Spinach Garlic Meatballs bring bright greens and bold garlic to a classic comfort dish. They are quick to make, tender inside, and golden on the outside. The spinach adds color, moisture, and a fresh flavor while the garlic and Parmesan give a savory bite. Serve with pasta, tucked into a sub, or enjoy on their own as an appetizer.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving — recipe makes 4 servings)
- Calories per serving: 285 kcal
- Protein: 24 g
- Carbohydrates: 11 g
- Fat: 16 g
- Fiber: 1 g
- Sugar: 1.5 g
- Sodium: 700 mg
Why Make This Spinach Garlic Meatballs
These meatballs are an easy way to add vegetables to a family favorite. They stay moist from the spinach and egg and taste rich from Parmesan and garlic. You get a golden-browned crust and a tender center. They work for weeknight dinners, party platters, or packed lunches. The flavor is familiar but a bit brighter thanks to the greens and herbs.
How to Make Spinach Garlic Meatballs
This is a simple mix-and-cook method. You mix the meat and seasonings, form meatballs, and brown them in a skillet until cooked through. The whole process is fast and forgiving. You can also bake them for hands-off cooking. The key is gentle mixing and a hot pan for color.
Ingredients:
- 1 pound ground beef or turkey
- 2 cups fresh spinach, chopped
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- Olive oil for cooking
Directions:
Step 1: Preparation
In a large bowl, combine ground meat, chopped spinach, breadcrumbs, Parmesan cheese, garlic, egg, salt, pepper, and Italian seasoning. Mix until well combined.
Step 2: Mixing
Use your hands or a spoon to mix gently. Stop when everything is evenly distributed. Overmixing makes meatballs dense.
Step 3: Cooking
Form the mixture into meatballs, about 1 inch in diameter. In a large skillet, heat olive oil over medium heat. Add the meatballs to the skillet, cooking until browned on all sides and cooked through, about 10-15 minutes. Turn them gently so they brown evenly.
Step 4: Finishing
Serve hot, with your choice of sauce or pasta. If you like, finish with extra grated Parmesan or a sprinkle of chopped parsley.
How to Serve Spinach Garlic Meatballs
- Serve over spaghetti or your favorite pasta with marinara.
- Place in a warm sub roll with melted cheese for a sandwich.
- Offer them as appetizers with toothpicks and a dipping sauce like tzatziki or marinara.
- Pair with a simple salad or steamed vegetables for a lighter meal.
The meatballs are savory with a fresh green note. They smell garlicky and look appealing with flecks of spinach and a golden crust.
How to Store Spinach Garlic Meatballs
- Refrigerator: Cool completely, then store in an airtight container for 3–4 days.
- Freezer: Freeze cooked meatballs on a tray until firm, then transfer to a freezer bag for up to 3 months.
- Reheat: Reheat gently in a skillet with a splash of water or sauce, or warm in a 350°F (175°C) oven for 8–10 minutes if refrigerated. From frozen, bake at 350°F (175°C) for 15–20 minutes until heated through.
Expert Tips for Perfect Spinach Garlic Meatballs
- Squeeze excess moisture: If spinach is very wet, squeeze out extra liquid with a towel. This prevents soggy meatballs.
- Chill the mix: Let mixed meatballs chill 10 minutes to firm up before shaping. They hold together better.
- Test one first: Cook a single meatball to check seasoning and doneness before cooking the rest.
- Use a hot pan: Medium heat gives a good sear without burning. Add a little oil so they brown evenly.
- Don’t overwork: Mix until just combined to keep meatballs tender.
- Adjust salt: Parmesan adds salt. Taste a tiny cooked piece to check seasoning if unsure.
Delicious Variations
- Mozzarella-stuffed: Place a small cube of mozzarella in the center of each ball for a melty core.
- Turkey and herb: Use ground turkey and add fresh basil and oregano for a lighter flavor.
- Spicy kick: Add 1/4 teaspoon red pepper flakes or a dash of hot sauce to the mix.
- Baked meatballs: Arrange on a baking sheet and bake at 400°F (200°C) for 12–15 minutes for hands-off cooking.
- Mini meatballs: Make golf-ball-sized versions for appetizers and reduce cooking time slightly.
Frequently Asked Questions
- Can I use frozen spinach?
- Yes. Thaw and squeeze out all excess water before mixing. Use the same amount by volume after squeezing.
- Can I bake these instead of pan-frying?
- Yes. Bake at 400°F (200°C) for 12–15 minutes or until an internal temperature of 165°F (74°C) for poultry or 160°F (71°C) for beef is reached. Baking gives less crisping than pan-frying but is easier.
- How do I prevent meatballs from falling apart?
- Don’t overmix. Use an egg and breadcrumbs as binders. Chill the mixture briefly before shaping. Sear gently on medium heat to set the crust.
- Can I make these ahead and reheat?
- Yes. Cook and cool the meatballs, then refrigerate for up to 3 days or freeze for up to 3 months. Reheat in sauce, oven, or skillet until hot throughout.
- What is the best internal temperature to ensure doneness?
- For ground turkey: 165°F (74°C). For ground beef: 160°F (71°C). Use an instant-read thermometer to check the center.
- Can I use ground chicken or pork?
- Yes. Ground chicken or pork work well. Adjust cook time and watch seasoning; pork may need less added salt if it’s already flavorful.
- How can I make them gluten-free?
- Replace breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers or use almond flour.
Conclusion
These Spinach Garlic Meatballs are an easy, tasty way to add greens to a classic comfort dish. They brown nicely, smell of garlic, and stay tender inside. Try stuffing a few with mozzarella for a melty surprise or bake them for an easier finish. For a stuffed variation that inspired this idea, see Spinach Garlic Meatballs Stuffed with Mozzarella – NorthEast Nosh … — it shows a delicious take if you want to go extra cheesy. Give them a try and enjoy the bright flavor and simple comfort they bring to the table.
Print
Spinach Garlic Meatballs
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: None
Description
These Spinach Garlic Meatballs combine tender beef or turkey with fresh spinach and bold garlic for a delicious comfort dish that’s easy to make.
Ingredients
- 1 pound ground beef or turkey
- 2 cups fresh spinach, chopped
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- Olive oil for cooking
Instructions
- In a large bowl, combine ground meat, chopped spinach, breadcrumbs, Parmesan cheese, garlic, egg, salt, pepper, and Italian seasoning. Mix until well combined.
- Use your hands or a spoon to mix gently. Stop when everything is evenly distributed.
- Form the mixture into meatballs, about 1 inch in diameter.
- In a large skillet, heat olive oil over medium heat. Add the meatballs, cooking until browned on all sides and cooked through, about 10-15 minutes.
- Serve hot with your choice of sauce or pasta, and finish with extra grated Parmesan or a sprinkle of chopped parsley, if desired.
Notes
For a different variation, you can stuff the meatballs with mozzarella, or bake them instead of pan-frying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 1.5g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 70mg
