Spinach Garlic Meatballs Stuffed With Mozzarella – Appetizer To Main

Spinach Garlic Meatballs Stuffed with Mozzarella deliver that molten-cheese moment wrapped in juicy, herb-bright meat—weeknight easy, party-worthy delicious. Tender greens meet aromatic garlic, while a hidden core of silky mozzarella turns every bite into a stretchy, savory surprise. Serve as hearty sliders, pile over zoodles, or set out as Mozzarella Balls Appetizers with a tangy sauce. If you love Mozzarella Stuffed Meatballs or crave lighter Turkey Spinach Meatballs, this recipe has options—plus smart swaps for those exploring Anti Inflammation Recipes Dinner Easy.

Why You’ll Love This Recipe

• Golden outside, melty middle: a crisp sear gives way to a gooey center you’ll chase for seconds.
• Greens-forward and savory: chopped spinach adds color, moisture, and gentle earthiness without stealing the spotlight.
• Meal-flexible: shape into minis for Spinach Balls Appetizer trays or full-size bowls of meatballs.
• Choose your protein: beef, chicken, or turkey for lighter-leaning Spinach Meatballs.
• Make-ahead friendly: stash and reheat for weeknight sanity or easy entertaining.

Recipe Snapshot

Ingredients – Spinach Garlic Meatballs Stuffed with Mozzarella

• Ground protein (1 lb) – beef, chicken, or turkey for your preferred vibe; turkey leans lighter.
• Finely chopped baby spinach (1 1/2 cups) – moisture and color; quick-cooking leaves fold in easily.
• Fresh garlic (3–4 cloves), minced – savory backbone; see garlic basics above.
• Mozzarella pearls or 1/2-inch cubes (4–5 oz) – the molten core in these Cheese Stuffed Meatballs.
• Egg (1) – binds for tender, sliceable meatballs.
• Gluten-free panko or almond flour (1/2 cup) – keeps “Dietary: Gluten-Free” on track without sacrificing texture.
• Grated Parmesan (1/4 cup) – umami lift and browning.
• Italian seasoning (1 tsp) + crushed red pepper (optional) – herbal warmth and adjustable heat.
• Kosher salt & black pepper – season every layer generously.
• Olive oil (1–2 tbsp) – for searing or greasing the sheet pan.
• Serving options: simple marinara, pesto, lemony arugula, or garlicky yogurt dip.

Ellie

Spinach Garlic Meatballs Stuffed with Mozzarella

Spinach Garlic Meatballs Stuffed with Mozzarella combine juicy, herb-seasoned ground meat with tender spinach and garlic, wrapped around a molten mozzarella core. Crisped outside and gooey inside, they’re versatile for pastas, sliders, bowls, or appetizers—family-friendly and meal-prep ready.

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Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 40 minutes mins

Servings: 4 people

Course: Main Dish

Cuisine: Healthy

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb ground protein beef, chicken, or turkey
• 1 1/2 cups baby spinach finely chopped
• 3–4 cloves fresh garlic minced
• 4–5 oz mozzarella pearls or cubes
• 1 egg
• 1/2 cup gluten-free panko or almond flour
• 1/4 cup grated Parmesan
• 1 tsp Italian seasoning
• 1 pinch crushed red pepper optional
• kosher salt and black pepper to taste
• 1–2 tbsp olive oil for searing or greasing

Serving options

• marinara, pesto, lemony arugula, or garlic yogurt dip

Equipment

• Mixing bowl
• Baking sheet or skillet
• Fork or hands for mixing

Method

 

1. Combine ground protein, spinach, garlic, egg, panko/almond flour, Parmesan, Italian seasoning, salt, and pepper. Mix gently until just combined.
2. Chill mixture 10–15 minutes to help it hold shape.
3. Scoop portions, insert mozzarella pearl in the center, and seal completely.
4. Skillet method: sear in olive oil over medium until browned (6–8 minutes), then cover briefly to finish. Oven method: bake at 400°F (205°C) for 16–20 minutes.
5. Rest 3 minutes before saucing to let cheese settle.
6. Garnish with Parmesan, parsley, or lemon zest.

Notes

Don’t overmix the meat to avoid dense meatballs. Seal tightly around the cheese to prevent leakage. Air fry at 380°F (193°C) for 10–12 minutes for a quicker option.

How to Make the Recipe – Spinach Garlic Meatballs Stuffed with Mozzarella

A few smart steps give Spinach Garlic Meatballs Stuffed with Mozzarella that crisp shell, juicy interior, and dramatic cheese pull you’re after.

