These Spinach Garlic Meatballs are the perfect blend of juicy, savory, and cheesy goodness. Packed with fresh spinach, aromatic garlic, and gooey mozzarella centers, they make an irresistible family dinner, meal prep option, or party appetizer. If you love meatballs with a twist, this recipe will quickly become a weeknight favorite!
Why You’ll Love This Spinach Garlic Meatballs Recipe
There’s something special about these meatballs — they’re tender, flavorful, and melt in your mouth thanks to their cheesy centers. Here’s why you’ll fall in love with this recipe:
- Nutrient-rich: Spinach adds vitamins and freshness.
- Garlic-packed flavor: Rich, savory, and aromatic.
- Cheesy surprise: Each meatball has a molten mozzarella center.
- Versatile: Works with beef, chicken, or turkey.
- Meal-prep friendly: Freeze beautifully for later use.
Whether served with pasta, rice, or on a sandwich, these spinach garlic meatballs are comforting and satisfying every time.
Ingredients for Spinach Garlic Meatballs
Below are the ingredients for making these flavorful meatballs at home.
For the Meatballs
- 1 lb (450 g) ground beef or ground turkey
- 1 cup finely chopped fresh spinach (about 2 handfuls)
- 3 cloves garlic, minced
- 1 large egg
- ½ cup breadcrumbs (or almond flour for gluten-free)
- ¼ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- 6–8 oz mozzarella, cut into small cubes (for stuffing)
For Serving (Optional)
- Marinara sauce or tomato sauce
- Fresh parsley, chopped
- Cooked spaghetti, rice, or toasted garlic bread
Ingredient Notes and Substitutions
- Protein Choices: You can substitute ground beef with ground chicken, turkey, or a plant-based meat alternative for a lighter or vegetarian version.
- Cheese Options: Use provolone or cheddar if mozzarella isn’t available. Vegan mozzarella works perfectly too.
- Breadcrumb Alternatives: Try crushed oats, almond flour, or gluten-free panko for a wholesome twist.
- Spinach Swap: Fresh or frozen spinach both work; just drain well to remove excess water.
- No Pork Needed: This recipe uses beef or turkey, so it’s family-friendly and halal-safe.
Step-by-Step Instructions
Let’s walk through the process of making the perfect spinach garlic meatballs — golden on the outside, tender and cheesy inside.
Step 1 – Prep the Spinach and Garlic
- Heat a small skillet with a drizzle of olive oil.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Stir in chopped spinach and cook for 1–2 minutes until wilted.
- Transfer to a bowl to cool slightly.
This step enhances flavor and removes excess moisture so your meatballs stay juicy, not soggy.
Step 2 – Mix the Meatball Mixture
- In a large mixing bowl, combine ground meat, egg, breadcrumbs, Parmesan, seasonings, and the cooked spinach mixture.
- Mix with your hands or a spatula until evenly combined — do not overmix or the meatballs will be tough.
Step 3 – Form and Stuff the Meatballs
- Take a small portion (about 2 tablespoons) of meat mixture.
- Flatten it in your palm and place a mozzarella cube in the center.
- Gently shape into a ball, sealing the cheese completely inside.
- Repeat until all the meat mixture is used.
You should have about 16–18 medium meatballs.
Step 4 – Cook the Meatballs
Option 1: Bake (Healthier Option)
- Preheat oven to 400 °F (200 °C).
- Arrange meatballs on a parchment-lined baking sheet.
- Bake for 20–25 minutes, flipping halfway through until golden brown.
Option 2: Pan-Sear (Classic Method)
- Heat 2 tablespoons of olive oil in a skillet over medium heat.
- Add meatballs in batches and cook for 8–10 minutes, turning to brown evenly.
- For extra flavor, simmer them in marinara sauce for another 10 minutes.
Step 5 – Serve and Enjoy
Serve warm meatballs with your favorite sauce and sides. Sprinkle with fresh parsley and grated Parmesan for the perfect finishing touch.
Pro Tips for Success
- Use chilled mozzarella for easier stuffing and less melting leakage.
