Get ready to elevate your pasta night to a whole new level of deliciousness with these incredible Spinach Garlic Meatballs Stuffed With Mozzarella! Imagine tender, savory meatballs, infused with fresh spinach and aromatic garlic, each hiding a gooey, melty center of mozzarella cheese. Pan-fried to a golden crust and then simmered in rich marinara, these meatballs are an absolute dream. It’s a hearty, incredibly flavorful, and surprisingly easy meal that’s perfect for a cozy family dinner or a special gathering.
Why I Love This Recipe
These Spinach Garlic Meatballs are a true game-changer in my kitchen! What I love most is the delightful surprise of that molten mozzarella center in every bite – it’s pure cheesy bliss. The combination of ground beef and pork creates a wonderfully tender and flavorful meatball, while the sautéed spinach and garlic infuse it with aromatic goodness. Pan-frying them first develops a beautiful crust, and then simmering in marinara makes them incredibly juicy and saucy. They look impressive, taste amazing, and are a fantastic way to incorporate more veggies. It’s comfort food perfected, making it a go-to for any occasion!
Ingredients
Here’s what you’ll need to create these cheesy and flavorful Spinach Garlic Meatballs:
Spinach & Garlic Prep:
- 8 ounces fresh baby spinach
- 3 cloves garlic, finely chopped (for spinach)
- 1-2 tablespoons olive oil (for spinach)
Meatballs:
- 1 pound ground beef (80/20 recommended)
- 1 pound ground pork
- 2 ¼ cups breadcrumbs (plain or Panko)
- 3 (or 4 if small) eggs
- Splash of milk (about 2-3 tablespoons)
- 4 cloves garlic, finely chopped (for meatballs)
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
- Mozzarella cheese, cut into small (1/2-inch) cubes (about 4-6 oz)
For Assembly & Cooking:
- 2 tablespoons olive oil (for pan-frying meatballs)
- 1 jar Rao’s marinara sauce (or your favorite high-quality marinara)
Swaps and Notes
- Ground Beef & Pork: The combination of ground beef and pork provides excellent flavor and moisture for tender meatballs. You can use all beef, all pork, or ground turkey for a leaner option (though turkey may need a bit more fat or moisture).
- Fresh Baby Spinach: Adds flavor, color, and nutrition. Frozen spinach (thawed and very well squeezed dry) can be used.
- Garlic: Freshly chopped garlic is essential for robust flavor in both the spinach and the meatballs.
- Breadcrumbs: Plain breadcrumbs or Panko (for a lighter texture) work well as a binder.
- Eggs & Milk: Help bind the meatballs and keep them moist. Adjust milk slightly based on the moisture content of your meat.
- Parmesan Cheese: Freshly grated Parmesan adds a salty, umami depth to the meatballs.
- Mozzarella Cheese Cubes: Cutting mozzarella into small cubes ensures a melty, gooey center. Shredded mozzarella can be used, but cubes hold better inside.
- Olive Oil (for frying): For pan-frying the meatballs to create a golden crust.
- Rao’s Marinara Sauce: A high-quality jarred marinara sauce makes this dish easy and delicious. Use your favorite brand!
Instructions
Let’s cook these delicious Spinach Garlic Meatballs Stuffed With Mozzarella!
- Sauté Spinach & Garlic: Heat 1-2 tablespoons of olive oil in a large skillet over medium heat. Add the 8 ounces of fresh baby spinach and toss until coated. Let it wilt for a few minutes until completely soft. Add the 3 cloves of finely chopped garlic to the skillet with the spinach and sauté for another minute or two, stirring, until the garlic smells fragrant. Remove the spinach from the skillet, chop it into very small pieces (squeeze out any excess liquid if present), and set aside in a bowl to cool completely.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Mix Meatball Mixture: In a large mixing bowl, combine the 1 pound ground beef, 1 pound ground pork, 2 ¼ cups breadcrumbs, 3 large eggs (or 4 if small), a splash of milk (about 2-3 tablespoons), 4 cloves finely chopped garlic (for meatballs), 1/2 cup grated Parmesan cheese, salt, and pepper to taste. Add the cooled, chopped spinach/garlic mixture to the bowl. Mix everything together with your hands until well combined but be careful not to overmix, as this can make the meatballs tough.
- Stuff & Roll Meatballs: Take a portion of the meat mixture (about 2 tablespoons for a medium-sized meatball). Press a small cube of mozzarella cheese into the center of each meatball. Carefully roll the meat mixture around the cheese cube to completely encase the cheese, forming an evenly sized meatball. Repeat with the remaining meat mixture and mozzarella cubes.
