Bright, cheesy, and packed with garlicky spinach, these Spinach Garlic Meatballs are juicy little bites that melt in your mouth. The outside is lightly browned and the inside stays tender, with pockets of chilled low-moisture mozzarella that give you that perfect cheesy pull. This recipe is simple to make, uses pantry-friendly ingredients, and feels special because of the fresh spinach and Parmesan mixed into the meat. It’s an easy weeknight winner — bake them on a sheet pan and skip the fuss. Serve them over pasta, in a cozy sub, or on a salad for a fast, filling meal. For another quick garlic-forward dinner idea, try the savory cheesy garlic chicken wraps.

Why You’ll Love This Spinach Garlic Meatballs

Juicy centers with chilled mozzarella cubes for melty pockets of cheese every bite.
Bright garlic and fresh spinach add flavor and a veggie boost without extra fuss.
Easy sheet-pan baking — hands-off cooking and easy cleanup.
Flexible: use ground beef or turkey and swap breadcrumbs for oats or almond flour.
Quick prep: one skillet for the spinach and a single bowl for mixing.
Kid-friendly and great for meal prep or party trays.
Low-effort seasoning (Italian seasoning + Parmesan) delivers big taste.
Make-ahead options let you prep meatballs in advance and freeze for later.

What Is Spinach Garlic Meatballs?

Spinach Garlic Meatballs are bite-sized meatballs made from ground beef or turkey mixed with fresh spinach, garlic, Parmesan, and breadcrumbs. They are formed around chilled low-moisture mozzarella cubes so each meatball has a cheesy center. The meatballs are baked on a sheet pan at 400°F until cooked through and lightly browned. The taste is savory and garlicky with a mild tang from Parmesan and a fresh pop from spinach. The texture is tender inside with a slightly crisp exterior. These meatballs feel like comfort food but are easy enough for a weeknight dinner or a casual weekend gathering.

Ingredients for Spinach Garlic Meatballs

For the Base

1 lb Ground Beef or Turkey
2 cups Fresh Spinach
4 cloves Garlic, minced
1 small Onion, finely chopped (optional)
1 large Egg
1 cup Breadcrumbs (or oats/almond flour)
1/2 cup Grated Parmesan Cheese
1 tbsp Italian Seasoning
Salt to taste
Pepper to taste
1/2 tsp Red Pepper Flakes (optional)
1 tbsp Chopped Parsley (for freshness)

For the Cheese Centers & Baking

8 oz Low-Moisture Mozzarella Cubes, chilled
Olive oil or nonstick spray (for baking)

To Serve

Your choice: pasta, sub rolls, salad greens, or roasted vegetables

Ingredient Notes (Substitutions, Healthy Swaps)

Ground meat: Lean ground turkey or 93/7 ground beef keep the meatballs lighter. Use what you prefer.
Breadcrumbs: Swap with rolled oats (pulse briefly) or almond flour for gluten-free. Note almond flour will be denser so use a bit less if needed.
Parmesan: Pecorino Romano works for a sharper flavor, but keep the salt level in check.
Mozzarella cubes: If you only have shredded mozzarella, form small balls of cheese and freeze quickly before stuffing; this is optional but helps prevent immediate melting while shaping.
Spinach: Use baby spinach for a softer texture. For frozen spinach, thaw and squeeze out excess moisture before adding.
Seasoning: Add extra garlic powder or onion powder if you skip the fresh onion.

Step-by-Step Instructions

Step 1 – Prep and preheat

Preheat your oven to 400°F. Line a baking sheet with foil or parchment and lightly oil it or spray with nonstick spray.
Visual cue: Oven ready and baking sheet lightly glossy with oil.

Step 2 – Sauté the aromatics and spinach

Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the finely chopped onion until soft, about 3–4 minutes. Add the minced garlic and spinach, cook until spinach wilts and moisture mostly evaporates, about 2–3 minutes. Let the mixture cool to room temperature.
Visual cue: Spinach turns deep green and shrinks; onions are translucent.

Step 3 – Combine the meat mixture

In a large bowl, add the ground meat, cooled spinach mixture, egg, breadcrumbs, Parmesan, Italian seasoning, red pepper flakes (if using), chopped parsley, salt, and pepper. Mix gently with your hands or a fork until just combined. Avoid overmixing.
Pro cue: Mix until ingredients are evenly distributed but stop before the mixture becomes pasty — overworking makes tough meatballs.

Step 4 – Chill mozzarella and (optionally) the meat mix

Place the mozzarella cubes in the freezer for 10–20 minutes so they stay firm while you form the meatballs. If time allows, chill the meat mixture for 10 minutes to make shaping easier.

Step 5 – Form meatballs around mozzarella

Pinch off a small handful of meat (about 1.5 inches diameter), flatten it in your palm, place a chilled mozzarella cube in the center, and wrap the meat around it, rolling gently to form a sealed ball. Repeat until all mixture is used.

Step 6 – Bake

Arrange the meatballs on the prepared baking sheet, leaving space between each. Bake at 400°F for 15–20 minutes until cooked through and lightly browned.
Pro cue: Use an instant-read thermometer — meatballs are done at 165°F internal for turkey or 160°F for beef depending on your preference.

