Name: 10 Mozzarella Stuffed Meatballs With Garlic and Spinach in 30 Min
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian-Inspired
Ingredients: 2 pounds ground beef; 2 cups fresh spinach, chopped; 6 cloves garlic, minced; 2 large eggs; 1 cup breadcrumbs; 1/2 cup grated Parmesan cheese; 8 ounces mozzarella cheese, cut into 1/2-inch cubes; 2 tablespoons olive oil; Use low-moisture mozzarella for less water and better melt; Cut cheese into 1/2-inch cubes to ensure even melting; Freeze cubes for 15 minutes before stuffing for easier handling

Jump to Recipe·Print Recipe

Are you tired of serving the same old dinner options that leave your family underwhelmed? These mozzarella-stuffed meatballs are about to become your new secret weapon in the kitchen! As a home cook who’s spent years perfecting comfort food recipes, I can confidently say these juicy meatballs with their gooey cheese centers and nutritious spinach have become my most requested recipe at Recipesrealm.

Hi there! I’m Lisa from Recipesrealm, where I transform everyday ingredients into memorable meals. These mozzarella-stuffed meatballs represent everything I love about cooking – they’re impressive enough for guests but simple enough for busy weeknights. In this article, I’ll share my perfected recipe along with pro tips for selecting ingredients, step-by-step instructions, and delicious serving suggestions to make your mealtime special.

Why These Mozzarella-Stuffed Meatballs Work

These mozzarella-stuffed meatballs have become a reader favorite for good reason:

Uses affordable ground beef that transforms into gourmet-level comfort food
Ready in just 30 minutes for busy weeknight dinners
Perfect make-ahead option for meal prep or entertaining
Kid-approved while still sophisticated enough for adults
Versatile enough to serve with pasta, as sliders, or on their own

The combination of melty cheese, fresh spinach, and aromatic garlic creates a flavor profile that’s both familiar and exciting. Even picky eaters can’t resist the surprise of gooey cheese in the center!

Choosing the Right Meat for Mozzarella-Stuffed Meatballs

Best Ground Meat Options

For the juiciest mozzarella-stuffed meatballs, I recommend using:

80/20 ground beef: The fat content ensures moist, flavorful meatballs
Mixed meat blend: Consider combining beef with ground turkey for lighter meatballs
Ground chicken: For a leaner option that still works beautifully with the cheese filling

Buying Tips

Look for freshly ground meat with a bright color
Ask your butcher to grind meat specifically for meatballs
If possible, choose grass-fed or organic options for better flavor

Substitutions

If you prefer alternatives to beef, these work well:

Ground turkey (use 85/15 for best moisture)
Ground chicken thighs (more flavorful than breast meat)
Plant-based ground “meat” (add extra olive oil for moisture)

Ingredients & Prep for Mozzarella-Stuffed Meatballs

Meat Prep Essentials

Before mixing your mozzarella-stuffed meatballs:

Allow meat to come to room temperature for 15 minutes
Don’t overwork the mixture (leads to tough meatballs)
Use clean hands instead of utensils for gentle mixing

Key Ingredients

Ground beef (2 pounds): Foundation for juicy, flavorful meatballs
Fresh spinach (2 cups): Adds nutrition and beautiful color
Garlic (6 cloves): Provides aromatic depth
Eggs (2): Binds ingredients together
Breadcrumbs (1 cup): Creates perfect texture
Parmesan cheese (1/2 cup): Enhances savory flavor
Mozzarella cheese (8 ounces): Creates the irresistible melty center
Olive oil (2 tablespoons): For perfectly browned exterior

Cheese Selection Tips

For the best mozzarella-stuffed meatballs:

Use low-moisture mozzarella for melty (not watery) centers
Cut cheese into 1/2-inch cubes for proper melting
Freeze cheese cubes for 15 minutes before stuffing for easier handling

Step-by-Step Cooking Instructions for Mozzarella-Stuffed Meatballs

Pre-Cooking Prep for Mozzarella-Stuffed Meatballs

Finely chop spinach and mince garlic cloves
Cut mozzarella into small cubes and chill them
In a large bowl, combine ground beef, spinach, garlic, eggs, breadcrumbs, Parmesan, salt, and pepper
Mix gently until just combined (overmixing makes tough meatballs)

Forming Mozzarella-Stuffed Meatballs

Take a golf ball-sized portion of meat mixture
Flatten it in your palm to create a small disc
Place a cube of mozzarella in the center
Carefully fold meat around cheese, sealing well
Roll between palms to form a perfect ball
Place on parchment paper while forming remaining meatballs

Cooking Method for Mozzarella-Stuffed Meatballs

Heat olive oil in a large skillet over medium heat
Carefully add meatballs without overcrowding (work in batches if needed)
Cook for 4-5 minutes per side until golden brown
Reduce heat, cover, and cook for additional 8-10 minutes until internal temperature reaches 165°F
Let rest for 5 minutes before serving (important for cheese to set slightly)

Need a fantastic side dish to complement these meatballs? Try my Crispy Parmesan Tortellini for a complete meal that will have everyone asking for seconds!