- Don’t overmix the meat mixture — it keeps the texture tender.
- Test a small patty first to adjust seasoning before forming all meatballs.
- Drain spinach thoroughly to avoid watery texture.
- Line your tray with parchment paper for easy cleanup.
- Make ahead and freeze for up to 2 months for quick meals.
Flavor Variations
Here are some fun ways to change things up:
- Spicy Italian Style: Add crushed red pepper flakes and serve with spicy arrabbiata sauce.
- Mediterranean Twist: Mix in feta cheese and oregano instead of mozzarella and Italian herbs.
- Asian-Inspired: Use ground chicken with soy sauce, ginger, and sesame oil; glaze with teriyaki sauce.
- Cheesy Trio: Stuff with mozzarella, cheddar, and Parmesan mix for an ultra-gooey center.
- Low-Carb Version: Skip breadcrumbs and use almond flour or ground pork rinds instead.
Serving Suggestions
- Serve over spaghetti or penne with marinara sauce.
- Make a garlic meatball sub with melted cheese.
- Pair with a crisp green salad or roasted veggies.
- Serve over steamed rice or couscous for a Mediterranean bowl.
- Enjoy as an appetizer with toothpicks and dipping sauce.
Storage and Freezing Instructions
To Store:
Refrigerate cooked meatballs in an airtight container for up to 4 days.
To Freeze (before or after cooking):
- Place meatballs on a tray and freeze until solid, then transfer to a freezer-safe bag.
- Store for up to 2 months.
- Reheat in the oven or simmer directly in sauce until warmed through.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 230 |
| Protein | 22 g |
| Carbohydrates | 6 g |
| Fat | 13 g |
| Fiber | 1 g |
| Sodium | 380 mg |
FAQ About Spinach Garlic Meatballs
Can I make these meatballs ahead of time?
Absolutely! Shape the meatballs and refrigerate them for up to 24 hours before cooking. This helps them firm up and hold their shape during cooking.
Can I use frozen spinach instead of fresh?
Yes — thaw it first and squeeze out as much water as possible. Use about ½ cup of drained frozen spinach per pound of meat.
What sauce goes best with these meatballs?
A simple garlic marinara or tomato basil sauce is perfect. For variety, try creamy Alfredo or spicy arrabbiata.
Can I make these without cheese?
Definitely. Just skip the mozzarella stuffing and mix 2 tablespoons of Parmesan into the meat mixture for a flavorful result.
How do I reheat leftover meatballs?
Warm them in a skillet with sauce or bake at 350 °F (175 °C) for 10 minutes until hot. Avoid microwaving for too long to prevent drying out.
Final Thoughts
These Spinach Garlic Meatballs combine comfort and nutrition in one satisfying bite. The blend of fresh greens, savory garlic, and gooey mozzarella makes every mouthful pure delight. Whether for a family dinner, meal prep, or a party platter, this recipe proves that simple ingredients can create something truly remarkable.
Print
Easy Spinach Garlic Meatballs with Cheesy Mozzarella
- Total Time: 35 mins
- Yield: 16 meatballs 1x
Description
Juicy Spinach Garlic Meatballs stuffed with mozzarella and baked to perfection. A flavorful, easy dinner recipe for family or meal prep.
Ingredients
1 lb ground beef or turkey
1 cup chopped spinach
3 cloves garlic, minced
1 large egg
1/2 cup breadcrumbs
1/4 cup Parmesan cheese
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
6 oz mozzarella cubes
Marinara sauce, for serving
Instructions
1. Sauté garlic and spinach until wilted; cool.
2. Combine ground meat, egg, breadcrumbs, Parmesan, spinach, and seasonings.
3. Form balls and stuff each with mozzarella cube.
4. Bake at 400°F (200°C) for 20–25 minutes or pan-fry until browned.
5. Serve with marinara sauce and parsley.
Notes
Use turkey or chicken for leaner meatballs.
Replace breadcrumbs with almond flour for gluten-free.
Freeze uncooked meatballs for up to 2 months.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 meatballs
- Calories: 230
- Sugar: 1g
- Sodium: 380mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 80mg
