These Cheesy Spinach Meatballs are the perfect comfort food that also happens to be veggie-packed and satisfying. Golden on the outside and melty inside, these vegetarian meatballs are made with soft potatoes, hearty spinach, breadcrumbs, and oozy cubes of mozzarella. Whether you’re looking for a delicious appetizer, a side dish, or even a meatless main, this recipe hits the spot with every bite.
Made with simple, wholesome ingredients and baked instead of fried, these spinach meatballs are a great way to sneak greens into your diet while enjoying something cheesy and filling. They’re also an excellent vegetarian option for family dinners or potlucks.
Recipe description
These meatless meatballs combine boiled potatoes and wilted spinach for a soft, starchy base that’s seasoned with garlic, nutmeg, Parmesan, and a touch of olive oil. The best part? Each meatball hides a gooey cube of mozzarella inside, making them irresistibly melty when served warm.
Perfect as an appetizer with a marinara dipping sauce, stuffed into a sandwich, or served over spaghetti, these spinach balls are versatile and utterly satisfying. They crisp up nicely in the oven while keeping a soft, cheesy center. The addition of Parmesan gives them a deep, savory flavor, and the breadcrumbs help hold everything together.
Preparation, cook, and total times
Preparation Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
YIELD
Makes approximately 16 meatballs
Serves 4 people
Cuisine
Vegetarian / Mediterranean-inspired comfort food
A full list of ingredients
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300 g (10.5 oz) frozen spinach, thawed and drained
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450–500 g (1 lb) potatoes, peeled and diced
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2 tablespoons olive oil
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1 garlic clove, minced
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80 g (1 cup) breadcrumbs
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40 g (1/4 cup) grated Parmesan cheese
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200 ml (3/4 cup) water (for cooking)
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A pinch of ground nutmeg
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Salt and black pepper to taste
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1 large egg
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150 g (5.3 oz) mozzarella Fior di Latte, cut into small cubes
Step-by-step cooking directions
Step 1: Cook the Potatoes
Peel and dice the potatoes, then boil them in salted water until soft (about 15 minutes). Drain and mash them until smooth. Let cool.
Step 2: Prepare the Spinach
While the potatoes are cooking, squeeze all excess liquid out of the thawed spinach. This is important to avoid soggy meatballs. Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the spinach and sauté for 2–3 minutes. Season with a pinch of nutmeg, salt, and pepper. Let it cool.
Step 3: Combine the Mixture
In a large mixing bowl, combine the mashed potatoes, sautéed spinach, Parmesan, breadcrumbs, and egg. Stir until everything is well mixed. If the mixture feels too wet, add a few extra breadcrumbs. It should be soft but firm enough to shape.
Step 4: Add the Mozzarella
Take about a tablespoon of the mixture in your hand, flatten it slightly, and place a cube of mozzarella in the center. Carefully shape it into a ball, sealing the cheese inside. Repeat with the remaining mixture.
Step 5: Bake the Meatballs
Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper and lightly grease it. Place the meatballs on the tray, spaced slightly apart. Bake for 20–25 minutes, turning once halfway through, until golden brown and crisp on the outside.
Step 6: Serve and Enjoy
Let the meatballs cool for 5 minutes before serving. They pair perfectly with marinara sauce, tzatziki, or garlic yogurt dip. Serve warm to enjoy the full meltiness of the mozzarella.
Nutritional information (per 4 meatballs)
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Calories: 280
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Protein: 12 g
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Fat: 14 g
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Carbohydrates: 28 g
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Fiber: 3 g
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Calcium: 180 mg
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Iron: 2 mg
The origins and popularity of the recipe
Cheesy vegetarian meatballs have gained popularity as more people adopt flexitarian or vegetarian diets. Inspired by Italian flavors, this version swaps out meat for a fiber-rich blend of vegetables and cheese, making it a budget-friendly and sustainable option.
The use of spinach and potatoes mimics the heartiness of traditional meatballs without sacrificing texture or taste. Mozzarella-stuffed variations like this one are especially loved in Mediterranean kitchens where cheese is often used for indulgent, savory fillings.
Reasons why you’ll love the recipe
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Cheesy core: Melting mozzarella in every bite
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Perfectly crispy: Golden exterior from oven baking
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Vegetarian-friendly: No meat needed
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Freezer-friendly: Store for quick meals or snacks
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Kid-approved: Hidden spinach, cheesy flavor
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Meal-prep ready: Great for batch cooking
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No deep frying: Baked for a healthier twist
Health benefits
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Spinach: Rich in iron, calcium, and vitamins A and K
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Potatoes: Source of potassium and complex carbs
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Eggs and cheese: Add protein and essential fats
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Garlic and olive oil: Anti-inflammatory and heart-healthy fats
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Oven-baked: Lower in fat compared to frying
Serving suggestions
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Appetizer: With marinara or creamy herb dip
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Main course: Serve over spaghetti or couscous
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Sandwich filler: Stuff into pita or ciabatta
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Side dish: Pair with a roasted vegetable salad
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Brunch spread: Add to breakfast boards with dips
Cooking tips
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Drain the spinach well: Too much water will make the mixture fall apart
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Don’t skip the nutmeg: It brings out the flavor of spinach and cheese
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Wet hands when forming balls: Prevents the mixture from sticking
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Use parchment paper: Ensures easy flipping and cleanup
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Optional coating: Roll in more breadcrumbs for an extra crispy crust
Variations to try
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Gluten-free: Use gluten-free breadcrumbs
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Vegan version: Swap egg and cheese for plant-based alternatives
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Add spice: Mix in chili flakes or smoked paprika
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Stuff with feta: For a Mediterranean flavor twist
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Herby upgrade: Mix in fresh basil or oregano
A conclusion
These Cheesy Spinach Meatballs are the ideal solution for anyone looking to enjoy a wholesome, vegetarian dish that doesn’t compromise on taste. Filled with creamy mozzarella, packed with nutritious greens, and crisped to golden perfection in the oven, they offer everything you love about comfort food—just without the meat.
Whether you’re cooking for your family, entertaining guests, or prepping your meals for the week, these meatballs deliver both in flavor and nourishment. Serve them on their own, dunked in sauce, or tucked into your favorite wrap—you’ll be hooked from the first cheesy bite.
A 10 comprehensive FAQ section
1. Can I use fresh spinach instead of frozen?
Yes, just sauté and drain it well. You’ll need about 600g fresh spinach to match 300g frozen.
2. Can I freeze these meatballs?
Absolutely. Freeze after baking, and reheat in the oven for 10 minutes at 180°C.
3. Can I make this without eggs?
Yes, use a flax egg or mashed potato as a binder for an egg-free version.
4. What kind of mozzarella works best?
Fior di Latte is soft and melts well, but any mozzarella block or ball works if drained properly.
5. How do I make the meatballs spicier?
Add a pinch of chili powder or chopped jalapeños to the mixture.
6. What if my mixture is too wet?
Add more breadcrumbs until the texture is easy to shape.
7. Can I air-fry these instead of baking?
Yes! Air fry at 200°C (390°F) for about 12–14 minutes until golden.
8. What dips go well with these?
Try garlic yogurt sauce, tzatziki, tomato chutney, or honey mustard.
9. How long can I store leftovers?
Store in the fridge for up to 4 days in an airtight container.
10. Can I use different cheese inside?
Yes, small cubes of cheddar, feta, or provolone work wonderfully too.