Dinner

Spinach Garlic Mozzarella Meatballs Recipe

ByRita Bennet November 23, 2025November 23, 2025

Introduction

These Spinach Garlic Mozzarella Meatballs are a flavorful twist on a classic favorite. Stuffed with gooey mozzarella and packed with fresh spinach and garlic, they make a delicious appetizer or main dish that’s sure to impress.

Three browned meatballs are placed on a white plate with a pool of golden melted cheese sauce around them. One meatball is cut open, revealing a soft, melted white cheese layer mixed with dark green spinach inside. The meatballs have a crispy, textured outer surface with a juicy and tender inside. The white plate sits on a white marbled textured surface, giving a clean and bright look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

450g ground beef or a mix of beef and pork
1 cup fresh spinach, finely chopped

3 cloves garlic, minced
60ml breadcrumbs

25g Parmesan cheese, freshly grated
1 large egg

½ teaspoon fine salt
¼ teaspoon ground black pepper
½ teaspoon Italian seasoning blend

1 cup mozzarella cheese, cut into small cubes
2 tablespoons olive oil

Instructions

Step 1: In a large bowl, gently combine the ground beef, finely chopped spinach, minced garlic, breadcrumbs, Parmesan cheese, egg, salt, pepper, and Italian seasoning. Mix just until everything is incorporated, being careful not to overwork the meat mixture.

Step 2: Take about 1 to 2 tablespoons of the meat mixture and flatten it in your palm. Place a cube of mozzarella in the center, then carefully wrap the meat around it, sealing completely so no cheese escapes. Roll into a round ball and repeat with the remaining mixture.
Step 3: Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches without overcrowding the pan to ensure proper browning.
Step 4: Cook the meatballs for 4 to 5 minutes per side, turning gently until they are golden brown all over and cooked through.

Step 5: Serve the meatballs hot with marinara sauce for dipping or toss with your favorite pasta. Garnish with additional Parmesan cheese and fresh basil leaves if desired.

Tips & Variations

For an extra rich flavor, try mixing half ground beef and half ground pork.
Use fresh mozzarella balls if you prefer a creamier cheese center.

Try baking the meatballs at 180°C (350°F) for 20-25 minutes as a hands-off cooking alternative.
Add chopped fresh herbs like parsley or basil into the meat mixture for added freshness.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the microwave until warmed through. You can also freeze cooked meatballs for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Four round, browned meat patties sit on a white plate with a shiny, smooth melted cheese sauce spread under and around them. One patty in the front is cut in half, revealing gooey, melted light yellow cheese mixed with dark green cooked spinach inside. The meat’s outer surface is crispy and unevenly darkened from cooking, while the cheese inside stretches softly. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only beef or only pork for these meatballs?

Yes, you can use either ground beef or pork alone, but a mix of both often results in a juicier and more flavorful meatball.

How do I prevent the cheese from leaking out during cooking?

Make sure to fully seal the meat around the mozzarella cube by pressing gently but firmly and rolling into a tight ball. This helps keep the cheese inside as the meat cooks.