Go Back
Spinach Garlic Meatballs

Spinach Garlic Meatballs

These juicy Spinach Garlic Meatballs are packed with fresh spinach, aromatic garlic, and savory Parmesan for an easy, flavorful dinner that works with pasta, rice, or as a party appetizer.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 lb ground beef or ground turkey (85% lean)
  • 1 cup fresh spinach, finely chopped and tightly packed
  • 4 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup breadcrumbs
  • 1 large egg lightly beaten
  • 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 freshly ground
To Serve (Optional)
  • marinara sauce warmed, for serving
  • fresh parsley or basil chopped, for garnish

Equipment

  • Large skillet
  • Mixing bowl
  • Baking Tray

Method
 

  1. 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.
  2. 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.
  3. Gently mix everything together with clean hands or a fork until the ingredients are evenly distributed. Avoid overmixing so the meatballs stay tender.
  4. 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.
  5. 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.
  6. 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).
  7. 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

For extra tenderness, avoid overmixing the meat and add a splash of milk or a spoonful of ricotta if the mixture feels dry. These meatballs freeze well, so make a double batch and save some for quick weeknight dinners.