Indulging in rich, savory meatballs with a surprise center of gooey mozzarella has never been more satisfying. These Spinach Garlic Meatballs Stuffed With Mozzarella combine tender ground meat, earthy spinach, and aromatic garlic with a cheesy core, all simmered in a robust marinara sauce. It’s the kind of dish I love to prepare when I want comfort food with a gourmet twist.
Why You’ll Love This Recipe
I love this recipe because it offers a perfect balance of flavors and textures. The spinach and garlic add depth, the meat mixture is juicy and hearty, and the mozzarella center gives that irresistible cheesy surprise in every bite. Whether I’m cooking for a dinner party or just a cozy night in, these meatballs never fail to impress. Plus, they’re versatile enough to serve over pasta, in a sub, or even on their own.
Ingredients:
8 ounces fresh baby spinach
3 cloves garlic, finely chopped
1-2 tablespoons olive oil
1 pound ground beef
1 pound ground pork
2 ¼ cups bread crumbs
3 (or 4 if small) eggs
Splash of milk
4 cloves garlic, finely chopped
½ cup Parmesan cheese
Salt and pepper to taste
2 tablespoons olive oil
Mozzarella cheese, cut into small cubes
1 jar Rao’s marinara sauce
Directions:
Prepare the Spinach:
I start by heating olive oil in a skillet over medium heat, then toss in the baby spinach. After it wilts, I add the garlic and sauté it just until fragrant. Once cooled, I chop the spinach finely and set it aside.
Make the Meatballs:
I preheat the oven to 350°F (175°C). In a large bowl, I combine the beef, pork, breadcrumbs, eggs, milk, garlic, Parmesan, salt, pepper, and the cooled spinach mixture. After mixing everything well, I roll them into evenly sized meatballs, pressing a cube of mozzarella into the center of each.
Cook the Meatballs:
In a cast iron skillet, I heat olive oil and pan-fry the meatballs until golden brown. Then I add marinara sauce to the skillet, cover it with foil, and bake in the oven for 20-25 minutes until fully cooked through at 165°F (74°C).
Serve and Enjoy:
I usually serve these meatballs over pasta and sprinkle on extra Parmesan and herbs for a touch of freshness.
Servings and timing
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: Approximately 20 meatballs
Variations
I like switching up the ground meat depending on what I have—ground turkey or chicken work great too. For a spicy twist, I sometimes add red pepper flakes to the meat mixture. When I want a low-carb version, I substitute the breadcrumbs with almond flour. If I’m feeling indulgent, I even use smoked mozzarella for an added depth of flavor.
Storage/reheating
I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I place them in a skillet with a bit of marinara sauce and warm them over medium heat until heated through. They also freeze well—just freeze them in a single layer before transferring to a bag, and they’ll keep for up to 3 months.
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FAQs:
How do I prevent the meatballs from falling apart?
I make sure to use enough eggs and breadcrumbs, which act as binders. Also, gently mixing the meat mixture helps maintain structure without overworking it.
Can I use frozen spinach instead of fresh?
Yes, I can substitute frozen spinach. I just thaw it completely and squeeze out all the excess water before mixing it in.
What type of mozzarella works best?
I prefer low-moisture mozzarella for stuffing as it melts nicely and doesn’t release too much water during cooking.
Can I make these meatballs ahead of time?
Absolutely. I often prep them the day before, refrigerate overnight, and bake the next day. They also freeze well either before or after baking.
Do I need a cast iron skillet?
While a cast iron skillet gives a great sear and even baking, I can use any oven-safe skillet or even transfer the meatballs to a baking dish after searing.
Conclusion:
These Spinach Garlic Meatballs Stuffed With Mozzarella are a flavor-packed twist on a classic favorite. I love how each bite delivers juicy meat, melted cheese, and vibrant greens all bathed in marinara. It’s a go-to recipe when I want something hearty, comforting, and a little bit indulgent—all in one delicious dish.
📖 Recipe:
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Spinach Garlic Meatballs Stuffed With Mozzarella
- Total Time: 1 hour 5 minutes
- Yield: Approximately 20 meatballs
Description
These Spinach Garlic Meatballs Stuffed With Mozzarella are savory, cheesy, and loaded with flavor. With tender beef and pork, garlicky sautéed spinach, and a gooey mozzarella center, they’re simmered in marinara sauce for the perfect comforting meal.
Ingredients
8 ounces fresh baby spinach
3 cloves garlic, finely chopped
1–2 tablespoons olive oil (for spinach)
1 pound ground beef
1 pound ground pork
2 ¼ cups bread crumbs
3 to 4 eggs (depending on size)
Splash of milk
4 cloves garlic, finely chopped (for meat mixture)
½ cup Parmesan cheese
Salt and pepper to taste
2 tablespoons olive oil (for searing)
Mozzarella cheese, cut into small cubes
1 jar Rao’s marinara sauce
Instructions
- Preheat oven to 350°F (175°C).
- Heat 1–2 tablespoons olive oil in a skillet over medium heat. Add spinach and sauté until wilted. Stir in 3 cloves finely chopped garlic and cook for 1–2 minutes until fragrant. Remove from heat, chop finely, and let cool.
- In a large bowl, mix ground beef, ground pork, bread crumbs, eggs, splash of milk, 4 cloves garlic, Parmesan, salt, pepper, and chopped spinach.
- Form the mixture into meatballs and press a cube of mozzarella into the center of each, sealing the meat around the cheese.
- Heat 2 tablespoons olive oil in a cast iron or oven-safe skillet. Sear meatballs until golden brown on all sides.
- Pour marinara sauce over the meatballs in the skillet. Cover with foil and bake for 20–25 minutes or until internal temperature reaches 165°F (74°C).
- Serve hot over pasta or on their own with extra Parmesan and herbs.
Notes
Use low-moisture mozzarella to prevent excess liquid inside the meatballs.
To make ahead, refrigerate meatballs before baking or freeze them raw or cooked.
Frozen spinach can be used—thaw and squeeze out excess water first.
For a low-carb version, use almond flour instead of breadcrumbs.
Spice it up with a pinch of red pepper flakes in the meat mixture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 meatballs
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 90mg
