Elevate your meal with Spinach Garlic Mozzarella Meatballs, a Hearty Appetizer bursting with tender, flavorful meat, fresh spinach, and a molten mozzarella core. Golden-crusted and infused with garlic and Italian seasonings, these versatile meatballs are ideal for quick dinners, parties, or meal prep. Each Spinach Garlic Mozzarella Meatball delivers a cheesy surprise that’s sure to impress.
Why You’ll Love Spinach Garlic Mozzarella Meatballs
This Spinach Garlic Mozzarella Meatballs recipe is a standout Hearty Appetizer:
- Fast Prep: Ready in under 30 minutes for weeknight ease.
- Melty Center: Gooey mozzarella makes every bite irresistible.
- Nutritious: Hides spinach for a kid-friendly veggie boost.
- Flexible: Perfect as an appetizer, main, or sandwich star.
- Freezer-Friendly: Great for batch cooking and future meals.
- I served these at a potluck, and they were the ultimate Hearty Appetizer!
Ingredients for Spinach Garlic Mozzarella Meatballs
Here’s what you’ll need for Spinach Garlic Mozzarella Meatballs (makes ~20 meatballs):
- 1 lb ground beef (or ½ lb beef, ½ lb pork)
- 2 cups fresh baby spinach, finely chopped
- 3 cloves garlic, minced
- ¾ cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 large egg
- 1 tsp Italian seasoning (oregano, basil, thyme)
- ½ tsp fine sea salt
- ¼ tsp black pepper
- 4 oz low-moisture mozzarella, cut into ½-inch cubes (~20 cubes)
- 2 tbsp extra-virgin olive oil
Ingredient Tips:
- Meat: 15% fat beef keeps meatballs juicy; pork enhances flavor.
- Spinach: Baby spinach blends seamlessly; chop finely.
- Mozzarella: Low-moisture cubes ensure clean melting.
- Breadcrumbs: Panko adds lightness; toast for deeper flavor.
- Equipment: Large bowl, skillet, tongs, cookie scoop.
Directions for Spinach Garlic Mozzarella Meatballs
Let’s create these mouthwatering Spinach Garlic Mozzarella Meatballs!
Mix Ingredients
In a large bowl, I gently combine 1 lb ground beef, 2 cups chopped spinach, 3 minced garlic cloves, ¾ cup panko, ½ cup Parmesan, 1 egg, 1 tsp Italian seasoning, ½ tsp salt, and ¼ tsp pepper with my hands, mixing lightly to keep the Spinach Garlic Mozzarella Meatballs tender.
Shape Meatballs
Using a cookie scoop, I take 2 tbsp of mixture, flatten it into a disc, and place a mozzarella cube in the center. I fold the meat around it, sealing tightly to prevent cheese leaks, and roll into a smooth ball. I repeat for ~20 meatballs, ensuring no cheese shows.
Cook Meatballs
In a large skillet, I heat 2 tbsp olive oil over medium until shimmering. I add the meatballs, spacing them evenly, and cook 4–5 minutes per side, turning gently with tongs until golden-crusted. If cheese escapes, I reduce heat and seal more carefully next time.
Serve
I transfer the Spinach Garlic Mozzarella Meatballs to a serving dish, sprinkle with extra Parmesan, and serve hot for gooey cheese centers.
Nutrition
- Prep Time: 15 minutes
- Cooking Time: 12–15 minutes
- Total Time: 30 minutes
- Servings: ~20 meatballs (4–5 per person)
- Calories: ~90 kcal per meatball
- Macros per Meatball: 3g carbs, 6g protein, 6g fat, 0.5g fiber
Variations for Spinach Garlic Mozzarella Meatballs
Try these twists on Spinach Garlic Mozzarella Meatballs:
- Meat Swap: Use ground turkey or chicken, adding 1 tbsp olive oil for moisture.
- Gluten-Free: Replace panko with gluten-free breadcrumbs or almond flour.
- Dairy-Free: Substitute with plant-based mozzarella and nutritional yeast for Parmesan.
- Extra Veggies: Mix in finely chopped zucchini or bell peppers.
- Spicy Twist: Add ¼ tsp red pepper for a kick.
