1 lb ground beef (or a mix of beef and pork )
1 cup fresh spinach , finely chopped
3 cloves garlic , minced
¼ cup breadcrumbs
¼ cup grated Parmesan cheese
1 large egg
½ teaspoon salt
¼ teaspoon black pepper
1 cup shredded mozzarella cheese (for stuffing )
2 tablespoons olive oil (for cooking )
Step-by-Step Instructions
Step 1: Prepare the Meatball Mixture
In a large mixing bowl, combine the ground beef , finely chopped spinach , minced garlic , breadcrumbs , grated Parmesan cheese , egg , salt , and pepper .
Mix gently with your hands or a spatula until just combined. Avoid overmixing to keep the meatballs tender.
Step 2: Shape and Stuff the Meatballs
Divide the meat mixture into 12–15 equal portions , about 1–2 tablespoons each , depending on your preferred size.
Flatten one portion into a disc in your palm. Place a small cube of mozzarella cheese (about ½ teaspoon) in the center.
Carefully wrap the meat around the cheese, sealing it completely to prevent the cheese from leaking during cooking. Roll into a ball.
Tip : If the cheese is exposed, patch with extra meat mixture.
Repeat with the remaining meat and cheese.
Step 3: Cook the Meatballs
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
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Add the meatballs to the skillet, working in batches if needed to avoid overcrowding.
Cook for 8–10 minutes , turning occasionally, until browned on all sides and cooked through (internal temperature should reach 160°F/71°C ).
Optional : For baking, place the meatballs on a greased baking sheet and bake at 375°F (190°C) for 20–25 minutes , flipping halfway through.
Step 4: Serve
Transfer the meatballs to a serving plate.
Serve warm with marinara sauce, garlic butter, or your favorite dipping sauce.
Garnish with fresh parsley or extra Parmesan cheese if desired.
Tips for Success
Use Fresh Spinach : Fresh spinach adds moisture and nutrients—avoid using frozen spinach, as it can make the meatballs soggy.
Add Heat : Stir in red pepper flakes or a dash of cayenne for a spicy kick.
Make Ahead : Assemble the meatballs ahead of time, cover, and refrigerate for up to 1 day before cooking.
Freeze for Later : Freeze uncooked meatballs on a baking sheet, then transfer to a freezer-safe bag. Cook directly from frozen, adding 5–10 minutes to the cooking time.
Switch Up the Cheese : Try provolone, cheddar, or gouda for a different flavor profile.
Perfect Pairings
These Spinach Garlic Meatballs Stuffed with Mozzarella pair beautifully with:
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