Description
These Spinach Garlic Meatballs Stuffed with Mozzarella are a delicious twist on classic meatballs! Juicy, savory, and oozing with melted mozzarella, they’re a perfect addition to pasta, subs, or as a standalone appetizer. Packed with spinach and garlic, they’re not only flavorful but also a bit healthier, making them a crowd-pleasing favorite for any occasion.
Subscribe to our newsletter for more creative recipes like this one delivered straight to your inbox!
Ingredients
Scale
- 1 lb ground chicken or beef
- 1 cup fresh spinach, finely chopped
- 3 garlic cloves, minced
- ½ cup breadcrumbs
- 1 egg, beaten
- ½ cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon onion powder
- Salt and pepper, to taste
- 8–10 mozzarella cubes (about ¾-inch each)
- 2 tablespoons olive oil (for cooking, if pan-frying)
Instructions
Step 1: Prepare the Meatball Mixture
- In a large bowl, combine the ground chicken or beef, chopped spinach, minced garlic, breadcrumbs, egg, Parmesan cheese, Italian seasoning, paprika, onion powder, salt, and pepper. Mix until just combined—don’t overwork the meat.
Step 2: Shape and Stuff the Meatballs
- Take about 2 tablespoons of the mixture and flatten it slightly in your hand.
- Place a cube of mozzarella in the center and fold the meat around it, sealing well to ensure the cheese doesn’t leak during cooking.
- Repeat until all the meatballs are formed. You should get about 8-10 meatballs.
Step 3: Cook the Meatballs
- Oven Method:
5. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
6. Place the meatballs on the baking sheet and bake for 18-20 minutes, or until fully cooked and golden brown. - Pan-Fry Method:
7. Heat olive oil in a skillet over medium heat. Cook the meatballs for 3-4 minutes on each side, until browned and cooked through (internal temperature should reach 165°F/75°C).
Step 4: Serve and Enjoy
- Serve warm, garnished with extra Parmesan and fresh parsley, if desired. These pair perfectly with marinara sauce, pasta, or crusty bread.
Notes
- Seal Tightly: Make sure the meat completely encases the mozzarella to prevent leakage.
- Chill Before Cooking: Place the shaped meatballs in the fridge for 15-20 minutes to help them hold their shape.
- Add More Greens: For extra nutrients, finely chop and add more spinach or even shredded zucchini.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Cuisine: American