Spinach Garlic Meatballs Recipe

ByAmanda
Jump to Recipe· 4.5 from 38 reviews

If you’re craving something juicy, flavorful, and a little unexpected, you’ve got to try this Spinach Garlic Meatballs Recipe. It’s one of those dishes I keep coming back to because it’s comforting, packed with goodness, and pretty easy to whip up—even on busy weeknights. Plus, the little pockets of melted mozzarella inside? Game changer. So, grab your apron and let me show you how to make meatballs that everyone will love!

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Why This Recipe Works

  • Balanced flavors: The sautéed spinach and garlic bring freshness and aroma that complement the savory meat beautifully.
  • Cheesy surprise: Chilled mozzarella cubes inside each meatball melt perfectly without leaking, giving you that irresistible gooey center.
  • Simple technique: You don’t need fancy skills, just a few ingredients and basic steps to get delicious, tender meatballs every time.
  • Versatile cooking: Whether you bake, pan-sear, or simmer in sauce, this recipe adapts to your preference without losing its charm.
Spinach Garlic Meatballs, Spinach garlic meatball recipe, cheesy meatballs with spinach, homemade meatballs with mozzarella, easy savory meatball dish - The image shows a close-up of several round, cooked meatballs with a golden-brown and slightly crispy top layer. The surface of the meatballs has small green herb pieces visible, adding specks of green color. They are placed together on a white plate, with some fresh green leafy herbs scattered around for garnish. The background and surface under the plate have a white marbled texture that looks clean and bright, emphasizing the rich color of the meatballs. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

I love how these ingredients come together with simple pantry staples and fresh spinach to create a meatball that’s both hearty and healthy. Here’s why each one is key to making the best Spinach Garlic Meatballs Recipe:

Spinach Garlic Meatballs, Spinach garlic meatball recipe, cheesy meatballs with spinach, homemade meatballs with mozzarella, easy savory meatball dish - Flat lay of fresh raw ground beef mound, a vibrant bunch of fresh spinach leaves, four peeled garlic cloves, one small whole white onion, one large uncracked brown egg, a small white ceramic bowl with golden brown breadcrumbs, a small white ceramic bowl filled with grated Parmesan cheese, several chilled mozzarella cubes, a small white ceramic bowl with mixed Italian seasoning herbs, a small white ceramic bowl with bright red pepper flakes, and a few sprigs of fresh green parsley, all arranged symmetrically and naturally on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Ground Beef or Turkey: Ground beef gives richness, but lean turkey is a great lighter swap without sacrificing texture.
  • Fresh Spinach: Sautéing it first draws out moisture and amps up the flavor so the meatballs don’t get soggy.
  • Garlic: A must-have for that classic, savory punch—freshly minced for the best aroma.
  • Onion: Optional, but finely chopped onion adds sweetness and depth—skip it if you’re short on time.
  • Egg: Acts as a binder to hold everything together without making it dense.
  • Breadcrumbs: Provides structure and keeps the meatballs moist—oats or almond flour also work if you want a gluten-free twist.
  • Parmesan Cheese: Adds nuttiness and sharpness that balances well with the mozzarella inside.
  • Mozzarella Cubes: Make sure these are chilled to stop them from melting too fast and leaking during cooking.
  • Italian Seasoning: That familiar herb blend brings warmth and a hint of earthiness.
  • Salt and Pepper: Essential seasoning that you can adjust to taste.
  • Red Pepper Flakes (Optional): Adds a little kick if you like heat.
  • Parsley (Optional): Fresh parsley brightens up the final flavor and adds a pop of color.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Spinach Garlic Meatballs Recipe is pretty forgiving, so I love experimenting with seasonings and mix-ins. You can make it your own easily, and I encourage you to do just that!

  • Variation: I’ve swapped ground beef for a pork and beef combo and loved the extra juiciness it adds, but turkey keeps it lighter if that’s your vibe.
  • Dietary tweaks: Gluten-free folks can replace breadcrumbs with almond flour or crushed rice crackers with fabulous results.
  • Heat: Toss in some chili powder or use extra red pepper flakes if you enjoy a bolder flavor punch.
  • Herb swap: Fresh basil or oregano works wonders too if you want a slightly different herb note.

