These Spinach Garlic Meatballs Stuffed with Mozzarella are a mouthwatering twist on the classic meatball. Juicy ground beef and pork are blended with sautéed spinach, garlic, Parmesan, and breadcrumbs, then stuffed with gooey mozzarella cheese. Pan-seared for a golden crust and finished in marinara sauce, they’re tender, flavorful, and oozing with cheesy goodness. Serve them over pasta, with crusty bread, or as a party appetizer—either way, they’ll disappear fast!
Ingredients:
For the Spinach Mixture:
- 8 oz fresh baby spinach
- 3 cloves garlic, finely chopped
- 1–2 tbsp olive oil
For the Meatballs:
- 1 lb ground beef
- 1 lb ground pork
- 2¼ cups breadcrumbs
- 3–4 large eggs (depending on size)
- Splash of milk
- 4 cloves garlic, finely chopped
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- 2 tbsp olive oil (for searing)
- 1 jar (about 24 oz) marinara sauce
- 1 cup mozzarella cheese, cut into small cubes
Instructions:
1. Prepare the Spinach
- Heat 1–2 tablespoons of olive oil in a skillet over medium heat.
- Add the spinach and toss until wilted, about 2–3 minutes.
- Stir in 3 cloves of finely chopped garlic and sauté for another minute until fragrant.
- Remove from heat, chop the spinach mixture finely, and let it cool.
2. Make the Meatball Mixture
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine:
- Ground beef and pork
- Breadcrumbs
- Eggs
- Splash of milk
- 4 cloves garlic
- Parmesan cheese
- Salt and pepper
- Cooled spinach-garlic mixture
- Mix thoroughly until all ingredients are well incorporated.
3. Form and Stuff the Meatballs
- Take a portion of the meat mixture and flatten it in your palm.
- Place a cube of mozzarella in the center and wrap the meat around it, sealing completely.
- Repeat until all meatballs are formed.
4. Sear the Meatballs
- Heat 2 tablespoons of olive oil in a large cast iron skillet or oven-safe pan over medium-high heat.
- Sear the meatballs in batches until browned on all sides (about 2–3 minutes per side).
- Remove and set aside.
5. Bake in Marinara Sauce
- Spread a layer of marinara sauce in the bottom of the skillet or a baking dish.
- Nestle the seared meatballs into the sauce.
- Spoon a bit more sauce over the top of each meatball.
- Cover with foil and bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).
6. Serve and Enjoy
- Serve hot over pasta, polenta, or with crusty garlic bread.
- Garnish with fresh basil or parsley and extra Parmesan if desired.
Serving Suggestions:
- Serve over spaghetti or linguine for a hearty Italian-style dinner.
- Pair with roasted vegetables or a Caesar salad for a balanced meal.
- Make mini versions for party appetizers—just add toothpicks!
Tips & Variations:
- Meat options: Use ground turkey or chicken for a leaner version.
- Cheese swap: Try provolone or fontina for a different melt.
- Add-ins: Mix in chopped sun-dried tomatoes or herbs like oregano or basil.
- Make ahead: Form and freeze raw meatballs for up to 2 months. Bake from frozen, adding 10–15 minutes to the cook time.
Time & Yield:
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: ~1 hour
- Serves: 6–8
- Yield: ~20 meatballs
These meatballs are a cheesy, garlicky, spinach-packed dream. Want a spicy version with red pepper flakes or a keto-friendly twist? I’ve got you covered!
You can find the original inspiration for this recipe on Full Recipy.