Spinach-Stuffed Meatballs with Mozzarella

Golden, juicy, and oozing with cheese — these Spinach-Stuffed Meatballs with Mozzarella are Italian comfort food at its finest. Seasoned meat wraps around tender spinach and a molten mozzarella center, then bakes up under a blanket of rich marinara. Slice one open and watch the cheese pull; that’s the whole point.

Ingredients

• 1 lb ground beef (80/20)
• 1/2 lb ground pork (or Italian sausage, casings removed)
• 1 cup fresh spinach, finely chopped and squeezed dry
• 1/2 cup breadcrumbs (Italian-style)
• 1/2 cup grated parmesan cheese
• 1 large egg, beaten
• 3 garlic cloves, minced
• 1 tsp Italian seasoning
• 1/2 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 8 oz fresh mozzarella, cut into 12 small cubes
• 2 cups marinara sauce
• 1 cup shredded mozzarella, for topping
• 2 tbsp fresh basil, chopped, for garnish

Instructions

1. Heat the oven: Preheat to 400°F (200°C). Spread 1 cup of marinara sauce over the bottom of a large oven-safe skillet or baking dish.
2. Mix the meat: In a large bowl, gently combine the ground beef, ground pork, chopped spinach, breadcrumbs, parmesan, egg, garlic, Italian seasoning, onion powder, salt, pepper, and red pepper flakes. Don’t overmix.
3. Stuff the meatballs: Scoop about 3 tablespoons of mixture per meatball, press a cube of mozzarella into the center, and roll tightly to seal. You should get about 12 meatballs.
4. Arrange: Nestle the stuffed meatballs into the marinara in the skillet, spacing them evenly.
5. Sauce and cheese: Spoon the remaining 1 cup of marinara over the meatballs and shower with the shredded mozzarella.
6. Bake: Bake 22–28 minutes, until the meatballs are cooked through (160°F internal), the sauce is bubbling, and the cheese is golden and melted.
7. Rest and garnish: Let rest 5 minutes so the cheese sets, then sprinkle with fresh basil.
8. Serve: Serve hot over pasta, in sub rolls, or on their own with crusty bread for the sauce.

Pro tip: Squeeze the chopped spinach completely dry before mixing — excess water is the enemy of meatballs that hold together and brown properly.

Estimated nutrition per serving: 520 calories, 36g protein, 18g carbs, 32g fat.