Ingredients

Base Ingredients

• Ground Turkey: I usually go for 93/7 lean ground turkey. Don’t go too lean (like 99/1), or your turkey meatballs might end up a bit dry, and nobody wants that! The little bit of fat keeps them juicy and flavorful.
• Fresh Spinach: A big ol’ bunch, roughly chopped. I swear by fresh here, frozen just doesn’t give the same vibrant color or texture. Plus, it wilts down to almost nothing, so don’t be shy!
• Fresh Mozzarella: The star of the show! Get the small balls (bocconcini) or a block you can cube. Pre-shredded has weird anti-caking stuff that doesn’t melt quite right. Trust me, it’s worth the extra minute to cube it yourself for those glorious cheese pulls.
• Large Egg: This is our binder, holding everything together. Without it, you’d have a crumbly mess, and your beautiful stuffed turkey meatballs would fall apart.
• Panko Breadcrumbs: My secret for light, tender meatballs. Regular breadcrumbs can make them dense. Panko keeps them airy, and honestly, it just works better. I tried gluten-free panko once, and it was a pretty good swap!
• Yellow Onion: Finely minced. It adds a foundational sweetness and savory depth. I’ve definitely cried over a chopping board more times than I can count for these!
• Garlic: And I mean lots of it, minced. I usually double what any recipe calls for. Is there such a thing as too much garlic? Not in my kitchen, especially for these Mozzarella-Stuffed Turkey Meatballs with Spinach and Garlic!

Flavor Boosters

• Grated Parmesan Cheese: Adds a salty, umami kick. Freshly grated is a non-negotiable for me, the pre-grated stuff just doesn’t compare.
• Dried Oregano: Brings that classic Italian-inspired flavor. Rub it between your palms before adding to release its aroma.
• Red Pepper Flakes: Just a pinch for a little warmth. If you like more heat, go for it! I accidentally added a full teaspoon once, and my family was sweating, but they still ate them all!
• Salt and Black Pepper: Season generously, but taste as you go. Remember, the Parmesan adds salt too.

For Cooking

• Olive Oil: For searing. A good quality extra virgin olive oil makes a difference.

Instructions

Prep Your Mozzarella-Stuffed Turkey Meatball Mix:

Alright, first things first, grab a big bowl. Like, your biggest mixing bowl, because things are about to get a little hands-on! In goes your ground turkey, that finely chopped spinach (don’t worry, it’ll shrink down), minced onion, and all that glorious garlic. Add the egg, Panko, Parmesan, oregano, red pepper flakes, and a good sprinkle of salt and pepper. Now, the fun part: get in there with your hands! I usually take off my rings and just squish it all together until it’s evenly combined. You want to mix it enough so everything’s distributed, but don’t overmix, or your meatballs can get tough. This is where I always feel like a kid playing with mud, honestly.

Stuffing Your Turkey Meatballs:

Time for the cheese! Lay out your mozzarella cubes. Take about 2 tablespoons of the turkey mixture, flatten it gently in your palm, and pop a cube of mozzarella right in the center. Now, carefully mold the turkey mixture around the cheese, sealing it completely. You really want to make sure there are no gaps, or that beautiful cheese will escape during cooking, and that’s just sad! I always make a few that look a bit lopsided, but hey, they still taste amazing. This step takes a little patience, but it’s so worth it for that gooey surprise inside each of your turkey meatballs.

Sear the Meatballs:

Heat a large non-stick skillet over medium-high heat and add a drizzle of olive oil. Once it’s shimmering, carefully place your stuffed turkey meatballs in the pan, making sure not to overcrowd it. You want them to get a nice, golden-brown crust all around. Let them sear for about 2-3 minutes per side, turning gently with tongs. I love how the kitchen starts to smell absolutely incredible right about now garlic and browning turkey, mmm! If your pan isn’t big enough, do this in batches, crowding will steam them instead of searing.

Finish Cooking Your Stuffed Turkey Meatballs:

Once your meatballs are beautifully browned on all sides, reduce the heat to medium-low. If you’re serving them with marinara, you can pour a jar of your favorite sauce right over them, letting them simmer gently. If not, you can add a splash of chicken broth or water and cover the pan. Let them cook for another 10-12 minutes, or until they’re cooked through and the internal temperature reaches 165°F (74°C). This slow simmer ensures they stay juicy and gives that mozzarella time to get perfectly melty inside. I always sneak a peek to see the cheese bubbling!

Check for Doneness:

To be absolutely sure your stuffed turkey meatballs are done, grab a meat thermometer and check the internal temperature. It should read 165°F (74°C). If you don’t have one, cut into one of the larger meatballs it should be opaque throughout with no pink, and that cheese should be gloriously gooey. I once pulled them off too early, and let’s just say, raw turkey is not a good look. Better safe than sorry, hon!

