Spinach Garlic Meatballs Mozzarella

This hearty recipe for Spinach Garlic Meatballs Stuffed with Mozzarella has become my go-to dish when I want to impress without spending hours in the kitchen. The combination of savory beef, fresh spinach, and gooey mozzarella centers creates a versatile meal that works for everything from quick family dinners to elegant entertaining.

I first created these meatballs when I needed something special for a last-minute dinner party. My guests were so impressed with the melty cheese centers that they've become my signature dish for gatherings large and small.

Ingredients

• Ground beef or beef/pork mix: provides the perfect base with rich flavor and ideal texture
• Fresh spinach: adds nutrition and moisture while the vibrant color creates visual appeal
• Minced garlic: delivers essential aromatic depth that makes these meatballs sing
• Breadcrumbs: help bind everything together while keeping the texture light
• Parmesan cheese: contributes saltiness and umami notes that elevate the entire dish
• Egg: acts as the crucial binding agent ensuring your meatballs hold their shape
• Italian seasoning: delivers a balanced herb profile without measuring multiple spices
• Mozzarella cheese cubes: create the irresistible melty centers that surprise and delight
• Olive oil: ensures proper browning and prevents sticking during cooking

Step-by-Step Instructions

Prepare the Meatball Mixture:

Combine ground meat, spinach, garlic, breadcrumbs, Parmesan, egg, salt, pepper, and Italian seasoning in a large bowl. Mix gently with your hands until just incorporated. The key is avoiding overmixing which can make your meatballs tough and dense. You want to see the individual ingredients while ensuring everything is evenly distributed.

Stuff with Mozzarella:

Take a portion of meat mixture about the size of a golf ball and flatten it in your palm. Place a cube of mozzarella directly in the center. Carefully fold the meat around the cheese, making sure to seal completely to prevent cheese from leaking during cooking. Roll between your palms to form a perfect sphere. The motion should be gentle but firm to create a well-sealed ball.

Cook the Meatballs:

Heat olive oil in a large skillet over medium heat until shimmering but not smoking. Add meatballs with enough space between each one to allow for turning and even browning. Cook approximately 4-5 minutes per side, gently turning to maintain their shape. Look for a deep golden-brown exterior while ensuring the internal temperature reaches 165°F for food safety.

Serve:

Transfer finished meatballs to serving plates while still hot to enjoy the melted cheese centers. Pair with marinara sauce, sprinkle with fresh Parmesan, or place atop pasta, rice, or potatoes for a complete meal. The presentation should highlight the beautiful browned exterior with a hint of green spinach visible throughout.

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The spinach in these meatballs was initially my attempt to sneak more vegetables into my family's diet, but it quickly became my favorite ingredient. The way it brightens the flavor and keeps the meat moist creates the perfect balance. I'll never forget the first time my vegetable-averse nephew tried these and asked for seconds without realizing he was happily eating spinach!

Storage and Reheating

These meatballs maintain their quality beautifully when stored properly. After cooking, allow them to cool completely before refrigerating in an airtight container for up to 4 days. For longer storage, arrange cooled meatballs on a parchment-lined baking sheet and freeze until solid, then transfer to freezer bags for up to 3 months.

When reheating from refrigerated, place in a 350°F oven for about 10 minutes or microwave gently until heated through. From frozen, either thaw overnight in the refrigerator first or bake directly from frozen at 350°F for about 20-25 minutes until completely heated through.

Perfect Pairings

These versatile meatballs shine in numerous serving applications. For a classic approach, serve them over spaghetti with marinara sauce and additional Parmesan. They also make impressive appetizers when skewered with toothpicks and served with a dipping sauce. For a lighter meal, serve alongside roasted vegetables or a fresh green salad.

During warmer months, I love serving these in split rolls as meatball sliders topped with melted provolone and fresh basil leaves. The combination of textures between the crisp roll, tender meatball, and gooey cheese creates a memorable handheld treat.

Ingredient Substitutions

The foundation of this recipe is remarkably adaptable to dietary needs and preferences. For a leaner option, substitute ground turkey or chicken for the beef, though you may want to add a tablespoon of olive oil to the mixture to maintain moisture. Gluten-free breadcrumbs work perfectly for those avoiding wheat, while dairy-free cheese alternatives can replace the mozzarella and Parmesan.

For added vegetables, finely chopped mushrooms blend seamlessly into the meat mixture, contributing earthy flavor while extending the recipe. Fresh herbs like basil, oregano, or parsley can replace or supplement the dried Italian seasoning for brighter flavor notes.

Frequently Asked Questions

→ How do I keep the meatballs tender?

Avoid over-mixing the meatball mixture and use fresh, moist ingredients like finely chopped spinach and egg to maintain tenderness.

→ Can I use a different cheese for stuffing?

Yes, you can substitute mozzarella with cheese like cheddar, gouda, or even feta for a unique flavor.

→ What’s the best way to cook the meatballs evenly?

Cook the meatballs in batches, ensuring they have enough space in the pan to brown evenly on all sides.

→ Can I bake the meatballs instead of frying?

Yes, place the meatballs on a greased baking sheet and bake at 400°F (200°C) for about 20-25 minutes, turning halfway through.

→ How can I store and reheat leftovers?

Store cooked meatballs in an airtight container in the fridge for up to 3 days. Reheat in the microwave, skillet, or oven until warmed through.