Spinach Garlic Meatballs Stuffed with Mozzarella: A Complete Guide to a Cheesy Classic

Why You’ll Love This Recipe

This dish is not only a treat for your taste buds, but it also offers a healthy twist with the addition of spinach and garlic. The cheese inside creates a satisfying surprise in every bite, making it irresistible to cheese lovers. Whether you’re baking or frying the meatballs, the end result is a crispy exterior with a tender, flavorful interior.

Ingredients

• Ground beef or beef blend – 1 pound

• Fresh spinach, chopped – 2 cups

• Garlic cloves, minced – 4 cloves

• Breadcrumbs or almond flour – ½ cup

• Egg – 1 large

• Mozzarella balls (bocconcini) – 12 pieces

• Parmesan cheese (optional) – ¼ cup, grated

• Fresh parsley and basil – 2 tablespoons each

• Olive oil – 2 tablespoons

• Salt, pepper, oregano – To taste

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Spinach and Garlic
   Sauté spinach and minced garlic in olive oil until wilted. Let it cool, then finely chop for better texture integration.

2. Make the Meat Mixture
   In a large bowl, combine ground meat, chopped spinach and garlic, breadcrumbs, egg, salt, pepper, oregano, and optional Parmesan. Mix gently to maintain tenderness.

3. Stuff with Mozzarella
   Take a portion of the meat mixture and flatten it into a small disc. Place a mozzarella ball in the center. Wrap the meat around the cheese and seal it completely.

4. Roll and Shape
   Roll gently between your palms. Ensure smooth surfaces to avoid cheese leaks.

5. Cook the Meatballs
   You can choose to bake or pan-fry the meatballs. For baking, preheat the oven to 400°F (200°C), arrange meatballs on a greased baking sheet, and bake for 18-20 minutes until golden and cooked through. For pan-frying, heat olive oil in a skillet over medium heat, sear meatballs on all sides until browned, and transfer them to the oven or cover and cook until fully done.

Servings and Timing

This recipe makes approximately 12 meatballs.

• Preparation time: 15 minutes

• Cooking time: 18-20 minutes (if baking), or 10-12 minutes (if pan-frying)

• Total time: 35-40 minutes

• Servings: 4 (3 meatballs per serving)

Variations

• Keto-Friendly Version: Use almond flour instead of breadcrumbs and serve with cauliflower mash for a low-carb option.

• Chicken or Turkey Meatballs: Lighter flavor and lower fat content, but still delicious. Add grated zucchini or a bit of olive oil for moisture.

• Vegetarian Version: Replace the meat with a combination of mashed chickpeas, mushrooms, and quinoa. Keep the spinach, garlic, and mozzarella for a familiar taste.

• Kid-Friendly Version: Make smaller, bite-sized meatballs, reduce the garlic, and omit the red pepper flakes.

Storage/Reheating

• Storage: Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.

• Freezing: Freeze raw meatballs on a tray first, then transfer them to bags. You can also freeze cooked meatballs individually wrapped for easy reheating.

• Reheating: From frozen, bake at 375°F (190°C) for 20-25 minutes. Alternatively, microwave for 60-90 seconds, covering with a damp towel.

FAQs

Can I use frozen spinach?

Yes! Thaw it thoroughly and squeeze out all excess moisture before adding it to the meat mixture.

What’s the best alternative to mozzarella?

Provolone, Monterey Jack, or Gouda are great alternatives for different flavor profiles.

Can I air fry these meatballs?

Absolutely! Air fry at 375°F (190°C) for 12-14 minutes, turning halfway through.

How do I prevent sticking when baking?

Use parchment paper or a silicone baking mat to prevent sticking on the baking sheet.

Can I prepare these meatballs ahead for a party?

Yes! You can shape the meatballs and refrigerate them up to 24 hours ahead of time, then cook them just before serving.

Are they gluten-free?

They can be gluten-free if you use gluten-free breadcrumbs or almond flour in place of regular breadcrumbs.

Can I use a different type of cheese?

Yes! You can experiment with different cheeses like provolone, cheddar, or even a blend for a unique flavor.

How can I make these meatballs spicier?

Add crushed red pepper flakes or a pinch of cayenne pepper to the meat mixture for an extra kick.

How do I prevent cheese leakage while cooking?

Be sure to seal the meat tightly around the mozzarella. Also, chilling the stuffed meatballs for 15-20 minutes before cooking helps them hold their shape.

How can I make these meatballs more flavorful?

Add herbs like rosemary, thyme, or even a little smoked paprika for added depth of flavor.

Conclusion

Spinach Garlic Meatballs Stuffed with Mozzarella are an exciting and comforting dish that brings together tender, flavorful meat with gooey, melted cheese. The versatility of this recipe allows for many variations, whether you prefer it keto-friendly, vegetarian, or kid-approved. With easy-to-follow steps and ingredients that are both healthy and delicious, this recipe is sure to become a favorite for family meals, parties, or whenever you want a cheesy, satisfying treat. Enjoy!

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Spinach Garlic Meatballs Stuffed with Mozzarella: A Complete Guide to a Cheesy Classic

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Spinach Garlic Meatballs Stuffed with Mozzarella are a mouthwatering combination of savory flavors and gooey cheese. These meatballs are juicy, tender, and infused with fresh spinach and garlic, wrapped around a melting mozzarella ball, making them perfect for any occasion.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 18-20 minutes (if baking), or 10-12 minutes (if pan-frying)
• Total Time: 35-40 minutes
• Yield: 4 servings (3 meatballs per serving)
• Category: Main Dish
• Method: Baking or Pan-frying
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

Ground beef or beef blend – 1 pound

Fresh spinach, chopped – 2 cups

Garlic cloves, minced – 4 cloves

Breadcrumbs or almond flour – ½ cup

Egg – 1 large

Mozzarella balls (bocconcini) – 12 pieces

Parmesan cheese (optional) – ¼ cup, grated

Fresh parsley and basil – 2 tablespoons each

Olive oil – 2 tablespoons

Salt, pepper, oregano – To taste

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Instructions

1. Sauté spinach and minced garlic in olive oil until wilted. Let it cool, then finely chop for better texture integration.
2. In a large bowl, combine ground meat, chopped spinach and garlic, breadcrumbs, egg, salt, pepper, oregano, and optional Parmesan. Mix gently to maintain tenderness.
3. Take a portion of the meat mixture and flatten it into a small disc. Place a mozzarella ball in the center. Wrap the meat around the cheese and seal it completely.
4. Roll gently between your palms. Ensure smooth surfaces to avoid cheese leaks.
5. You can choose to bake or pan-fry the meatballs. For baking, preheat the oven to 400°F (200°C), arrange meatballs on a greased baking sheet, and bake for 18-20 minutes until golden and cooked through. For pan-frying, heat olive oil in a skillet over medium heat, sear meatballs on all sides until browned, and transfer them to the oven or cover and cook until fully done.

Notes

• Storage: Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze raw meatballs on a tray first, then transfer them to bags. You can also freeze cooked meatballs individually wrapped for easy reheating.
• Reheating: From frozen, bake at 375°F (190°C) for 20-25 minutes. Alternatively, microwave for 60-90 seconds, covering with a damp towel.

Nutrition

• Serving Size: 3 meatballs
• Calories: 350
• Sugar: 1g
• Sodium: 500mg
• Fat: 22g
• Saturated Fat: 7g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 90mg