Last Friday was one of those long, chaotic days where everything felt like a blur—school pickups, errands, late meetings, and a half-empty fridge glaring back at me come dinnertime. I had just enough ingredients to throw something together, but I didn’t want “just food.”
I needed something cozy, cheesy, and packed with flavor—something my kids wouldn’t push around on their plates and my husband would go back for seconds. That’s when these spinach garlic meatballs stuffed with gooey mozzarella came to life in my kitchen.
I’ll be honest, I’ve always loved sneaking spinach into meals—it’s one of my mom-tricks that’s stuck for years. But the real magic? Hiding a melty mozzarella surprise in the center. My youngest actually bit into one and shouted, “Mom! There’s cheese inside!” like he’d won a prize. These meatballs were a total win—not fussy, budget-friendly, and deeply satisfying.
Short Description
These spinach garlic meatballs are tender, juicy, and stuffed with gooey mozzarella cheese. Whether baked or pan-fried, they’re perfect for dinner, parties, or meal prep—easy, flavorful, and family-approved.
Key Ingredients
For the Meatballs:
- 1 lb ground beef, pork, or a mix (turkey or chicken works too)
- 1 cup fresh spinach, finely chopped
- 2 cloves garlic, minced
- ½ cup breadcrumbs (plain or panko)
- ¼ cup grated Parmesan cheese
- 1 large egg
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 8–10 small mozzarella balls (bocconcini) or cubes of mozzarella cheese
For the Sauce (Optional):
- 1 jar (24 oz) marinara sauce (or homemade tomato sauce)
- 1 tbsp olive oil
- Fresh basil leaves (for garnish)
Tools Needed
- Large mixing bowl
- Cutting board & knife
- Measuring cups & spoons
- Baking sheet with parchment paper (for baked version)
- Large skillet (for pan-fried version or sauce)
- Tongs or spatula
Cooking Instructions
Step 1: Prep the Ingredients
Wash and finely chop the spinach. Mince the garlic. If using mozzarella balls, pat them dry to reduce moisture that can prevent sealing the meatball properly.
Step 2: Make the Meatball Mixture
In a large bowl, combine ground meat, spinach, garlic, breadcrumbs, Parmesan, egg, oregano, red pepper flakes, salt, and black pepper. Mix just until combined—don’t overwork the mixture, or the meatballs can turn dense.
Step 3: Shape and Stuff the Meatballs
Scoop out 2 tablespoons of the mixture and flatten it in your palm. Place a mozzarella cube or ball in the center. Wrap the meat around the cheese, sealing all sides, and roll into a smooth ball. Repeat with remaining mixture.
Step 4: Cook the Meatballs
Option 1: Baked
Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Place meatballs on the sheet and bake 20–25 minutes until golden and cooked through.
Option 2: Pan-Fried
Heat 1–2 tbsp olive oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, for 8–10 minutes or until all sides are browned and the centers are cooked through.
Step 5: Simmer in Sauce (Optional)
In a large skillet or saucepan, heat marinara sauce over medium-low. Add meatballs and simmer gently for 5–10 minutes. Garnish with basil before serving.
Why You’ll Love This Recipe
– Kid-approved and parent-friendly
– Works with different proteins
– Packs in hidden greens
– Great for meal prep or freezer meals
– Easy to bake or pan-fry
– Pairs well with pasta, salad, or sandwiches
Mistakes to Avoid & Solutions
Mistake: Overmixing the meat.
Solution: Mix just until combined. Overmixing toughens the texture.
Mistake: Cheese leaking out during cooking.
Solution: Make sure meat fully seals the cheese. Pat mozzarella dry and shape tightly.
Mistake: Undercooked centers.
Solution: Check doneness—meatballs should reach 160°F inside or be firm when pressed.
Mistake: Dry texture.
Solution: Use meat with some fat (like beef/pork mix). Avoid overbaking.
Mistake: Skipping seasoning.
Solution: Taste-test a mini patty before shaping the full batch if unsure.
