Spinach Garlic Mozzarella Meatballs (Print-Friendly Version)
Juicy beef meatballs filled with melty mozzarella, garlic, and fresh spinach.
# What You'll Need:
→ Meatball Mixture
01 -
1 lb ground beef (80/20 blend preferred)
02 -
2 cups fresh baby spinach, finely chopped
03 -
4 cloves garlic, minced
04 -
1/2 cup fine breadcrumbs
05 -
1/2 cup freshly grated Parmesan cheese
06 -
1 large egg, room temperature
07 -
1 tsp Italian seasoning
08 -
Sea salt, to taste
09 -
Freshly ground black pepper, to taste
→ Filling & Cooking
10 -
8 oz block mozzarella cheese, cut into 1/2-inch cubes
11 -
2 tbsp extra virgin olive oil
# How to Make It:
01 -
Wash spinach thoroughly, pat dry, remove thick stems, and finely chop.
02 -
Combine ground beef, chopped spinach, minced garlic, breadcrumbs, Parmesan, egg, Italian seasoning, salt, and pepper in a large bowl. Mix gently until just combined.
03 -
Cut mozzarella into uniform 1/2-inch cubes and pat dry to minimize moisture.
04 -
Scoop 1–2 tablespoons of meat mixture, flatten in your palm, place a mozzarella cube in the center, and wrap the mixture around the cheese. Roll into smooth balls.
05 -
Heat olive oil in a large skillet over medium heat. Add meatballs in a single layer and cook 4–5 minutes per side until golden and cooked through.
# Additional Tips:
01 -
Refrigerate meatballs for 15 minutes before cooking to help maintain shape and prevent cheese leakage.
02 -
Test seasoning by frying a small portion before shaping all meatballs.
03 -
Avoid overmixing the meat mixture to preserve tenderness.
04 -
Serve with marinara sauce, over pasta, or in sandwich rolls.