Introduction
Spinach Garlic Meatballs Stuffed with Mozzarella are juicy, savory bites of comfort food with a gooey, cheesy surprise hidden inside. The combination of fresh spinach, aromatic garlic, and melty mozzarella takes traditional meatballs to a whole new level—perfect as a crowd-pleasing appetizer, a hearty pasta topping, or a filling for sub sandwiches.
Origin and Cultural Significance
Meatballs are a staple across many cultures, from Italian polpette to Middle Eastern kofta. The idea of stuffing them with cheese reflects Italian-American creativity, where mozzarella is often paired with meat and tomato sauces for extra indulgence. Adding spinach and garlic gives the recipe a wholesome yet flavorful twist, making it both comforting and slightly more nutritious.
Ingredients Quantity
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- 1 cup fresh spinach, finely chopped
- 3 garlic cloves, minced
- ½ cup breadcrumbs (plain or Italian)
- ¼ cup Parmesan cheese, grated
- 1 large egg
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 6–8 mozzarella cubes (from fresh mozzarella ball or string cheese)
- 2 tablespoons olive oil (for pan-searing)
- 2 cups marinara sauce (for simmering/serving)
Optional Additions
- Swap mozzarella for provolone or fontina for a different cheesy center.
- Add chopped parsley or basil to the meat mixture for freshness.
- Mix in finely grated zucchini or carrots for extra veggies.
- Bake instead of pan-frying for a lighter option.
Tips for Success
- Keep your hands damp while rolling to prevent the mixture from sticking.
- Seal the mozzarella tightly inside the meat to avoid cheese leakage.
- Brown the meatballs before simmering in sauce for maximum flavor.
- Simmer gently in marinara—boiling too hard may break them apart.
Instructions
- In a large bowl, combine ground beef, spinach, garlic, breadcrumbs, Parmesan, egg, Italian seasoning, onion powder, red pepper flakes, salt, and pepper. Mix until just combined—don’t overwork.
- Divide the mixture into 6–8 equal portions. Flatten each portion, place a mozzarella cube in the center, and roll into a ball, sealing completely.
- Heat olive oil in a skillet over medium heat. Sear the meatballs on all sides until browned, about 5–6 minutes.
- Transfer meatballs into a pot of simmering marinara sauce. Cover and cook for 15 minutes, until meatballs are cooked through (internal temp ~165°F / 74°C).
- Serve hot, topped with extra Parmesan and fresh basil if desired.
Description
Golden-brown meatballs, packed with garlicky flavor and tender spinach, hide molten mozzarella inside for a cheesy, indulgent bite. When paired with marinara, they strike the perfect balance between hearty and comforting.
Nutritional Information (per serving, 1 of 6–8)
- Calories: ~290
- Protein: 22g
- Fat: 18g
- Carbohydrates: 9g
- Fiber: 1g
- Sugar: 2g
Conclusion and Recommendation
Spinach Garlic Meatballs Stuffed with Mozzarella are a versatile dish—ideal for pasta night, party appetizers, or even meal prep. They’re elegant enough for entertaining but easy enough for weeknight dinners.
Embracing Healthful Indulgence
For a lighter version, use lean turkey or chicken, part-skim mozzarella, and whole wheat breadcrumbs. You can also bake the meatballs on a parchment-lined sheet pan instead of pan-frying to reduce oil while keeping them flavorful.