Step 1: Prep the Mix

In a bowl, combine ground protein, spinach, garlic, egg, gluten-free panko/almond flour, Parmesan, Italian seasoning, salt, and pepper. Mix gently with a fork until just combined.

Step 2: Chill for Easy Shaping

Refrigerate the mixture 10–15 minutes; a brief chill helps it hold around the cheese without cracking.

Step 3: Stuff with Cheese

Scoop golf-ball portions. Press a mozzarella pearl into the center and seal completely so no cheese peeks out.

Step 4: Pan-Sear or Bake

For skillet: film a pan with olive oil and sear on medium until browned on multiple sides (6–8 minutes), then cover 2–3 minutes to finish. For oven: bake on a greased sheet at 400°F (205°C) for 16–20 minutes.

Step 5: Rest & Sauce

Rest 3 minutes so the cheese settles. Toss with warm marinara or spoon pesto beneath to keep exteriors crisp.

Step 6: Garnish

Finish with Parmesan, chopped parsley, or lemon zest for brightness.

Step 7: Plate & Pull

Slice one open to showcase that stretch—cue applause.

Pro Tips for Making the Recipe

• Mix with a fork or hands just until combined; overmixing = dense meatballs.
• Seal well around the cheese; any gap becomes a melty escape route.
• Chill after shaping if your kitchen is warm—firmer balls brown better.
• Use turkey for leaner Turkey Spinach Meatballs; add an extra tablespoon of olive oil for juiciness.
• Air fry at 380°F (193°C) for 10–12 minutes, shaking once, for speedy Recipes With Mozzarella Balls style bites.

How to Serve Spinach Garlic Meatballs Stuffed with Mozzarella

Create contrast—crispy edges, creamy centers, and bright sides make Spinach Garlic Meatballs Stuffed with Mozzarella feel restaurant-level.

• Skewer minis for Mozzarella Balls Appetizers with pesto dip.
• Nest on polenta or mashed cauliflower for comfort bowls.
• Stuff into garlic bread for a cheeky sandwich.
• Top zoodles with lemony marinara for a lighter plate.
• Pair with a citrusy chopped salad for lift.
• Serve alongside Mozzarella Stuffed Chicken or Spinach And Feta Stuffed Chicken for a mixed-protein board.
• Offer a platter of Spinach Balls Appetizer and meatballs for two textures.
• Layer into sliders with pepperoncini and arugula.
• Toss with roasted peppers and onions for color.
• Finish with chili flakes and lemon for zip.

Make Ahead and Storage – Spinach Garlic Meatballs Stuffed with Mozzarella

Storing Leftovers

• Cool on a rack so bottoms stay crisp.
• Refrigerate in a shallow container up to 4 days.
• Keep sauce separate so exteriors don’t soften.
• Revive with a squeeze of lemon for freshness.

Freezing

• Freeze raw, stuffed balls on a tray; bag up to 2 months.
• Bake from frozen at 400°F (205°C) for 20–24 minutes.
• Or freeze cooked meatballs; reheat straight from frozen.
• Add sauce after reheating to preserve texture.

Reheating

• Oven: 350°F (175°C) for 8–10 minutes on a rack.
• Skillet: low heat with a splash of water, covered, then uncover to re-crisp.
• Air fryer: 360°F (182°C) for 4–6 minutes.
• Microwave: brief bursts; rest to redistribute heat before serving.

FAQs

What are the health benefits of the main ingredients?

Spinach offers iron and folate, and lean proteins supply satiating protein. Choosing olive oil and plenty of herbs keeps flavor high without heaviness and supports approaches that reduce chronic inflammation.

Can I substitute a major ingredient?

Swap turkey or chicken for beef; use part-skim mozzarella; or try dairy-free mozzarella if needed. Almond flour or certified GF panko both work as binders.

How can I add flavor without extra calories?

Layer aromatics (garlic, lemon zest), fresh herbs, and a pinch of chili. A splash of vinegar in sauce adds brightness with minimal calories.

Can I meal prep Spinach Garlic Meatballs Stuffed with Mozzarella?

Absolutely—shape and freeze raw balls, then bake directly from frozen. Batch-cook for quick bowls, subs, or Recipes With Mozzarella Balls snack boards.

Final Thoughts

Spinach Garlic Meatballs Stuffed with Mozzarella bring weeknight ease and dinner-party drama in the same pan. Crisp edges, juicy centers, and that molten pull make them impossible to forget, whether you serve them solo or with sides. Keep this method in your rotation and riff away—from classic marinara to pesto, from minis for canapés to hearty mains with veggies. Every batch proves that simple techniques can deliver showstopping, cheese-stretched rewards.

For more other delicious recipes, check out this link !!