- Pan-Fry Meatballs: Heat 2 tablespoons of olive oil in a large oven-safe skillet (a cast iron skillet is ideal for even heat and for transferring directly to the oven) over medium-high heat. Add the formed meatballs in a single layer, working in batches if necessary to avoid overcrowding. Pan-fry the meatballs until they are beautifully golden brown and have formed a flavorful crust on all sides (about 3-4 minutes total). They do not need to be cooked through at this point.
- Add Marinara & Bake: Once all the meatballs are browned, add them back into the skillet if cooking in batches. Add dollops of 1 jar of Rao’s marinara sauce (or your favorite marinara) to the bottom of the skillet, creating a sauce bed for the meatballs to simmer in. Gently nestle the meatballs into the sauce.
- Bake: Cover the skillet tightly with aluminum foil (or an oven-safe lid if your skillet has one). Transfer the skillet to the preheated oven. Bake for about 25 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C) when measured with a meat thermometer in the center of a meatball (avoiding the cheese).
- Serve: Remove the skillet from the oven. Let it rest for a few minutes before serving. Serve the Spinach Garlic Meatballs Stuffed With Mozzarella generously over your preferred pasta (like spaghetti or tortellini), garnished with extra grated Parmesan cheese and fresh herbs (like basil or parsley) if desired.
Tips for Success
- Sauté Spinach & Garlic First: This step wilts the spinach and infuses it with garlic flavor, making it easier to mix into the meat.
- Cool Spinach Mixture: Ensure the spinach mixture is cooled before adding to the raw meat to avoid premature cooking of the meat/eggs.
- Don’t Overmix Meatball Mixture: Mix just until combined to keep the meatballs tender. Overmixing results in tough meatballs.
- Mozzarella Cubes: Cubes of mozzarella melt better and create a more distinct cheesy center than shredded cheese inside the meatball.
- Pan-Fry for Crust: Searing the meatballs before baking creates a delicious browned crust that adds depth of flavor.
- Oven-Safe Skillet: Using a skillet that can go from stovetop to oven streamlines the process.
- Use a Meat Thermometer: This is the most reliable way to ensure the meatballs are cooked to a safe internal temperature (165°F / 74°C) without overcooking.
Serving Suggestions and Pairings
These Spinach Garlic Meatballs are perfect with pasta, but they also pair well with other Italian-inspired sides:
- Classic Pasta: Serve over spaghetti, linguine, or fettuccine to soak up the marinara sauce (like our Classic Spaghetti Recipe with Homemade Sauce).
- Creamy Pasta: Delicious with a creamy pasta like our Creamy Garlic Butter Beef & Spinach Tortellini for Cozy Comfort.
- Garlic Bread: Essential for dipping in the rich marinara sauce.
- Side Salad: A light green salad with a simple vinaigrette provides a refreshing contrast.
- Polenta: Serve over creamy polenta for a luxurious meal.
Storage and Leftover Tips
Spinach Garlic Meatballs make fantastic leftovers, often tasting even better the next day as the flavors deepen!
- Refrigeration: Store any cooled leftover meatballs and sauce in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat individual portions in the microwave until warmed through. For larger amounts, you can reheat in a pot on the stovetop over medium-low heat, stirring occasionally, adding a splash of water or broth to loosen the sauce if it’s too thick.
- Freezing: Cooked meatballs (with or without sauce) freeze very well. Cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Recipes You Will Love
If you loved the cheesy, savory, and comforting nature of these stuffed meatballs, you’ll definitely want to explore some of our other fantastic, fuss-free recipes:
- For another crowd-pleasing cheesy beef dish, check out our Meatball Pizza!
- If you’re a fan of satisfying beef and pasta casseroles, our Sour Cream Noodle Bake is a hearty winner.
- And for a delicious and cheesy Italian-American bake, our Mozzarella Cheesesteak Stromboli is a fun, crowd-pleasing option!
- Finally, for a hearty beef and rice casserole, check out our Cheesy Ground Beef Rice Casserole!
Final Thoughts
These Spinach Garlic Meatballs Stuffed With Mozzarella are a brilliant solution for bringing a truly comforting, flavorful, and incredibly satisfying meal to your table. They’re perfect for a cozy night in, promising tender meat, gooey cheese, and rich sauce that will make everyone happy.
Give this recipe a try and let the delicious aromas fill your kitchen! What’s your favorite way to stuff a meatball? Share your ideas in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy cooking!
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