Juicy, cheesy, and packed with flavor, these Spinach Garlic Meatballs Stuffed With Mozzarella are a delicious twist on the classic meatball recipe. With tender ground beef wrapped around a garlicky spinach filling and gooey melted mozzarella in the center, every bite delivers comfort and satisfaction. Perfect for dinner, entertaining, or even meal prep!
Why You’ll Love This Recipe
I love how these meatballs combine the richness of ground beef with the freshness of spinach and the indulgence of molten mozzarella at the center. They’re hearty yet feel just a little bit fancy. The garlic and Parmesan add layers of flavor, and the broth used while baking keeps everything moist and tender. Whether served over pasta, rice, or eaten on their own, they’re always a hit.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Spinach-Garlic Filling 225 g fresh baby spinach (about 8 oz) 3 cloves garlic, finely chopped 15–30 ml olive oil (1–2 tbsp) Salt & black pepper, to taste 150 g mozzarella cheese, cut into small cubes (or use small mozzarella balls)
For the Meatball Mixture 500 g ground beef (or a mix of beef & lamb or beef & pork) 1 large egg 60 g breadcrumbs (about ½ cup) 30 g grated Parmesan cheese (optional, for flavor) 2 tbsp fresh parsley, finely chopped ½ tsp onion powder ½ tsp smoked paprika (optional) ½ tsp dried oregano or Italian seasoning Salt & black pepper, to taste
For Cooking 2–3 tbsp olive oil (for browning) 120 ml beef or chicken broth (optional, for a little sauce when baking)
Directions
1. Prepare the Spinach-Garlic Filling I heat the olive oil in a skillet over medium heat. Then I sauté the garlic for about 30 seconds until fragrant, being careful not to burn it. Next, I add the spinach and cook it down until wilted and the moisture has mostly evaporated, about 2–3 minutes. I season it with salt and pepper, remove it from heat, and let it cool. Once it’s cool, I squeeze out any remaining liquid and roughly chop it.
2. Make the Meatball Mixture In a large bowl, I mix together the ground beef, egg, breadcrumbs, Parmesan (if using), parsley, onion powder, paprika, oregano, salt, and pepper. I use my hands to gently combine everything without overmixing.
3. Assemble the Meatballs I take about 2 tablespoons of the meat mixture and flatten it into a disc. Then I place about 1–2 teaspoons of the spinach mixture and a cube of mozzarella in the center. I wrap the meat around the filling and roll it into a ball, making sure to seal it well so the cheese stays inside. I repeat this with the rest of the mixture.
4. Brown the Meatballs I heat some olive oil in a large skillet over medium-high heat and brown the meatballs on all sides. This takes about 5–6 minutes total. Once browned, I transfer them to a baking dish.
5. Bake Until Juicy & Melted I preheat the oven to 180°C / 350°F. Then I pour the broth into the baking dish for extra moisture and light sauce, though this step is optional. I bake the meatballs for 15–20 minutes until fully cooked through (internal temperature around 70°C / 160°F) and the mozzarella is perfectly melted.
Servings and timing
This recipe makes about 18–20 meatballs, enough to serve 4–6 people depending on how it’s served (as an appetizer or main). Prep time: 20 minutes Cook time: 30 minutes Total time: 50 minutes
Variations
I sometimes swap ground beef for ground turkey or chicken for a leaner version.
Instead of mozzarella, I’ve used cubes of cheddar or provolone for a different flavor twist.
To make it low-carb, I replace the breadcrumbs with almond flour.
I like adding chili flakes to the spinach filling for a little kick.
These meatballs can also be cooked in a marinara sauce for an Italian-style dish.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze the meatballs (cooked or uncooked) for up to 2 months. When reheating, I either warm them in a 180°C oven for 10–15 minutes or microwave them on medium power to keep the cheese from overheating. If frozen, I thaw them overnight in the fridge first.
FAQs
How do I prevent the cheese from leaking out of the meatballs?
I make sure to completely seal the meat around the filling, pressing the edges well so there are no gaps.
Can I use frozen spinach instead of fresh?
Yes, but I always thaw and squeeze it thoroughly to remove as much water as possible before using.
What can I serve these meatballs with?
I like them with spaghetti, mashed potatoes, rice, or even inside a crusty sandwich roll.
Can I prepare these in advance?
Absolutely. I often assemble the meatballs ahead of time and refrigerate them for a few hours or overnight before cooking.
Do I have to brown the meatballs before baking?
I recommend it. Browning adds flavor and texture, but if I’m short on time, I’ve also baked them directly and they still turn out delicious.
Conclusion
These Spinach Garlic Meatballs Stuffed With Mozzarella are everything I want in a comforting, flavorful meal—juicy, cheesy, and packed with savory goodness. Whether I’m making them for a family dinner or prepping ahead for the week, they always deliver big flavor and satisfying bites. Give them a try and enjoy the melty surprise in the center!
Juicy, cheesy, and packed with savory flavor, these Spinach Garlic Meatballs Stuffed With Mozzarella combine tender ground beef, garlicky spinach, and melty mozzarella centers. Baked to perfection and great for meals, parties, or meal prep.
Total Time:50 minutes
Yield:18–20 meatballs (serves 4–6)
Ingredients
225 g fresh baby spinach (about 8 oz)
3 cloves garlic, finely chopped
15–30 ml olive oil (1–2 tbsp)
Salt & black pepper, to taste
150 g mozzarella cheese, cut into small cubes or use mozzarella balls
500 g ground beef (or mix of beef & lamb/pork)
1 large egg
60 g breadcrumbs (about ½ cup)
30 g grated Parmesan cheese (optional)
2 tbsp fresh parsley, finely chopped
½ tsp onion powder
½ tsp smoked paprika (optional)
½ tsp dried oregano or Italian seasoning
Salt & black pepper, to taste
2–3 tbsp olive oil (for browning)
120 ml beef or chicken broth (optional, for baking)
Instructions
Preheat oven to 180°C / 350°F.
In a skillet, heat 1–2 tbsp olive oil over medium heat. Sauté garlic for 30 seconds, then add spinach and cook until wilted and moisture evaporates, about 2–3 minutes. Season with salt and pepper. Cool, squeeze excess liquid, and chop.
In a large bowl, mix ground beef, egg, breadcrumbs, Parmesan (if using), parsley, onion powder, paprika, oregano, salt, and pepper until just combined.
Flatten about 2 tbsp of meat mixture into a disc. Add 1–2 tsp spinach and a mozzarella cube to the center. Wrap meat around filling and roll into a sealed ball. Repeat with remaining mixture.
Heat olive oil in a skillet over medium-high. Brown meatballs on all sides, about 5–6 minutes.
Transfer browned meatballs to a baking dish. Pour in broth (optional) and bake for 15–20 minutes, until cooked through and cheese is melted.
Notes
Make sure meatballs are sealed well to prevent cheese leakage.
Can use frozen spinach (thawed and drained) instead of fresh.
Swap mozzarella for cheddar or provolone for variety.
Breadcrumbs can be replaced with almond flour for low-carb version.
Delicious with pasta, rice, or as a sandwich filling.
