Spinach Garlic Meatballs Stuffed with Mozzarella

These Spinach Garlic Meatballs Stuffed with Mozzarella are the kind of comfort food I crave when I want something hearty, cheesy, and satisfying. Juicy meatballs seasoned with garlic and Italian spices are loaded with fresh spinach and stuffed with gooey mozzarella—then baked to golden perfection. Served with warm marinara sauce, they’re perfect as a party appetizer, weeknight dinner, or even for meal prep.

Why I’ll Love This Recipe

I love that these meatballs combine all the best things—tender meat, hidden veggies, and a cheesy, melty surprise in every bite. They’re simple to prepare, packed with flavor, and much more exciting than ordinary meatballs. The fresh spinach adds color and nutrients, while the garlic and Italian herbs bring that classic savory depth I always look for. Plus, they’re baked, not fried, which makes them easier and a little lighter.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ground beef (or ground turkey)

• fresh spinach, finely chopped

• egg

• breadcrumbs

• salt

• black pepper

• garlic powder

• onion powder

• Italian seasoning

• small mozzarella cubes (about 1/2 inch)

• olive oil

• marinara sauce (for serving)

Directions

1. I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large bowl, I combine the ground meat, chopped spinach, egg, breadcrumbs, salt, pepper, garlic powder, onion powder, and Italian seasoning. I mix it all together until evenly combined.

3. I scoop a spoonful of the meat mixture, flatten it slightly in my hand, place a mozzarella cube in the center, and then wrap the meat around it to form a ball. I repeat this process for the rest of the mixture.

4. In a skillet, I heat olive oil over medium heat and sear the meatballs for about 2–3 minutes on each side until they’re browned all over.

5. Once seared, I transfer the meatballs to the prepared baking sheet and bake them for 12–15 minutes, or until they’re cooked through and the cheese is melted inside.

6. I serve them warm with a generous spoonful of marinara sauce, either on their own or over pasta.

Servings and timing

This recipe makes about 12 meatballs, which serves around 4 people as a main dish or 6–8 as an appetizer. It takes roughly 30 minutes total—about 10 minutes of prep, 5 minutes for searing, and 12–15 minutes in the oven.

Variations

• Make them spicy: I sometimes add a pinch of red pepper flakes to the meat mixture for a little kick.

• Go lean: I use ground turkey or chicken for a lighter version, and they still turn out juicy.

• Add fresh herbs: A handful of chopped parsley or basil gives them a fresh boost.

• Try different cheeses: I’ve used cheddar or provolone in the center for a different flavor.

• Serve in a sub: I love placing these in toasted rolls with extra marinara and mozzarella for cheesy meatball subs.

Storage/Reheating

I store leftover meatballs in an airtight container in the fridge for up to 4 days. To reheat, I warm them in the oven at 350°F (175°C) or microwave them for about 1–2 minutes. They also freeze well—I freeze the cooked meatballs on a tray, then transfer them to a freezer bag for up to 2 months. When I’m ready, I reheat them straight from frozen in the oven until hot.

FAQs

 

Can I use frozen spinach?

Yes, I can use frozen spinach, but I make sure to thaw and squeeze out all the excess moisture before adding it to the mixture.

What type of mozzarella works best?

I use low-moisture mozzarella cut into small cubes. Fresh mozzarella can work, but it tends to release more moisture and may not hold its shape inside the meatballs.

Do I have to sear the meatballs before baking?

Searing adds flavor and color, but if I’m short on time, I can skip it and bake the meatballs directly—they’ll still be delicious.

Can I make these ahead of time?

Yes, I often prepare the meatballs and store them in the fridge (uncooked) for up to a day before searing and baking.

What should I serve with these?

I like serving them with spaghetti, zucchini noodles, or even just a crusty piece of bread to soak up the marinara sauce.

Conclusion

These Spinach Garlic Meatballs Stuffed with Mozzarella are a simple but impressive dish that always satisfies. Whether I’m making them for a casual dinner or a crowd-pleasing appetizer, they deliver bold flavor, gooey cheese, and a wholesome twist with the spinach. They’re fun to make and even more fun to eat—this is one recipe I’ll be coming back to again and again.