What the heck is this?
Imagine the juiciest meatballs you’ve ever had—tender, garlicky, packed with fresh spinach for a pop of green, and surprise: every single one has a gooey mozzarella center that melts in your mouth. These meatballs aren’t just dinner—they’re the main event. Serve them with pasta, tuck them into subs, or just pop them like savory snacks (we won’t judge).
Why You’ll Love This Recipe
– That gooey mozzarella center is wildly satisfying
– Spinach makes them feel a little healthier (and adds moisture!)
– They’re oven-baked—no stovetop splatter
– Garlic + herbs = serious flavor without the fuss
– Kid-approved, party-perfect, and freezer-friendly
The Good Stuff You’ll Need
For the Meatballs:
– 1½ lbs ground chicken or ground turkey
– 1 cup finely chopped fresh spinach (sautéed & squeezed dry)
– ½ cup Italian-style breadcrumbs
– 1 large egg
– 3 garlic cloves, minced
– ½ cup grated Parmesan cheese
– 1 tsp salt
– ½ tsp black pepper
– 1 tsp Italian seasoning
– ½ tsp crushed red pepper flakes (optional)
– 1 tbsp olive oil (for added moisture)
For the Stuffing:
– ~20 small cubes of mozzarella (½” cubes – string cheese works great too!)
Optional for Serving:
– Warm marinara sauce
– Fresh basil or parsley
– Extra parm for sprinkling
Let’s Do This
Step 1: Preheat your oven
Set it to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Step 2: Mix the meatball base
In a big bowl, combine ground chicken, cooked spinach, breadcrumbs, egg, garlic, Parmesan, salt, pepper, and Italian seasoning. Don’t overmix—just enough to bring it all together.
Step 3: Form and stuff
Scoop about 2 tablespoons of mixture and flatten it slightly in your hand. Place a cube of mozzarella in the center, then wrap the meat around it to seal completely. Roll gently into a ball and set it on your baking sheet. Repeat until you’ve used all the mixture.
Step 4: Bake it up
Bake for 18–20 minutes, or until golden on the outside and the meat is cooked through (internal temp should hit 165°F/74°C). If you want a slightly crispier finish, broil them for the last 2 minutes.
Step 5: Sauce + serve
Warm up some marinara and either toss the meatballs in it or serve it on the side. Sprinkle with extra parm, maybe a few fresh herbs, and dive in.
Serving Suggestions
– Toss with spaghetti or linguine for a next-level pasta night
– Tuck into toasted hoagie rolls for melty meatball subs
– Serve solo with toothpicks for the ultimate party snack
– Or layer onto a bed of creamy polenta for comfort food vibes
Switch It Up
– Sub kale for spinach or add grated zucchini for a veggie boost
– Try ground beef or pork if you want a richer flavor
– Use provolone or fontina instead of mozzarella for a fun twist
– Spice it up with extra chili flakes or chopped pickled jalapeños in the mix
Make-Ahead Tips
Make and shape the meatballs ahead and keep them in the fridge for up to 2 days. They also freeze beautifully—just freeze raw or baked, then reheat from frozen (bake at 350°F until heated through). If frozen raw, add a few extra minutes to the bake time.
Questions People Actually Ask
Q: Do I have to cook the spinach first?
A: Yes! Raw spinach adds too much moisture. Just a quick sauté, then squeeze out the water. You’ll get better texture and flavor.
Q: Can I pan-fry these instead of baking?
A: You could, but baking keeps things easier, cleaner, and just as delicious. Broil for a minute or two if you want that crispy top.
Q: Can I make these gluten-free?
A: Yup—just use gluten-free breadcrumbs or crushed GF crackers. Everything else stays the same.
Spinach Garlic Meatballs Stuffed with Mozzarella: Juicy, Cheesy, and Seriously Addictive
- Total Time: 40 minutes
- Yield: 4-6 servings
Description
Imagine the juiciest meatballs you’ve ever had—tender, garlicky, packed with fresh spinach for a pop of green, and surprise: every single one has a gooey mozzarella center that melts in your mouth. These meatballs aren’t just dinner—they’re the main event. Serve them with pasta, tuck them into subs, or just pop them like savory snacks (we won’t judge).
Ingredients
For the Meatballs:
– 1½ lbs ground chicken or ground turkey
– 1 cup finely chopped fresh spinach (sautéed & squeezed dry)
– ½ cup Italian-style breadcrumbs
– 1 large egg
– 3 garlic cloves, minced
– ½ cup grated Parmesan cheese
– 1 tsp salt
– ½ tsp black pepper
– 1 tsp Italian seasoning
– ½ tsp crushed red pepper flakes (optional)
– 1 tbsp olive oil (for added moisture)
For the Stuffing:
– ~20 small cubes of mozzarella (½” cubes – string cheese works great too!)
Optional for Serving:
– Warm marinara sauce
– Fresh basil or parsley
– Extra parm for sprinkling
Instructions
Step 1: Preheat your oven
Set it to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Step 2: Mix the meatball base
In a big bowl, combine ground chicken, cooked spinach, breadcrumbs, egg, garlic, Parmesan, salt, pepper, and Italian seasoning. Don’t overmix—just enough to bring it all together.
Step 3: Form and stuff
Scoop about 2 tablespoons of mixture and flatten it slightly in your hand. Place a cube of mozzarella in the center, then wrap the meat around it to seal completely. Roll gently into a ball and set it on your baking sheet. Repeat until you’ve used all the mixture.
Step 4: Bake it up
Bake for 18–20 minutes, or until golden on the outside and the meat is cooked through (internal temp should hit 165°F/74°C). If you want a slightly crispier finish, broil them for the last 2 minutes.
Step 5: Sauce + serve
Warm up some marinara and either toss the meatballs in it or serve it on the side. Sprinkle with extra parm, maybe a few fresh herbs, and dive in.
Notes
– Toss with spaghetti or linguine for a next-level pasta night
– Tuck into toasted hoagie rolls for melty meatball subs
– Serve solo with toothpicks for the ultimate party snack
– Or layer onto a bed of creamy polenta for comfort food vibes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~340 kcal per serving
- Fat: ~18g
- Carbohydrates: ~10g
- Protein: ~28g