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Spinach garlic meatballs with mozzarella center served over spaghetti with marinara sauce and fresh parsley

Spinach Garlic Mozzarella Stuffed Meatballs

Juicy baked meatballs packed with wilted spinach, garlic, and Parmesan, each stuffed with a gooey melted mozzarella center. A comforting Italian-American family dinner ready in 50 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef or ground turkey
  • 2 cups fresh spinach sauteed, cooled, moisture fully squeezed out, and finely chopped
  • 4 garlic cloves minced
  • 1 small onion finely chopped, optional
  • 1 large egg
  • 1 cup breadcrumbs panko or regular
  • 0.5 cup Parmesan cheese grated
  • 8 oz low-moisture mozzarella cut into small cubes and kept chilled in refrigerator until use
  • 1 tbsp Italian seasoning
  • 0.5 tsp red pepper flakes optional, for heat
  • 1 tbsp fresh parsley chopped, for garnish
  • 1 tsp salt adjust to taste
  • 0.5 tsp black pepper adjust to taste

Equipment

  • Skillet
  • Large mixing bowl
  • Baking sheet
  • Parchment paper
  • Instant-read thermometer

Method
 

  1. Heat a small drizzle of olive oil in a skillet over medium heat. Add fresh spinach and minced garlic. Cook for 3 to 4 minutes until spinach is fully wilted. Remove from heat, cool completely, squeeze out all moisture, and chop finely.
  2. In a large bowl, combine ground meat, egg, breadcrumbs, Parmesan, Italian seasoning, salt, pepper, and the chopped cooked spinach. Mix gently until just combined. Stop as soon as no dry spots remain.
  3. Remove mozzarella cubes from refrigerator. Flatten a portion of meat mixture in your palm, place a cold cheese cube in the center, and wrap firmly around it. Seal every seam completely. Repeat for all meatballs.
  4. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Arrange meatballs with space between each. Bake for 20 to 25 minutes until golden brown and internal temperature reaches 160 degrees F.
  5. Let meatballs rest for 5 minutes before serving. Optional: transfer to warm marinara sauce and simmer on low for 5 to 10 minutes for extra moisture and flavor.
  6. Garnish with fresh chopped parsley and serve over pasta, with garlic bread, or alongside roasted vegetables.

Notes

Keep mozzarella cubes cold from refrigerator until wrapping. Seal every seam completely to prevent leaking. Squeeze all moisture from spinach before mixing into meat. Internal temperature must reach 160 degrees F. Uncooked meatballs can be refrigerated on a covered tray for up to 24 hours before baking. Freeze uncooked meatballs for up to 2 months and add 5 extra minutes to bake time from frozen. Reheat cooked meatballs in marinara sauce over low heat for best results.