Spinach garlic mozzarella meatballs hide a warm pocket of cheese and seasoned spinach inside a browned beef shell. Cooking the spinach first removes moisture that could weaken the meatballs. A short sear followed by oven cooking gives a flavorful exterior while a thermometer checks the center.
Recipe Details
Makes 8 large meatballs, serves 4 | Prep: 30 minutes | Cook: 20–25 minutes | Total: About 55 minutes
Ingredients
- 1 pound ground beef, about 85% lean
- 1 large egg
- ⅓ cup plain breadcrumbs
- ¼ cup grated Parmesan
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- 3 garlic cloves, minced, divided
- 3 packed cups fresh spinach, roughly chopped
- 1 tablespoon olive oil, divided
- 4 ounces low-moisture mozzarella, cut into 8 cubes
- 2 tablespoons unsalted butter
- 1 tablespoon chopped parsley, optional
How to Make Spinach Garlic Mozzarella Meatballs
1. Cook and dry the spinach
Heat the oven to 400°F (200°C). Warm 1 teaspoon oil in a skillet over medium heat. Add spinach and cook until wilted. Stir in 1 minced garlic clove for 30 seconds. Cool, squeeze out excess liquid, and chop finely.
2. Mix the beef
Combine beef, egg, breadcrumbs, Parmesan, ¾ teaspoon salt, pepper, Italian seasoning, and 1 minced garlic clove. Mix gently with clean hands just until combined. Divide into 8 equal portions.
3. Fill and seal
Flatten each beef portion into a thick disk. Add a little spinach and one mozzarella cube to the center. Fold meat around the filling and pinch closed, then roll gently into a ball. Keep the filling completely enclosed.
4. Sear the meatballs
Heat the remaining 2 teaspoons oil in an oven-safe skillet over medium-high heat. Brown meatballs on several sides for 5–7 minutes total, turning gently with tongs. Do not crowd the pan.
5. Finish in the oven
Transfer the skillet to the oven. Bake for 12–16 minutes, or until the ground beef portion reaches 160°F (71°C). Insert the thermometer from the side so the probe measures meat rather than only melted cheese.
6. Make garlic butter
While the meatballs finish, melt butter in a small saucepan. Add the final minced garlic clove and cook gently for 30–60 seconds. Stir in the remaining ¼ teaspoon salt only if needed and optional parsley.
7. Rest and serve
Let the meatballs rest for 3–5 minutes, then spoon garlic butter over them. Cut one open carefully; the cheese filling will be hot. Serve with any juices from the pan.
Tips for the Best Results
Remove spinach moisture. Wet spinach creates steam pockets and can make the sealed meatball split.
Use low-moisture mozzarella. Fresh mozzarella releases more liquid. Firm cubes are easier to enclose.
Seal the seams. A continuous layer of beef around the filling helps keep cheese inside. Some leakage is normal, but large gaps let most of it escape.
Serving and Variations
Serve with mashed potatoes, pasta, or a tomato salad. A simple marinara can be served alongside if you prefer a saucier meal. The recipe makes large stuffed meatballs; if making smaller ones, use smaller cheese pieces and check doneness earlier.
Storage and Reheating
Refrigerate within 2 hours for 3–4 days. Reheat covered until the centers reach 165°F (74°C), adding a splash of broth or water to prevent drying. Freeze cooked, cooled meatballs for up to 2 months and thaw in the refrigerator before reheating.
Frequently Asked Questions
Can I use frozen spinach?
Yes. Thaw and squeeze very dry. Use about ⅓ cup cooked, squeezed spinach in place of the fresh spinach.
Can I skip the sear?
You can bake on a lined tray until the meat reaches 160°F (71°C), but the exterior will be less browned and timing may differ.
Can I use ground chicken?
It needs to reach 165°F (74°C) and may produce a softer mixture. Ground beef is the intended base for this version.