Pin Recipe The first time I stuffed meatballs with cheese, I was skeptical about the mess. But cutting into that first meatball and watching the mozzarella stretch across the plate convinced me forever. Now it's the only way my family will eat them.
Last winter, my sister came over exhausted from work. These meatballs simmered in sauce brought her back to life. Sometimes simple food is the best comfort.
Ingredients
- Ground beef or turkey: I prefer beef here for the richness, but turkey keeps it lighter without sacrificing flavor
- Fresh spinach: Sautéing first removes excess water so the meatballs stay tender and not soggy
- Garlic: Using half in the spinach and half in the meat gives layers of flavor throughout
- Mozzarella cubes: Chill the cheese well before cutting so it stays put while the meatballs cook
- Breadcrumbs: They bind everything together but almond flour works wonderfully for a gluten free version
Instructions
- Prep your spinach filling:
- Sauté the spinach with half the garlic until wilted and fragrant. Let it cool completely so it does not cook the meat when you mix them together.
- Build the meatball base:
- Combine everything except the mozzarella in a large bowl. Mix with your hands just until combined. Overmixing makes tough meatballs.
- Stuff and shape:
- Flatten about two tablespoons of mixture in your palm. Place a chilled mozzarella cube in the center. Wrap the meat around and seal well.
- Choose your cooking method:
- Bake at 400 degrees for 20 to 25 minutes or pan sear in hot oil. Both give beautiful browning and keep the cheese inside.
Pin Recipe My daughter now requests these for her birthday dinner every year. That little cheese surprise has become our family tradition.
Serving Ideas
I love these over zucchini noodles for a lighter meal. They also make incredible meatball subs with melted provolone on top.
Make Ahead Magic
Shape uncooked meatballs and freeze them on a baking sheet. Once solid, transfer to a bag and freeze up to three months. Bake straight from frozen.
Sauce Pairings
Marinara is classic but try them in a creamy garlic sauce or brown butter sage. The spinach pairs beautifully with both white and red sauces.
- Simmer cooked meatballs in sauce for ten minutes before serving
- Extra fresh parsley on top brightens the whole dish
- Crusty bread is non negotiable for sopping up that cheese
Pin Recipe Hope these become a regular at your table too.
Recipe FAQs
- → Can I use frozen spinach instead of fresh?
Yes, thaw frozen spinach completely and squeeze out excess moisture before adding to the meat mixture. This prevents the meatballs from becoming too wet.
- → How do I prevent the mozzarella from leaking out during cooking?
Use thoroughly chilled mozzarella cubes and ensure the meat mixture completely seals around the cheese. Press firmly to seal any gaps, and avoid cutting into meatballs immediately after cooking.
- → Can I make these meatballs ahead of time?
Absolutely. Shape uncooked meatballs and refrigerate for up to 24 hours before cooking. Cooked meatballs freeze well for up to 3 months—reheat gently in sauce to maintain moisture.
- → What's the best way to tell when meatballs are done?
Use a meat thermometer to check for an internal temperature of 160°F (71°C). Visual cues include browned exteriors and clear juices when pierced near the center.
- → Can I make these gluten-free?
Simply replace regular breadcrumbs with almond flour or certified gluten-free breadcrumbs. The texture remains excellent, and the flavor stays intact with this easy substitution.