3️⃣ Cook the Meatballs
Heat a few tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan.
Cook for 8–10 minutes, turning occasionally, until they’re browned on all sides.
Reduce the heat to low, cover the skillet, and cook for an additional 5–7 minutes to ensure the meat is fully cooked and the cheese inside has melted.
Pro Tip: If you’re cooking in batches, keep the finished meatballs warm in a 200°F oven.
4️⃣ Serve and Enjoy!
Serve your stuffed meatballs hot and fresh, ideally over a bed of spaghetti, rice, or zucchini noodles. You can also enjoy them on their own with a side of warm marinara sauce for dipping.
Garnish with fresh basil, extra Parmesan, or a drizzle of balsamic glaze for a restaurant-quality finish.
Serving Ideas & Variations
One of the best parts of this recipe is how customizable it is! Here are a few serving ideas and fun variations to try:
Serving Suggestions 🍽️
- Over pasta with marinara or Alfredo sauce.
- In a hoagie roll topped with more mozzarella for a killer meatball sub.
- As an appetizer with toothpicks and dipping sauces for parties.
- With roasted vegetables or a salad for a low-carb dinner.
Recipe Variations 🔄
- Spicy Kick: Add crushed red pepper flakes or chopped jalapeños to the meat mixture.
- Different Cheese: Try stuffing with provolone, cheddar, or even goat cheese for a flavor twist.
- Make it Vegan: Use plant-based ground meat, vegan cheese, and flax egg as a binder.
- Gluten-Free: Swap breadcrumbs with almond flour or gluten-free oats.
Meal Prep & Storage Tips
These meatballs are perfect for meal prepping or saving leftovers for another day. Here’s how to make the most of them:
To Store:
- Refrigerator: Keep leftovers in an airtight container for up to 4 days.
- Freezer: Place cooled meatballs on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Keeps for up to 3 months.
To Reheat:
- Microwave for 1–2 minutes (cover with a damp paper towel to avoid drying out).
- Or reheat in a skillet with a splash of marinara over low heat.
Pro Tip: If freezing raw, form the stuffed meatballs and freeze them uncooked. Cook straight from frozen, adding 5–7 extra minutes to the cook time.
Nutrition at a Glance (Per Serving Estimate)
These values will vary slightly based on ingredients and portion sizes.
- Calories: ~380
- Protein: ~27g
- Carbohydrates: ~10g
- Fat: ~25g
- Fiber: ~1.5g
With lean protein, leafy greens, and healthy fats, these meatballs strike a delicious balance between indulgence and nutrition.
Reader-Approved Tips & Tricks
Here are a few tested and loved tricks from our readers and foodies who’ve made this recipe:
- “I doubled the batch and froze half for quick dinners. Lifesaver!”
- “Used turkey and added sun-dried tomatoes—SO good.”
- “My kids devoured these! I usually struggle to get them to eat spinach.”
FAQ: Your Meatball Questions, Answered
Can I bake these instead of frying them?
Yes! Preheat your oven to 400°F (200°C) and bake on a lined baking sheet for 20–25 minutes. Finish under the broiler for a crispy crust.
What if the cheese leaks out?
Make sure to completely seal the meat around the cheese. Chilling the cheese beforehand also helps it stay inside during cooking.
Can I make these ahead for a party?
Absolutely. Prep and cook them the day before, then reheat gently before serving. They’re great in a crockpot on “warm” with marinara for events.
Share the Cheesy Joy! 🧄🧀
If you try this Spinach Garlic Meatballs Stuffed with Mozzarella recipe, we’d love to hear about it! Tag us on social media, share a photo, or leave a review in the comments below. Recipes like this are meant to be shared, celebrated, and made over and over again.
Whether you’re hosting friends or feeding the family, these meatballs promise big flavor in every bite. So fire up the skillet, grab your mozzarella, and let the kitchen magic begin!
