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Spinach Garlic Meatballs Stuffed with Mozzarella recipe
Ben Carraoli

Spinach Garlic Meatballs Stuffed with Mozzarella

I fell in love with these mozzarella-stuffed meatballs the first time I made them. The moment I cut into one and saw that melted cheese stretching, I knew I had something special. These meatballs combine tender meat, fresh spinach, aromatic garlic, and a surprise cheese center that makes every bite exciting.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4
Course: Dinner
Calories: 385
Ingredients Method

Ingredients
  

  • 1 lb ground beef - Choose 80/20 for best flavor and moisture
  • 8 oz fresh baby spinach - Fresh spinach works better than frozen for texture
  • 7 cloves garlic finely chopped - Divided between spinach and meatball mixture
  • 2¼ cups fresh breadcrumbs - Make your own for better binding
  • 3 large eggs - Room temperature eggs mix easier
  • ½ cup grated Parmesan cheese - Freshly grated tastes much better
  • Splash of whole milk - Adds moisture to the mixture
  • 6 oz mozzarella cheese cubed - Use whole milk mozzarella for best melting
  • 3-4 tbsp olive oil - For sautéing and searing
  • 1 jar marinara sauce - Quality matters for final flavor
  • Salt and black pepper to taste - Season generously for best results

Method
 

  1. Heat 1-2 tablespoons olive oil in your large skillet over medium heat. Add fresh baby spinach and cook for 2-3 minutes until wilted. Add 3 chopped garlic cloves in the last minute, stirring until fragrant. Remove from heat and let cool completely before chopping finely.
  2. Preheat your oven to 350°F. In a large bowl, combine ground beef, breadcrumbs, eggs, milk, remaining garlic, Parmesan, salt, and pepper. Mix gently with clean hands until just combined - overmixing makes tough meatballs. Fold in the cooled spinach mixture until evenly distributed throughout.
  3. Roll the mixture into golf ball-sized portions. Press a mozzarella cube into the center of each ball, sealing the meat completely around it. Make sure no cheese shows through the meat surface. Place finished meatballs on a plate as you work through the mixture.
  4. Heat 2 tablespoons olive oil in your oven-safe skillet over medium heat. Add meatballs in batches, avoiding overcrowding the pan. Sear for 6-8 minutes, turning occasionally until golden brown on all sides. This step locks in flavor and creates appealing color.
  5. Pour marinara sauce over and around the seared meatballs in the skillet. Cover tightly with aluminum foil and transfer to preheated oven. Bake for 15-20 minutes until internal temperature reaches 165°F and cheese centers are completely melted and gooey.