Spinach Garlic Meatballs Stuffed with Mozzarella

Serving: These meatballs pair well with spaghetti, zucchini noodles, or served on their own with marinara sauce.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze uncooked meatballs on a baking sheet, then transfer to a freezer bag for up to 3 months. Cook straight from frozen or thaw overnight in the fridge.
Variations
Turkey or Chicken Option: Use ground turkey or chicken for a leaner version.
Cheese Variations: Try stuffing with gouda, cheddar, or provolone for a unique twist.
Spicy Kick: Add more red pepper flakes or diced jalapeños for extra heat.
FAQ
Q: How do I prevent the cheese from leaking out?
Make sure to completely seal the meat around the mozzarella and avoid overhandling.

Q: Can I bake these instead of frying?
Yes! Bake at 400°F (200°C) for 18-20 minutes until cooked through.

Q: What sauce goes best with these meatballs?
Marinara, garlic butter, or even Alfredo sauce all work beautifully!

These Spinach Garlic Meatballs Stuffed with Mozzarella are a delicious, cheesy, and hearty dish that’s easy to make and perfect for any occasion!