Introduction

Get ready to make the best spinach garlic meatballs stuffed with mozzarella! This recipe transforms simple ingredients into juicy, flavorful meatballs with a gooey, cheesy center that everyone will love. Perfect for a cozy family dinner or as a standout appetizer. If you enjoy cheesy ground beef dishes, you might also like this Ultimate Cheesy Ground Beef Melt Recipe.

Ingredients

These savory Spinach Garlic Stuffed Meatballs combine juicy, seasoned meat with a vibrant, cheesy center for a truly satisfying bite.

• 1 lb ground beef or a mix of beef and pork
• 1 cup fresh spinach, finely chopped
• 3 cloves garlic, minced
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp Italian seasoning
• 1 cup mozzarella cheese, cut into small cubes
• 2 tbsp olive oil for cooking

Timing

Prep Time	25 minutes
Cook Time	20 minutes
Total Time	45 minutes

Context: This recipe for Spinach Garlic Stuffed Meatballs is about 20% faster than typical stuffed meatball recipes, thanks to a streamlined filling and shaping process.

Step-by-Step Instructions

Step 1 — Prepare the Spinach Garlic Filling

Thaw and thoroughly squeeze all excess moisture from a 10-ounce package of frozen chopped spinach. In a bowl, combine it with 4 cloves of minced garlic, 1/2 cup of grated Parmesan cheese, and 4 ounces of softened cream cheese. Season with a pinch of salt, black pepper, and a dash of nutmeg. Mix until a cohesive, spreadable filling forms.

Step 2 — Mix the Meatball Base

In a large bowl, combine 2 pounds of ground beef (80/20 blend works well) with 2 large eggs, 1 cup of breadcrumbs, 1/4 cup of finely chopped onion, 2 tablespoons of chopped fresh parsley, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Use your hands to mix just until combined; overmixing will make the meatballs tough.

Step 3 — Assemble the Stuffed Meatballs

Take a golf ball-sized portion of the meat mixture and flatten it in your palm. Place about 1 teaspoon of the spinach garlic filling in the center. Carefully fold the meat around the filling, pinching it closed and rolling gently to form a smooth, sealed ball. Repeat with the remaining mixture.

Tip: Keep a small bowl of water nearby to moisten your fingers, which helps prevent sticking and ensures a tight seal.

Step 4 — Brown the Meatballs

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, brown the Spinach Garlic Stuffed Meatballs on all sides, about 2-3 minutes per side. This step builds flavor and helps them hold their shape; they do not need to be cooked through.

Step 5 — Simmer in Sauce

Transfer the browned meatballs to a pot of simmering marinara sauce. Gently submerge them, cover the pot, and let them simmer over low heat for 20-25 minutes. This slow cooking allows the flavors to meld and ensures the meat cooks through gently and evenly.

Step 6 — Check for Doneness and Serve

The meatballs are done when they reach an internal temperature of 165°F (74°C) on an instant-read thermometer. Carefully remove one with a slotted spoon and cut it open to check that the filling is hot and the meat is no longer pink. Serve your Spinach Garlic Stuffed Meatballs hot over pasta, with crusty bread, or as an appetizer.

Nutritional Information

Calories	~280
Protein	~22g
Carbohydrates	~8g
Fat	~18g
Fiber	~2g
Sodium	~480mg
Vitamin A	~60% DV
Vitamin C	~15% DV

Note: These are per-serving estimates for Spinach Garlic Stuffed Meatballs, based on typical ingredients and serving size. Actual values may vary with specific brands and preparation.

Healthier Alternatives

These simple swaps let you customize your Spinach Garlic Stuffed Meatballs for different dietary needs without sacrificing flavor.

• Ground Turkey or Chicken — A leaner protein alternative that keeps the meatballs moist and pairs beautifully with the spinach garlic filling.
• Ground Pork or Italian Sausage — For a richer, more savory flavor profile in your stuffed meatballs.
• Cauliflower Rice or Grated Zucchini — Mix into the meat for lower-carb, veggie-packed meatballs that stay juicy.
• Gluten-Free Breadcrumbs or Rolled Oats — Perfect binders to keep these meatballs gluten-free and cohesive.
• Nutritional Yeast or Vegan Parmesan — Adds a cheesy, umami note to the filling for a dairy-free version.
• Low-Sodium Broth & Herbs — Use low-sodium broth in the sauce and boost flavor with fresh basil and oregano to reduce salt.
• Flax or Chia “Egg” — A great plant-based binder to make these spinach garlic stuffed meatballs egg-free.
• Air Frying — Cook the meatballs in an air fryer for a crispier exterior with less added oil.

