Here’s a tasty recipe for Spinach Garlic Meatballs Stuffed with Mozzarella — juicy, flavorful meatballs with a gooey cheesy center and a spinach-garlic twist. Perfect as an appetizer or main dish!
Spinach Garlic Meatballs Stuffed with Mozzarella
Ingredients:
For the Meatballs:
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1 lb (450g) ground beef (or a mix of beef & pork)
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1 cup fresh spinach, finely chopped
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3-4 garlic cloves, minced
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1/4 cup grated Parmesan cheese
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1/2 cup breadcrumbs
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1 large egg
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1/4 cup finely chopped onion (optional)
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1 tsp dried Italian herbs (oregano, basil, thyme mix)
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Salt and pepper to taste
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6-8 small mozzarella balls (bocconcini) or cut mozzarella sticks into small cubes
For Cooking:
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2 tbsp olive oil (for frying or baking)
Optional Sauce:
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Your favorite marinara or tomato sauce, warmed (for serving)
Instructions:
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Prepare the filling:
If using mozzarella balls, pat them dry with a paper towel to avoid excess moisture. -
Mix the meatball base:
In a large bowl, combine the ground meat, chopped spinach, minced garlic, Parmesan, breadcrumbs, egg, onion (if using), Italian herbs, salt, and pepper. Mix gently until just combined — don’t overwork the meat. -
Form and stuff meatballs:
Take a small handful of the meat mixture (about 2 tablespoons). Flatten it in your palm, place one mozzarella piece in the center, and carefully wrap the meat around it, rolling to form a smooth ball. Repeat with the remaining mixture and cheese. -
Cook the meatballs:
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Pan-fry: Heat olive oil in a skillet over medium heat. Cook meatballs, turning occasionally, until browned on all sides and cooked through (about 10-12 minutes).
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Bake: Preheat oven to 400°F (200°C). Place meatballs on a baking sheet lined with parchment paper. Bake for 18-20 minutes until cooked through and browned.
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Serve:
Serve the meatballs hot with marinara sauce for dipping or spoon the sauce over them. They go great with pasta, salad, or crusty bread.