Mozzarella-Stuffed Turkey Meatballs are juicy, golden-brown bites packed with savory spinach, herbs, and two types of cheese—including a gooey, melty mozzarella center. Whether served as a crowd-pleasing appetizer, nestled over pasta, or enjoyed as a protein-packed snack, these meatballs are a comforting, flavorful dish that everyone will love.
Why You’ll Love This Recipe
These meatballs offer the perfect combination of lean protein and indulgent cheese. Ground turkey keeps the dish light, while chopped spinach and Parmesan add depth. The real star, though, is the melted mozzarella in the center of each meatball, creating an irresistible cheesy surprise. They’re easy to prepare, great for meal prep, and can be served in a variety of ways—from game-day spreads to weeknight dinners.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- ground turkey
- fresh spinach, chopped
- shredded mozzarella cheese
- mozzarella cheese, cut into 1/2-inch cubes (for stuffing)
- grated Parmesan cheese
- breadcrumbs
- egg
- garlic, minced
- dried oregano
- onion powder
- salt and pepper
- olive oil
directions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a skillet suitable for oven use.
- In a large mixing bowl, combine ground turkey, chopped spinach, shredded mozzarella, Parmesan, breadcrumbs, egg, garlic, oregano, onion powder, salt, and pepper. Mix until just combined—avoid overworking the mixture.
- Take a heaping tablespoon of the mixture and flatten it slightly in your palm. Place a cube of mozzarella in the center, then wrap the meat around it, sealing tightly to form a ball.
- Repeat with the remaining meat mixture and mozzarella cubes, forming about 12 meatballs.
- Heat olive oil in a skillet over medium heat. Sear the meatballs for 2–3 minutes until browned on all sides.
- Transfer the skillet to the oven or place the seared meatballs on the prepared baking sheet. Bake for 10–12 minutes, or until cooked through (internal temperature should reach 165°F/74°C).
- Serve warm, garnished with fresh parsley or alongside marinara sauce, pasta, or crusty bread.
Servings and timing
Servings: 6 servings (about 12 meatballs)
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Calories per Serving: Approximately 240 kcal
Variations
- Gluten-Free: Use gluten-free breadcrumbs or almond flour.
- Spicy Kick: Add crushed red pepper flakes or a diced jalapeño to the meat mixture.
- Herb Swap: Substitute oregano with Italian seasoning or fresh basil for a different flavor profile.
- Cheese Options: Use provolone or fontina cubes for a richer, bolder cheese filling.
- Sauce Options: Serve with pesto, Alfredo, or a spicy arrabbiata instead of traditional marinara.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place meatballs in a skillet or oven at 350°F (175°C) for about 10 minutes, or microwave in 30-second intervals until heated through. These meatballs can also be frozen (before or after baking) for up to 2 months. Thaw in the refrigerator overnight before reheating.
FAQs
Can I use ground chicken instead of turkey?
Yes, ground chicken is a great substitute and works well with the same seasonings.
How do I keep the cheese from leaking out?
Seal the meat mixture tightly around the mozzarella cube and avoid overbaking, which can cause the cheese to ooze out.
Can I skip the spinach?
Yes, though it adds flavor and nutrition. You can substitute it with finely chopped kale or omit it entirely.
What type of mozzarella is best for stuffing?
Low-moisture mozzarella works best for a gooey center without excessive leakage.
Can I make these meatballs ahead of time?
Yes, assemble the meatballs ahead and store them in the fridge for up to 24 hours before baking.
Are these meatballs good for meal prep?
Absolutely. They reheat well and can be portioned with pasta, grains, or salad for quick lunches.
Do I have to sear the meatballs before baking?
Searing adds color and flavor but is optional. You can bake them directly if you prefer a quicker prep.
Can I cook these entirely on the stovetop?
Yes, cover and cook over medium heat until the meatballs are fully cooked, turning occasionally to brown all sides.
Can I use frozen spinach?
Yes, thaw and squeeze out excess moisture before mixing it into the meatball mixture.
What should I serve with these meatballs?
They pair well with spaghetti, zucchini noodles, rice, marinara sauce, or served on a hoagie roll as a sandwich.
Conclusion
Mozzarella-Stuffed Turkey Meatballs are the perfect blend of comfort and creativity. With their cheesy centers, flavorful herb seasoning, and juicy texture, they offer a fun twist on traditional meatballs that’s sure to please. Whether you’re hosting a party or preparing a family meal, these bites deliver flavor, versatility, and a touch of indulgence—all in under 40 minutes.
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Mozzarella-Stuffed Turkey Meatballs
- Total Time: 35 minutes
- Yield: 6 servings approx.
- Diet: Gluten Free
Description
These Mozzarella-Stuffed Turkey Meatballs are juicy, cheesy, and packed with savory spinach and herbs. With gooey melted mozzarella inside and golden seared outsides, they’re perfect as a high-protein appetizer, party snack, or hearty meal over pasta. Easy to make and full of flavor, these meatballs are always a crowd-pleaser.
Ingredients
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1 lb ground turkey
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1 cup fresh spinach, chopped
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1/2 cup shredded mozzarella cheese
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4 oz mozzarella cheese, cut into 1/2-inch cubes (for stuffing)
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1/4 cup grated Parmesan cheese
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1/3 cup breadcrumbs
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1 egg
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2 cloves garlic, minced
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1/2 teaspoon dried oregano
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1/2 teaspoon onion powder
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Salt and pepper, to taste
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1 tablespoon olive oil
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment or grease a skillet.
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In a large bowl, combine ground turkey, chopped spinach, shredded mozzarella, Parmesan, breadcrumbs, egg, garlic, oregano, onion powder, salt, and pepper. Mix until just combined.
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Flatten a portion of the mixture in your palm, place a cube of mozzarella in the center, and wrap the meat around it to seal completely.
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Repeat with the remaining mixture and cheese cubes.
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Heat olive oil in a skillet over medium heat. Sear the meatballs for 2–3 minutes until golden on all sides.
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Transfer the skillet or meatballs to a baking sheet and bake for 10–12 minutes, or until fully cooked and cheese is melted inside.
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Serve warm with marinara sauce, pasta, or crusty bread. Garnish with parsley if desired.
Notes
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Substitute ground chicken for turkey, or use a mix of meats for extra richness.
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For gluten-free, use almond flour or GF breadcrumbs.
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Can be made ahead and frozen either before or after baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer / Main / Dinner
- Method: Sear and Bake / Oven
- Cuisine: Italian-Inspired / American
