Description

Spinach Garlic Meatballs are a flavorful and healthy twist on classic meatballs, combining ground beef or turkey with fresh spinach and garlic. These meatballs can be pan-fried to crispy perfection or baked for a lighter option, making them versatile for any mealtime. Serve them with marinara sauce over pasta, in wraps, or as a protein-packed snack, perfect for family dinners or meal prep.

Ingredients

Scale

Meatball Mixture

1 pound ground beef or turkey
1 cup fresh spinach, finely chopped
3 garlic cloves, minced
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

For Cooking

2 tablespoons olive oil (for pan-frying or baking)

Cook Mode Prevent your screen from going dark

Instructions

Mix Ingredients: In a large mixing bowl, combine the ground meat, chopped spinach, minced garlic, breadcrumbs, Parmesan cheese, egg, dried oregano, salt, and black pepper. Mix gently just until all ingredients are evenly incorporated to avoid dense meatballs.
Shape Meatballs: Form the mixture into 1 1/2-inch meatballs, aiming for about 16 to 18 meatballs total. Ensure they are uniform in size for even cooking.
Pan-Fry Meatballs: Heat the olive oil in a large skillet over medium heat. Place the meatballs in a single layer, leaving some space between each. Cook for 8–10 minutes, turning occasionally, until they are browned on all sides and fully cooked through.
Bake Meatballs: Preheat your oven to 400°F (200°C). Arrange the meatballs on a greased or parchment-lined baking sheet. Lightly drizzle or spray them with olive oil. Bake for 18–20 minutes or until meatballs are thoroughly cooked and slightly golden.
Serve: Serve the meatballs warm with marinara sauce. They pair wonderfully over pasta, in wraps, or served in bowls with your favorite sides.

Notes

These meatballs freeze well; store either cooked or uncooked in an airtight container for up to 3 months.
To boost nutrition, add finely grated zucchini or substitute regular breadcrumbs with whole wheat breadcrumbs.
Be careful not to overmix the meat mixture to keep the meatballs tender.
Use lean turkey for a lower-fat alternative.