Description
These Spinach Garlic Meatballs are a delicious and nutritious twist on a classic favorite, combining lean ground beef or turkey with fresh spinach and fragrant garlic. Perfect as a main course or appetizer, they can be cooked on the stovetop or baked for convenience, offering a tender and flavorful bite every time.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef or ground turkey
- 1 cup fresh spinach, finely chopped
- 3 cloves garlic, minced
- ½ cup breadcrumbs
- 1 large egg
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil (for cooking)
- Optional: chopped parsley for garnish
Instructions
- Prepare the meatball mixture: In a large bowl, combine ground meat, chopped spinach, garlic, breadcrumbs, egg, Parmesan cheese, oregano, salt, and pepper. Mix gently until all ingredients are well incorporated—avoid overmixing to keep the meatballs tender.
- Form the meatballs: Use your hands or a cookie scoop to form 1½-inch meatballs and place them on a plate or baking sheet.
- Cook on stovetop: Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, spacing them out, and cook for about 8–10 minutes, turning occasionally, until browned on all sides and cooked through (internal temperature should reach 165°F).
- Alternative baking method: Preheat oven to 400°F. Place meatballs on a parchment-lined baking sheet and bake for 18–20 minutes, until cooked through and browned.
- Serve: Serve warm with your favorite sauce, over pasta, rice, or as an appetizer. Garnish with chopped parsley if desired.
Notes
- To make these gluten-free, use gluten-free breadcrumbs.
- You can freeze uncooked or cooked meatballs for up to 3 months.
- Do not overmix the meat mixture to keep meatballs tender.
- Ensure internal temperature reaches 165°F for safe consumption.
