Here’s a delicious recipe idea for Spinach Garlic Meatballs Stuffed with Mozzarella — juicy, cheesy, and perfect with pasta, over rice, or tucked into a crusty sub roll.
📝 Ingredients (4 servings, about 16 meatballs)
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1 lb (450 g) ground beef (or a mix of beef & pork for extra flavor)
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1 cup fresh spinach, finely chopped (you can sauté it briefly to remove moisture)
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4 garlic cloves, minced
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½ cup breadcrumbs (Italian seasoned or plain + Italian herbs)
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¼ cup grated Parmesan
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1 large egg
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2 tbsp fresh parsley, chopped
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1 tsp dried oregano
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1 tsp salt
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½ tsp black pepper
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8 oz fresh mozzarella, cut into ½-inch cubes (or mozzarella pearls)
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2 tbsp olive oil (for searing)
For serving:
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Marinara or San Marzano tomato sauce
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Extra Parmesan & fresh basil
🔪 Instructions
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Prepare filling:
Cut the mozzarella into small cubes (about ½ inch). Place in the freezer for 10 minutes while prepping the meatballs — this keeps the cheese from melting out too quickly. -
Mix meatball base:
In a large bowl, combine ground meat, spinach, garlic, breadcrumbs, Parmesan, egg, parsley, oregano, salt, and pepper. Mix gently with your hands until just combined (don’t overmix or they’ll get tough). -
Form & stuff:
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Take about 2 tablespoons of the mixture and flatten into a small patty in your palm.
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Place a mozzarella cube in the center.
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Wrap the meat mixture around the cheese and roll into a ball, sealing tightly. Repeat with all.
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Sear meatballs:
Heat olive oil in a skillet over medium-high. Add meatballs in batches, searing until browned on all sides (about 2–3 minutes per side). -
Simmer in sauce:
Transfer seared meatballs into a pot of gently simmering marinara sauce. Cover and cook on low for 15–20 minutes, until fully cooked and tender. -
Serve hot:
Garnish with fresh basil and Parmesan. Perfect with spaghetti, over creamy polenta, or in a toasted sub roll.
✨ Pro Tip:
For an extra kick, add a pinch of crushed red pepper flakes to the meat mixture, or use smoked mozzarella for a bold twist.
