Spinach Garlic Meatballs Stuffed with Mozzarella

Looking for a fun twist on classic meatballs? Want something cheesy, hearty, and full of flavor? These Spinach Garlic Meatballs Stuffed with Mozzarella are the answer. Each meatball hides a gooey, melted mozzarella center, making every bite rich and satisfying. With fresh spinach and garlic mixed into the beef, they’re not just delicious, but also more nutritious than standard meatballs.

This recipe works both for family dinners and entertaining. Kids love the cheesy surprise inside, and adults can’t resist the garlicky flavor. You can bake them in the oven or pan-fry them on the stove, depending on what works best for your schedule. Serve them with pasta, a fresh salad, or even in a sub sandwich.

With simple ingredients and a short cook time, these stuffed meatballs will become a weeknight favorite that still feels like a special treat.

Why You’ll Love This Recipe!

• Gooey mozzarella center makes every bite irresistible.
• Spinach and garlic add freshness and flavor.
• Easy to bake or pan-fry.
• Great for family dinners or party appetizers.
• Ready in just 40 minutes.

Ingredients Explained

• Ground beef: Juicy and rich, perfect for meatballs.
• Spinach: Adds color, nutrients, and flavor.
• Garlic: Infuses savory depth.
• Mozzarella cubes: The cheesy surprise inside.
• Breadcrumbs: Help bind and keep meatballs tender.
• Eggs: Hold everything together.
• Milk: Adds moisture for softness.
• Parmesan cheese: Boosts savory, cheesy flavor.
• Salt and pepper: Essential seasoning.

Step-by-Step Instructions

1. Cook Spinach and Garlic: Heat olive oil in a skillet. Sauté garlic for 1 minute. Add spinach, cook until wilted and dry, then cool.
2. Mix Meatball Base: In a large bowl, combine ground beef, spinach mixture, breadcrumbs, eggs, milk, Parmesan, salt, and pepper. Mix until combined.
3. Stuff with Mozzarella: Shape meat into golf ball-sized portions. Place a mozzarella cube in the center and seal well.
4. Bake Option: Place meatballs on a greased baking sheet. Bake at 375°F (190°C) for 20–25 minutes until browned and cooked through.
5. Pan-Fry Option: Brown meatballs in a skillet over medium-high heat. Lower heat, cover, and cook through for about 10 minutes.

Pro Tips for Success

• Make sure spinach is fully cooled before mixing.
• Seal the mozzarella tightly so it doesn’t leak out.
• Use fresh mozzarella for best melt.
• Don’t overmix the meat, it can make meatballs tough.
• If baking, use parchment paper for easy cleanup.

Variations

• Cheese swap: Try cheddar or provolone inside.
• Meat mix: Use half beef, half pork for extra flavor.
• Spicy kick: Add chili flakes to the mixture.
• Gluten-free: Use gluten-free breadcrumbs.

Serving Suggestions

• Over spaghetti with marinara sauce.
• With garlic bread and a green salad.
• In a sub roll with marinara and melted cheese.
• As a party appetizer with toothpicks.

Spinach Garlic Meatballs Stuffed with Mozzarella FAQs

Can I freeze these meatballs?
Yes. Freeze raw or cooked meatballs. Thaw overnight in the fridge before reheating.

How do I keep mozzarella from leaking?
Make sure it’s sealed tightly inside and the meat layer is thick enough.

Can I use ground turkey or chicken?
Yes, just note they may cook faster and be slightly leaner.

Do I have to cook the spinach first?
Yes. Raw spinach releases too much water, which can make the meatballs fall apart.

Conclusion

These Spinach Garlic Meatballs Stuffed with Mozzarella are juicy, cheesy, and bursting with flavor. They’re easy to make, family-friendly, and versatile for dinner or entertaining. Once you try them, they’ll become a go-to favorite in your kitchen.

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