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Golden-brown spinach and garlic meatballs stuffed with gooey melted mozzarella, with creamy cheese and tender spinach spilling from the center.

Spinach Garlic Mozzarella Meatballs

Tender spinach and garlic meatballs with a melty mozzarella center. Pan-fried until golden and perfect with marinara, pasta, or on their own.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • Meatball Mixture
  • 450 g about 1 lb ground beef or beef-and-pork mix
  • 1 cup fresh spinach finely chopped
  • 3 cloves garlic minced
  • 60 ml about ¼ cup breadcrumbs
  • 25 g about ¼ cup Parmesan cheese, freshly grated
  • 1 large egg
  • ½ teaspoon fine salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon Italian seasoning
  • Centers & Cooking
  • 1 cup mozzarella cheese cut into small cubes
  • 2 tablespoons olive oil

Equipment

  • Large mixing bowl, large skillet

Method
 

  1. Gently combine ground meat, spinach, garlic, breadcrumbs, Parmesan, egg, salt, pepper, and Italian seasoning in a large bowl until just mixed.
  2. Flatten 1–2 tablespoons of mixture in your palm, place a mozzarella cube in the center, seal completely, and roll into a ball. Repeat (16–18 meatballs).
  3. Heat olive oil in a large skillet over medium heat. Cook meatballs in batches 4–5 minutes per side until browned and cooked through.
  4. Serve hot with marinara, over pasta, or in sandwiches. Garnish with extra Parmesan and basil if desired.

Notes

Mix gently for tender meatballs. Seal the cheese completely to minimize leakage. A beef-and-pork mix stays especially juicy. Can be shaped ahead and refrigerated or frozen uncooked.