
This cheesy garlic beef meatball recipe is one of my favorite comfort food dinners when I want something filling savory and a little bit indulgent. The mix of spinach garlic and melted mozzarella makes each bite pop with flavor and the texture stays juicy without being greasy.
I first made this when I was experimenting with stuffed meatballs for a family dinner and now they are my go to for weeknights when I want something hearty but not fussy
Ingredients
- Ground beef: 80 20 blend gives the right balance of flavor and juiciness
- Fresh baby spinach: Adds freshness and color Choose vibrant deep green leaves without bruising
- Garlic: Brings depth and aroma Use fresh cloves for best flavor
- Breadcrumbs: Helps bind and keep meatballs tender Opt for plain fine textured crumbs
- Parmesan cheese: Adds sharpness and saltiness Grate fresh for best melt
- Egg: Helps hold everything together Room temperature helps it blend easily
- Italian seasoning: Provides classic herb flavor Look for one with oregano and basil high in the blend
- Sea salt: Enhances all the flavors Use sparingly and taste the mixture
- Black pepper: Gives a little background heat Freshly ground is always better
- Mozzarella cheese: Melts into a creamy center Use block mozzarella and dry well before stuffing
- Extra virgin olive oil: Adds flavor and helps with a golden sear Use a good quality for best results
Step-by-Step Instructions
- Cook the Spinach:
- Rinse the spinach under cold water then pat completely dry and remove any thick stems Finely chop until even for easier mixing and cooking
- Make the Meat Mixture:
- In a large bowl combine ground beef chopped spinach garlic breadcrumbs Parmesan egg Italian seasoning salt and pepper Use clean hands or a fork to mix gently just until combined Avoid overmixing to keep the texture light
- Cube the Mozzarella:
- Cut mozzarella into even half inch cubes Pat dry with paper towels to reduce moisture that might cause the meatballs to fall apart or the cheese to leak
- Shape the Meatballs:
- Scoop one to two tablespoons of the meat mixture Flatten in your palm then place a mozzarella cube in the center Wrap the mixture around the cheese and seal completely Roll into a ball using both hands until smooth
- Sear and Cook:
- Heat olive oil in a large skillet over medium heat Arrange the meatballs in a single layer and cook four to five minutes per side until evenly browned and cooked through The outside should be golden and the inside hot and cheesy

I love the moment when you bite into one and the warm mozzarella pulls out in strings My kids now request these every time we do spaghetti night
Storage Tips
Let meatballs cool fully before storing Place in an airtight container and refrigerate up to four days or freeze for up to two months Reheat gently in the oven or simmer in sauce to keep them juicy
Ingredient Substitutions
Ground turkey or chicken can replace beef for a leaner version Swap gluten free breadcrumbs to make it suitable for those avoiding gluten You can also use low moisture part skim mozzarella if desired
Serving Suggestions
Serve over pasta with marinara tucked into toasted sub rolls or alongside sautéed greens for a lighter meal They are also great party appetizers with toothpicks and a warm dipping sauce

Cultural Context
Stuffed meatballs like this are a modern take on Italian American comfort food combining nostalgic ingredients with fun textures and bold taste Mozzarella filled meatballs are popular in many home kitchens as a playful twist on classic meatball recipes
Common Recipe Questions
- → How do I prevent the mozzarella from leaking out?
Make sure the mozzarella cubes are completely sealed within the meat mixture and refrigerate the meatballs for 15 minutes before cooking.
- → Can I use frozen spinach instead of fresh?
Yes, just be sure to thaw and squeeze out all excess moisture before mixing it into the meatball mixture.
- → What is the best way to cook these meatballs?
Pan-searing in olive oil gives the best golden crust while keeping the inside juicy. You can also bake them at 400°F for 20–25 minutes.
- → Can I prepare the meatballs ahead of time?
Absolutely. You can shape the meatballs and refrigerate them for up to 24 hours or freeze them uncooked for longer storage.
- → What sides go well with these meatballs?
They pair well with marinara pasta, garlic bread, roasted vegetables, or served on a sandwich roll for a meatball sub.