Step-by-Step: How I Make Spinach Garlic Meatballs Recipe

Step 1: Sauté Spinach and Garlic to Deepen Flavor

Start by heating a skillet over medium heat and add the fresh spinach with minced garlic. Cook for about 3-4 minutes until the spinach wilts and the garlic gets fragrant—this step helps reduce moisture and brings out sweetness. Let the mixture cool, then finely chop it so it mixes evenly into your meatball mix. Trust me, skipping this will leave you with watery meatballs and a weaker flavor.

Step 2: Combine Ingredients Gently

In a large bowl, toss the ground beef or turkey with the egg, breadcrumbs, Parmesan, Italian seasoning, salt, pepper, and your chopped spinach-garlic combo. Stir everything just until combined—don’t overmix or your meatballs will turn out dense and tough. I usually use my hands to gently mix, which feels way better than sticking to a spoon or fork.

Step 3: Form Meatballs with Mozzarella Surprise

This part is the fun bit! Take a small handful of the meat mixture, flatten it in your palm, then place a chilled mozzarella cube in the center. Carefully wrap the meat around the cheese, sealing it completely so none melts out during cooking. I learned the hard way that if the cheese isn’t fully enclosed, you’ll lose that beautiful gooey filling.

Step 4: Cook Your Meatballs Your Way

You can bake these at 400°F (200°C) for 20-25 minutes until golden, or pan-sear them in a bit of oil on medium-high for 6-8 minutes per side—both methods work wonderfully. Sometimes, I like to simmer them gently in warm marinara sauce for 5-10 minutes afterward; it makes the meatballs even more tender and flavorful.

Step 5: Rest for Juiciness

Once cooked, let your meatballs rest for about 5 minutes before serving. This little step helps seal in all the juicy goodness, so when you bite in, it’s tender and flavorful.

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Pro Tips for Making Spinach Garlic Meatballs Recipe

  • Use chilled mozzarella cubes: It helps them stay intact inside the meatballs, preventing the cheese from oozing too early.
  • Don’t overmix the meat mixture: Overworking can make meatballs tough—just combine ingredients until they come together.
  • Sauté spinach first: It removes excess moisture and intensifies the spinach flavor, resulting in meatballs that aren’t soggy.
  • Seal cheese completely: Wrap meat fully around the mozzarella to avoid leaks and get that perfect cheesy center.

How to Serve Spinach Garlic Meatballs Recipe

Spinach Garlic Meatballs, Spinach garlic meatball recipe, cheesy meatballs with spinach, homemade meatballs with mozzarella, easy savory meatball dish - The image shows a close-up of several golden-brown meatballs, each with a slightly crispy and charred outside. One meatball is cut open in front, revealing a soft inside with green leafy herbs mixed in. The meatballs sit on a white round plate with a shiny layer of red sauce and small green leaves scattered around, all placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love sprinkling freshly chopped parsley over the meatballs for a burst of color and freshness. A final dusting of grated Parmesan adds a salty, savory finish that gets everyone reaching for seconds. Sometimes, I drizzle a bit of extra virgin olive oil for a glossy touch.

Side Dishes

This recipe pairs beautifully with classic spaghetti or creamy mashed potatoes for a hearty meal. For lighter options, I serve it alongside roasted veggies or a crisp Caesar salad. Rice pilaf or garlic bread are also fantastic if you want a cozy Italian-inspired plate.

Creative Ways to Present

For dinner parties, I like to stack these meatballs over polenta and garnish with fresh basil leaves—everyone loves the elegant look! Or, serve them on skewers as bite-sized appetizers with a side of marinara for dipping. It’s a fun way to impress guests while keeping things casual.

Make Ahead and Storage

Storing Leftovers

After your Spinach Garlic Meatballs Recipe cools completely, I transfer leftovers to an airtight container and keep them in the fridge for up to 3 days. They stay moist and flavorful, perfect for quick meals later in the week.

Freezing

If I want to save some for later, I freeze the raw formed meatballs on a baking sheet first, then transfer to a freezer-safe bag. This way, they don’t stick together, and I can cook just what I need. Frozen, they keep well for up to 2 months.

Reheating

To reheat, I prefer warming them gently in a skillet with a splash of marinara or in the oven at 350°F (175°C) to keep the exterior from getting soggy. Microwaving is quick but can sometimes dry them out, so I save that for the shortest reheats.