Serve & Enjoy:

Once they’re done, take them off the heat and let them rest for a minute or two. This helps keep all those delicious juices inside. Serve your stuffed turkey meatballs warm, maybe over pasta with extra marinara, or with a fresh salad. I love sprinkling a little fresh basil on top for a pop of color and flavor. Seeing that melty mozzarella ooze out when you cut into one? Pure kitchen magic, every single time. Enjoy the fruits of your labor!

Storing Mozzarella-Stuffed Turkey Meatballs

Okay, so you’ve got leftovers of these amazing stuffed turkey meatballs? Lucky you! Store them in an airtight container in the fridge for up to 3-4 days. I’ve found they actually taste even better the next day as the flavors meld. Reheating is best done gently on the stovetop in a little sauce, or in the oven at 300°F (150°C) until warmed through. I microwaved them once on high, and the cheese got a bit rubbery and the sauce separated so don’t do that lol. They also freeze beautifully! Just arrange the cooked and cooled meatballs on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before reheating.

Substitutions for Mozzarella-Stuffed Turkey Meatballs

I’ve experimented with these stuffed turkey meatballs quite a bit when I’m out of something. No turkey? Ground chicken works wonderfully, though it might be a tad drier, so add an extra tablespoon of olive oil to the mix. If you don’t have fresh spinach, frozen (thawed and squeezed dry critically important!) can work, but the texture won’t be quite the same. I tried kale once, and it was… fine, but a bit too robust for my taste in this particular dish. For breadcrumbs, if you’re out of Panko, regular breadcrumbs are okay, but you might want to reduce the amount slightly to avoid a dense meatball. And if mozzarella isn’t an option, a firm provolone or even a mild cheddar could work, though you’ll miss that signature mozzarella stretch. I tried a smoked gouda once, and it was a surprisingly delicious, albeit different, twist!

Serving Suggestions with Mozzarella-Stuffed Turkey Meatballs

These Mozzarella-Stuffed Turkey Meatballs with Spinach and Garlic are so versatile! My absolute favorite way to serve them is nestled over a bed of al dente spaghetti or linguine, smothered in a good quality marinara sauce. For a lighter meal, they’re fantastic with a simple side salad dressed with a tangy vinaigrette, or alongside some roasted asparagus. Feeling extra? Creamy polenta or garlic mashed potatoes are incredible too. And for drinks? A nice glass of red wine, like a Sangiovese or a light-bodied Merlot, just hits different. This dish and a rom-com? Yes please. Or even a game night with friends. It just feels like a celebration in a bowl, whatever the mood!

Cultural Backstory of Mozzarella-Stuffed Turkey Meatballs

While these stuffed turkey meatballs might not have a centuries-old cultural backstory, they’re deeply rooted in the Italian-American tradition of making humble ingredients shine. Meatballs themselves are a global comfort food, but the way they’re often served with pasta and rich tomato sauce, especially with additions like spinach and cheese, really speaks to that home-style, Sunday dinner feel I remember from my grandma’s kitchen. She always had a way of taking simple things and making them extraordinary. For me, this recipe is a modern take on those comforting flavors, a way to bring that warmth and connection into my own busy life, making new traditions one delicious meatball at a time.

Frequently Asked Questions

→ Can I use ground beef instead of turkey for these Mozzarella-Stuffed Turkey Meatballs with Spinach and Garlic?

Absolutely! Ground beef works beautifully, though I’d recommend a leaner grind so they don’t get too greasy. I’ve used a mix of beef and pork before, and it was super juicy! Just remember to adjust cooking time slightly if needed.

→ What if I don’t have fresh mozzarella for these stuffed turkey meatballs?

You can try using a different melty cheese like provolone or even a firm white cheddar, cubed small. Just avoid pre-shredded cheese inside the meatballs, as it doesn’t melt quite as wonderfully. I once tried a smoked mozzarella, and it gave them a really interesting kick!

→ My Mozzarella-Stuffed Turkey Meatballs with Spinach and Garlic are falling apart! What did I do wrong?

Oh, I’ve been there! Usually, it means the mixture is too dry, or you didn’t seal the cheese well enough. Make sure your egg is fresh and you’ve mixed everything thoroughly but gently. A little extra Panko can help if it feels too wet, or a splash of water if it’s too dry. Patience with the rolling is key!

→ Can I bake these stuffed turkey meatballs instead of searing them?

Yep, you sure can! For a hands-off approach, bake them at 375°F (190°C) for about 20-25 minutes, or until cooked through. They won’t get that golden-brown crust, but they’ll still be delicious and juicy. I’ve done this on busy nights when I couldn’t face pan-frying.

→ How can I make these Mozzarella-Stuffed Turkey Meatballs with Spinach and Garlic spicier?

Easy peasy! Just add more red pepper flakes to the mixture. You could also finely mince a jalapeño or a small amount of serrano pepper and mix it in for a fresh heat. I once added a dash of hot sauce to the mixture, and it gave them a nice zing!