If you’re craving a tender, juicy twist on classic meatballs, these Spinach Garlic Meatballs will quickly become your new weeknight favorite. Packed with bright green spinach, rich garlic, and savory Parmesan, this recipe is comforting, nutritious, and bursting with Mediterranean-inspired flavor. The focus keyword appears early because it’s exactly what this dish celebrates: a wholesome spin on a beloved classic that fits effortlessly into meal prep, pasta nights, or even appetizer spreads.
Table of Contents
Spinach Garlic Meatballs Recipe Card
Ingredients
- 1 lb (454 g) ground beef (85% lean) or ground turkey
- 1 cup finely chopped fresh spinach, tightly packed
- 4 garlic cloves, minced
- 1/2 cup grated Parmesan cheese
- 1/3 cup breadcrumbs
- 1 large egg
- 1 tbsp olive oil (plus more for searing)
- 1 tsp dried oregano
- 1 tsp dried basil
- 3/4 tsp salt
- 1/2 tsp black pepper
Recipe Time & Nutrition
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: ~290 per serving
Instructions
- Heat 1 tablespoon olive oil in a skillet. Add spinach and sauté 2–3 minutes until wilted. Let cool slightly.
- In a large mixing bowl, combine ground meat, sautéed spinach, minced garlic, Parmesan, breadcrumbs, egg, oregano, basil, salt, and black pepper.
- Mix gently with your hands until just combined. Avoid overmixing to keep meatballs tender.
- Form 1–1.5 inch meatballs and place them on a parchment-lined tray.
- Heat a thin layer of oil in a skillet over medium heat. Sear meatballs on all sides until browned, about 5–7 minutes.
- Lower heat, cover, and cook another 8–10 minutes until fully cooked (165°F internal temperature).
- Serve warm with marinara, pasta, or your favorite dipping sauce.
Substitutions & Dietary Swaps
Spinach Garlic Meatballs are easy to adapt to dietary needs:
- Gluten-Free: Swap breadcrumbs for almond flour or gluten-free crumbs.
- Dairy-Free: Use nutritional yeast instead of Parmesan.
- Keto: Replace breadcrumbs with finely crushed pork rinds.
- Ground Turkey or Chicken: Works beautifully just reduce cooking time slightly.
- Extra Veggie Boost: Add grated zucchini (squeezed dry) for more moisture and nutrients.
Chef’s Pro Tips
- Do not overmix the meat; this is the #1 cause of tough meatballs.
- Chill formed meatballs for 10 minutes for better shape retention.
- For deeper garlic flavor, roast the cloves before mixing.
- Use a cookie scoop for perfectly uniform portions.
- Browning the meatballs adds an umami-rich crust don’t skip it!
Make Ahead, Storage & Reheating
- Make Ahead: Roll meatballs up to 24 hours in advance and chill covered.
- Refrigerator: Store cooked meatballs for 4 days in an airtight container.
- Freezer: Flash-freeze on a tray, then store up to 3 months.
- Reheat: Warm in a skillet with a splash of broth or sauce for 5–7 minutes.
Troubleshooting & Common Mistakes
- Meatballs falling apart: Add more binder (extra egg or breadcrumbs).
- Too dense: You likely overmixed mix more gently next time.
- Dry texture: Add 1–2 tbsp milk or a spoonful of ricotta.
- Burning before cooking through: Lower the heat and cover.
Flavor Pairings & Serving Suggestions
These Spinach Garlic Meatballs pair beautifully with:
For trusted food safety guidelines, visit USDA Food Safety.
Spinach Garlic Meatballs
Ingredients
Equipment
Method
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped spinach and sauté for 2–3 minutes, just until wilted. Transfer to a plate and let cool slightly.
- In a large mixing bowl, combine the ground beef or turkey, sautéed spinach, minced garlic, grated Parmesan, breadcrumbs, egg, dried oregano, dried basil, salt, and black pepper.
- Gently mix everything together with clean hands or a fork until the ingredients are evenly distributed. Avoid overmixing so the meatballs stay tender.
- Shape the mixture into meatballs about 1 to 1.5 inches in diameter and place them on a plate or baking tray. If you have time, chill them for 10 minutes to help them hold their shape.
- Heat a thin layer of olive oil in a large skillet over medium heat. Add the meatballs in a single layer without crowding the pan and sear on all sides until nicely browned, about 5–7 minutes.
- Reduce the heat to medium-low, cover the skillet with a lid, and cook for another 8–10 minutes, turning occasionally, until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).
- Serve the Spinach Garlic Meatballs hot with warm marinara sauce, over pasta or rice, or as an appetizer with toothpicks and fresh herb garnish.
Notes
FAQs
Can I bake Spinach Garlic Meatballs instead of frying?
Yes! Bake at 400°F for 15–18 minutes or until cooked through.
Can I use frozen spinach?
Absolutely! thaw and squeeze thoroughly to remove excess water.
How do I keep meatballs tender?
Avoid overmixing and include enough binder (egg, breadcrumbs).
Do these freeze well?
They freeze beautifully both raw and cooked.
What meat works best?
Ground beef (85%) or turkey produces the juiciest results.
Can I double the recipe?
Yes! The mixture scales easily with no adjustments needed.
Conclusion
These juicy, flavorful Spinach Garlic Meatballs are the perfect blend of wholesome ingredients and satisfying comfort food. Whether you enjoy them with marinara, tucked inside sandwiches, or served over pasta, they offer versatility and deliciousness in every bite. Try them this week and don’t forget to explore more of our nutritious meatball recipes!