Spinach Garlic Meatballs Stuffed With Mozzarella
Our recipe for Spinach Garlic Meatballs Stuffed With Mozzarella offers the perfect portion packed with flavor and cheese, and boy, are they tasty!

The perfect combination of vegetables and garlic with melted mozzarella at its core makes for a sensational and irresistible bite.
There is nothing quite so warming as a soul-satisfying meatball – and ours take that ultimate comfort food to the next level of Yummy Town!
Imagine biting into a garlic spinach meatball coated in an earthy, gently peppery, seasoned breadcrumb coating.
Not to mention, the mozzarella slowly melts in your mouth, flecked with tiny sun-dried tomatoes that will explode with flavor.
The best part? These meatballs are versatile! They can be both a meal or appetizer to add to your family menu!
These Italian meatballs can be cooked with pasta for a family dinner, served as the main course, alongside a tossed green salad or grilled veggies, or baked into meatball subs for your next party.
The meatballs, packed with nutrient-rich spinach and the savory flavor of protein from the meat, deliver a plate full of satisfaction, nutrition, and wholesome good health.
Our stuffed meatballs will thrill diners of all ages and leave the table with full stomachs and happy hearts. Ready to crank up your meatballs’ flavor, comfort, and cheesy goodness?

Spinach Garlic Meatballs Stuffed With Mozzarella Ingredients:
Spinach:
- 8 ounces baby spinach: Fresh baby spinach has that deeper green color of leafy vegetables rich in nutrients and adds vitamins A and C, iron, and calcium to meatballs.
- 3 cloves garlic, finely chopped: The pungent, savory aroma helps add depth to the spinach and the whole dish.
- 1 or 2 tbsp olive oil: This oil is typically used to sauté the spinach and garlic, giving them a subtle flavor and just the right amount of soft cooking heat to coat them.

Meatballs:
- 1 lb ground beef: Ground beef is one and only the real deal in meatballs. It’s full-bodied with lean, yummy flavors and has a smooth and silky texture that dissolves in your mouth. Mostly, all meatballs looking good for you will start with this humble member of the ground meet family. But if you are on a diet or just want to go for a lighter option, ground chicken, ground turkey, or lamb, all work equally well. Always go for the leanest meat when possible!
- 1 pound ground pork: This provides a little more sweetness, richness, and depth of flavor – all of which work well with the beef for a well-rounded taste. Again, you can use one of the substitutions from above.
- 2 ¼ cups bread crumbs: Bind the meatballs together, making them light and airy.
- 3 (or 4 if small) eggs: Eggs are a great binding agent that helps the meatballs into a tightly bound ball.
- A bit of milk: This makes the meatballs juicy! However, it also helps bind the ingredients together so the balls don’t fall apart while cooking.
- 4 garlic cloves, finely chopped: Adding bold flavor, these cloves heighten the overall taste.
- ½ cup Parmesan: The salty, gritty, nutty, umami-rich cheese makes the meatballs much better.
- Salt and pepper to taste: The salt brings out the meatiness of the meatball, while the pepper adds a slight bite and highlights the Parmesan.
- 2 tbsp olive oil: To cook the meatballs in, to get a good golden-brown crust on each side, and for the pan juices, which will mellow everything with a hint of their own.
- Cubed mozzarella cheese: The star of the stuffing, these creamy, melty mozzarella cubes are a cheese-filled surprise in each meatball.
- 1 jar Rao’s marinara sauce: This is not the cheapest tomato sauce, but it is good. It is thick and intensely flavorful, and its tangy, savory notes give the meatball experience a unifying, comforting flavor.

How to make Spinach Garlic Meatballs Stuffed With Mozzarella:
Spinach Mixture:
- Cook spinach in olive oil on medium heat for 2-3 minutes
- Add the minced garlic and cook for another minute.
- Remove the spinach from the skillet and chop finely.
Meatballs:
- The oven should be set to preheat at 350°F
- Mix together in a large bowl, and place the ground beef and pork in a big bowl with the bread crumbs and eggs.
- Then incorporate the milk and season, after which add the bashed garlic, Parmesan, spinach mix, salt, and pepper.
- Place one spoonful of meat into a little cube of mozzarella, then roll that into a meatball.
- Place into browned meatballs while heating the olive oil in a large cast-iron or frying pan.
- Once browned, make wells to pour in a ladle of marinara for the meatballs.
- Wrap everything in foil and place in preheated oven. Or you can transfer it to a baking sheet.
- Bake at 400°F for about 20 to 25 minutes, or until the meatballs are done and no longer pink in the middle. Meatballs are considered safe to eat when their internal temperature reaches 165°F.

Food for thought:
Tips and Tricks:
- If you like upping the color and flavor profile, sprinkle with Parmesan cheese and herbs like basil or parsley.
- If you’d like to meal-prep meatballs for use over a couple of months, seal them in a freezer-safe ziplock bag, write the date on it, and freeze for three months. That should be long enough to think about all your inspirations and decide what to do with them!
- Want to add extra flavor? Spice it up by adding a splash of lemon juice to the spinach, or add flour to your breadcrumbs to make your meatballs extra crispy.
- Try them with spaghetti or do a twist on chicken alfredo
- Combine Squash and cauliflower to make a great side for this dish. They pair excellently with the meatballs.
- Add a special treat and have a rich chocolate cake for dessert.
- Don’t forget to toast some garlic bread!

Spinach Garlic Meatballs Stuffed With Mozzarella
These Spinach Garlic Meatballs Stuffed with Mozzarella will have you wondering where the culinary genius mind comes up with these inventive ingredients, but it’s no accident.
The spinach, garlic, and mozzarella do wonders for spicing up the taste of the Italian delicacy and providing ample surprise between each bite.
And that filling! It’s the best part! I promise they are delicious!
Whether you’re making a simple meal at home or hosting a party, everyone will beg for more!
Spinach Garlic Meatballs Stuffed With Mozzarella

Spice up your pasta dish with these mouth-watering Spinach Garlic Meatballs Stuffed With Mozzarella! They are to die for!
Ingredients
- 8 ounces fresh baby spinach
- 3 cloves garlic, finely chopped
- 1-2 tablespoons olive oil
- 1 pound ground beef
- 1 pound ground pork
- 2 ¼ cups bread crumbs
- 3 (or 4 if small) eggs
- Splash of milk
- 4 cloves garlic, finely chopped
- ½ cup Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons olive oil
- Mozzarella cheese, cut into small cubes
- 1 jar Rao’s marinara sauce
Instructions
Spinach Mixture:
- Cook spinach in olive oil on medium heat for 2-3 minutes
- Add the minced garlic and cook for another minute.
- Remove the spinach from the skillet and chop finely.
Meatballs:
- The oven should be set to preheat at 350°F
- Mix together in a large bowl, and place the ground beef and pork in a big bowl with the bread crumbs and eggs.
- Then incorporate the milk and season, after which add the bashed garlic, Parmesan, spinach mix, salt, and pepper.
- Place one spoonful of meat into a little cube of mozzarella, then roll that into a meatball.
- Place into browned meatballs while heating the olive oil in a large cast-iron or frying pan.
- Once browned, make wells to pour in a ladle of marinara for the meatballs.
- Wrap everything in foil and place in preheated oven. Or you can transfer it to a baking sheet.
- Bake at 400°F for about 20 to 25 minutes, or until the meatballs are done and no longer pink in the middle. Meatballs are considered safe to eat when their internal temperature reaches 165°F.
Get the scoop on more like this: