finish): Premium store bought or homemade sauce will deliver the brightest tomato flavor; avoid low quality brands for best results
• Salt and black pepper (seasoning): Generously season throughout and taste mixture before forming meatballs, adjusting as needed for personal preference

How to Make Spinach Garlic Meatballs Stuffed with Mozzarella

Wilt the Spinach with Garlic:

Warm one to two tablespoons olive oil in a large skillet over medium heat. Add all eight ounces of fresh baby spinach at once, stirring for two to three minutes as it wilts and shrinks dramatically. In the last minute, stir in three of the chopped garlic cloves until fragrant and lightly golden. Remove from heat, let cool fully, then chop it finely for even texture in meatballs.

Mix the Meatball Base:

Preheat the oven to 350°F while you prepare the rest. In a large bowl, combine ground beef, fresh breadcrumbs, eggs, splash of milk, remaining garlic, salt, and pepper. Gently mix with your hands until just combined — do not overwork or meatballs can turn dense and tough.

Add Spinach and Form Meatballs:

Gently fold in the cooled, chopped spinach to distribute green flecks throughout the meat mixture. Scoop out a golf ball sized portion, flatten in your palm, and press a mozzarella cube in the center. Shape the meat around the cheese so it’s completely sealed, then roll gently into a ball. Repeat for each meatball, ensuring cheese is covered for no leaks.

Sear the Meatballs for Flavor:

Heat two tablespoons olive oil in an oven safe skillet over medium heat. Arrange meatballs with space between and sear for six to eight minutes, turning to brown all sides until deep golden. Searing locks in juices and forms a flavorful crust before baking. Work in batches if the skillet is crowded so meatballs brown instead of steaming.

Bake with Marinara and Finish:

Pour a jar of quality marinara over and around meatballs in the same skillet. Cover tightly with foil and transfer to the oven. Bake for 15 to 20 minutes, checking for an internal temperature of 165°F and fully melted mozzarella centers. Rest for a few minutes before serving so the cheese is molten but not scalding.

The first time I tried homemade breadcrumbs and doubled up on garlic, I realized how much more flavorful and juicy these meatballs become. Now my family requests spinach garlic mozzarella meatballs for cold weather nights when we want something quick but a little bit special. Even my kids eat every bite, never even noticing the generous amount of spinach tucked inside!

Smart Swaps and Variations

You can easily customize these spinach garlic meatballs stuffed with mozzarella to fit your needs or clear out the fridge. Substitute ground turkey or chicken for a lighter, leaner version, or mix half beef with Italian sausage for extra rich flavor. Gluten free breadcrumbs and plant based milk work seamlessly for allergies, while vegetarian versions can be made by omitting meat and using dairy free mozzarella for a tasty, satisfying bite.

How to Store and Reheat Spinach Garlic Meatballs Stuffed with Mozzarella

To keep your spinach garlic mozzarella meatballs fresh, cool them completely before packing into airtight containers. Store cooked meatballs in the fridge for up to four days or freeze in a freezer safe container for as long as three months. For best results, reheat meatballs covered in a skillet with marinara over medium low, or microwave gently in one minute bursts until the cheese is molten and the meat is heated through evenly.

What to Serve with Spinach Garlic Meatballs Stuffed with Mozzarella

Spinach garlic mozzarella meatballs are hearty enough for a main course but shine brightest when served with classic Italian sides. Pair these cheesy meatballs with fresh greens salad, garlic bread, or roasted vegetables for a full, satisfying spread. On more festive nights, spoon them over creamy polenta or your favorite pasta so every drop of marinara sauce is savored and nothing goes to waste.

Nutritional Benefits

Spinach garlic meatballs with mozzarella combine lean protein, leafy greens, and calcium packed cheese in a delicious, family friendly meal. Each serving offers a source of iron, vitamin A, and protein, supporting strong muscles and immune systems. Plus, this recipe can be adapted for gluten free and dairy free diets without sacrificing taste or texture.

Recipe Success Tips

Get perfect spinach garlic meatballs stuffed with mozzarella every time by following a few expert techniques. If your meatballs are falling apart, try adding a bit more breadcrumbs or chilling the mixture for 15 minutes before forming. To prevent cheese from leaking, make sure the mozzarella is fully enclosed and pinch all edges closed. For meatballs that stay tender, mix ingredients only until combined and avoid packing too tightly when shaping.

Spinach garlic meatballs stuffed with mozzarella bring comfort, flavor, and hidden nutrition to your dinner table in just about one hour. Give them a try for your next weeknight meal and enjoy impressive results with minimal fuss.

Common Questions About This Recipe

→ What type of ground beef works best?

Opt for 80/20 ground beef for a balance of flavor and moisture, ensuring juicy and tender meatballs without being greasy.

→ Can I use frozen spinach?

Fresh spinach delivers better texture for the meatballs. Frozen can be used in a pinch, but be sure to squeeze out excess moisture thoroughly.

→ What size should I cut the mozzarella?

Cube mozzarella into bite-sized pieces, roughly ½ inch. This size melts evenly while keeping a gooey center inside each meatball.

→ Do I need to sear the meatballs before baking?

Searing forms a flavorful crust and locks in moisture for tastier meatballs. It also helps them hold their shape during baking.

→ Is homemade or store-bought marinara better?

Both work, but a high-quality marinara enhances the overall flavor. If possible, choose a sauce with robust tomato and herb notes.