Pro Tips for Perfect Mozzarella-Stuffed Meatballs

Avoiding Common Mistakes

Seal completely: Ensure no cheese is visible on the surface to prevent leaking
Don’t rush: Cook over medium heat to brown exterior without burning
Use a meat thermometer: Check for 165°F internal temperature for food safety
Rest before serving: Allow 5 minutes for cheese to set slightly

Tool Recommendations

Cast iron skillet for even heating and great browning
Cookie scoop for consistent meatball sizing
Instant-read thermometer for perfect doneness
Silicone-tipped tongs for gentle turning

Storage & Reheating Mozzarella-Stuffed Meatballs

Refrigerate: Store in airtight container for up to 3 days
Freeze: Place on baking sheet until frozen, then transfer to freezer bag for up to 3 months
Reheat: Warm in 350°F oven for 10-15 minutes or microwave at 50% power

Flavor Variations for Mozzarella-Stuffed Meatballs

Mediterranean-Inspired

Add 1/4 cup chopped sun-dried tomatoes
Mix in 2 tablespoons fresh basil
Use feta cheese instead of mozzarella

Herb-Loaded Mozzarella-Stuffed Meatballs

Add 2 tablespoons fresh chopped parsley
Include 1 tablespoon fresh rosemary
Mix in 1 teaspoon dried oregano

Spicy Version

Add 1/2 teaspoon red pepper flakes
Mix in 1 tablespoon hot sauce
Use pepper jack cheese instead of mozzarella

Variation	Key Ingredients	Best Served With
Classic	Mozzarella, Spinach, Garlic	Marinara and Pasta
Mediterranean	Feta, Sun-dried Tomatoes, Basil	Greek Salad
Herb-Loaded	Parsley, Rosemary, Oregano	Garlic Bread
Spicy	Red Pepper Flakes, Hot Sauce	Cooling Yogurt Sauce

Looking for more quick dinner ideas? My Lemon Chicken Veggie Orzo Stir-Fry is another 30-minute meal that’s perfect for busy weeknights!

Serving Suggestions for Mozzarella-Stuffed Meatballs

These versatile mozzarella-stuffed meatballs can be served in numerous delicious ways:

Classic pasta pairing: Serve over spaghetti with marinara sauce
Lighter option: Place on a bed of zucchini noodles
Party presentation: Serve with toothpicks and dipping sauce as appetizers
Family-style: Present in a cast iron skillet with sauce and fresh herbs
Sandwich style: Slice and use in sub sandwiches with melted provolone

Side Dish Pairings

Creamy polenta
Roasted vegetables
Simple green salad with lemon vinaigrette
Garlic bread for soaking up sauce

Sauce Recommendations

Classic marinara
Creamy alfredo
Pesto for a fresh twist
Simple beef gravy for comfort food appeal

FAQs About Mozzarella-Stuffed Meatballs

Can I make mozzarella-stuffed meatballs ahead of time?
Yes! Form the meatballs and refrigerate for up to 24 hours before cooking. You can also fully cook them, cool completely, and refrigerate for up to 3 days.

Why are my meatballs leaking cheese?
This happens when the seal around the cheese isn’t complete. Make sure to fully enclose the cheese and check for any small openings before cooking.

Can I bake these mozzarella-stuffed meatballs instead of pan-frying?
Absolutely! Bake at 400°F for 20-25 minutes on a parchment-lined baking sheet. You’ll get less browning but it’s easier for larger batches.

How do I know when the meatballs are done cooking?
Use a meat thermometer to check that the internal temperature reaches 165°F. The outside should be golden brown and the inside should no longer be pink.

Can I use frozen spinach instead of fresh?
Yes, but thaw completely and squeeze out all excess moisture first. Use about 1/2 cup of thawed frozen spinach to replace the 2 cups fresh.

Conclusion

These mozzarella-stuffed meatballs have become my signature dish for good reason – they combine everyday ingredients into something truly special. The surprise of melty cheese inside juicy, flavorful meat never fails to impress family and guests alike. Whether you’re serving them over pasta for a cozy family dinner or as appetizers at your next gathering, they’re sure to become a regular in your recipe rotation.

Ready to expand your Italian-inspired recipe collection? Try my Lemon Chicken Veggie Orzo Stir-Fry next for another crowd-pleasing meal!

I’d love to hear how these mozzarella-stuffed meatballs turned out for you! Share your results or questions in the comments section below. Happy cooking from everyone at Recipesrealm!

10 Mozzarella Stuffed Meatballs With Garlic and Spinach in 30 Min