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Spinach Garlic Meatballs Stuffed With Mozzarella

Juicy, savory meatballs packed with a creamy spinach and garlic filling, topped with melted mozzarella cheese. A perfect low-carb or keto-friendly dinner.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Meat Mixture
  • 1.5 lbs ground beef 80/20 recommended
  • 1 egg large
  • 0.5 cup breadcrumbs or almond flour for keto
  • 1 tsp garlic powder
  • 1 tsp onion powder
Spinach Filling
  • 10 oz frozen spinach thawed and squeezed very dry
  • 0.5 cup ricotta cheese or cream cheese
  • 2 cloves garlic minced
  • 0.5 cup mozzarella cheese shredded, for filling
Topping
  • 1 cup mozzarella cheese shredded or slices
  • 2 tbsp fresh parsley chopped

Equipment

  • Mixing bowls
  • Baking dish
  • Cheese Grater

Method
 

  1. Preheat oven to 400°F (200°C). Grease a large baking dish.
  2. Prepare the filling: In a medium bowl, combine the thoroughly drained spinach, ricotta (or cream cheese), minced garlic, and 1/2 cup shredded mozzarella. Mix well and set aside.
  3. Prepare the meat: In a large bowl, combine ground beef, egg, breadcrumbs (or almond flour), garlic powder, onion powder, salt, and pepper. Mix gently until just combined.
  4. Form the meatballs: Take a portion of meat, flatten it into a patty in your hand. Place a spoonful of spinach filling in the center.
  5. Seal: Fold the meat up and around the filling, pinching to seal and rolling into a ball. Ensure no filling is exposed.
  6. Bake: Arrange meatballs in the baking dish. Bake for 20-25 minutes until cooked through.
  7. Top: Remove from oven, top generously with the remaining mozzarella cheese. Broil for 2-3 minutes until cheese is bubbly and golden.
  8. Garnish with fresh parsley and serve warm.

Notes

Ensure spinach is squeezed very dry to prevent watery meatballs.