Cheesy Spinach Garlic Meatballs

These juicy spinach garlic meatballs with melty mozzarella centers transform ordinary dinner into something extraordinary. The combination of wilted garlicky spinach folded into seasoned meat creates a perfect balance of flavors, while the surprise of gooey cheese inside each meatball brings pure comfort with every bite.

I originally created these meatballs when trying to use up spinach before it wilted in my refrigerator. The unexpected combination was such a hit with my family that it has become our Sunday dinner tradition when everyone gathers around the table.

Ingredients

• Fresh baby spinach provides vitamins and a lovely color contrast. Look for bright green leaves with no signs of wilting
• Garlic adds essential aromatic flavor. Choose firm bulbs with tight skin for the freshest taste
• Ground beef and pork create the perfect texture balance. Select 80/20 beef for juiciness
• Bread crumbs help bind the mixture. Fresh works best but panko makes a lighter meatball
• Eggs provide structure and moisture retention during cooking
• Whole milk adds richness. Full fat works best here
• Parmesan cheese brings umami depth. Use freshly grated for best flavor
• Mozzarella creates the gooey molten center. Fresh mozzarella balls work wonderfully
• Marinara sauce bathes everything in tomato goodness. Use homemade or a quality jarred variety

How To Make Spinach Garlic Meatballs Mozzarella

Wilt The Spinach

Heat olive oil in a large skillet over medium heat until it shimmers. Add all spinach and toss continuously with tongs until completely wilted down and bright green about 3 minutes. The volume will reduce dramatically as water evaporates.

Add Garlic To Spinach

Sprinkle chopped garlic evenly over the wilted spinach and continue cooking for 1 to 2 minutes until the raw garlic smell transforms into a sweet aromatic scent. Avoid browning which creates bitterness.

Prepare Spinach For Mixing

Transfer the spinach garlic mixture to a cutting board and chop finely until no large pieces remain. Allow to cool completely before adding to meat mixture to prevent cooking the eggs prematurely.

Mix The Meatballs

Combine all meat mixture ingredients in a large bowl. Use clean hands to gently fold everything together without overmixing which can make meatballs tough. The texture should be cohesive but still slightly loose.

Form The Cheese Filled Meatballs

Scoop approximately 2 tablespoons of meat mixture and flatten in your palm. Place a small cube of mozzarella in the center then fold meat around it sealing completely. Roll between palms to form a smooth ball about 2 inches in diameter.

Sear The Meatballs

Heat olive oil in a cast iron skillet until shimmering but not smoking. Add meatballs in batches without crowding leaving space between each. Brown on all sides about 2 minutes per side until a deep golden crust forms.

Prepare For Baking

Pour marinara sauce into the bottom of the skillet creating an even layer. Arrange seared meatballs in the sauce leaving small spaces between each for even cooking.

Finish In Oven

Cover skillet tightly with foil to create steam that helps cook the meatballs through. Bake until internal temperature reaches 74°C about 20 to 25 minutes. The meatballs should be firm but still juicy when pressed.

The spinach might seem like an unusual addition but it reminds me of my grandmother's secret ingredient in her traditional Italian meatballs. She always said the vegetables made the meat taste sweeter and I find she was absolutely right. Whenever I make these I think of her kitchen filled with aromatic herbs and simmering sauces.

Make Ahead Magic

These meatballs work wonderfully for meal prepping. You can prepare the entire recipe through the searing stage then refrigerate for up to two days before finishing in the oven. Alternatively freeze the raw meatballs on a baking sheet until solid then transfer to freezer bags for storage up to 3 months. When ready to use thaw overnight in the refrigerator then proceed with searing and baking as directed.

Customization Options

The basic recipe creates a delicious foundation that welcomes personalization. Try adding chopped fresh herbs like basil oregano or parsley to the meat mixture for brighter flavor. Swap the mozzarella centers for other melting cheeses such as fontina provolone or even a spicy pepper jack for heat lovers. For a lighter version substitute ground turkey or chicken for the beef and pork adjusting cooking time slightly as leaner meats cook faster.

Serving Suggestions

While traditionally served over spaghetti these versatile meatballs shine in many presentations. Tuck them into crusty rolls with extra marinara and melted provolone for incredible meatball subs. Serve them as appetizers with toothpicks and additional sauce for dipping at parties. For a low carb option place them atop roasted spaghetti squash or zucchini noodles. My personal favorite is serving them alongside creamy polenta with fresh basil and extra parmesan for a comforting weekend dinner.

Storage Solutions

Leftover meatballs maintain their quality remarkably well. Store cooled meatballs and sauce in airtight containers in the refrigerator for up to 4 days. Reheat gently in a covered skillet over medium low heat adding a splash of water to the sauce if it has thickened. For longer storage freeze cooked meatballs in their sauce in freezer safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

The golden outer crust hiding tender meat and molten cheese makes these meatballs irresistible. I often double the batch knowing they'll disappear quickly at family gatherings. The spinach not only adds nutrition but creates a beautifully moist texture that keeps everyone coming back for seconds. Serve with a simple green salad and garlic bread for a complete meal that satisfies everyone from picky children to discerning adults.

Recipe FAQs

→ Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs up to 24 hours in advance and refrigerate them uncooked. You can also fully cook them, cool completely, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in sauce until warmed through.

→ What can I substitute for ground pork?

Ground turkey, chicken, or additional ground beef work well as substitutes for the ground pork. Each will alter the flavor profile slightly, with turkey and chicken creating leaner meatballs that may need a touch more olive oil to maintain juiciness.

→ How can I prevent the cheese from leaking out during cooking?

Make sure the mozzarella cube is completely enclosed in the meat mixture. After inserting the cheese, seal the meat around it well and roll the meatball between your palms to ensure there are no cracks. Chilling the formed meatballs for 30 minutes before cooking also helps.

→ What's the best way to serve these meatballs?

These meatballs are versatile! Serve them over pasta like spaghetti or penne, with crusty bread for dipping, on sub rolls for meatball sandwiches, or as an appetizer with toothpicks. A sprinkle of fresh basil and additional grated parmesan enhances the presentation.

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach can be substituted. Use about 100 grams of frozen spinach, thaw completely, and squeeze out all excess moisture before chopping and adding to the mixture. This will prevent the meatballs from becoming too wet.

→ How do I know when the meatballs are fully cooked?

The meatballs should reach an internal temperature of 74°C (165°F). If you don't have a thermometer, cut one meatball in half – it should be completely cooked through with no pink meat visible, and the cheese center should be fully melted.