Spinach Garlic Meatballs Stuffed with Mozzarella

Yield

16–18 meatballs

Cook Time

About 35 minutes total

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Ingredients

Meatball Base

• 1 lb ground meat (beef, pork, chicken, or turkey)

• 1 cup fresh spinach, finely chopped

• 3 cloves garlic, minced

• ½ cup grated parmesan cheese

• 1 large egg

• ¼ cup almond flour or breadcrumbs (use almond flour for low-carb)

• 2 tbsp milk or heavy cream

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp Italian seasoning

• ½ tsp onion powder

• ¼ tsp red pepper flakes (optional)

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Filling

• 6–8 oz mozzarella cheese, cut into ¾-inch cubes
  (low-moisture mozzarella works best)

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For Cooking

• 2 tbsp olive oil (if pan-searing)

• Optional: marinara sauce for serving

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Instructions

1. Prep

• Preheat oven to 400°F / 205°C

• Line a baking sheet with parchment or lightly grease it

• Cut mozzarella into cubes and keep chilled

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2. Prepare the Spinach

• Finely chop spinach

• If very moist, squeeze gently in a paper towel to remove excess water

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3. Make the Meat Mixture

In a large bowl, combine:

• Ground meat

• Spinach

• Garlic

• Parmesan

• Egg

• Almond flour or breadcrumbs

• Milk or cream

• Salt, pepper, Italian seasoning, onion powder, and red pepper flakes

Mix gently with hands or fork until just combined. Do not overmix or meatballs will be dense.

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4. Stuff the Meatballs

1. Scoop about 2 tablespoons of meat mixture.

2. Flatten slightly in your palm.

3. Place one mozzarella cube in the center.

4. Wrap meat around cheese, sealing completely.

5. Roll gently into a ball.

Repeat until all meatballs are formed.

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5. Cook (Two Methods)

Oven-Baked (Recommended)

• Place meatballs on prepared baking sheet

• Bake for 18–22 minutes, until cooked through

• Optional: broil for 2 minutes at the end for browning

Pan-Seared + Oven

1. Heat olive oil in skillet over medium heat

2. Brown meatballs on all sides (about 5–6 minutes)

3. Transfer skillet to oven and bake 10–12 minutes

Internal temperature should reach 165°F / 74°C.

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6. Serve

• Let rest 5 minutes before serving

• Serve plain, with marinara, over zucchini noodles, pasta, or alongside vegetables

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Tips for Best Results

• Keep mozzarella cold to prevent leaking

• Seal meat tightly around cheese

• Use a mix of beef and pork for juicier meatballs

• If mixture feels sticky, lightly oil your hands

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Storage & Reheating

• Refrigerate up to 4 days

• Freeze uncooked or cooked meatballs up to 2 months

• Reheat gently in oven or covered skillet

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Variations

• Extra cheesy: add shredded mozzarella to the meat mixture

• Herby: mix in fresh basil or parsley

• Spicy: use pepper jack instead of mozzarella

• Creamy garlic version: serve with garlic cream sauce instead of marinara