Pin The first time I made these meatballs, my kitchen smelled like an Italian grandmother had taken over for the evening. That combination of garlic hitting hot olive oil and spinach wilting down creates something almost magical in the air. My roommate wandered in, drawn by the scent, and asked what special occasion we were celebrating. I told her it was just Tuesday, but honestly, discovering mozzarella hiding inside a perfectly browned meatball feels like celebrating something worth remembering.
Last winter, when my cousin came over after her third terrible date in a month, I doubled this recipe and we stood at the counter shaping meatballs while she recounted every awful detail. Theres something meditative about tucking cheese into the center of each one, like youre creating tiny edible presents. We laughed so hard that half the cheese cubes ended up on the floor, but honestly, those imperfect meatballs were the best ones wed ever eaten.
Ingredients
- 1 lb ground beef or turkey: The beef brings richness and depth, while turkey keeps things lighter without sacrificing flavor
- 2 cups fresh spinach: Sauté it first to remove excess moisture, otherwise your meatballs end up soggy and sad
- 4 cloves garlic: Divide between the spinach and the meat mixture for layers of garlicky goodness throughout
- 1 large egg: The binder that holds everything together without making the texture rubbery or tough
- 1 cup breadcrumbs: Almond flour or oats work beautifully here if you are avoiding gluten
- 1/2 cup grated Parmesan: Adds that salty umami punch that makes meatballs taste restaurant quality
- 8 oz low moisture mozzarella: Cut into cubes and keep them chilled or they will melt right through your fingers while stuffing
- 1 tbsp Italian seasoning: Homemade blend or store bought, both work perfectly for that classic herb flavor
- Salt and black pepper: Season generously because the meat needs it to come alive
Instructions
- Prep your cheese and spinach:
- Cut that mozzarella into half inch cubes and pop it in the fridge, then sauté half your garlic with all the spinach until it wilts down beautifully
- Mix the meat base:
- Combine everything except the cheese in a large bowl, mixing just until incorporated because overmixing makes tough meatballs
- Stuff and shape:
- Use damp hands to scoop about two tablespoons, flatten it in your palm, tuck a cheese cube inside, and gently seal it up completely
- Choose your cooking method:
- Bake at 400°F for 20 to 25 minutes or pan sear in hot oil for 6 to 8 minutes per side until beautifully browned
- The resting period:
- Let them sit for 5 minutes before serving so the juices redistribute and that molten cheese center sets slightly
Pin My dad still talks about the Sunday I made these for family dinner. He cut into his first meatball, saw the cheese stretch out, and literally put down his fork in disbelief. Apparently, his mother had never tucked cheese inside her meatballs, and now he asks if we are having the special ones every time he comes over.
Making Them Ahead
You can shape uncooked meatballs and freeze them on a baking sheet before transferring to a bag. When you are ready, bake them straight from frozen, adding about 5 extra minutes. They are perfect for those busy weeknights when you want something homemade but have zero energy for prep work.
Sauce Pairings
While these are incredible on their own, simmering them in marinara for the last 10 minutes of cooking transforms them into something even better. The sauce flavors seep into the meat while the meatballs thicken the sauce slightly. Brown butter with sage works beautifully too if you want something lighter and more unexpected.
Serving Ideas
These meatballs shine alongside simple sides that do not compete with their bold flavors. I love them over zucchini noodles for a low carb option or tucked into a crusty roll for the ultimate meatball sub. Sometimes I serve them straight up with roasted vegetables and call it dinner. Whatever you choose, make sure you have something to catch all that melted cheese.
- Crusty bread is basically mandatory for sopping up the escaped cheese
- A simple green salad balances the richness perfectly
- Leftovers reheat beautifully and somehow taste even better the next day
Pin These meatballs have become my go to for feeding people I love. There is something about cutting into one and finding that surprise cheese center that makes everyone feel like a kid again, discovering something wonderful in their dinner.
Recipe FAQ
- → What type of meat works best?
Ground beef provides rich flavor, while lean ground turkey offers a lighter option. Both work beautifully with the spinach and mozzarella filling.
- → How do I prevent cheese from leaking?
Keep your mozzarella cubes chilled until stuffing. Seal the meat completely around each cube, ensuring no gaps. Cold cheese melts slower, giving the exterior time to set.
- → Can I make these ahead of time?
Prepare uncooked meatballs and refrigerate for up to 24 hours before baking. They also freeze well—place them on a baking sheet until firm, then transfer to a freezer bag for up to 3 months.
- → What should I serve with them?
These pair perfectly with spaghetti or zucchini noodles for a classic presentation. Crusty bread helps soak up any juices, and a simple green salad balances the meal.
- → Are these gluten-free?
Substitute regular breadcrumbs with almond flour or certified gluten-free breadcrumbs. All other ingredients naturally fit gluten-free requirements.
- → How do I know when they're done?
Baked meatballs should reach an internal temperature of 160°F (71°C) and show golden-brown exteriors after 20–25 minutes. Pan-seared versions need about 6–8 minutes per side.