Meatballs Stuffed with Mozzarella

This homemade spinach garlic meatballs recipe transforms ordinary ground meat into extraordinary cheese-stuffed delights. Each bite reveals a gooey mozzarella center that will have everyone at your table asking for seconds. The addition of fresh spinach not only adds nutrition but creates a beautiful flavor contrast with the rich meat and melted cheese.

I first made these for a Sunday family dinner and my cheese-loving nephew declared them "the best meatballs ever." Now they make a regular appearance at our gatherings, with everyone hovering around the kitchen waiting for the first batch to come out of the pan.

Ingredients

• Ground beef or beef/pork mix: provides the perfect base with just enough fat for flavor
• Fresh spinach: adds nutrition while remaining subtle enough for picky eaters
• Minced garlic: infuses the meat with aromatic flavor
• Breadcrumbs: help bind the mixture while keeping meatballs tender
• Parmesan cheese: contributes savory depth and saltiness
• Egg: works as the crucial binder that holds everything together
• Salt and pepper: enhance the natural flavors of the meat
• Italian seasoning: delivers herbal notes that complement the other ingredients
• Mozzarella cheese cubes: create that irresistible melty center
• Olive oil: ensures proper browning and prevents sticking during cooking

Step-by-Step Instructions

Prepare the Meatball Mixture:

Combine ground meat, spinach, garlic, breadcrumbs, Parmesan, egg, salt, pepper, and Italian seasoning in a large bowl. Mix gently using your hands until just combined. Stop mixing as soon as ingredients are incorporated to ensure tender meatballs. Overmixing will result in tough, dense meatballs.

Stuff with Mozzarella:

Take approximately 2 tablespoons of meat mixture and flatten it in your palm to create a small disc. Place a mozzarella cube directly in the center. Carefully fold the edges of the meat up and around the cheese, completely sealing it inside. Roll between your palms to form a perfect ball about 1.5 inches in diameter. Set aside on a plate and repeat with remaining mixture.

Cook the Meatballs:

Heat olive oil in a large skillet over medium heat until shimmering but not smoking. Carefully place meatballs in the pan, leaving at least an inch between each one. Work in batches if necessary rather than overcrowding. Cook for 4 to 5 minutes on the first side until deeply browned, then gently roll to brown all sides. Total cooking time should be about 12 to 15 minutes until meat reaches 165°F internally.

Serve:

Transfer cooked meatballs to a serving dish and allow to rest for 2 minutes before serving. This resting period helps the cheese settle while keeping its melty consistency. Serve with warm marinara sauce for dipping or nestle them atop pasta with additional sauce. Garnish with fresh basil and extra Parmesan for the perfect finishing touch.

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The secret to these meatballs is definitely the cheese surprise inside. I discovered this technique from my Italian grandmother who always said that good food should bring joy with every bite. The moment when someone cuts into their first meatball and discovers the melted mozzarella center never fails to bring smiles to the table.

Storage and Reheating

These meatballs keep wonderfully in the refrigerator for up to 3 days in an airtight container. For longer storage, freeze cooked or uncooked meatballs on a baking sheet until solid, then transfer to freezer bags where they'll keep for up to 3 months. Thaw overnight in the refrigerator before reheating. To reheat, place in a 350°F oven for 10 to 15 minutes or warm gently in sauce on the stovetop over medium-low heat until heated through.

Ingredient Substitutions

If you prefer a leaner option, ground turkey or chicken works beautifully though the meatballs may be slightly less juicy. Plant lovers can swap the spinach for kale or swiss chard, just be sure to remove tough stems and chop finely. For a gluten-free version, replace traditional breadcrumbs with gluten-free alternatives or even crushed pork rinds. The cheese center can be customized too smoked mozzarella adds wonderful depth, while fontina or provolone offer different melting qualities.

Serving Suggestions

These versatile meatballs shine in multiple settings. Serve them on toothpicks with warm marinara for an elegant appetizer. Nestle them in split hoagie rolls with melted provolone for indulgent meatball subs. For a complete meal, serve over spaghetti with marinara sauce and a side salad. They also pair wonderfully with roasted vegetables and polenta for a rustic Italian inspired dinner.

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Frequently Asked Questions

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well as a substitute. Just make sure to thaw it completely and squeeze out all excess moisture before adding it to the meat mixture. You'll need about 1/4 cup of thawed and drained frozen spinach to replace the 1 cup of fresh spinach.

→ Can I make these meatballs ahead of time?

Absolutely! You can prepare the meatballs up to 24 hours in advance and store them covered in the refrigerator until ready to cook. You can also freeze the raw meatballs on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw in the refrigerator before cooking.

→ How do I prevent the cheese from leaking out?

Make sure to completely seal the mozzarella cube inside the meat mixture, leaving no gaps or thin spots. Use slightly cold cheese cubes straight from the refrigerator, as they're less likely to melt too quickly. Also, don't make the meatballs too large, as this increases cooking time and the chance of cheese leakage.

→ Can I bake these meatballs instead of pan-frying?

Yes, you can bake them at 400°F (200°C) for about 15-20 minutes. Place them on a parchment-lined baking sheet and consider brushing them lightly with olive oil before baking for a better crust. Baking is a healthier option and allows you to cook all the meatballs at once.

→ What can I serve with these meatballs?

These meatballs are versatile! Serve them over spaghetti with marinara sauce for a classic meal, with crusty bread as an appetizer, in a sub sandwich, or alongside a fresh salad for a lighter option. They also work well with roasted vegetables or a side of garlic bread to soak up any extra sauce.

→ Can I use a different type of cheese for the filling?

While mozzarella offers that classic melty texture, you can experiment with other cheeses. Consider using cubed fontina, provolone, or even a small piece of brie for a different flavor profile. Just make sure to use cheese that melts well for the best results.