Why You’ll Love Spinach Garlic Meatballs Stuffed With Mozzarella Recipe

These meatballs go above and beyond your typical meatball recipe. The blend of ground beef and pork ensures a juicy, tender texture, while the garlic sautéed spinach adds depth and nutrition. The hidden surprise of melty mozzarella in the center makes this dish irresistible. Whether served with pasta, crusty bread, or on their own, these meatballs are sure to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Spinach:
8 ounces fresh baby spinach
3 cloves garlic, finely chopped
1-2 tablespoons olive oil

Meatballs:
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 marinara sauce

Directions

Prepare the Spinach:
Heat olive oil in a skillet over medium heat. Add the baby spinach and toss to coat. Cook for a few minutes until wilted. Add the chopped garlic and sauté for another 1-2 minutes until fragrant. Remove from heat, chop finely, and set aside to cool.

Preheat Oven:
Set your oven to 350°F (175°C) to preheat while you prepare the meatballs.

Mix the Meatball Mixture:
In a large mixing bowl, combine the ground beef, ground pork, bread crumbs, eggs, milk, garlic, Parmesan cheese, salt, pepper, and the cooled spinach-garlic mixture. Mix thoroughly until all ingredients are evenly incorporated.

Form Meatballs:
Take a portion of the meat mixture and form a ball. Press a mozzarella cube into the center, then shape the meat around it to seal. Repeat until all meat mixture is used.

Brown the Meatballs:
In a large skillet, heat olive oil over medium heat. Brown the meatballs on all sides until they develop a golden crust.

Bake the Meatballs:
Transfer the browned meatballs to a baking dish. Pour the marinara sauce evenly over the top. Bake in the preheated oven for 25-30 minutes, or until the meatballs are fully cooked and the cheese inside is melted.

Serve:
Serve hot over pasta, with bread, or enjoy them as a hearty appetizer.

Servings and timing

This recipe makes approximately 20–24 meatballs and serves 6–8 people, depending on portion size.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Variations

Spicy Kick: Add crushed red pepper flakes to the meat mixture for a spicier version.
Cheese Blend: Use a mix of mozzarella and provolone or fontina for a different cheesy center.
Turkey Option: Substitute ground turkey or chicken for a lighter version.
Gluten-Free: Use gluten-free bread crumbs to make the recipe suitable for gluten-sensitive diets.
Herb Boost: Add fresh basil or parsley to the meat mixture for extra flavor.
Stuffed with Vegetables: Add a small piece of sun-dried tomato or roasted red pepper inside with the mozzarella.
Sauce Swap: Try using a creamy Alfredo sauce or pesto instead of marinara for a unique twist.
Pan-fry Only: Skip baking and cook the meatballs fully on the stove if you’re short on time.
Mini Meatballs: Make smaller, appetizer-sized meatballs for parties or gatherings.
Double Batch: This recipe freezes well, so double it and save half for later.

Storage/Reheating

Storage:
Store leftover meatballs in an airtight container in the refrigerator for up to 4 days.

Freezing:
Allow meatballs to cool completely, then freeze in a single layer before transferring to a freezer-safe bag or container. They can be frozen for up to 3 months.

Reheating:
Reheat in the oven at 350°F for 15-20 minutes, or microwave on medium heat until warmed through. For best results, add a little extra marinara sauce before reheating.

FAQs

What kind of mozzarella works best for stuffing?

Low-moisture mozzarella holds up well to baking and melts beautifully without making the meatballs soggy.

Can I use frozen spinach instead of fresh?

Yes, just thaw and drain it thoroughly before adding it to the meat mixture.

How do I know when the meatballs are fully cooked?

The internal temperature should reach 160°F (71°C) for ground beef and pork.

Can I make these meatballs ahead of time?

Absolutely. Prepare and shape the meatballs in advance, refrigerate them, and cook within 24 hours.

What’s the best pasta to serve with these meatballs?

Spaghetti, rigatoni, or penne all pair well with the rich marinara sauce and cheesy meatballs.

Can I skip browning the meatballs?

Browning adds flavor and texture, but if you’re short on time, you can place them directly into the sauce and bake—just extend the bake time slightly.

How do I prevent the cheese from leaking out?

Make sure the mozzarella is well sealed inside the meatball and avoid over-stuffing.

Can I use only ground beef or only ground pork?

Yes, but the blend offers a better balance of flavor and moisture.

Are these meatballs keto-friendly?

As written, no—because of the bread crumbs—but you can use almond flour or crushed pork rinds instead for a keto version.

Can I use a different sauce?

Yes, you can experiment with Alfredo, pesto, or even a spicy arrabbiata sauce.

Conclusion

Spinach Garlic Meatballs Stuffed With Mozzarella are a delightful twist on a classic favorite. Bursting with savory flavor and cheesy goodness, they’re perfect for weeknight dinners, family gatherings, or meal prepping ahead. Serve them with your favorite pasta or enjoy on their own—either way, they’re sure to become a new staple in your kitchen.