Spinach Garlic Meatballs Stuffed With Mozzarella

Featured in Satisfying Hearty Mains.

Mix ground beef, pork, spinach, garlic and seasonings. Stuff each meatball with mozzarella, brown in a skillet, then finish in the oven with marinara sauce until cheese melts.
Sophia from Recipes by clare team
Updated on Fri, 09 May 2025 19:02:24 GMT
Spinach Garlic Meatballs Stuffed With Mozzarella Pin it
Spinach Garlic Meatballs Stuffed With Mozzarella | recipesbyclare.com

Nothing transforms a simple pasta night into something special quite like homemade meatballs. These spinach garlic meatballs take things to the next level with a surprise inside – a melty pocket of mozzarella that creates that perfect cheese pull when you cut into them. I started making these for Sunday family dinners, and they've become the meal everyone requests when they come home to visit.

Last Christmas, my brother in law who rarely comments on food actually stopped mid bite, looked at his plate with wide eyes, and asked "How did you get the cheese in there?" Sometimes the simplest cooking tricks create the biggest impressions!

Key Ingredients

  • Mixed Meats: The combination of beef and pork creates the perfect flavor and fat balance—all beef can be too dry, all pork too soft
  • Fresh Spinach: Adds moisture, nutrition, and beautiful flecks of green—wilting it first concentrates the flavor and reduces volume
  • Garlic Two Ways: Both in the spinach mixture and the meat mixture for layered flavor—fresh makes all the difference here
  • Quality Parmesan: Brings savory depth that elevates the entire meatball—freshly grated has far better flavor than pre grated
  • Mozzarella Cubes: The secret surprise that makes these meatballs memorable—cutting them small ensures they're properly surrounded by meat

I discovered the magic of the beef pork combination after several batches of meatballs that were either too dry or didn't hold their shape. That 50/50 blend creates the perfect balance of flavor, fat, and texture. Sometimes the simplest tweaks make the biggest improvement in a recipe.

Spinach Garlic Meatballs Stuffed With Mozzarella Pin it
Spinach Garlic Meatballs Stuffed With Mozzarella | recipesbyclare.com

Step-by-Step Instructions

Spinach Preparation
Taking the time to wilt the spinach properly concentrates its flavor while removing excess moisture that could make the meatballs soggy. Adding the garlic toward the end prevents it from burning and becoming bitter. That fine chopping ensures the spinach distributes evenly throughout the meat mixture without creating large gaps.
Perfect Meat Mixture
Combining all ingredients thoroughly but gently prevents tough meatballs. The splash of milk might seem unusual, but it adds moisture and helps bind everything together. Those breadcrumbs might seem like a lot, but they're necessary for structure, especially with the cheese inside. Proper seasoning at this stage is crucial—the salt and pepper should be generous as they'll flavor a large amount of meat.
Cheese Stuffing Strategy
The key to successful cheese stuffed meatballs is completely enclosing the cheese. Taking a portion of meat mixture, flattening it slightly, placing the cheese cube in the center, then folding the meat around it and rolling gently between your palms creates a perfect seal. If the cheese peeks through at all, it will leak out during cooking.
Two Step Cooking
That initial pan searing creates a flavorful crust that adds depth to the final dish. The cast iron retains heat beautifully, helping the meatballs cook evenly. Transferring to the oven allows them to finish cooking gently without burning the outsides. The sauce dollops in the pan not only prevent sticking but also begin to create the sauce that will coat your pasta.
Temperature Testing
Using a meat thermometer to check for doneness 165°F ensures your meatballs are food safe without overcooking. Different sized meatballs will cook at different rates, so checking the largest ones gives you the best gauge for doneness. That foil covering prevents the tops from drying out while allowing everything to heat evenly.

My first attempt at cheese stuffed meatballs was a disaster – the cheese leaked out and burned on the bottom of the pan because I didn't properly seal the meat around it. I've since learned that taking that extra minute to carefully enclose each cheese cube makes all the difference between picture perfect meatballs and a messy though still delicious situation.

Serving Style

These meatballs shine when served over pasta with additional warmed marinara. For a lighter option, pair them with zucchini noodles or spaghetti squash. They also make incredible meatball subs – just slice them in half lengthwise, place on toasted hoagie rolls, top with extra sauce and cheese, and broil until bubbly. For appetizers, make them bite sized and serve with toothpicks alongside warm marinara for dipping.

Creative Variations

Transform this basic recipe with simple switches that create entirely new flavor experiences. Try ground turkey instead of beef and pork for a lighter version, adding a tablespoon of olive oil for richness. Swap the spinach for chopped fresh basil and the mozzarella for a cube of fontina for an Italian herb variation. Add a pinch of red pepper flakes to the meat mixture for subtle heat throughout. For a Greek inspired version, use feta instead of mozzarella and add some chopped fresh dill to the spinach mixture.

Make Ahead Magic

These meatballs are perfect for batch cooking and freezing. Form them completely, including the cheese stuffing, then freeze them on a baking sheet until solid. Transfer to freezer bags where they'll keep for up to three months. To cook from frozen, add about 10 15 minutes to the oven time. Alternatively, you can fully cook them, cool completely, and freeze in their sauce for ready to heat meals. The fully cooked meatballs also keep well in the refrigerator for 3 4 days in an airtight container.

