Cheesy Spinach Garlic Meatballs

Wait until you try these Spinach Garlic Meatballs Stuffed with Mozzarella – they're my absolute go-to when I want something impressive but secretly easy. The first time I made them, my kitchen smelled like an Italian grandmother's dream, and the moment that melty mozzarella center burst open? Pure magic.

What makes these meatballs special is how simple ingredients transform into something extraordinary. Fresh spinach and garlic give them this earthy depth, while that molten mozzarella surprise inside turns every bite into a little celebration. I've served these at everything from weeknight dinners to potlucks, and trust me – they disappear fast!

Ingredients for Spinach Garlic Meatballs Stuffed with Mozzarella

Here's everything you'll need for these flavor-packed meatballs:

• 1 lb ground beef (or mix beef and pork for extra richness)
• 1 cup fresh spinach, finely chopped (pack it loosely)
• 3 cloves garlic, minced (fresh is best!)
• ¼ cup breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 large egg
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon Italian seasoning
• 1 cup mozzarella cheese, cut into ½-inch cubes
• 2 tablespoon olive oil for cooking

How to Make Spinach Garlic Meatballs Stuffed with Mozzarella

Alright, let's dive into making these glorious meatballs! I promise it's easier than you think, and the results will have everyone thinking you're a kitchen wizard.

Mixing the Meatball Ingredients

First, grab that big mixing bowl of yours - the one that's seen better days but you refuse to replace because it's perfect. Dump in your ground meat, all that gorgeous chopped spinach, minced garlic (trust me, three cloves is the magic number!), breadcrumbs, Parmesan, egg, and spices. Now here's the trick: use your hands! Mix just until everything comes together - overworking makes tough meatballs, and we want tender bites of joy.

Stuffing and Shaping the Meatballs

This is where the fun begins! Scoop about a golf ball-sized portion of meat mixture (about 2 tablespoons) and flatten it slightly in your palm. Nestle a mozzarella cube right in the center - don't be shy, give it a good chunk! Then gently wrap the meat around it, pinching any cracks closed. Roll it between your palms just until smooth. Pro tip: wet your hands slightly to prevent sticking. If cheese peeks out anywhere, patch it with a tiny bit more meat mixture.

Cooking the Spinach Garlic Meatballs

Heat your olive oil in a large skillet over medium heat - you'll know it's ready when a breadcrumb sizzles. Carefully add meatballs, leaving space between them (I do batches if needed). Let them cook undisturbed for 4-5 minutes until beautifully browned, then gently turn them. The second side takes about the same time. For oven lovers: bake at 375°F on a parchment-lined sheet for 20 minutes, flipping halfway. Either way, let them rest 2 minutes before serving - patience rewards you with melty, not-runny cheese!

Why You’ll Love These Spinach Garlic Meatballs

Let me count the ways these meatballs will steal your heart:

• That molten mozzarella center transforms every bite into a cheesy surprise party
• Fresh spinach and garlic give them way more flavor than ordinary meatballs
• They come together in 30 minutes flat - perfect for "I forgot to plan dinner" nights
• Equally amazing served over pasta, tucked into subs, or popped straight from the pan
• Kids and adults alike go wild for them (my picky nephew asks for seconds!)

Tips for Perfect Spinach Garlic Meatballs Stuffed with Mozzarella

Want restaurant-quality meatballs every time? Here are my hard-earned tricks after many (delicious) trials:

First, fresh spinach is non-negotiable - frozen gets watery and dulls the flavor. Squeeze chopped spinach in a clean towel to remove excess moisture before mixing. When shaping, don't overpack the meat around the cheese - gentle hands make tender meatballs. And that resting time? No skipping! Those 2 minutes let the cheese settle so it oozes instead of gushes when you cut in.

Common pitfalls? Overcrowding the pan lowers the temperature (hello, steamed meatballs), and too-small mozzarella cubes disappear while baking. Aim for ½-inch pieces - they melt perfectly without escaping.

Serving Suggestions for Spinach Garlic Meatballs

Oh, the possibilities with these meatballs! My absolute favorite way is smothered in warm marinara sauce over a bed of spaghetti - the cheese melds with the tomato sauce in the most magical way. For something quicker, pile them into crusty bread with a swipe of garlic butter for an instant meatball sub that'll make you swoon.

Weeknights often find me serving them alongside roasted veggies or a simple green salad. They're also fantastic as appetizers - just spear them with toothpicks and provide a bowl of marinara for dipping. Honestly? I've eaten them straight from the pan while "testing" for doneness... not that I'd admit to that.

Storing and Reheating Spinach Garlic Meatballs

These meatballs keep beautifully! Let them cool completely, then stash them in an airtight container in the fridge for 3-4 days. For longer storage, freeze them on a baking sheet first (so they don't stick together), then transfer to freezer bags for up to 2 months. When reheating, skip the microwave - it makes them rubbery. Instead, warm them gently in a 350°F oven for 10 minutes or in a skillet with a splash of water to keep them juicy. The cheese stays gloriously gooey this way!

Spinach Garlic Meatballs Stuffed with Mozzarella FAQs

Q1. Can I use frozen spinach instead of fresh?
Technically yes, but I don't recommend it! Frozen spinach releases too much water and makes your meatballs soggy. If you must use it, thaw completely and squeeze out every last drop of liquid with a clean kitchen towel before chopping.

Q2. How do I keep the cheese from leaking out while cooking?
The secret is in the seal! Make sure your mozzarella cube is fully enclosed with no cracks, and don't make the meat layer too thin. Letting the shaped meatballs chill in the fridge for 15 minutes before cooking also helps them hold their shape better.

Q3. Can I prepare these meatballs ahead of time?
Absolutely! Shape them up to a day in advance and store covered in the fridge. You can also freeze uncooked meatballs - just add 2-3 extra minutes when cooking from frozen.

Q4. What's the best ground meat ratio for these?
I love 80/20 beef for juicy results, but a mix of 50% beef and 50% pork gives incredible flavor. For lighter meatballs, turkey works too - just add an extra tablespoon of olive oil to the mix.

Q5. Why do my meatballs sometimes turn out tough?
You're probably overmixing! Handle the meat gently and stop as soon as ingredients combine. Also, don't pack the meat too tightly when forming balls - light pressure gives that perfect tender bite.

Nutritional Information

Just a heads up - these numbers are estimates and may vary based on your specific ingredients. For three meatballs (about one serving), you're looking at roughly:

• 320 calories
• 22g fat (9g saturated)
• 25g protein
• 6g carbohydrates (1g fiber, 1g sugar)

Remember, the exact amounts will change if you tweak the recipe - like using turkey instead of beef or adding extra cheese (which I totally support, by the way).

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