Description

These Spinach Garlic Mozzarella Meatballs are a delicious twist on classic meatballs, combining juicy ground meat with fragrant garlic, tender spinach, and gooey mozzarella centers. Perfect for a hearty meal, appetizer, or party favorite, these meatballs are easy to prepare and packed with flavor. They’re baked for a healthy touch, keeping them moist and golden without the excess oil.

Ingredients

Units Scale

For the Meatballs

1 pound ground beef (or ground turkey/chicken)
1 cup fresh spinach, finely chopped
2 cloves garlic, minced
1/3 cup grated Parmesan cheese
1/2 cup breadcrumbs
1 large egg
1 teaspoon dried Italian herbs
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Filling

4 ounces mozzarella cheese, cut into 1/2-inch cubes

For Serving (optional)

Marinara sauce, warmed
Fresh basil or parsley, chopped

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Instructions

Preheat Oven & Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Mix the Meatball Mixture: In a large mixing bowl, combine the ground beef, chopped spinach, minced garlic, grated Parmesan, breadcrumbs, egg, Italian herbs, salt, and black pepper. Mix until all ingredients are well incorporated, but do not overmix, as this can make the meatballs tough.
Form and Fill the Meatballs: Take about 2 tablespoons of the meat mixture and flatten it slightly in your hand. Place a piece of mozzarella cheese in the center and shape the meat around it to form a ball, completely enclosing the cheese. Repeat with the remaining mixture and cheese cubes.
Bake the Meatballs: Arrange the meatballs evenly spaced on the prepared baking sheet. Bake for 18-20 minutes, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Serve: Remove the meatballs from the oven and let them cool slightly. Serve warm with marinara sauce and a sprinkle of fresh herbs if desired.

Notes

For a lighter version, use ground chicken or turkey.
The spinach can be sautéed lightly before adding to the mixture for a milder taste and softer texture.
If you prefer, swap mozzarella for another melty cheese.
Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 2 months.
Serve with pasta or as sliders for a fun twist.

Nutrition

Serving Size: 2 meatballs
Calories: 170
Sugar: 1g
Sodium: 360mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 0.5g
Protein: 15g
Cholesterol: 53mg