Stuffed Turkey Meatballs

Featured in Delicious Main Dish Recipes for Every Occasion.

These meatballs take a fun twist with a melted mozzarella surprise in the center. The mix of spinach and turkey makes them lighter but full of great flavor, thanks to Parmesan and spices. They’re perfect alongside pasta, as a party starter, or even in a sandwich. The combo of stovetop searing and baking gives them a tender inside and golden outside.
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Updated on Tue, 06 May 2025 12:48:21 GMT
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Melty Mozzarella and Spinach Stuffed Turkey Meatballs | chefmelt.com

Each time you bite into these Turkey Meatballs with Mozzarella Centers, you'll find an amazing surprise - melty cheese hiding inside that turns regular meatballs into something special. The mix of turkey, spinach, and garlic makes a healthier spin on old-school meatballs, but that hidden pocket of gooey mozzarella adds pure enjoyment. I've tried tons of meatball recipes over time, and this one's become what my family asks for most - even my veggie-avoiding kids gobble these up without complaining.

When I made these last weekend for family dinner, my super-picky nephew asked for more twice. What makes them work? Making sure that cheese stays completely wrapped inside builds excitement with every mouthful.

Key Ingredients and Smart Shopping Advice

  • Ground Turkey - Go for 93% lean to get the right mix of flavor and healthiness. I've learned that super lean turkey tends to make dry meatballs
  • Mozzarella - Those tiny fresh mozzarella balls work perfectly, but chopping up regular mozzarella is fine too. Just keep it in the fridge until you need it
  • Spinach - Fresh chopped spinach works way better. I always chop it again even when it comes pre-chopped to avoid big leafy bits
  • Breadcrumbs - The Italian-flavored ones add more taste, but plain ones work fine. I always have both fluffy panko and regular ones for different recipes
  • Fresh Garlic - Don't use the stuff from jars - it won't taste as good. Take a minute to chop fresh garlic yourself

After making these many times, I can tell you that good quality cheese really changes how well these meatballs turn out.

Step-by-Step Cooking Guide

1. Creating Your Meat Mix
First, chop that spinach super tiny so it blends in completely. Combine it with your turkey, but don't mix too hard. Toss in your chopped garlic, Parmesan, breadcrumbs, egg, and spices. I mix everything with my hands using gentle moves instead of squeezing, which keeps the meatballs soft.
2. Getting the Cheese Ready
If you're not using those small mozzarella balls, cut your cheese into same-size chunks. Keep them in the fridge until you need them - cold cheese is easier to handle and stays whole better while cooking. For bigger pieces, try to make them about 1/2-inch squares.
3. Putting Them Together
Grab about 2 tablespoons of meat mix and flatten it in your hand. Put a piece of cheese right in the middle and carefully wrap the meat around it, making sure it's fully covered. Roll it between your hands to make a nice round ball. The trick is making sure no cheese shows - any little holes will let cheese leak out.
4. First Round of Cooking
Get your pan hot enough that water drops sizzle when they hit it. Pour in some olive oil and brown the meatballs a few at a time - don't put too many in at once or they'll get soggy instead of crispy. Give each side about 2-3 minutes to get golden brown before moving them to your baking tray.
5. Finishing in the Oven
Cook them at 375°F for 15-20 minutes. I always cut one open to check - you want the meat fully done but the cheese still gooey and melty.
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Turkey Meatballs with Spinach, Garlic and Mozzarella Centers | chefmelt.com

My mom always told me that taking your time makes the best meatballs. She wasn't wrong - hurrying usually means cheese bursting out or uneven cooking.

Mastering the Right Temperature

Turkey needs to reach 165°F inside to be safe, but watch out when checking with a thermometer - if you poke into the cheese, you won't get the right reading.

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Delicious Turkey Meatballs with Spinach, Garlic and Mozzarella Centers | chefmelt.com

Prep Ahead Options

You can shape the meatballs a day before and keep them in the fridge for up to 24 hours. You can also freeze them raw on a baking sheet, then put them in a freezer bag once they're solid.

Keeping Leftovers Fresh

Cooked meatballs stay good in the fridge for 3-4 days. Warm them up in the oven instead of the microwave to keep them from getting rubbery.

Pro Kitchen Tricks

  • Get your hands a little wet when rolling meatballs so the meat doesn't stick
  • If you see a crack while rolling, start fresh with that meatball - better than cheese leaking during cooking
  • Make a tiny dent in your palm when wrapping meat around cheese - helps make sure it's covered evenly

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Tasty Turkey Meatballs with Spinach, Garlic and Mozzarella Centers | chefmelt.com

Closing Thoughts

These turkey meatballs stuffed with mozzarella have become more than just food in my kitchen - they show how healthy stuff can turn into something you really want to eat. Whether you put them on pasta, in a bun, or eat them straight up (carefully, they're hot!), they prove that lighter versions of comfort foods can be just as yummy as the old-school ones. The mix of lean turkey, fresh spinach, and that amazing stretchy cheese creates something that's both good for you and totally satisfying - exactly what today's comfort food should be.

Frequently Asked Questions

→ Can I use chicken instead of turkey?
Yes, chicken works great in place of turkey.
→ Can these be prepped early?
Sure, you can form them and keep them in the fridge up to a day before cooking.
→ Why cook them in two steps?
You get great flavor by browning, and the oven makes sure they’re fully cooked.
→ Are these freezable?
Yes, cook them first, freeze, then reheat them in the oven until warm.
→ What pairs well with these?
Serve with marinara, pasta, or just as finger food.

Stuffed Turkey Meatballs

Lean turkey meatballs hiding a gooey mozzarella core, filled with spinach and zesty Italian flavors.

Prep Time
30 Minutes
Cook Time
40 Minutes
Total Time
70 Minutes

Category: Main Dish Recipes

Difficulty: Intermediate

Cuisine: Italian-inspired

Yield: 4 Servings (12 small servings)

Dietary: ~

Ingredients

→ Meatball Mix

01 1 cup breadcrumbs
02 1 teaspoon Italian herbs
03 2 garlic cloves, finely chopped
04 1/2 teaspoon salt
05 1/4 cup Parmesan, grated
06 1 large egg
07 1 pound ground turkey
08 1/4 teaspoon black pepper
09 1 cup fresh spinach, diced

→ Filling and Cooking

10 1 cup mozzarella pieces or 12 small balls
11 1 tablespoon oil for frying

Instructions

Step 01

In a big bowl, mix together the ground turkey, spinach, garlic, breadcrumbs, Parmesan, egg, and seasonings until all combined.

Step 02

Take a portion of the mix, flatten it out, pop a mozzarella piece in the middle, wrap it up, and shape into a ball. Do this for the rest.

Step 03

Warm oil in a skillet on medium heat. Sear the meatballs for 2-3 minutes on each side till browned.

Step 04

Place meatballs on a baking tray lined with parchment. Bake them at 375°F for about 15-20 minutes or until the inside hits 165°F.

Notes

  1. Prep ahead and keep in fridge if needed
  2. Double cooking gives a perfect texture
  3. Pairs well with lots of dishes

Tools You'll Need

  • Mixing bowl (big)
  • Frying pan
  • Tray for baking
  • Sheet of parchment

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy included (Parmesan, mozzarella)
  • Eggs are used
  • Breadcrumbs have wheat

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 300
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~