Storage
I store Spinach Garlic Mozzarella Meatballs in an airtight container in the fridge for up to 4 days, reheating in a skillet or 350°F oven to maintain crispness. For longer storage, I freeze raw or cooked meatballs on a tray, then transfer to a freezer bag for up to 3 months. I cook raw frozen meatballs with an extra 3–5 minutes or reheat cooked ones in the oven for 10 minutes.
Serving Ideas
Make your Spinach Garlic Mozzarella Meatballs a showstopping Hearty Appetizer:
- Classic: Serve as a Hearty Appetizer with warm marinara for dipping.
- Dinner: Toss with spaghetti and sauce for a comforting meal.
- Sandwiches: Slice and tuck into garlic bread for meatball sliders.
- Light Option: Pair with a lemon-vinaigrette green salad.
- Garnish: Add fresh basil or parsley for a vibrant finish.
FAQs :
How do I prevent the mozzarella from leaking out of the meatballs?
Carefully seal the meat mixture completely around the mozzarella cube. Ensure there are no visible gaps or cracks before cooking.
Can I use a meat other than beef or pork?
Yes, ground chicken or turkey can be used as a substitute, but they may yield slightly less juicy meatballs due to their lower fat content.
Can I prepare these meatballs ahead of time?
Absolutely! You can refrigerate them for a few hours before cooking. Alternatively, freeze them for future meals and cook directly from frozen when ready.
What is the best way to serve these meatballs?
Serve them hot with marinara sauce for dipping, pair them with pasta, or use them in a sub sandwich. Garnish with Parmesan and fresh basil for an extra special touch.
Can I use pre-shredded mozzarella instead of cubes?
While possible, cubes work best for maintaining the melty center. Shredded mozzarella may spread too much during cooking.
How do I ensure my meatballs are tender?
Be gentle when mixing the meatball ingredients. Overmixing can result in a dense texture. Mix just enough for the mixture to come together.
More Appetizers Recipes You’ll Love
- Crispy Potato Balls: The Ultimate Crunchy Snack
- Bacon Cheese Popper Balls
- Cheesy Broccoli Balls Recipe
- Shrimp Spring Rolls With Peanut Sauce
- Fried Pickles Recipe Air Fryer
Conclusion
Spinach Garlic Mozzarella Meatballs are a deliciously cheesy Hearty Appetizer that transform any meal with their tender, flavorful bite and melty mozzarella centers. Quick, versatile, and perfect for meal prep, they’re a crowd-pleaser for any occasion. Roll up a batch of Spinach Garlic Mozzarella Meatballs and savor the cheesy goodness!
Spinach Garlic Mozzarella Meatballs
Ingredients
Meatball mixture
- 450 g ground beef or a mix of beef and pork
- 1 cup fresh spinach finely chopped
- 3 cloves garlic minced
- 60 ml breadcrumbs
- 25 g Parmesan cheese freshly grated
- 1 large egg
- ½ teaspoon fine salt
- ¼ teaspoon ground black pepper
- ½ teaspoon Italian seasoning blend
For the cheesy centers and cooking
- 1 cup mozzarella cheese cut into small cubes
- 2 tablespoons olive oil
Instructions
- In a large bowl, gently combine ground beef, finely chopped spinach, minced garlic, breadcrumbs, Parmesan cheese, egg, salt, pepper, and Italian seasoning. Mix just until everything comes together without overworking.
- Take about 1-2 tablespoons of the meat mixture and flatten it in your palm. Place a cube of mozzarella in the center, then wrap the meat around it completely, sealing it to prevent cheese from escaping. Roll into a ball and repeat.
- Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, avoiding overcrowding the pan. Cook for 4-5 minutes per side, turning gently, until browned all over and fully cooked.
- Serve hot with marinara sauce for dipping or toss with your favorite pasta. Garnish with Parmesan cheese and fresh basil for a finishing touch.
Notes
- Gentle mixing prevents tough meatballs, and sealing ensures the cheese stays inside during cooking.
- These meatballs pair well with pasta, sub sandwiches, or just on their own with marinara.
- Prepare in advance by refrigerating for a few hours or freezing for later.
- For a juicier texture and extra flavor, mix ground beef and pork.
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