FAQs

  1. Can I use frozen spinach instead of fresh in this Spinach Garlic Meatballs Recipe?

    Yes, you can! Just make sure to thaw it fully and squeeze out as much water as possible before sautéing. Excess moisture from frozen spinach can make the meatballs watery, so drying it well is key for best results.

  2. How do I prevent the mozzarella from leaking out of the meatballs?

    Always use chilled mozzarella cubes and enclose them completely in the meat mixture, sealing all edges tightly with your fingers. This helps contain the melting cheese during cooking and gives you a lovely gooey center without mess.

  3. What’s the best way to reheat leftover Spinach Garlic Meatballs?

    Reheating in a skillet over low heat with a little marinara sauce keeps them juicy and prevents drying out. Alternatively, pop them in the oven at 350°F for 10-15 minutes for even warming without sogginess.

  4. Can I make these meatballs vegetarian?

    You can try a plant-based ground meat substitute and follow the same recipe, but expect texture differences. Adding extra breadcrumbs or binding agents like flaxseed may help achieve a firmer consistency.

Final Thoughts

Honestly, this Spinach Garlic Meatballs Recipe has become one of my go-to dishes when I want something comforting but with a bit of a healthy twist. The combo of garlic, spinach, and melty mozzarella hidden inside really feels like a hug on a plate. I hope you enjoy making and sharing it as much as I do—because good food is meant to bring people together. So, give it a try and let those meatballs work their magic at your next meal!

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Spinach Garlic Meatballs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 38 reviews
  • Author: Amanda
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 meatballs
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Low Lactose
Print Recipe

Description

Delicious spinach garlic meatballs filled with melted mozzarella, seasoned with Italian herbs, and perfect for baking or pan-searing. These moist and flavorful meatballs make a great appetizer or main course that everyone will love.

Ingredients

For the Meatballs

  • 1 lb Ground Beef or Turkey
  • 2 cups Fresh Spinach, sautéed
  • 4 cloves Garlic, minced
  • 1 small Onion, finely chopped (optional)
  • 1 large Egg
  • 1 cup Breadcrumbs (can substitute with oats or almond flour)
  • 1/2 cup Grated Parmesan Cheese
  • 8 oz Low-Moisture Mozzarella Cubes, chilled
  • 1 tbsp Italian Seasoning
  • to taste Salt
  • to taste Pepper

Optional Enhancements

  • 1/2 tsp Red Pepper Flakes
  • 1 tbsp Chopped Parsley

Instructions

  1. Sauté Spinach and Garlic: Heat a skillet over medium heat and sauté the fresh spinach and minced garlic until the spinach is wilted, about 4 minutes. Remove from heat and allow to cool, then finely chop the mixture.
  2. Combine Ingredients: In a mixing bowl, combine the ground beef or turkey, egg, breadcrumbs, grated Parmesan cheese, Italian seasoning, salt, pepper, chopped sautéed spinach, and optional onion and red pepper flakes. Stir gently until all ingredients are just combined to avoid dense meatballs.
  3. Form Meatballs: Take portions of the meat mixture and encase chilled mozzarella cubes completely, shaping into meatballs to seal the cheese inside.
  4. Cook Meatballs: Choose your cooking method: bake the meatballs at 400°F (200°C) for 25 minutes or pan-sear them in a little oil over medium-high heat for 8 minutes per side until cooked through and browned.
  5. Optional Simmer: For added flavor and moisture, simmer the cooked meatballs in warm marinara sauce for 10 minutes before serving.
  6. Rest Meatballs: Let the meatballs rest for 5 minutes after cooking to retain juiciness and allow flavors to meld.

Notes

  • Use chilled mozzarella cubes to prevent the cheese from leaking during cooking.
  • Do not overmix the meat mixture to keep meatballs tender.
  • Sautéing spinach before mixing enhances its flavor and reduces moisture in the meatballs.
  • Breadcrumb substitutes like oats or almond flour can be used for gluten-free options.
  • Simmering in sauce is optional but recommended for juicier meatballs and extra flavor.

Nutrition

  • Serving Size: 1 meatball
  • Calories: 150 kcal
  • Sugar: 1 g
  • Sodium: 300 mg
  • Fat: 10 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 6 g
  • Fiber: 1 g
  • Protein: 12 g
  • Cholesterol: 55 mg

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