Spinach & Mozzarella Stuffed Beef Meatballs
Spinach and Mozzarella Stuffed Beef Meatballs These juicy, protein-rich meatballs are stuffed with gooey mozzarella and earthy spinach, making them a great main dish or party appetizer.
⌚ Total time
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Servings: 4
Ingredients:
For the Meatballs:
1 lb (450 g) ground beef (85–90% lean works best)
1 cup fresh spinach, finely chopped (or ½ cup thawed frozen spinach, squeezed dry)
1 egg
⅓ cup breadcrumbs (or almond flour for low-carb)
2 tbsp grated Parmesan
2 cloves garlic, minced
½ tsp onion powder
1 tsp Italian seasoning or dried oregano
Salt & pepper to taste
For Stuffing:
½ cup mozzarella cheese, cut into ½-inch cubes (block mozzarella works best)
Optional for Serving:
Marinara sauce (warmed)
Fresh basil or parsley
Notes & Tips:
Mozzarella tip: Use low-moisture mozzarella to avoid sogginess.
Spinach swap: Kale or Swiss chard work as alternatives.
Bake or pan-fry: Both methods work — see instructions below.
Instructions:
1. Preheat Oven:
Preheat to 400°F (200°C). Line a baking sheet with parchment or lightly grease it.
2. Mix Meatball Base:
In a large bowl, combine ground beef, chopped spinach, egg, breadcrumbs, Parmesan, garlic, onion powder, Italian seasoning, salt, and pepper. Mix gently — don’t overwork.
3. Form & Stuff Meatballs:
Take about 2 tablespoons of mixture, flatten slightly in your hand, and place a cube of mozzarella in the center. Wrap meat around it and roll into a firm ball. Repeat with remaining mixture.
4. Cook Meatballs:
* Bake: Place on a baking sheet and bake for 18–20 minutes, or until browned and cooked through.
* Pan-Fry: Heat 1–2 tbsp olive oil in a skillet over medium heat. Cook meatballs for 3–4 minutes per side, turning until browned and cooked through (\~12 minutes total).
5. Serve:
Top with warm marinara sauce and garnish with herbs. Great over pasta, zoodles, or in a sandwich roll.
Nutritional Information
Calories: ~290 kcal
Protein: 23g
Fat: 19g
Carbs: 4g
Fiber: 1g
Sodium: ~300mg
❓ frequently asked questions
Q: Can I make these ahead?
A: Yes! Assemble and refrigerate raw meatballs up to 1 day ahead or freeze uncooked for up to 2 months.
Q: Can I use ground turkey or chicken?
A: Absolutely — just reduce cook time slightly and be careful not to dry them out.
Q: What can I serve with these?
A: Marinara pasta, garlic green beans, mashed cauliflower, or a crisp Italian salad.