Spinach Garlic Mozzarella Meatballs

These spinach garlic mozzarella meatballs are like a cozy hug on a plate offering tender bites where every forkful delivers a gooey melted mozzarella surprise. They are loaded with flavor yet easy to make with simple ingredients and are always a hit for weeknight dinners or parties.

I first whipped these up for a cozy game night with friends not realizing how fast they would disappear. That first batch barely hit the table before everyone was fighting over seconds. Now I make double just to keep the peace.

Gather Your Ingredients

• Ground beef: brings rich flavor and holds the mixture together choose meat with a little fat for juicier meatballs
• Fresh spinach: finely chopped adds moisture and gets some greens into dinner look for vibrant green leaves without wilting
• Garlic: packs a punch and enhances each bite always use fresh cloves not powder for best results
• Breadcrumbs: bind the mixture while keeping everything tender plain or Italian style breadcrumbs both work
• Parmesan cheese: a salty and umami note helps the meatballs brown and adds depth freshly grated is best for melting in
• Egg: holds the meatball mixture together and helps keep things moist
• Fine salt: brings out all the flavors choose a good sea salt if you have it
• Ground black pepper: balances with a bit of warmth grind fresh if possible for more flavor
• Italian seasoning: supplies herbal complexity basil and oregano are especially nice seek out a blend without added salt
• Mozzarella cheese: cubed forms the melty heart of each meatball use low moisture mozzarella so it does not leak out
• Olive oil: is for frying and imparts a slight richness look for extra virgin for best flavor

How to Make It

Mix the Meatball Base:

In a large bowl gently combine ground beef chopped spinach minced garlic breadcrumbs Parmesan cheese egg salt pepper and Italian seasoning. Work everything together lightly and stop as soon as the mixture sticks to itself. Over mixing can make the meatballs dense.

Shape and Fill:

Scoop out a small amount of the meat mixture using about one to two tablespoons. Flatten in your palm and tuck one cube of mozzarella in the center. Carefully enclose the cheese making sure the meat wraps all the way around and is sealed tightly. Roll into a round ball and set aside. Repeat until all the mixture and cheese cubes are used.

Brown the Meatballs:

Heat olive oil in a large skillet over medium heat. When the oil shimmers arrange meatballs in the pan leaving space between each one. Brown the meatballs for four to five minutes on one side then gently turn to brown all sides. Avoid crowding the pan so each one cooks evenly and gets a good crust.

Cook Through:

Continue to cook turning as needed until the meatballs are a deep golden brown on all sides and cooked through with no pink remaining. This usually takes about eight to ten minutes total depending on size.

Serve:

Remove cooked meatballs to a plate. Serve hot with your favorite marinara sauce for dipping or toss gently with cooked pasta. Garnish with extra Parmesan or fresh basil for a finishing touch.

My favorite part is biting into a meatball and pulling away that strand of melty mozzarella. I remember the first time my daughter tried these she looked up wide eyed and grinned at the cheesy surprise inside. Now she helps me tuck the cheese in each one which makes these meatballs even more special to us.

Flavor Boosters

Mix fresh chopped herbs like basil or parsley into the meat for extra brightness or grate a bit of lemon zest for a lift. Toast the breadcrumbs in olive oil before mixing them into the meatball base for extra flavor depth.

Serving Suggestions

Pile the meatballs over your favorite cooked pasta nestle them into hoagie rolls for meatball subs or serve as mini bites on toothpicks at parties. They are delicious with a bright green salad or even set over creamy polenta.

Creative Twists

Swap ground beef for turkey chicken or pork for a different flavor. Try chopped cooked kale or chard in place of spinach or use Swiss or provolone cheese for the melty center. In spring use finely shredded zucchini  squeezed dry for a lighter feel.

These meatballs are always a requested favorite for our family especially on busy nights. Enjoy them warm with plenty of extra cheese on top!

Common Questions About This Recipe

→ How can I prevent cheese from leaking out?

Seal the meat mixture tightly around each mozzarella cube and make sure there are no gaps or cracks before cooking.

→ Can I use other types of meat?

Yes, you can substitute part of the beef with ground pork or turkey for a different flavor and texture.

→ What is the best way to serve these meatballs?

They're delicious with marinara for dipping, tossed with pasta, or served in a sandwich with extra Parmesan and basil.

→ Can these meatballs be made ahead?

Absolutely. Prep and refrigerate before cooking, or freeze for longer storage and cook from frozen when ready.

→ Any tips for making them extra tender?

Mix the ingredients gently just until combined—overmixing can make the meatballs dense and tough.