Juicy Spinach & Garlic Meatballs Stuffed with Gooey Mozzarella
These juicy meatballs are bursting with flavor from garlic, herbs, and sauteed spinach, then stuffed with melty mozzarella at the center. Crisped on the outside and tender inside, they’re perfect with pasta, marinara sauce, or served as a delicious appetizer.
Time Required:
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Serves: 4
Ingredients:
For the Meatballs:
500g (1 lb) ground beef or a mix of beef and lamb/chicken/turkey
1 cup cooked spinach, squeezed dry and finely chopped
4 cloves garlic, minced
1 small onion, finely grated or minced
1/2 cup breadcrumbs (or almond flour for low carb)
1 egg
2 tbsp milk
1/4 cup fresh parsley or basil, chopped
1 tsp salt
1/2 tsp black pepper
1/2 tsp chili flakes (optional)
1/2 tsp dried oregano or Italian seasoning
For the Stuffing:
150g (5 oz) mozzarella cheese, cut into 16 small cubes (or use mozzarella pearls)
For Cooking:
2–3 tbsp olive oil (for pan-searing)
Optional: 2 cups marinara sauce for simmering
Instructions:
1. Prep the Spinach:
Cook spinach (steam or sauté), squeeze out excess liquid, and finely chop.
2. Make the Meat Mixture:
In a large bowl, combine ground meat, spinach, garlic, onion, breadcrumbs, egg, milk, herbs, and seasonings.
Mix until just combined — don’t overwork it.
3. Form and Stuff Meatballs:
Scoop about 2 tablespoons of meat mixture and flatten it slightly.
Place a cube of mozzarella in the center, wrap the meat around it, and roll into a smooth ball.
Repeat with remaining mixture.
4. Cook the Meatballs:
Option 1 – Pan Sear + Simmer in Sauce:
Heat oil in a skillet over medium heat.
Sear meatballs until browned on all sides (about 6–8 minutes).
Add marinara sauce, cover, and simmer for 10–12 minutes until cooked through and cheese is melted.
Option 2 – Bake:
Preheat oven to 400°F (200°C).
Place meatballs on a greased baking sheet.
Bake for 18–20 minutes, or until cooked through and golden.
Serving Ideas:
Serve over spaghetti or zucchini noodles with marinara
Skewer with toothpicks and serve as a cheesy appetizer
Make a meatball sub with fresh basil and melted provolone
Tips:
Use low-moisture mozzarella to avoid soggy centers.
Freeze unbaked meatballs for up to 2 months—great for make-ahead meals.
Add a little grated Parmesan to the meat mixture for extra flavor.
Frequently Asked Questions
Q: Can I use frozen spinach?
Yes! Thaw and squeeze out all liquid before adding to the meat mixture.
Q: Can I air fry them?
Yes! Preheat air fryer to 375°F (190°C) and cook for 10–12 minutes, turning halfway.
Q: What meat works best?
Beef gives richness, but chicken or turkey works for a lighter version. Mixing beef + lamb or turkey + chicken can balance juiciness and flavor.
Nutritional Information
Calories: 380
Protein: 29g
Carbs: 7g
Fat: 25g
Fiber: 1g