Serving and Pairing Suggestions
Serve over spaghetti with marinara for a classic meal
Add to sub rolls with melted provolone for sandwiches
Pair with garlic bread and Caesar salad for a hearty dinner
Use as appetizers with toothpicks and dipping sauce
Try them in grain bowls with quinoa and roasted veggies
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days
Freeze uncooked or cooked meatballs up to 3 months (flash-freeze on a tray first)
Reheat in a 350°F oven for 10–12 minutes
Microwave on medium power, covered, in 30-second bursts until warm
For best results, reheat in marinara on the stovetop over low heat
FAQs
1. Can I use frozen spinach instead of fresh?
Yes—just thaw and squeeze out excess liquid before mixing it in.
2. What’s the best meat blend for these?
A mix of beef and pork offers the best flavor and moisture, but ground turkey or chicken works if you want it leaner.
3. How do I keep the cheese from leaking out?
Dry the mozzarella well and ensure the meat fully covers it. Press gently to seal.
4. Can I prep these ahead of time?
Absolutely. You can shape them up to a day ahead and refrigerate, or freeze before cooking.
5. Do I have to use sauce?
Not at all. They’re delicious on their own or dipped in ranch, pesto, or garlic aioli.
Tips & Tricks
Wet your hands lightly when shaping meatballs to prevent sticking
Use a cookie scoop for even portions
Try smoked mozzarella for a deeper flavor
If pan-frying, don’t crowd the pan—work in batches
Add fresh herbs like chopped basil or parsley to brighten the flavor
Recipe Variations
Zesty Chicken Version:
Swap ground beef/pork for ground chicken. Add 1 tsp lemon zest and a pinch of thyme for brightness. Bake at 400°F for 22–25 minutes.
Spicy Version:
Use pepper jack cheese inside and double the red pepper flakes. Serve with a spicy arrabbiata sauce.
Herb-Ricotta Mix:
Add 2 tablespoons of ricotta cheese and chopped fresh parsley to the meat mixture. It creates extra tender, juicy meatballs with a creamy texture.
Low-Carb Option:
Replace breadcrumbs with almond flour or crushed pork rinds. Keep everything else the same for a keto-friendly spin.
Final Thoughts
There’s this tiny, satisfying moment when you break into one of these meatballs and the cheese stretches just right—that’s the kind of joy I chase in the kitchen. Not everything I cook gets that little drama, but these? Always a show-stealer. My family has started calling them “pizza bombs in disguise,” and I can’t say they’re wrong. They’re rich, hearty, and quietly sneak in those greens without anyone putting up a fight.
Sometimes I double the batch just for the leftovers, because they reheat beautifully and make the next day feel like a treat. I’ve tucked them into hoagies, served them with buttery rice, even tossed them cold into lunchboxes—and they never come back home. That’s the kind of meal that earns its place in a busy week’s rotation.
If you’re craving something bold but simple, indulgent yet a little sneaky-healthful, this one’s for you. It’s not fussy. It’s not fancy. But it is the kind of dinner that makes people pause mid-bite and ask, “Wait, what’s in this?” And to me, that’s the best kind of compliment a home cook can get.
Spinach Garlic Meatballs Stuffed With Mozzarella
Ingredients
For the Meatballs:
- 1 lb ground beef pork, or a mix (turkey or chicken works too)
- 1 cup fresh spinach finely chopped
- 2 cloves garlic minced
- ½ cup breadcrumbs plain or panko
- ¼ cup grated Parmesan cheese
- 1 large egg
- 1 tsp dried oregano
- ½ tsp red pepper flakes optional
- Salt and black pepper to taste
- 8 –10 small mozzarella balls bocconcini or cubes of mozzarella cheese
For the Sauce (Optional):
- 1 jar 24 oz marinara sauce (or homemade tomato sauce)
- 1 tbsp olive oil
- Fresh basil leaves for garnish
Instructions
- Finely chop spinach and mince garlic. Pat mozzarella dry to prevent excess moisture.
- In a large bowl, mix ground meat, spinach, garlic, breadcrumbs, Parmesan, egg, oregano, red pepper flakes, salt, and pepper until just combined.
- Flatten 2 tbsp of meat mixture in your palm. Add mozzarella to the center, wrap and seal, then roll into a ball. Repeat.
- Cook the Meatballs: Oven: Bake at 400°F (200°C) on a lined sheet for 20–25 minutes until golden and cooked through.
- Skillet: Heat 1–2 tbsp olive oil over medium. Cook meatballs 8–10 minutes, turning until browned and cooked through.
- Warm marinara in a skillet over medium-low. Add meatballs and simmer 5–10 minutes. Garnish with basil.
