Spinach Garlic Meatballs Stuffed with Mozzarella Recipe
This Spinach Garlic Meatballs Stuffed Mozzarella recipe combines fresh spinach, fragrant garlic, and gooey mozzarella in a warm, satisfying bite. For the best results, pick fresh spinach and good melting mozzarella to keep the filling juicy in each meatball.
Equipment
- Large Skillet
- Baking Sheet
- Mixing Bowl
Ingredients
Ingredients
- 500 g Ground meat
- 200 g Fresh spinach chopped
- 3 cloves Garlic minced
- 100 g Breadcrumbs
- 1 large Egg
- 50 g Parmesan cheese grated
- 1 tsp Salt
- 1 tsp Pepper
- 100 g Mozzarella cheese cut into cubes
- 1 tsp Italian seasoning optional
- 15 ml Olive oil
Instructions
- Start by preheating your oven to 200°C and lining a baking sheet with parchment for easy cleanup.
- In a bowl, mix the ground meat with chopped spinach, minced garlic, breadcrumbs, egg, grated Parmesan, salt, pepper, and optional oregano until just combined—don’t overwork it.
- Take a small amount into your hand, flatten it, place a mozzarella cube in the center, and gently seal it to form a round meatball that hides the cheese inside.
- Sear the meatballs briefly in a hot skillet with olive oil to brown the exterior, about 2–3 minutes per side.
- Then transfer the seared meatballs to the prepared baking sheet and bake for 12–15 minutes until the internal temperature hits 74°C.
- If you want them a bit crispy, you can broil for 1–2 minutes at the end, but keep an eye on them to prevent burning.
- Let them rest for a couple of minutes before serving to keep the cheese from oozing out too quickly.
Notes
Tip: Do not overcrowd the cooking vessel—this keeps the heat circulating and prevents sogginess around the mozzarella.