Juicy, tender meatballs stuffed with creamy, cheesy spinach and garlic. Perfect for a high-protein dinner, meal prep, or served with your favorite low-carb side!
Recipe Info
Prep time: 20 minutes
Cook time: 20–25 minutes
Total time: 45 minutes
Servings: 4
Makes: about 16 meatballs
Calories: ~390 per serving
Protein: ~39 g
Carbohydrates: ~7 g
Fat: ~23 g
Fiber: ~1–2 g
Net carbs: ~5–6 g
Sugar: ~2 g
Sodium: ~650 mg
Nutrition is an estimate and will vary depending on the meat, cheese, and breadcrumbs used.
Ingredients
For the Meatballs
1 lb (450 g) lean ground beef
1 large egg
¼ cup finely grated Parmesan cheese
¼ cup breadcrumbs
For low-carb: use 2 tbsp almond flour instead.
2 cloves garlic, minced
1 tsp Italian seasoning
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
1 tbsp chopped fresh parsley
For the Spinach-Garlic Filling
1 cup finely chopped fresh spinach
2 oz (56 g) cream cheese, softened
¼ cup shredded mozzarella
1 clove garlic, finely minced
1 tbsp Parmesan cheese
Pinch of salt and black pepper
Instructions
Prepare the filling:
Heat a small skillet over medium heat. Add the spinach and cook for 1–2 minutes until wilted. Let it cool slightly, then squeeze out excess moisture.
Mix the spinach with cream cheese, mozzarella, Parmesan, garlic, salt, and pepper. Stir until creamy and combined.
Make the meatball mixture:
In a large bowl, combine ground beef, egg, Parmesan, breadcrumbs or almond flour, garlic, Italian seasoning, onion powder, salt, pepper, and parsley. Mix gently until just combined.
Stuff the meatballs:
Divide the meat mixture into about 16 portions. Flatten each portion slightly and place about 1 teaspoon of spinach filling in the center.
Carefully fold the meat around the filling and roll into a ball. Make sure the filling is completely sealed inside.
Bake:
Preheat oven to 400°F (200°C). Place meatballs on a parchment-lined baking sheet with a little space between each one.
Bake for 20–25 minutes, or until the meatballs reach an internal temperature of 160°F (71°C) for ground beef.
Let them rest for 5 minutes before serving.
Air Fryer Method
Air fry at 375°F (190°C) for 12–15 minutes, turning halfway through. Check that the center reaches 160°F (71°C).
🍽️ Serving Ideas
Serve with:
Garlic butter zucchini
Cauliflower mash
Roasted broccoli
Greek salad
Low-carb marinara sauce
Steamed green beans
Zucchini noodles
Tips for Perfect Stuffed Meatballs
Don’t overmix the beef or the meatballs can become tough.
Squeeze excess water from the spinach so the filling isn’t watery.
Seal the meatballs completely to prevent cheese from leaking during cooking.
Chilling the stuffed meatballs for 10–15 minutes before cooking can help them hold their shape.
Ground turkey or chicken can be substituted, but cook poultry to 165°F (74°C).
Nut Information
Contains nuts: No, when made with regular breadcrumbs.
Low-carb version: Almond flour contains almonds, which are tree nuts.
Other common allergens: Milk/dairy and egg.
For a nut-free low-carb option, use crushed pork rinds instead of almond flour.
Approximate Nutrition Per Serving
Based on 4 servings:
Calories: 390 kcal
Protein: 39 g
Total fat: 23 g
Saturated fat: ~10 g
Carbohydrates: 7 g
Fiber: ~1–2 g
Net carbs: ~5–6 g
Sugar: ~2 g
Sodium: ~650 mg
Cholesterol: ~145 mg
Recipe Q&A
Q: Can I use ground turkey?
A: Yes. Ground turkey works very well. Cook turkey meatballs to an internal temperature of 165°F (74°C).
Q: Can I make these without breadcrumbs?
A: Absolutely. Use almond flour, crushed pork rinds, or simply omit the breadcrumbs for a lower-carb version.
Q: Can I use frozen spinach?
A: Yes. Thaw it completely and squeeze out as much water as possible before making the filling.
Q: Can I prepare them ahead of time?
A: Yes. Assemble the meatballs, cover, and refrigerate for up to 24 hours before cooking.
Q: Can I freeze stuffed meatballs?
A: Yes. Freeze cooked or uncooked meatballs in an airtight container for up to about 3 months. Thaw uncooked meatballs in the refrigerator before baking.
Q: Why is my filling leaking out?
A: The filling may be too large or the meatball wasn’t sealed completely. Use about 1 teaspoon of filling and firmly pinch the meat around it.
Q: Are these keto-friendly?
A: They can be. Use almond flour or crushed pork rinds instead of breadcrumbs and check the carb count of your chosen ingredients.
Q: What cheese can replace mozzarella?
A: Provolone, Monterey Jack, cheddar, or a little feta can work well.
Q: How should I store leftovers?
A: Refrigerate in a covered container for up to 3–4 days. Reheat until heated through.
Q: Can I make them dairy-free?
A: Yes, use dairy-free cream cheese and dairy-free shredded cheese, or adjust the filling with sautéed spinach and herbs.
Q: What sauce goes best with these?
A: Marinara, roasted garlic tomato sauce, or a creamy Parmesan sauce are excellent choices.
Q: Are they good for meal prep?
A: Yes! They store and reheat well, making them especially convenient for high-protein lunches and dinners.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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