Name: Spinach Garlic Mozzarella Meatballs Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italian
Ingredients: 450g ground beef or a mix of beef and pork; 1 cup fresh spinach, finely chopped; 3 cloves garlic, minced; 60ml breadcrumbs; 25g Parmesan cheese, freshly grated; 1 large egg; ½ teaspoon fine salt; ¼ teaspoon ground black pepper; ½ teaspoon Italian seasoning blend; 1 cup mozzarella cheese, cut into small cubes; 2 tablespoons olive oil

Jump to Recipe·5.2 from 12 reviews

Get ready to fall in love with Spinach Garlic Mozzarella Meatballs: tender, juicy meatballs loaded with fresh spinach and zesty garlic, each hiding a molten mozzarella surprise inside. These irresistible bites strike the perfect balance between comfort food and a little veggie power, making them a surefire crowd-pleaser for parties, family dinners, or just treating yourself to something special. With plenty of flavor, a dreamy cheese pull, and a little Italian flair, you’ll be going back for seconds—and maybe sneaking a few before they even hit the table!

Spinach Garlic Mozzarella Meatballs Recipe - Recipe Image

Ingredients You’ll Need

Making Spinach Garlic Mozzarella Meatballs is delightfully simple, but every ingredient plays an essential role in packing in flavor, tenderness, and gooey cheesiness. Gather these kitchen staples and watch how each one helps create memorable, colorfully delicious bites.

Ground beef or a mix of beef and pork: The foundation of your meatballs—go for pork and beef combined for an extra juicy, rich flavor profile.
Fresh spinach, finely chopped: Adds beautiful color, a subtle earthiness, and secretly boosts the nutrition without anyone batting an eye.
Garlic, minced: Infuses every bite with classic savory depth—don’t skimp on the garlic!
Breadcrumbs: Help bind everything together and lock in moisture for tender, soft meatballs.
Parmesan cheese, freshly grated: Offers a salty, nutty punch and ups the umami for truly unforgettable meatballs.
Large egg: Your secret to holding all those yummy ingredients together—no one likes a crumbly meatball!
Fine salt: Don’t underestimate a little salt—it wakes up all the flavors.
Ground black pepper: For a gentle kick and subtle warmth.
Italian seasoning blend: Instantly brings all those classic Italian herb notes—oregano, basil, and a bit of magic.
Mozzarella cheese, cut into small cubes: The star of the show—these gooey centers are what make Spinach Garlic Mozzarella Meatballs so addictive.
Olive oil: Ensures a golden, beautiful sear and adds a bit of Mediterranean brightness to the mix.

How to Make Spinach Garlic Mozzarella Meatballs

Step 1: Mix the Meatball Mixture

Start by gently combining your ground meat, finely chopped spinach, minced garlic, breadcrumbs, Parmesan, egg, salt, pepper, and Italian seasoning in a big bowl. Go easy when mixing—just enough to bring it all together—so the meatballs stay light and tender after cooking. Overmixing can make them tough, so a gentle touch is key here.

Step 2: Stuff with Mozzarella and Shape

Pinch off about 1-2 tablespoons of the meat mixture and flatten it in your hand. Place a cube of mozzarella right in the center, then carefully wrap the meat mixture all around the cheese, pinching and rolling to form a sealed ball. Make sure it’s tightly closed so that molten cheese doesn’t escape during cooking. Repeat until you’ve used up all the mixture and cheese cubes—this is where the magic happens!

Step 3: Sear and Cook the Meatballs

Heat your olive oil in a large skillet over medium heat. Add the meatballs in batches, leaving space between each so they brown evenly. Cook for about 4-5 minutes per side, gently turning them until every side is beautifully browned and the meatballs are cooked through. A golden crust means tasty flavor—and seals in all that oozy cheese.

Step 4: Serve and Enjoy

Dish your hot Spinach Garlic Mozzarella Meatballs straight from the skillet to a plate, and serve with a side of warming marinara for dipping or swirling with your favorite pasta. Add an extra dusting of Parmesan and a flurry of fresh basil leaves for a restaurant-style finish. Bite in and get ready for that irresistible mozzarella pull!

How to Serve Spinach Garlic Mozzarella Meatballs

Garnishes

Top your meatballs with a shower of grated Parmesan and some torn basil leaves for a burst of color and fresh, herbal flavor. A sprinkle of chili flakes adds a touch of heat for those who like a spicy kick, and a drizzle of olive oil makes everything taste just a little sunnier.

Side Dishes

Serve your Spinach Garlic Mozzarella Meatballs over a tangle of spaghetti tossed with marinara sauce, pile them into toasty sub rolls with more melty cheese, or alongside buttery garlic bread and a simple green salad. They’re just as happy as party appetizers, too, with toothpicks and a warm bowl of sauce for dipping!

Creative Ways to Present

Try threading the cooked meatballs onto skewers for a fun, shareable appetizer, or arrange them atop a cheesy baked pasta bake for an over-the-top family dinner. For something playful, tuck them into slider buns with extra sauce and greens for the ultimate homemade meatball sliders—kids and adults alike will devour them!

Make Ahead and Storage

Storing Leftovers

Leftover Spinach Garlic Mozzarella Meatballs keep beautifully in the fridge for up to three days—just let them cool completely and store in an airtight container. They’re just as delicious the next day, perfect for a quick lunch or easy dinner.

Freezing

Uncooked or fully cooked meatballs both freeze like a dream. Lay them on a tray to freeze individually, then pop them in a freezer bag for up to two months. When you’re ready, cook straight from frozen (adding a few extra minutes), or thaw overnight in the fridge before reheating.

Reheating

Warm your meatballs gently in a skillet with a splash of marinara sauce, or bake them in the oven at 175°C (350°F) until hot and bubbling. The microwave works in a pinch, but gentle reheating keeps the mozzarella gooey and everything tasting freshly made.

FAQs

Can I use turkey or chicken instead of beef or pork?

Absolutely! Ground turkey or chicken works wonderfully in these meatballs for a lighter version. Just keep in mind they have less fat, so be sure to avoid overcooking and consider adding a splash of milk or extra olive oil to keep them juicy.

What’s the best way to make the meatballs gluten-free?

Simply swap in your favorite gluten-free breadcrumbs, and check to make sure your Parmesan and seasonings are certified gluten-free. The results are every bit as delicious!

How do I prevent the mozzarella from leaking out?

The trick is to completely surround the cheese with meat mixture, pinching and sealing any seams. Slightly damp hands can help with rolling, and make sure the mozzarella cubes are fully covered before cooking.

Can I bake the Spinach Garlic Mozzarella Meatballs instead of frying?

Yes, you can! Arrange the meatballs on a parchment-lined baking sheet and bake at 200°C (400°F) for about 20-25 minutes, turning them halfway for even browning. They turn out beautifully with less hands-on effort!

Are the Spinach Garlic Mozzarella Meatballs kid-friendly?

Kids absolutely love these—the gooey cheese center is such a fun surprise! If serving little ones, you can make them smaller or even skip the chili flakes for a milder taste.

Final Thoughts

If you’re looking to shake up your dinner routine or impress your loved ones, you simply can’t go wrong with Spinach Garlic Mozzarella Meatballs. They’re flavorful, fun to make, and beyond satisfying. Give them a try and let the cheesy, garlicky goodness win a spot in your regular recipe rotation!