Appetizers & Snacks

Spinach Garlic Meatballs Stuffed with Mozzarella

By Clara ·
November 10, 2025

Spinach Garlic Meatballs Stuffed with Mozzarella are a delicious twist on classic meatballs that bring together juicy ground meat, fresh spinach, and a big gooey surprise inside—a melty mozzarella center. The garlic adds a nice punch of flavor, making these meatballs not just tasty but really satisfying. Each bite gives you a little bit of everything: tender meat on the outside, creamy cheese in the middle, and hints of spinach and garlic all around.

I love making these meatballs when I want something a bit special but still pretty easy to prepare. One trick I use is to make sure the mozzarella pieces are just the right size—big enough for a nice cheesy melt but not so big that they break through the meat. I always keep an extra plate ready for sampling because, honestly, it’s hard to resist sneaking a few before they even hit the table.

These meatballs work great on their own as a snack or appetizer, but I especially enjoy serving them over a bed of spaghetti with some simple tomato sauce. I find the mix of gooey cheese, garlicky spinach, and juicy meatballs with pasta is a combo that gets everyone smiling. If you want to make it a little lighter, just serve them alongside a fresh salad or roasted veggies. Either way, they’re a real crowd-pleaser in my kitchen!

How Do You Keep the Mozzarella From Leaking Out?

Stuffing mozzarella can be tricky, but here’s how to keep that cheesy center inside while cooking:

• Use small, even-sized cheese cubes—about 1/2 inch—so they fit nicely inside the meatball.
• Flatten the meat mixture in your palm well before placing the cheese, then carefully wrap and pinch edges tightly around the cheese to seal it completely.
• Chill the formed meatballs for 15-20 minutes before cooking; this helps them hold their shape better.
• Cook them on medium heat and turn gently to avoid breaking the meatballs.

Equipment You’ll Need

• Large mixing bowl – perfect for combining all your ingredients without mess.
• Non-stick skillet or frying pan – cooks meatballs evenly and prevents sticking.
• Spatula or tongs – helps turn meatballs gently without breaking them.
• Measuring cups and spoons – keep your recipe balanced with accurate amounts.
• Cutting board and knife – for chopping spinach, garlic, and onion easily.

Flavor Variations & Add-Ins

• Use ground turkey or chicken instead of beef for a lighter meatball.
• Swap fresh mozzarella for cheddar or pepper jack for a different cheese twist.
• Add chopped sun-dried tomatoes for a sweet, tangy boost that pairs well with spinach.
• Mix in Italian seasoning or smoked paprika for extra depth and warmth.

Spinach Garlic Meatballs Stuffed with Mozzarella

Ingredients You’ll Need:

For The Meatballs:

• 1 lb (450g) ground beef (or a mix of beef and pork)
• 1 cup fresh spinach, chopped (or thawed and drained frozen spinach)
• 3 cloves garlic, minced
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1/4 cup finely chopped onion
• 1/4 tsp red pepper flakes (optional)
• Salt and black pepper, to taste
• 6 oz (170g) fresh mozzarella cheese, cut into small cubes
• 2 tbsp olive oil
• Fresh parsley or basil, chopped (for garnish)

How Much Time Will You Need?

This recipe takes about 15-20 minutes to prepare, and another 15 minutes to cook the meatballs. Altogether, you can have a delicious meal ready within 35-40 minutes. It’s a simple and quick way to enjoy a cheesy, flavorful dinner or appetizer!

Step-by-Step Instructions:

1. Cook Spinach and Aromatics:

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add chopped onion and minced garlic, sauté for about 2-3 minutes until soft and fragrant. Then add chopped spinach and cook for another 2 minutes until the spinach wilts. Remove from heat and let it cool for a few minutes.

2. Mix Meatball Ingredients:

In a large bowl, combine ground meat, breadcrumbs, Parmesan cheese, egg, red pepper flakes (if using), salt, and pepper. Add the cooled spinach-garlic mixture and gently mix everything until fully combined, but don’t overmix so the meatballs stay tender.

3. Stuff and Shape The Meatballs:

Take about 2 tablespoons of the meat mixture and flatten it in your palm. Place a mozzarella cube in the center, then carefully wrap the meat fully around the cheese and shape it into a ball, sealing it tightly. Repeat until all the meat and cheese are used.

4. Cook the Meatballs:

Heat the remaining 1 tablespoon of olive oil in the skillet over medium heat. Add the meatballs carefully and cook for 5-7 minutes on each side, turning gently to brown all sides and cook through. The mozzarella will melt inside, making the center wonderfully gooey.

5. Serve and Garnish:

Remove the meatballs to a serving dish. Sprinkle chopped fresh parsley or basil over the top for a fresh, colorful finish. Serve warm, either alone or with marinara sauce and pasta for a full meal.

Can I Use Frozen Spinach Instead of Fresh?

Yes! Just make sure to thaw the frozen spinach completely and squeeze out as much excess moisture as possible before adding it to the meat mixture. This helps prevent soggy meatballs.

How Do I Store Leftover Meatballs?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave until warmed through. You can also freeze cooked meatballs for up to 2 months—just thaw them in the fridge before reheating.

Can I Make These Meatballs Ahead of Time?

Absolutely! You can prepare and stuff the meatballs, then refrigerate them for a few hours before cooking. They’ll hold their shape well and the flavors will meld nicely.

What Can I Serve With Spinach Garlic Meatballs?

They’re great on their own as appetizers or served over pasta with marinara sauce for a hearty meal. You can also pair them with a side salad or roasted vegetables for a lighter option.