Ooooh yes 😍—that sounds like a serious comfort-food moment. Here’s a Spinach Garlic Meatballs Stuffed with Mozzarella recipe that’s juicy, garlicky, and perfectly melty in the middle.
🧄🧀 Spinach Garlic Meatballs Stuffed with Mozzarella
Ingredients
Meatballs
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1 lb (450 g) ground meat (beef, chicken, turkey, or a beef/pork mix)
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1 cup fresh spinach, finely chopped (sautéed & squeezed dry)
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4–5 garlic cloves, minced
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½ cup breadcrumbs (panko works great)
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¼ cup grated Parmesan
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1 large egg
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1 tsp salt
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½ tsp black pepper
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1 tsp Italian seasoning
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½ tsp red pepper flakes (optional, but 🔥)
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2 tbsp milk or olive oil
Filling
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Mozzarella cheese (low-moisture), cut into small cubes
For cooking
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Olive oil (if pan-frying)
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Marinara sauce (optional, for serving)
Instructions
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Prep the spinach
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Sauté spinach in a little olive oil until wilted.
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Let cool, then squeeze out all excess liquid and chop finely.
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Make the meatball mix
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In a large bowl, combine ground meat, spinach, garlic, breadcrumbs, Parmesan, egg, seasoning, and milk/oil.
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Mix gently—don’t overwork or they’ll be tough.
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Stuff ’em
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Take a small handful of meat mixture, flatten it, place a mozzarella cube in the center.
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Wrap the meat around the cheese and roll into a ball. Seal well!
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Cook (choose your method)
Pan-fry:-
Heat olive oil over medium heat.
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Brown meatballs on all sides, then cover and cook 8–10 minutes.
Bake:
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Bake at 400°F / 200°C for 18–22 minutes on a lined tray.
Saucy option:
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After browning, simmer in marinara for 10 minutes = next-level cozy.
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Rest & serve
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Let them sit 3–5 minutes so the cheese doesn’t lava-explode (worth the wait).
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Serving Ideas
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Over spaghetti or creamy polenta 🍝
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In a toasted sub with marinara 🥖
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With roasted veggies or a crisp salad
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App-style with toothpicks and warm sauce
If you want, I can:
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Make it keto / gluten-free
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Turn it into an air-fryer version
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Or level it up with a creamy garlic sauce