Spinach Garlic Meatballs (Printable)

Juicy beef or turkey meatballs stuffed with sautéed spinach, garlic, and melty mozzarella centers.

# What You Need:

→ Meatballs

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→ Optional Enhancements

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# Step-by-Step:

01 - Preheat oven to 400°F or prepare a skillet for pan-searing over medium-high heat.
02 - Heat a skillet over medium heat. Sauté spinach and half the minced garlic until spinach is wilted, about 3–4 minutes. Let cool, then finely chop.
03 - In a large mixing bowl, combine ground meat, egg, breadcrumbs, Parmesan, remaining garlic, onion, Italian seasoning, salt, pepper, and chopped spinach. Mix gently until just combined; do not overmix.
04 - With damp hands, take about 2 tablespoons of mixture and flatten. Place a mozzarella cube in the center, then shape the meat around the cheese, sealing completely. Repeat with remaining mixture and cheese.
05 - Place meatballs on a baking sheet lined with parchment paper.
06 - Bake for 20–25 minutes until browned and cooked through, or pan-sear in oil over medium-high heat for 6–8 minutes per side until golden and cooked through.
07 - Simmer cooked meatballs in warm marinara sauce for 5–10 minutes for extra flavor.
08 - Let meatballs rest for 5 minutes before serving to retain juiciness.

# Expert Suggestions:

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  • The surprise mozzarella center creates an incredible molten cheese moment when you bite into each meatball
  • Spinach gets completely transformed into something savory instead of healthy-tasting
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  • Chilling the mozzarella cubes in the freezer for 15 minutes before stuffing makes them much easier to work with
  • Damp hands are your secret weapon for keeping the meat mixture from sticking while you form each ball
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  • Ground turkey can dry out faster than beef, so consider adding 2 tablespoons olive oil to the mixture if you go that route
  • For even more flavor development, let the mixed meat rest in the refrigerator for 30 minutes before forming the meatballs
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