Spinach Garlic Stuffed Meatballs

This spinach and garlic meatball recipe transforms ordinary dinner into a memorable feast with its gooey mozzarella surprise inside. The combination of savory meat, garlicky spinach, and melted cheese creates an irresistible dish that disappears quickly whenever I serve it.

I created this recipe when trying to convince my cheese loving nephew to eat more greens. The hidden mozzarella worked like magic and now these meatballs are requested at every family gathering.

• Fresh baby spinach: Provides essential nutrients and a beautiful color contrast. Look for bright green leaves without any yellowing.
• Ground beef and pork: Create the perfect texture balance. Choose 80/20 beef for juiciness and flavor.
• Bread crumbs: Help bind everything together while keeping the meatballs tender. Use panko for lighter texture.
• Eggs: Act as the crucial binder. Farm fresh eggs with bright orange yolks add extra richness.
• Garlic: Infuses the entire dish with aromatic flavor. Select firm bulbs without any sprouting.
• Parmesan cheese: Adds umami depth. Freshly grated tastes significantly better than pre-packaged.
• Mozzarella cubes: Create the magical melty center. Fresh mozzarella produces the most dramatic cheese pull.
• Raos marinara sauce: Provides restaurant quality flavor without extra work. This splurge ingredient is worth it.

Step-by-Step Instructions

Prepare the Spinach Base:

Heat olive oil in a large skillet over medium heat until it shimmers. Add all the spinach in batches if needed, tossing gently until each handful begins to wilt. Continue until all spinach reduces dramatically in volume, approximately 3 minutes. Add the finely chopped garlic and cook for 1 to 2 minutes more until the kitchen fills with that wonderful garlic aroma. Transfer to a cutting board, let cool slightly, then chop into small bits that will distribute evenly throughout the meatballs.

Mix the Meat Mixture:

In a spacious bowl, combine the beef and pork with your hands, breaking apart any chunks until evenly blended. Add the bread crumbs, eggs, and a splash of milk, gently incorporating them without overworking the meat. Fold in the chopped spinach mixture, garlic, Parmesan, salt and pepper. Mix until just combined, stopping as soon as ingredients are evenly distributed. Overmixing will result in tough meatballs.

Form the Stuffed Meatballs:

Scoop approximately 2 tablespoons of meat mixture into your palm and flatten slightly. Place a mozzarella cube in the center and carefully fold the meat around it, sealing completely and rolling between your palms to form a perfect sphere. The cheese must be fully enclosed to prevent leaking during cooking. Place formed meatballs on a baking sheet, leaving space between each one.

Create the Perfect Crust:

Heat olive oil in a cast iron skillet until it starts to shimmer but not smoke. Working in batches to avoid crowding, place meatballs in the hot skillet, turning gently with tongs to develop a rich golden crust on all sides. This step takes about 5 to 7 minutes total and builds incredible flavor through caramelization. The meatballs should not be fully cooked at this stage.

Finish in the Oven:

Once all meatballs are browned, return them to the skillet and spoon dollops of marinara sauce around them, allowing some sauce to pool at the bottom without completely covering the meatballs. Cover the skillet with foil, creating a tent so it doesn't touch the meatballs. Transfer to the preheated oven and bake for 20 to 25 minutes until the internal temperature reaches 165°F.

Serve and Enjoy:

Remove from the oven and let rest for 5 minutes before serving. This crucial resting period allows the juices to redistribute throughout the meatballs. Serve over pasta, on crusty bread for sandwiches, or alone as an appetizer with extra sauce for dipping.

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The garlic is truly the unsung hero of this recipe. I use an extra clove or two beyond what most recipes call for because the way it permeates both the spinach and meat creates layers of flavor that make these meatballs stand out from any others I’ve tried.

Perfect Pairings

These meatballs shine when served over al dente spaghetti or rigatoni pasta that catches extra sauce in its ridges. For a lower carb option, try them over roasted spaghetti squash or zucchini noodles. The brightness of the marinara beautifully balances the richness of the cheese filling, creating a perfect harmony on your plate.

Make Ahead Magic

These meatballs are perfect for meal prep. You can prepare them up to the browning stage, then refrigerate for up to 24 hours before finishing in the oven. Alternatively, freeze the raw formed meatballs on a baking sheet until solid, then transfer to freezer bags where they'll keep for up to three months. When ready to use, thaw overnight in the refrigerator before proceeding with browning and baking.

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Troubleshooting Tips

If your meatballs are cracking open during cooking, your oven temperature might be too high or the meatballs might be too large. Try reducing the temperature to 325°F and extending the cooking time slightly. Another common issue is cheese leakage, which happens when the meatball isn't sealed properly. Ensure the meat completely surrounds the cheese with no thin spots or cracks.

Frequently Asked Questions

→ Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Thaw it first, squeeze out excess water, and sauté it with garlic as described.

→ What type of mozzarella works best?

Use low-moisture mozzarella for melting consistency, or fresh mozzarella for a creamier texture. Cube it small for easy stuffing.

→ How do I prevent the meatballs from falling apart?

Ensure the meat mixture is well-combined and avoid over-mixing. Chilling the meatballs for 10-15 minutes before cooking can also help them hold their shape.

→ Can I cook the meatballs fully on the stovetop?

Yes, you can simmer the browned meatballs in marinara sauce on low heat until fully cooked if you prefer not to use the oven.

→ What can I serve these meatballs with?

These meatballs pair perfectly with spaghetti, mashed potatoes, or a fresh green salad. You can also enjoy them as an appetizer or in a sub sandwich.