Spinach Garlic Meatballs Stuffed with Mozzarella
These meatballs are tender and garlicky, with spinach folded into the mix for a healthy twist. Each one hides a melty mozzarella center, making them irresistibly cheesy when you cut into them. Perfect with pasta, rice, or tucked into a sandwich.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Ingredients
For the meatballs:
500g (1 lb) ground chicken, turkey, or beef
1 cup fresh spinach, finely chopped (or thawed frozen spinach, squeezed dry)
3 garlic cloves, minced
½ cup breadcrumbs (panko or regular)
¼ cup grated Parmesan cheese
1 large egg
2 tbsp olive oil
1 tsp dried oregano
½ tsp dried basil
½ tsp salt
½ tsp black pepper
For stuffing & cooking:
100g (3.5 oz) mozzarella cheese, cut into 12 small cubes
2 tbsp olive oil
1 ½ cups marinara or tomato sauce
Instructions
Make the mixture:
In a large bowl, combine ground meat, spinach, garlic, breadcrumbs, Parmesan, egg, olive oil, oregano, basil, salt, and pepper. Mix gently until just combined (don’t overwork).
Form the meatballs:
Take a small portion of the mixture (about 2 tbsp). Flatten it in your palm.
Place a cube of mozzarella in the center, then fold the meat around it to seal completely. Roll into a ball. Repeat until all meatballs are formed.
Sear the meatballs:
Heat 2 tbsp olive oil in a skillet over medium heat.
Sear meatballs on all sides (about 2–3 minutes) until golden.
Finish cooking:
Option 1 (Skillet): Add marinara sauce to the skillet, cover, and simmer 10–12 minutes until meatballs are cooked through.
Option 2 (Oven): Transfer seared meatballs to a baking dish and bake at 190°C (375°F) for 15–18 minutes until fully cooked.
Serve:
Spoon over extra sauce, sprinkle with Parmesan, and garnish with fresh basil.
Notes & Tips
Be sure to seal the cheese tightly inside, or it may leak out while cooking.
Use mini mozzarella balls (bocconcini) for easier stuffing.
These can be prepped ahead and frozen raw—just thaw before cooking.
Works great with ground chicken for a lighter version.
Frequently Asked Questions
Q: Can I make these without breadcrumbs?
Yes—substitute with oat flour, almond flour, or cooked quinoa for binding.
Q: How do I keep the meatballs juicy?
Don’t overmix the meat and use ground meat with a little fat (like chicken thighs or beef/pork blend).
Q: Can I air fry them?
Yes—air fry at 190°C (375°F) for 12–15 minutes, turning halfway.
Nutritional Information
Calories: ~110 kcal
Protein: 10g
Fat: 6g
Carbs: 4g
Fiber: 1g