Spinach Garlic Meatballs Stuffed With Mozzarella Pin it
Spinach Garlic Meatballs Stuffed With Mozzarella | recipesbyclare.com

I've been refining this recipe for nearly five years now, gradually perfecting the meat to breadcrumb ratio and cooking technique. What started as an attempt to sneak more vegetables into my family's diet has become one of our most requested special occasion meals. There's something deeply satisfying about watching someone cut into a meatball and experience that moment of surprise when they discover the melty cheese center – a small culinary magic trick that never fails to delight.

Frequently Asked Questions

→ Can I make these meatballs ahead of time?
Yes! You can form the meatballs and refrigerate them covered for up to 24 hours before cooking, or freeze raw meatballs for up to 3 months.
→ What can I use instead of ground pork?
Ground turkey, chicken or more ground beef all work great as substitutes for the pork. Just keep the total amount of meat the same.
→ Do I need to use fresh spinach?
Frozen spinach works too. Thaw it completely, squeeze out ALL excess moisture, and use about 10 oz frozen spinach to replace the fresh.
→ Can I make these without breadcrumbs?
For a gluten-free version, use gluten-free breadcrumbs or crushed pork rinds. You can also use cooked and cooled quinoa or rice as a binder.
→ What's the best way to serve these meatballs?
They're classic over spaghetti, but also delicious with crusty bread for dipping, on top of polenta, or as a hearty sub sandwich filling.
→ How do I know when the meatballs are done?
The safest way is to use a meat thermometer - they should reach 165°F in the center. If you don't have one, cut a meatball open - the meat should be no longer pink inside.

Spinach Garlic Meatballs Stuffed With Mozzarella

Tender beef and pork meatballs loaded with garlic and spinach, each hiding a melty mozzarella center that oozes when you cut into them.

Prep Time
25 Minutes
Cook Time
35 Minutes
Total Time
60 Minutes

Category: Hearty Mains

Difficulty: Intermediate

Cuisine: Italian-American

Yield: 8 Servings (32 meatballs)

Dietary: ~

Ingredients

→ For the Spinach Mixture

01 8 ounces fresh baby spinach
02 3 cloves garlic, minced
03 1-2 tablespoons good olive oil

→ For the Meatballs

04 1 pound ground beef (80/20 works best)
05 1 pound ground pork
06 2¼ cups soft bread crumbs
07 3 large eggs (4 if using smaller eggs)
08 A splash of milk (about 2 tablespoons)
09 4 garlic cloves, finely chopped
10 ½ cup freshly grated Parmesan cheese
11 Salt and freshly ground black pepper to taste
12 2 tablespoons olive oil for frying
13 8 ounces mozzarella cheese, cut into 32 small cubes

→ For Serving

14 1 jar (24 oz) Rao's marinara sauce (or your favorite brand)
15 Cooked pasta of your choice

Instructions

Step 01

Warm the olive oil in a large skillet over medium heat. Toss in the fresh spinach and stir to coat with oil. Let it cook down until wilted - this happens quickly! Add the minced garlic for the final minute or two, just until you can smell that gorgeous aroma. Remove from heat.

Step 02

Once the spinach and garlic mixture has cooled slightly, transfer to a cutting board and chop into small pieces. Set aside and let it cool completely before adding to the meat.

Step 03

Set your oven to 350°F (175°C) and give it time to heat up while you prepare the meatballs.

Step 04

In a large mixing bowl, combine the ground beef, ground pork, bread crumbs, eggs, splash of milk, chopped garlic, grated Parmesan, and a generous pinch of salt and pepper. Mix gently with your hands until just combined - don't overmix or your meatballs will be tough.

Step 05

Fold in the cooled spinach-garlic mixture, distributing it evenly throughout the meat mixture.

Step 06

Take about 2 tablespoons of the meat mixture and flatten it in your palm. Place a small cube of mozzarella in the center, then fold the meat around it, sealing well and rolling between your palms to form a ball. Repeat until all the mixture is used, making approximately 32 meatballs.

Step 07

Heat 2 tablespoons olive oil in a large cast iron skillet over medium-high heat. Working in batches if necessary, add the meatballs and cook until golden brown on the outside, turning gently to brown all sides. You're not cooking them through, just creating a nice crust.

Step 08

Spoon marinara sauce around the meatballs in the skillet - use as much or as little as you prefer. Cover the skillet tightly with aluminum foil and transfer to the preheated oven.

Step 09

Bake for about 20-25 minutes, or until the meatballs reach an internal temperature of 165°F (74°C) and the cheese inside is melty and gooey.

Step 10

Serve these cheesy, spinach-packed meatballs over your favorite pasta, with extra marinara sauce if desired. A sprinkle of fresh parmesan on top never hurts!

Notes

  1. These meatballs freeze beautifully! Make a double batch and freeze half before cooking for a quick future dinner.
  2. If your meatballs are falling apart, the mixture might be too wet. Add more breadcrumbs, a tablespoon at a time.
  3. For extra flavor, add 1 teaspoon of Italian seasoning or some fresh chopped herbs to the meat mixture.

Tools You'll Need

  • Large cast iron skillet
  • Mixing bowls
  • Cutting board and knife
  • Meat thermometer
  • Aluminum foil

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (mozzarella cheese, parmesan, milk)
  • Contains gluten (bread crumbs)
  • Contains eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 245
  • Total Fat: 16 g
  • Total Carbohydrate: 12 g
  • Protein: 18 g