Spinach Garlic Meatballs Stuffed with Mozzarella

🧆 Spinach Garlic Meatballs Stuffed with Mozzarella

Description

These Spinach Garlic Meatballs Stuffed with Mozzarella are juicy, flavorful, and oozing with melted cheese inside. Fresh spinach adds color, nutrition, and moisture, while garlic and herbs pack every bite with bold Italian-inspired flavor. Perfect for dinner, meal prep, or as a party appetizer, these meatballs pair beautifully with pasta, marinara, or a simple salad.

🧄 Ingredients For Spinach Garlic Meatballs Stuffed with Mozzarella

For the Meatballs:

• 1 lb (450g) ground chicken, turkey, or beef

• 1 cup fresh spinach, finely chopped

• 3 cloves garlic, minced

• ½ cup breadcrumbs (or almond flour for low-carb)

• ¼ cup grated Parmesan cheese

• 1 egg

• 1 tbsp olive oil

• 1 tsp dried Italian herbs (or oregano + basil)

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp red chili flakes (optional)

For Stuffing:

• 4 oz (115g) mozzarella cheese, cut into small cubes

For Baking:

• Olive oil spray or drizzle

• 1 cup marinara sauce (optional for serving)

👨‍🍳 Instructions

1. Preheat the oven:
   Preheat to 400°F (200°C) and line a baking tray with parchment paper or lightly grease it.

2. Prepare the mixture:
   In a large bowl, combine the ground meat, chopped spinach, minced garlic, breadcrumbs, Parmesan, egg, olive oil, herbs, salt, and pepper. Mix until evenly combined — but don’t overmix, to keep meatballs tender.

3. Form the meatballs:
   Scoop about 2 tablespoons of mixture, flatten slightly in your hand, place a cube of mozzarella in the center, and roll into a ball, sealing the cheese inside.

4. Bake:
   Arrange on the prepared tray, drizzle or spray lightly with olive oil, and bake for 18–22 minutes until golden and cooked through (internal temp: 165°F / 74°C).

5. Serve:
   Serve warm with marinara sauce, over spaghetti, in sub rolls, or with roasted vegetables.

📝 Notes

• You can also air-fry them at 375°F (190°C) for 12–14 minutes.

• For a crispier crust, broil for 2–3 minutes after baking.

• Substitute spinach with kale or parsley if desired.

• Make smaller versions for party appetizers.

💡 Tips

• Chill the mixture for 10–15 minutes before forming meatballs; it helps them hold shape.

• Use low-moisture mozzarella to prevent excess cheese leakage.

• Double the batch — they freeze well for up to 2 months.

• Reheat in the oven or air fryer, not the microwave, to keep them juicy.

🍽️ Servings

• Makes: 4 servings (about 12 meatballs)

• Serving size: 3 meatballs

🥗 Nutritional Info (per serving)

(Values may vary based on ingredients used.)

🌿 Health Benefits

• Spinach adds iron, folate, and antioxidants for energy and immunity.

• Garlic supports heart and immune health.

• Mozzarella provides calcium and protein for muscle and bone strength.

• High in protein, low in carbs, and nutrient-rich — perfect for balanced meals.

❓ Q&A for “Spinach Garlic Meatballs Stuffed with Mozzarella”

Q1: Can I make them ahead of time?
Yes! Prepare and refrigerate raw meatballs for up to 24 hours before baking, or freeze them for later.

Q2: Can I cook them on the stovetop?
Absolutely — pan-sear on medium heat for 8–10 minutes, turning to brown all sides, then simmer in marinara sauce for another 10 minutes.

Q3: What can I serve with these meatballs?
They’re great with spaghetti, zucchini noodles, rice, mashed potatoes, or even in wraps and sliders.

Q4: How do I keep the mozzarella from leaking out?
Use firm, cubed cheese (not shredded) and ensure it’s fully sealed inside the meat mixture.

Q5: Can I make them vegetarian?
Yes, swap the meat with mashed chickpeas or lentils and add extra breadcrumbs and cheese for texture.