Why You’ll Love This Recipe
Spinach Garlic Meatballs are a deliciously wholesome take on traditional meatballs, packed with flavor and nutrition. The addition of spinach not only adds a pop of color but also boosts the dish with vitamins and minerals, while garlic infuses the meatballs with irresistible savory depth. Perfect for serving with pasta, tucked into subs, or enjoyed on their own with dipping sauce, these meatballs are versatile and crowd-pleasing. They can be baked, pan-seared, or simmered in sauce, making them adaptable for any cooking style. Whether you’re looking for a family-friendly dinner, meal prep option, or a protein-packed appetizer, Spinach Garlic Meatballs deliver comfort and nutrition in one bite.
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Spinach Garlic Meatballs – A Flavorful and Nutritious Twist on a Classic
- Total Time: 35 mins
- Yield: 20 meatballs
- Diet: Halal
Description
Tender and flavorful meatballs made with ground meat, fresh spinach, and garlic, perfect for serving with pasta, in subs, or as an appetizer.
Ingredients
- 1 lb ground beef or ground chicken/turkey
- 2 cups fresh spinach, chopped
- 3 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 tsp dried Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil (for pan-frying or baking sheet greasing)
Instructions
- Preheat oven to 400°F (200°C) or heat olive oil in a skillet if pan-frying.
- In a large bowl, combine ground meat, spinach, garlic, breadcrumbs, Parmesan, egg, Italian seasoning, red pepper flakes, salt, and black pepper.
- Mix gently until just combined – do not overmix.
- Shape mixture into 1-inch meatballs and place on a parchment-lined baking sheet or plate.
- Bake for 18–20 minutes, or pan-fry for 10–12 minutes, turning occasionally until browned and cooked through (internal temperature 165°F / 74°C).
- Serve warm with marinara sauce, pasta, or as a protein-packed snack.
Notes
- Use ground turkey or chicken for a leaner version.
- Double the batch and freeze cooked meatballs for quick meals.
- Add extra Parmesan for a cheesier flavor.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Baking or Pan-Frying
- Cuisine: Italian-American

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ground beef or turkey – The base protein, juicy and flavorful.
Fresh spinach – Finely chopped, adding nutrition and moisture.
Garlic – Minced, providing bold, aromatic flavor.
Breadcrumbs – Bind the mixture and give the meatballs structure.
Parmesan cheese – Adds richness and a savory, cheesy undertone.
Egg – Helps hold the mixture together.
Onion – Finely grated or minced for extra depth.
Italian seasoning – A blend of herbs for classic meatball flavor.
Salt and black pepper – Essential seasonings to balance everything.
Olive oil – For pan-searing or brushing before baking.
Directions
Preheat oven to 400°F (200°C) if baking. Line a baking sheet with parchment paper.
In a large bowl, combine ground meat, chopped spinach, minced garlic, breadcrumbs, Parmesan cheese, egg, onion, Italian seasoning, salt, and pepper. Mix gently until just combined—avoid overmixing to keep meatballs tender.
Scoop out portions of the mixture and roll into balls about 1–1½ inches in diameter. Arrange on the baking sheet.
Bake for 18–20 minutes, or until cooked through (internal temperature 165°F / 74°C). Alternatively, pan-sear in olive oil until browned on all sides, then finish cooking in marinara sauce.
Serve warm with pasta, in sandwiches, or as a protein-packed appetizer.
Servings and timing
This recipe makes about 20 meatballs, serving 4–6 people. Preparation takes 15 minutes, cooking requires 20 minutes, and the dish is ready in 35 minutes.
Storage/reheating
Store cooked meatballs in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or simmer in sauce until warmed through. For longer storage, freeze cooked meatballs for up to 2 months; thaw overnight in the refrigerator before reheating.

Variations and Customizations
Cheesy center – Stuff each meatball with a small cube of mozzarella for a gooey surprise.
Chicken version – Use ground chicken for a lighter option.
Spicy kick – Add red pepper flakes or chili powder to the mixture.
Gluten-free option – Replace breadcrumbs with almond flour or gluten-free crumbs.
Herb-forward – Mix in fresh basil, parsley, or dill for extra flavor.
Saucy version – Simmer meatballs in marinara, alfredo, or creamy garlic sauce.
Mediterranean twist – Add feta cheese and oregano for a Greek-inspired flavor.
Low-carb option – Skip breadcrumbs and increase spinach for texture.
Nutritious boost – Add grated zucchini or carrots along with the spinach.
Appetizer style – Serve with garlic aioli or tzatziki as dipping sauces.
FAQs
Can I use frozen spinach?
Yes, thaw and squeeze out excess moisture before adding to the mixture.
Can I bake instead of fry?
Yes, baking is an easier and lighter method.
What meat works best?
Beef, turkey, chicken, or even pork all work well—use what you prefer.
How do I keep meatballs moist?
Don’t overmix, and make sure spinach is finely chopped to blend well.
Can I make them ahead of time?
Yes, roll the meatballs and refrigerate for up to 24 hours before cooking.
Do I need to cook the spinach first?
No, finely chopped raw spinach works and cooks through in the oven.
Can I freeze raw meatballs?
Yes, freeze on a tray, then transfer to a bag and cook from frozen when ready.
Can I add more garlic?
Absolutely—adjust to your taste preference.
Do these taste strongly of spinach?
No, the spinach blends in subtly while adding moisture and nutrition.
Can I serve them without sauce?
Yes, they’re delicious on their own or with a light dipping sauce.
Conclusion
Spinach Garlic Meatballs are a flavorful, wholesome spin on the classic recipe, delivering juicy, garlicky bites packed with nutrition. Perfectly versatile, they can be served with pasta, tucked into sandwiches, or enjoyed solo as an appetizer. Easy to prepare, customizable, and freezer-friendly, they’re a reliable recipe to keep in your rotation for both everyday meals and special occasions.
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