Spinach-Garlic Mozzarella-Stuffed Meatballs

Juicy, garlicky beef meatballs packed with spinach and Parmesan, each hiding a molten mozzarella core that oozes when you cut in.

Ingredients

• 1 lb (450g) ground beef
• 1 cup fresh spinach, finely chopped
• 3 cloves garlic, minced
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 oz (115g) mozzarella, cut into 16 small cubes (about 3/4-inch / 2cm)
• 1 tbsp olive oil (for greasing/oiling pan)

Method

• 1

  Step 1: Prep the oven & cheese

  Preheat oven to **425°F / 220°C**. Lightly oil a rimmed baking sheet (or line with parchment and lightly oil). Cut mozzarella into **16 cubes** and keep chilled (cold cheese is easier to stuff and leaks less).

• 2

  Step 2: Make the meatball mix

  In a large bowl, combine **ground beef, spinach, garlic, breadcrumbs, Parmesan, egg, salt, and pepper**. Mix with your hands just until evenly combined (don’t overwork or they’ll get dense).

• 3

  Step 3: Portion & stuff

  Divide mixture into **16 portions** (about **2 heaping tablespoons each**). Flatten one portion in your palm, place **1 mozzarella cube** in the center, then wrap meat around it and roll into a tight ball, sealing well so no cheese peeks out.

• 4

  Step 4: Bake until juicy

  Arrange meatballs on the prepared sheet with a little space between. Bake **16–18 minutes**, or until browned and the centers reach **160°F / 71°C** (they’ll look firm and the juices will run clear).

• 5

  Step 5: Rest (important!)

  Rest **3–5 minutes** before serving so the juices settle (and so the cheese doesn’t instantly lava-burn).

Tips

• **Mozzarella:** Low-moisture mozzarella cubes melt best and leak less than fresh mozzarella.
• **No thermometer?** Cut one open: the meat should be cooked through with no pink, and cheese should be melted.
• **Make-ahead:** Form and stuff meatballs, cover and refrigerate up to **24 hours** before baking.
• **Freezing:** Freeze stuffed, uncooked meatballs on a tray, then bag. Bake from frozen at **425°F / 220°C for ~22–26 minutes**.
• **To serve:** Great on their own, or with a simple garlic-oil drizzle and extra Parmesan; they also work as a sandwich filling with any bread you have.

Nutrition (per serving, estimate)