There’s something deeply comforting about homemade meatballs — especially when they’re infused with garlicky spinach and filled with gooey, melting mozzarella. These Spinach Garlic Meatballs with Mozzarella are the kind of dish that feels both rustic and elegant, perfect for family dinners or special occasions. Every bite bursts with savory richness, tender meat, and a molten cheese center that makes this recipe unforgettable.
This recipe blends the warmth of Italian-inspired cooking with a clever twist: hidden spinach that adds nutrients, moisture, and a pop of green color. Set on a bed of marinara sauce and baked to perfection, these meatballs are pure comfort with a touch of sophistication.
Why You’ll Love This Recipe
- Simple to prepare and ideal for meal prep
- Packed with flavor from garlic, Parmesan, and herbs
- Features a molten mozzarella surprise in the middle
- Balanced with nutrient-rich spinach
- Kid-friendly and crowd-approved
These meatballs are proof that homemade food doesn’t have to be complicated to feel gourmet. The combination of juicy beef, tender pork, sautéed spinach, and melted cheese turns an everyday dish into something extraordinary.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 2 cups fresh baby spinach, chopped
- 3 cloves garlic, finely minced
- ½ pound ground beef
- ½ pound ground pork
- ½ cup breadcrumbs (panko or fresh)
- 2 large eggs
- 2 tablespoons milk
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
- 8–10 cubes of mozzarella cheese (about ¾ inch each)
- 2 cups marinara sauce (homemade or store-bought)
Optional Garnish
- Fresh basil or parsley, chopped
- Extra Parmesan cheese for sprinkling
Preparing the Spinach and Garlic
Start by warming olive oil in a large skillet over medium heat. Once the oil shimmers, add the chopped spinach and toss it gently until the leaves begin to wilt. After about three minutes, stir in the minced garlic. Cook for another minute until fragrant but not browned.
Transfer the spinach-garlic mixture to a cutting board and chop finely once cooled. Spread it out to let the steam escape completely—this ensures your meat mixture doesn’t become soggy later.
Mixing the Meatball Base
In a large mixing bowl, whisk together the eggs and milk. Add the ground beef, ground pork, breadcrumbs, Parmesan cheese, salt, and pepper. Then fold in the cooled spinach-garlic mixture.
Using clean hands, gently mix until all ingredients are just combined. Avoid overmixing, as that can make the meatballs dense instead of tender.
Shaping and Stuffing the Meatballs
Scoop a portion of the meat mixture (about the size of a golf ball) and flatten it slightly in your palm. Place one cube of mozzarella in the center and carefully wrap the meat around it, ensuring no cheese is visible. Roll the meatball gently to smooth it out. Repeat until all the mixture is used.
Pro tip: Keep your hands slightly damp while rolling to prevent sticking and create evenly shaped meatballs.
Browning for Flavor
Heat a tablespoon of olive oil in a skillet over medium-high heat. Place the meatballs in batches, turning them gently to brown on all sides. This step gives them a delicious crust and seals in the juices.
Once browned, transfer them to a plate lined with paper towels while you prepare to bake them.
Baking with Marinara Sauce
Spread a layer of marinara sauce on the bottom of a baking dish or cast iron skillet. Nestle the browned meatballs into the sauce, ensuring they’re slightly covered. Add an extra spoonful of sauce over the top of each meatball to keep them moist.
Cover with foil and bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C).
When done, remove from the oven and let the meatballs rest for five minutes before serving.
Serving Suggestions
These meatballs are deliciously versatile. Serve them in any of the following ways:
- Classic Italian-style: Over spaghetti or linguine, topped with extra sauce and Parmesan.
- Low-carb option: Pair with roasted vegetables, zoodles, or a fresh green salad.
- Party-style: Serve with toothpicks and marinara on the side for dipping.
- Sandwich twist: Place inside a crusty sub roll, top with cheese, and broil until bubbly.
The creamy mozzarella center, combined with tangy sauce and aromatic herbs, makes this dish irresistible no matter how it’s served.
Storage and Reheating
Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet with a bit of marinara sauce to keep them moist.
For longer storage, freeze the cooked meatballs in sauce for up to 2 months. Thaw in the fridge overnight and reheat in the oven or on the stovetop until hot throughout.
Ingredient Substitutions
- Ground meat: Use all beef or all pork if preferred. Ground turkey or chicken works for a lighter version.
- Spinach: Frozen chopped spinach can be used—thaw and squeeze out excess water first.
- Mozzarella: Substitute with provolone or Monterey Jack for similar meltiness.
- Breadcrumbs: Use gluten-free breadcrumbs or crushed oats for a wheat-free option.
- Marinara sauce: Homemade tomato sauce, arrabbiata, or even creamy Alfredo pairs beautifully.
Flavor and Texture Tips
- Allow the spinach mixture to cool fully before adding to the meat mixture to avoid cooking the eggs.
- Don’t skip the browning step — it adds layers of flavor and prevents sogginess.
- Use freshly grated Parmesan for richer taste and smoother texture.
- Always test a small portion of the meat mixture for seasoning by pan-frying it before forming all the meatballs.
Why This Recipe Works
The combination of pork and beef creates the ideal balance of flavor and tenderness. Pork adds juiciness, while beef provides hearty richness. The breadcrumbs and milk act as a binder, ensuring the meatballs stay soft and moist.
The spinach doesn’t just add nutrition — it also keeps the interior tender and balances the richness of the meat and cheese. Every bite gives you savory depth, creamy melt, and a touch of earthy freshness.
Pro Tips
- Chill the formed meatballs for 10–15 minutes before browning to help them hold shape.
- For a golden top, uncover the dish for the last 5 minutes of baking.
- Fresh mozzarella melts better than pre-shredded versions.
- Add a pinch of red pepper flakes to the sauce for a mild kick.
- Serve with a drizzle of olive oil and a sprinkle of sea salt for a restaurant-style finish.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes. Just thaw and squeeze out the excess moisture before adding it to the mixture.
How do I keep the mozzarella from leaking out?
Make sure the cheese cube is fully encased in the meat mixture, with no cracks visible before browning.
Can I make these meatballs ahead of time?
Definitely. You can form and refrigerate them for several hours or freeze uncooked ones for later use.
What can I serve with these meatballs besides pasta?
Try serving them with mashed potatoes, polenta, or roasted vegetables for a hearty yet balanced meal.
Can I bake them without browning first?
Yes, but searing adds extra flavor and a beautiful crust. If skipping, bake uncovered for a few extra minutes.
What’s the best way to reheat leftovers?
Warm them in a covered skillet with sauce over low heat or in the oven at 300°F until heated through.
Can I make them spicier?
Absolutely. Add a bit of crushed chili flakes or finely chopped jalapeño to the meat mixture.
Conclusion
Spinach Garlic Meatballs with Mozzarella are the perfect blend of indulgence and comfort. The tender meat, earthy spinach, and molten cheese center bring familiar Italian flavors to life in every bite. Whether you’re serving them at a cozy dinner or family gathering, these meatballs never fail to impress.