Pro Tips for Success

Keep the mozzarella cold: Freezing the cubes for 10–20 minutes stops them from melting too fast while you shape the balls.
Don’t overmix: Overworking the meat leads to dense, tough meatballs. Mix until just combined.
Dry the spinach: Excess water from spinach makes the mixture wet; squeeze or cook off moisture fully.
Even sizes: Use a cookie scoop for uniform meatballs so they cook evenly.
Test one first: Bake one meatball to check seasoning and doneness before shaping all of them.
Use a meat thermometer: It removes guesswork and helps avoid overcooking.
Rest after baking: Let meatballs sit 5 minutes before serving so cheeses settle and juices redistribute.

Flavor Variations

Optional: Add a tablespoon of sun-dried tomato pesto into the mix for a tangy, savory twist.
Optional: Stir in 1/4 cup chopped fresh basil and a pinch of lemon zest for a bright, herby note.
Optional: Mix 1/4 cup finely chopped roasted red peppers into the meat for sweetness and color.
Optional: Swap Italian seasoning for 1 tsp smoked paprika and 1/2 tsp cumin for a smoky flavor profile.
Optional: For a spicy kick, double the red pepper flakes or add 1 small chopped jalapeño to the spinach sauté.

Serving Suggestions

Over pasta: Toss with marinara and serve over spaghetti for classic comfort.
In a sandwich: Place meatballs in a toasted sub roll with extra sauce and melted cheese.
On a salad: Serve warm meatballs over a bed of greens with a light vinaigrette.
As an appetizer: Serve with toothpicks and a small bowl of marinara for dipping.
With roasted veggies: Pair with roasted Brussels sprouts, carrots, or green beans for a balanced plate.
Meal prep bowls: Add rice or quinoa and roasted veggies for grab-and-go lunches.

Make-Ahead, Storage & Reheating

Make-ahead: Prep the spinach mix and chop the mozzarella up to a day ahead. You can also mix the meat and form meatballs, then chill them for up to 24 hours before baking.
Fridge storage: Cooked meatballs keep in an airtight container in the refrigerator for 3–4 days.
Reheating: Reheat in a preheated 350°F oven for 8–10 minutes or until warmed through. For softer texture, reheat in a covered oven-safe dish with a splash of sauce. Microwaving works for quick heat but may make the exterior softer.
Texture note: Reheating may slightly change the crispness of the exterior; baking briefly restores some texture.

Storage and Freezing Instructions

Freeze raw: Place formed, unbaked meatballs on a tray lined with parchment and freeze until firm (about 1 hour). Transfer to a freezer bag or airtight container and freeze up to 3 months. Label with date.
Freeze cooked: Cool cooked meatballs completely, then freeze in a single layer on a tray. Once firm, move to a freezer bag and freeze up to 3 months.
Thawing and cooking: For frozen raw meatballs, bake from frozen at 400°F for 20–25 minutes, or until the internal temperature reaches the safe level. For cooked frozen meatballs, reheat in sauce over low heat until warmed through, or bake at 350°F for 12–15 minutes.
If freezing is not recommended: None — freezing works well for both raw and cooked meatballs.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
320 kcal | 22 g | 18 g | 20 g | 1.5 g | 420 mg

Estimates vary by brands and portions.

FAQ About Spinach Garlic Meatballs

Q: My mixture is too wet. What can I do?
A: Add a little more breadcrumbs (or a tablespoon of almond flour) and chill the mixture for 10 minutes to firm up.
Q: How do I stop mozzarella from leaking out?
A: Keep mozzarella cubes chilled or slightly frozen when stuffing, and seal the meat tightly around the cheese.
Q: Can I pan-fry instead of baking?
A: Yes, you can pan-fry in a bit of oil over medium heat, turning occasionally until cooked through, though baking is easier for large batches.
Q: How do I know when they are done?
A: Use an instant-read thermometer — 165°F for turkey, 160°F for beef (or cook to your preferred safe temp).
Q: Can I use frozen spinach?
A: Yes — thaw, squeeze out all excess water, and then mix in. Measure 2 cups after squeezing moisture out if using frozen.
Q: Are these meatballs good for meal prep?
A: Yes — they freeze well and reheat in sauce or in the oven for easy weekday meals.

TastyInspo Notes

Finish with fresh parsley and a light drizzle of extra-virgin olive oil for shine and aroma.
For a golden top, broil for 1–2 minutes at the end of baking, watching closely.
If serving as an appetizer, keep warm in a slow cooker with marinara for easy self-serve.
Sprinkle a pinch of red pepper flakes on top at serving for extra heat.
Serve with grated Parmesan on the side so guests can add more to taste.

Troubleshooting

Bland flavor: Taste-test one cooked test meatball and add more salt, Parmesan, or garlic to the mix if needed.
Meatballs fall apart: Add a bit more binder (breadcrumb or egg) and avoid overworking the meat. Chill before baking to help them hold shape.
Too dry inside: Don’t overbake; check internal temp and remove once done. Adding a tablespoon of olive oil or a splash of milk to the mix can help.
Cheese leaks and leaves a hole: Ensure mozzarella is chilled and the meat is sealed tightly; you can wrap a tiny bit of extra meat over seams.
Burned bottoms: Use a lightly oiled sheet and check oven hotspots; rotate pan halfway through baking.

Conclusion

These Spinach Garlic Meatballs are a simple way to add greens and cheese to a weeknight meal while keeping prep low and flavor high. They bake quickly, freeze well, and work for family dinners or party platters. For another baked turkey-and-spinach take that inspired this idea, see the helpful notes and method on Spinach Garlic Baked Turkey Meatballs – WonkyWonderful.