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Stuffed Spinach Meatballs

Featured in The Stars of the Table.

These aren't your average meatballs - each one has an amazing surprise inside! The seasoned meat mixture gets blended with fresh spinach and garlic for incredible flavor, then wrapped around cubes of mozzarella that melt into gooey perfection as they cook. The spinach keeps them extra moist while adding a subtle freshness that makes them special. What's brilliant is how versatile they are - serve them over pasta, in sandwiches, or just on their own. Plus you can make them ahead and freeze for easy meals anytime!
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Updated on Tue, 14 Jan 2025 23:00:01 GMT
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A close-up of crispy, golden-brown fried balls filled with a mixture of spinach and cheese, sitting in a small pool of sauce on a white plate. Pin it
A close-up of crispy, golden-brown fried balls filled with a mixture of spinach and cheese, sitting in a small pool of sauce on a white plate. | tasteofcook.com

Let me share my favorite twist on classic meatballs - these incredible Spinach Garlic Meatballs with gooey mozzarella centers. I created these when I wanted something special but still comforting for a family dinner. The combination of fresh spinach garlic and that melty cheese surprise inside makes them absolutely irresistible.

Why You'll Love These

What makes these meatballs so special is how versatile they are. I serve them over pasta for dinner appetizers for parties or even packed in lunches. Plus you can make them ahead and freeze them which is perfect for busy days. That moment when you cut into one and the cheese stretches out gets me every time.

What You'll Need

  • Ground Meat: I use beef or a beef-pork mix for the best flavor
  • Fresh Spinach: Adds color and sneaks in some greens
  • Garlic: Fresh minced the more the better
  • Breadcrumbs: Helps hold everything together
  • Parmesan: Freshly grated adds so much flavor
  • Egg: One large to bind it all
  • Seasonings: Salt pepper and Italian herbs
  • Mozzarella: Cut into tiny cubes for that perfect center
  • Olive Oil: For getting that gorgeous golden crust

Let's Make Them Together

Mix It Up
Combine everything except mozzarella gently we don't want tough meatballs.
The Fun Part
Flatten some mixture pop in a cheese cube and wrap it up into a ball.
Get Cooking
Brown them in batches so they have room to get golden all over.
Time to Enjoy
Serve them hot when that cheese is perfectly melty.
Three golden-brown meatballs are nestled in a bowl, two of which are cut open to reveal a filling of ground meat and leafy greens, surrounded by a drizzle of sauce and garnished with chopped herbs. Pin it
Three golden-brown meatballs are nestled in a bowl, two of which are cut open to reveal a filling of ground meat and leafy greens, surrounded by a drizzle of sauce and garnished with chopped herbs. | tasteofcook.com

Perfect for Any Time

I love how these meatballs work for any occasion. They're fancy enough for company but easy enough for weeknight dinners. Plus who doesn't love finding a surprise pocket of melty cheese inside their meatball?

Meal Prep Magic

These are my go-to for meal prep. I make a big batch roll them up and freeze them before cooking. Then whenever I need a quick dinner I just pull out what I need. They cook beautifully from frozen just add a few extra minutes.

Mix It Up

Sometimes I'll use ground turkey to keep things lighter or add some red pepper flakes for heat. Try different cheeses too provolone gets super melty or use sharp cheddar for a flavor kick. That's what I love about this recipe it's so adaptable.

What Makes These Special

The magic is in all those layers of flavor and texture. You get the tender meatball fresh spinach garlicky goodness and that amazing cheese pull in every bite. It's comfort food taken to the next level.

How to Serve Them

These are amazing over spaghetti but don't stop there. Try them with creamy mashed potatoes or buttery rice. Having friends over? Put out some toothpicks and watch them disappear. Don't forget extra marinara for dipping.

My Best Tips

Here's what I've learned making these countless times: don't overwork the meat mix it'll make them tough. Really seal that cheese in well or it'll escape while cooking. And use a meat thermometer to get them perfectly done.

Keep Them Fresh

Leftovers keep beautifully in the fridge for about three days. When you're ready to reheat warm them gently in some sauce or cover them in the microwave to keep them moist. They're almost better the next day.

Plan Ahead

Want to make entertaining easier? Roll these up the day before keep them in the fridge then cook them fresh when you're ready. The prep is done but you still get that amazing just-cooked cheese pull.

Why You Need These

These meatballs have become my signature dish for good reason. They're comforting but special enough to impress and everyone from kids to grandparents loves them. Fair warning though you might want to double the recipe they go fast.

A close-up of four breaded and fried balls filled with spinach and cheese, served on a plate with sauce and greens. Pin it
A close-up of four breaded and fried balls filled with spinach and cheese, served on a plate with sauce and greens. | tasteofcook.com

Frequently Asked Questions

→ Can I make these ahead and freeze them?

Yes, you can freeze them either cooked or uncooked. Store in an airtight container for up to 3 months. Thaw overnight before cooking or reheating.

→ Why shouldn't I overmix the meat mixture?

Overmixing can make the meatballs tough and dense. Mix just until ingredients are combined to keep them tender.

→ Can I use different types of meat?

Yes, you can use all beef or a mix of beef and pork. The mix adds extra flavor and moisture to the meatballs.

→ How do I prevent the cheese from leaking?

Make sure to completely seal the meat around the cheese cube and check for any holes or thin spots before cooking.

→ What can I serve these with?

Serve over pasta, with marinara sauce, as appetizers, or alongside rice or potatoes. They're very versatile.

Stuffed Spinach Meatballs

Savory meatballs loaded with spinach and garlic, stuffed with melty mozzarella cheese. Versatile enough for appetizers or main dishes.

Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes


Difficulty: Intermediate

Cuisine: Italian-American

Yield: 6 Servings (18 meatballs)

Dietary: Low-Carb

Ingredients

01 1 pound ground beef (or mix of beef and pork).
02 1 cup fresh spinach, finely chopped.
03 3 cloves garlic, minced.
04 ¼ cup breadcrumbs.
05 ¼ cup grated Parmesan cheese.
06 1 large egg.
07 ½ teaspoon salt.
08 ¼ teaspoon black pepper.
09 ½ teaspoon Italian seasoning.
10 1 cup mozzarella cheese, cut into small cubes.
11 2 tablespoons olive oil for cooking.

Instructions

Step 01

Combine meat, spinach, garlic, breadcrumbs, Parmesan, egg, and seasonings. Don't overmix.

Step 02

Flatten meat mixture, add mozzarella cube in center, wrap meat around cheese and form into balls.

Step 03

Heat oil in skillet, cook meatballs 4-5 minutes per side until browned and cooked through.

Step 04

Serve warm with marinara sauce, over pasta, or as desired.

Notes

  1. Can be frozen for later use.
  2. Works well as appetizer or main dish.
  3. Can use mixture of meats for extra flavor.

Tools You'll Need

  • Large skillet.
  • Mixing bowls.
  • Garlic mincer.
  • Herb scissors.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Eggs.
  • Wheat.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 22 g
  • Total Carbohydrate: 8 g
  • Protein: 25 g