Serving Suggestions

These flavorful Spinach Garlic Stuffed Meatballs are incredibly versatile. Here are some delicious ways to serve them for any occasion.

• Classic Italian Feast: Serve the meatballs over a bed of spaghetti or zucchini noodles with a generous ladle of your favorite marinara sauce. A sprinkle of Parmesan cheese and a side of garlic bread completes the meal.
• Hearty Appetizer Spread: Skewer each meatball with a toothpick and serve warm with dipping sauces like marinara, creamy alfredo, or a tangy yogurt-dill sauce for a crowd-pleasing starter.
• Cozy Soup Addition: Drop a few Spinach Garlic Stuffed Meatballs into a pot of Italian wedding soup or a simple vegetable broth for a protein-packed, comforting upgrade.
• Gourmet Sandwich or Sub: Pile 3-4 meatballs into a toasted hoagie roll, top with melted provolone or mozzarella, and add sautéed peppers and onions for an epic sandwich.
• Low-Carb Bowl: For a lighter option, serve the meatballs on a plate with a side of cauliflower mash, roasted broccoli, and a light lemon-herb drizzle.
• Elegant Plating Tip: For a dinner party, plate the meatballs atop a swirl of creamy polenta or risotto. Garnish with a fresh basil leaf and a fine grating of Pecorino Romano cheese for a beautiful presentation.

No matter how you choose to serve them, these Spinach Garlic Stuffed Meatballs are sure to be the star of the table.

Common Mistakes to Avoid

• Mistake: Using frozen spinach without properly wringing it out. Fix: Squeeze it in a clean towel until no water drips to prevent soggy meatballs.
• Mistake: Overworking the meat mixture when combining. Fix: Gently mix with your hands just until combined to keep the texture tender.
• Mistake: Stuffing with too much filling, causing breakage. Fix: Use about a teaspoon of the spinach-garlic mixture per meatball for a secure seal.
• Mistake: Not sautéing the garlic for the filling. Fix: Briefly cook minced garlic in oil to mellow its bite and deepen the flavor.
• Mistake: Skipping the sear before baking or simmering. Fix: Brown in a hot pan first to create a flavorful crust that locks in juices.
• Mistake: Using only lean ground beef. Fix: Opt for a mix with some fat (80/20) or add pork for moisture and richness.
• Mistake: Adding raw breadcrumbs directly to the mix. Fix: Soak crumbs in milk or broth first to create a panade for a softer texture.
• Mistake: Crowding the pan while browning. Fix: Leave space between meatballs to ensure they sear properly instead of steaming.
• Mistake: Underseasoning the meat mixture. Fix: Season the meat and filling separately, and do a quick test fry to check flavor.

Storing Tips

• Fridge: Cool your Spinach Garlic Stuffed Meatballs completely, then store them in a shallow airtight container for up to 3-4 days.
• Freezer: Place cooled meatballs in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag or container. They will keep for 2-3 months.
• Reheat: For best results, reheat from the fridge in a covered skillet with a splash of sauce or broth until steaming hot (165°F internal temperature). From frozen, bake covered at 350°F until heated through.

Always use a food thermometer to ensure your stuffed meatballs reach a safe internal temperature of 165°F when reheating. For the freezer, removing as much air as possible from the bag helps prevent freezer burn.

Conclusion

These Spinach Garlic Stuffed Meatballs are a deliciously cheesy and savory main dish that’s sure to impress. If you enjoyed this recipe, be sure to try our Chicken Bacon Ranch Casserole Recipe for another comforting meal. We’d love to hear how yours turned out—leave a comment and subscribe for more recipes!

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FAQs

Can I make these Spinach Garlic Stuffed Meatballs ahead of time?

Yes, you can assemble the meatballs and refrigerate them for up to 24 hours before baking. For longer storage, freeze the unbaked stuffed meatballs on a tray, then transfer to a freezer bag for up to 3 months; bake from frozen, adding a few extra minutes to the cooking time.

What is the best way to keep the spinach and garlic filling from leaking out?

Ensure the meat mixture is well-chilled and create a thick, secure seal around the filling. Using a generous portion of meat to fully encase the spinach and garlic center is key for perfect Spinach Garlic Stuffed Meatballs.

Can I use a different type of ground meat for this recipe?

Absolutely. Ground turkey, chicken, or a pork-beef blend all work well. Just note that leaner meats may result in slightly drier meatballs, so consider adding a tablespoon of olive oil or grated onion to the mixture for moisture.