Spinach Garlic Meatballs (Print Version)

Tender meatballs filled with vibrant spinach, savory garlic, and gooey mozzarella centers for comforting Italian-American dining.

# What You'll Need:

→ Meatballs

01 - 1 lb ground beef or turkey
02 - 2 cups fresh spinach, sautéed and finely chopped
03 - 4 cloves garlic, minced
04 - 1 small onion, finely chopped
05 - 1 large egg
06 - 1 cup breadcrumbs
07 - 1/2 cup grated Parmesan cheese
08 - 8 oz low-moisture mozzarella, cut into 1/2-inch cubes and chilled
09 - 1 tablespoon Italian seasoning
10 - Salt to taste
11 - Black pepper to taste

→ Optional Enhancements

12 - 1/2 teaspoon red pepper flakes
13 - 1 tablespoon fresh parsley, chopped

# Steps to Follow:

01 - Preheat oven to 400°F or prepare a skillet for pan-searing.
02 - Heat a skillet over medium heat. Sauté spinach with half the minced garlic until wilted, approximately 3 to 4 minutes. Allow to cool completely, then finely chop.
03 - In a large mixing bowl, combine ground meat, egg, breadcrumbs, Parmesan cheese, remaining garlic, onion, Italian seasoning, salt, pepper, and chopped spinach. Mix gently until just combined without overmixing.
04 - With damp hands, take approximately 2 tablespoons of mixture and flatten. Place a mozzarella cube in the center, then shape the meat around the cheese, ensuring complete sealing. Repeat with remaining mixture and cheese cubes.
05 - Place formed meatballs on a baking sheet lined with parchment paper.
06 - Bake for 20 to 25 minutes until browned and cooked through, or pan-sear in oil over medium-high heat for 6 to 8 minutes per side until golden and cooked through.
07 - Simmer cooked meatballs in warm marinara sauce for 5 to 10 minutes for enhanced flavor if desired.
08 - Allow meatballs to rest for 5 minutes before serving to retain internal juiciness.

# Additional Tips::

01 -
  • That first bite where the cheese pulls out in stretchy strands is impossible not to smile about.
  • You can make a double batch and freeze half, which means future-you gets a ready-made dinner on a hectic night.
  • They work for fancy dinners and casual family meals without any apologies needed.
02 -
  • The mozzarella absolutely must be chilled and cubed small, otherwise it'll either leak out or stay solid instead of melting into pockets of gooey heaven.
  • Don't skip the resting step—five minutes makes the difference between juicy meatballs and ones that feel slightly dry on the inside.
03 -
  • Wet hands make a huge difference when shaping—it prevents sticking and gives you better control over sealing the cheese inside.
  • Don't brown batch after batch without adjusting heat; if they're browning too fast, lower the temperature so the inside cooks through evenly.
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