Here’s a savory, comforting recipe for Spinach Garlic Meatballs Stuffed with Mozzarella—perfect for pasta, subs, or serving as a flavorful appetizer.
🧆 Spinach Garlic Meatballs Stuffed with Mozzarella
Ingredients (Makes ~16 meatballs)
For the Meatballs:
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1 lb ground beef (or a mix of beef and pork)
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1 cup cooked spinach (drained & finely chopped)
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4 cloves garlic, minced
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1/2 cup breadcrumbs
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1/4 cup grated Parmesan cheese
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1 egg
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1 tsp Italian seasoning
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Salt and pepper to taste
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16 small mozzarella cubes (from a mozzarella block or pearls)
For Cooking:
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2 tbsp olive oil (for browning)
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Optional: marinara sauce (for serving)
Instructions
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Preheat the Oven:
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Preheat to 400°F (200°C).
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Prepare the Filling:
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Cut mozzarella into ~1/2-inch cubes or use small mozzarella pearls.
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Set aside on a paper towel to remove excess moisture (helps avoid sogginess).
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Mix the Meatball Mixture:
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In a large bowl, combine ground meat, spinach, garlic, breadcrumbs, Parmesan, egg, Italian seasoning, salt, and pepper.
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Mix until just combined—don’t overwork the mixture.
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Stuff the Meatballs:
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Scoop about 2 tbsp of meat mixture, flatten it slightly in your hand.
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Place a mozzarella cube in the center and wrap the meat around it, sealing well.
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Repeat until all meatballs are formed.
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Brown the Meatballs (Optional but recommended):
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Heat olive oil in a skillet over medium heat.
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Sear the meatballs on all sides until browned (about 5–6 minutes total).
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Bake:
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Transfer meatballs to a baking sheet or oven-safe dish.
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Bake for 10–12 minutes or until fully cooked through (internal temp of 160°F/71°C).
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Serve:
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Enjoy with warm marinara sauce, over pasta, in a sub roll, or as an appetizer with toothpicks.
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🧄 Tips & Variations
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Spicier version: Add red pepper flakes or use spicy Italian sausage in the mix.
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Low-carb option: Use almond flour instead of breadcrumbs.
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Make-ahead: Form and freeze uncooked meatballs for quick meals later.
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Serving idea: Drizzle with garlic butter or sprinkle with extra Parmesan and fresh parsley before serving.
Would you like a printable version or instructions for air frying or slow cooking these?
