🧄🧀 Spinach Garlic Meatballs Stuffed with Mozzarella
🧾 Ingredients
Meatballs
1 lb ground meat (beef, pork, or a beef/pork mix)
1 cup fresh spinach, finely chopped
(or ½ cup frozen spinach, thawed & squeezed dry)3 cloves garlic, minced
½ cup breadcrumbs (Italian-style preferred)
⅓ cup grated Parmesan cheese
1 large egg
¼ cup milk
1 tsp salt
½ tsp black pepper
1 tsp Italian seasoning
½ tsp red pepper flakes (optional)
1–2 Tbsp olive oil (for cooking)
Stuffing
4–5 oz fresh mozzarella, cut into ½-inch cubes
🥣 Instructions
1️⃣ Prepare the Meatball Mixture
In a large bowl, combine:
Ground meat
Spinach
Garlic
Breadcrumbs
Parmesan
Egg
Milk
Salt, pepper, Italian seasoning, red pepper flakes
Mix gently until just combined (don’t overmix).
2️⃣ Stuff the Meatballs
Scoop about 2 tablespoons of meat mixture.
Flatten slightly, place 1 cube of mozzarella in the center.
Wrap meat around cheese and roll into a ball.
Repeat with remaining mixture.
3️⃣ Cook the Meatballs
Option A: Pan + Oven (Best Texture)
Preheat oven to 400°F (205°C).
Heat olive oil in an oven-safe skillet over medium heat.
Brown meatballs on all sides (about 2–3 minutes per side).
Transfer skillet to oven and bake 10–12 minutes, until cooked through.
Option B: Bake Only
Place meatballs on a lined baking sheet.
Bake at 400°F for 18–20 minutes, flipping halfway.
Option C: Air Fryer
Air fry at 375°F (190°C) for 10–12 minutes, shaking halfway.
🍽️ Serving Ideas
Serve with marinara sauce over pasta
Make meatball subs
Pair with garlic bread or roasted veggies
Serve as appetizers with dipping sauce
🔥 Tips & Variations
Extra garlic flavor: Add ½ tsp garlic powder
Low-carb: Use almond flour instead of breadcrumbs
Chicken version: Use ground chicken + extra olive oil
Herby twist: Add fresh basil or parsley
🥡 Storage
Refrigerate up to 4 days
Freeze cooked meatballs up to 3 months
