Cheesy Spinach Garlic Meatballs

These Spinach Garlic Meatballs Stuffed with Mozzarella combine savory beef, fresh spinach, and a burst of cheese for a comforting yet elegant dinner. The garlic‑infused meat holds the spinach and mozzarella core, while a crisp panko coating adds texture. Ready in under 40 minutes, they’re perfect for busy weeknights or casual entertaining.

📌 Pin this recipe for later

Save it to your Pinterest board so it’s one tap away at dinner time.

Ingredients

Meatball mixture

• 1 pound ground beef
• 2 cups fresh spinach, chopped
• 3 cloves garlic, minced
• 1 large egg, lightly beaten
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 ounces fresh mozzarella, cut into 1‑inch cubes

Coating & cooking

• 1/2 cup all‑purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 2 tablespoons olive oil
• Fresh chives, chopped, for garnish

Step-by-Step Instructions

1. 1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
2. 2. In a skillet, sauté the minced garlic in 1 tbsp olive oil for 30 seconds, then add spinach and cook until wilted, about 2 minutes; drain excess liquid.
3. 3. In a large bowl combine ground beef, cooked spinach, garlic, egg, Parmesan, salt, and pepper; mix until just combined.
4. 4. Form the mixture into 12 equal balls, creating a small indentation in each and inserting a mozzarella cube, then roll back into a sealed ball.
5. 5. Set up a dredging station: flour, beaten eggs, and panko in separate shallow dishes; roll each meatball first in flour, then egg, then panko, pressing gently to adhere.
6. 6. Place meatballs on the prepared sheet, drizzle with remaining olive oil, and bake 12‑15 minutes until golden brown and internal temperature reaches 160°F (71°C).
7. 7. Garnish with chopped chives and serve immediately.

Tips for Success

• Pat the spinach dry after sautéing to prevent soggy meatballs.
• Seal the mozzarella tightly inside the meatball to avoid leaks during baking.
• If the panko browns too quickly, lower oven temperature to 375°F and extend baking by 2‑3 minutes.
• Use a meat thermometer to guarantee the safe internal temperature of 160°F.
• For extra crispness, broil the meatballs for the last 2 minutes, watching closely.

Storage

Allow the meatballs to cool completely, then store in an airtight container in the refrigerator for up to 3 days. For longer keeping, freeze on a tray, then transfer to a zip‑top bag; they’ll last 2 months. Reheat in a 350°F oven for 10‑12 minutes or microwave briefly, covering to retain moisture.

Notes

Dry the spinach well to avoid soggy meatballs. Chill the mozzarella cubes briefly for a tighter seal.

FAQs