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Mozzarella Stuffed Spinach Meatballs
Alice

Mozzarella Stuffed Spinach Meatballs Recipe

Mozzarella Stuffed Spinach Meatballs combine melty cheese, tender greens, and seasoned ground turkey for a protein-rich, low-carb meal. They’re easy to make, freezer-friendly, and perfect for anyone craving comfort food that doubles as a healthy dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 (about 16 meatballs)
Course: Main Course
Cuisine: Healthy, Mediterranean-inspired
Calories: 485
Ingredients Method

Ingredients
  

  • 500 g lean ground turkey
  • 200 g low-moisture part-skim mozzarella cut into 16 cubes (~12–13 g each)
  • 200 g fresh spinach wilted and squeezed dry
  • 40 g almond flour
  • 1 large egg
  • 30 g grated Parmesan
  • 1 small onion finely diced (≈50 g)
  • 3 garlic cloves minced
  • 1 tbsp olive oil
  • 1 –1.5 tsp Italian seasoning
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt adjust to taste
  • 1/4 tsp black pepper
  • Pinch red pepper flakes optional
  • Fresh parsley or basil chopped (for garnish)

Method
 

  1. Preheat oven to 190°C / 375°F. Line a baking sheet with parchment.
  2. Sauté aromatics: Heat 1 tbsp olive oil in a skillet over medium. Sauté onion 4–5 minutes until soft. Add garlic 30–45 seconds. Add spinach and cook until wilted (1–2 min). Transfer to a bowl and squeeze dry.
  3. Mix meatball base: In a large bowl, combine ground turkey, squeezed spinach, almond flour, Parmesan, egg, Italian seasoning, smoked paprika, salt, and pepper. Mix gently until just combined.
  4. Prepare mozzarella: Cut mozzarella into 16 cubes and pat dry.
  5. Form & stuff: Portion meat into 16 even pieces (use a scoop). Flatten, place a mozzarella cube in the center, wrap meat around and seal tightly. Roll into smooth balls. Chill 10 minutes if mixture is soft.
  6. Sear (optional): Heat skillet over medium-high with a little oil. Sear meatballs 1–2 minutes per side until golden. Transfer to prepared baking sheet.
  7. Bake: Bake 12–15 minutes, or until internal temp reaches 74°C / 165°F. Rest 3–5 minutes.
  8. Serve: Garnish with parsley or basil. Serve with zucchini noodles, cauliflower rice, or a salad.