Spinach Garlic Mozzarella Meatballs (Print-Friendly Version)
Juicy homemade meatballs with spinach and garlic, stuffed with melting mozzarella centers for an irresistible Italian-inspired dish.
# Ingredients:
→ Meatballs
01 -
1 lb ground beef or ground turkey/chicken
02 -
1 cup fresh spinach, finely chopped
03 -
2 cloves garlic, minced
04 -
1/4 cup grated Parmesan cheese
05 -
1/2 cup breadcrumbs or panko
06 -
1 large egg
07 -
1 tsp Italian seasoning
08 -
1/2 tsp salt
09 -
1/4 tsp black pepper
10 -
12 small mozzarella cubes (~1/2-inch pieces)
→ For Cooking
11 -
1 tbsp olive oil
12 -
2 cups marinara sauce (optional, for serving)
# Steps:
01 -
In a large mixing bowl, combine the ground meat, chopped spinach, minced garlic, Parmesan cheese, breadcrumbs, egg, Italian seasoning, salt, and pepper. Mix until well combined but do not overmix.
02 -
Take about 2 tablespoons of the meat mixture and flatten it in your palm. Place a mozzarella cube in the center, then fold the meat around it, sealing the edges to completely enclose the cheese. Roll into a smooth ball. Repeat with the remaining meat mixture and mozzarella cubes to form about 12 meatballs.
03 -
Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 2-3 minutes per side until browned all over. Lower the heat, cover the skillet, and cook for an additional 8-10 minutes, or until the meatballs are fully cooked with an internal temperature of 165°F (74°C).
04 -
If using marinara sauce, pour it into the skillet with the meatballs and simmer for 5 minutes to coat the meatballs and heat the sauce. Serve warm, garnished with extra Parmesan cheese and fresh parsley if desired.
# Notes & Tips:
01 -
Use low-moisture mozzarella to prevent excess liquid. Baby mozzarella balls (bocconcini) can also work.
02 -
For a baking option, bake the meatballs in a 375°F (190°C) oven for 20-25 minutes, or until fully cooked.
03 -
You can prepare the meatballs in advance and refrigerate for up to 24 hours or freeze for later use.