Spinach Garlic Meatballs Stuffed with Mozzarella

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Golden-brown, crisp on the outside, juicy and melty inside—these spinach garlic meatballs stuffed with mozzarella are the kind of comfort food you dream about. Packed with rich herbs, bold garlic, and gooey cheese at the center, they turn a basic meatball into a savory, cheesy explosion of flavor.

Perfect as appetizers, hearty additions to pasta, or even tucked into a sub roll for an indulgent sandwich, these meatballs are as versatile as they are delicious. Whether you’re feeding a hungry family or impressing guests at a gathering, this recipe is sure to be the star of the table.

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What Kind of Mozzarella Should I Use?

For the best cheesy center, opt for low-moisture mozzarella sticks or a mozzarella block that you can cube. Fresh mozzarella has too much moisture and can cause the meatballs to fall apart or be overly soggy. String cheese cut into chunks also works well, especially if you want a consistent melt without too much ooze.

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Ingredients for the Spinach Garlic Meatballs Stuffed with Mozzarella

• Ground beef: Provides the meaty base and classic hearty flavor.
• Chopped spinach: Adds earthiness and moisture, while sneaking in some greens.
• Garlic: Essential for that pungent, aromatic kick.
• Mozzarella cheese: The gooey surprise in the center of each bite.
• Breadcrumbs: Help bind the meatballs and give a slight crunch when seared.
• Egg: Acts as a binder to keep the meatballs intact.
• Parmesan cheese: Enhances the depth of flavor with a salty, nutty note.
• Italian seasoning: A blend of herbs that elevates the savory profile.
• Salt and black pepper: To balance and highlight all the other flavors.

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How To Make the Spinach Garlic Meatballs Stuffed with Mozzarella

Step 1: Prep Your Filling and Ingredients

Start by chopping your spinach finely and mincing the garlic. If using frozen spinach, thaw it and squeeze out all excess water. Cube your mozzarella cheese into small chunks (about 1/2 inch pieces). Preheat your oven to 400°F (200°C) if you plan to bake them.

Step 2: Mix the Meatball Base

In a large bowl, combine the ground beef, spinach, garlic, breadcrumbs, Parmesan, egg, Italian seasoning, salt, and pepper. Mix with your hands or a spatula until evenly incorporated, but avoid over-mixing to keep the meat tender.

Step 3: Form and Fill

Scoop about 2 tablespoons of the meat mixture and flatten it slightly in your palm. Place a cube of mozzarella in the center, then mold the meat around it to seal completely. Roll it into a ball. Repeat with the remaining meat and cheese.

Step 4: Sear for Flavor

Heat a skillet over medium-high heat with a bit of oil. Sear the meatballs for 2-3 minutes on each side until browned. This locks in the juices and adds a rich, savory crust.

Step 5: Bake to Finish

Transfer the seared meatballs to a baking dish or sheet pan and bake for 10-12 minutes, or until cooked through and the cheese inside is melted and gooey.

Step 6: Serve and Enjoy

Let the meatballs rest for 5 minutes before serving to retain their juices. Serve hot with your choice of dipping sauce, over pasta, or in a toasted hoagie roll.

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Serving and Storing These Mozzarella-Stuffed Meatballs

These spinach garlic meatballs are best served piping hot, just after the mozzarella has melted into its glorious stretch. They make an eye-catching appetizer on a serving platter with toothpicks and a side of marinara, or a comforting meal when paired with spaghetti or crusty bread.

To store leftovers, allow the meatballs to cool completely, then transfer to an airtight container. They’ll keep in the fridge for up to 4 days. For longer storage, freeze them on a baking sheet, then transfer to a freezer-safe bag or container for up to 2 months. Reheat in the oven at 350°F until warmed through.

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Frequently Asked Questions

How do I keep the mozzarella from leaking out?

Make sure the cheese is completely sealed within the meat mixture. Use enough meat to cover the mozzarella fully and press the seams tightly.

Can I use ground turkey or chicken instead?

Yes, but choose dark meat if possible, as it has more fat and will keep the meatballs moist. You may also want to add a little extra olive oil or grated onion for juiciness.

Do I have to sear the meatballs first?

Searing adds flavor and color, but if you’re short on time, you can bake them directly. They’ll still be delicious, just with a softer exterior.

What sauces pair well with these?

Classic marinara is always a win, but they also pair beautifully with creamy Alfredo, pesto, or even spicy arrabbiata sauce.

Can I prep these ahead of time?

Absolutely! You can form the meatballs and refrigerate them for up to 24 hours before cooking. They’re also freezer-friendly before or after baking.

Are they gluten-free?

Use gluten-free breadcrumbs and double-check your seasonings and cheese to keep this recipe gluten-free.

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Want More Appetizer Ideas with a Twist?

If you love these spinach garlic meatballs stuffed with mozzarella, you’ll probably enjoy these other savory crowd-pleasers:

• Philly Cheesesteak Stuffed Cheesy Breadsticks for a gooey, handheld bite.
• Cinnamon Sugar Air Fryer Banana Chips if you’re craving something sweet and crunchy.
• Sweet Buttery Honey Sweet Potato Cornbread as a cozy, spongy companion.
• Sticky Honey Garlic Steak Rotini for those who can’t resist a pasta twist.
• Creamy Garlic Butter Beef Spinach Tortellini to continue the spinach-garlic theme.

Save This Pin For Later

📌 Save this recipe to your Pinterest appetizer board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add herbs or change the cheese? Maybe you tried baking them in sauce?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

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