A Hearty and Nutritious Dish
These spinach and meatballs are the perfect combination of tender, flavorful meatballs with a nutritious twist. Adding spinach enhances the flavor while boosting the nutrient content, making this a delicious and wholesome meal for any day of the week.
Why You’ll Love This Recipe
Juicy, well-seasoned meatballs with finely chopped spinach make for an easy and satisfying meal. They pair beautifully with pasta, rice, or even as a high-protein snack on their own. Plus, this recipe is easy to prepare and great for meal prepping!
Ingredient Notes
- Ground meat – Use beef, turkey, or a combination for a well-balanced flavor.
- Spinach – Fresh or frozen spinach adds a boost of vitamins and minerals.
- Breadcrumbs – Helps bind the meatballs and keep them tender.
- Egg – Essential for structure and holding everything together.
- Garlic and onion – Enhance the depth of flavor.
- Parmesan cheese – Adds richness and a slight salty bite.
- Italian seasoning – A blend of herbs for added depth.
Substitutions and Variations: Swap breadcrumbs for almond flour for a low-carb version, or use kale instead of spinach for a different leafy green option.
Step-by-Step Instructions
Prepare the Meatball Mixture
In a large bowl, mix the ground meat, finely chopped spinach, breadcrumbs, egg, minced garlic, grated onion, parmesan, and seasoning until well combined.
Shape the Meatballs
Roll the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter, and place them on a baking sheet.
Cook the Meatballs
You can either bake at 375°F (190°C) for 20-25 minutes or pan-fry in a skillet with a little olive oil until golden brown and fully cooked.
Serve and Enjoy
Pair with marinara sauce over pasta, serve with rice, or enjoy as a protein-packed snack.
Expert Tips for the Best Meatballs
- Don’t overmix the meat – Overmixing can make the meatballs tough.
- Use a scoop for even sizes – This ensures uniform cooking.
- Sear before simmering – If using sauce, sear the meatballs first for extra flavor before letting them cook in the sauce.
Serving Suggestions
These meatballs go well with pasta, mashed potatoes, or inside a sandwich with melted cheese. They also make a great addition to grain bowls.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days. Freeze uncooked or cooked meatballs for up to 3 months. Reheat in the oven or stovetop until heated through.
Frequently Asked Questions
Can I use frozen spinach?
Yes! Just thaw and squeeze out excess moisture before adding it to the meat mixture.
Can I make these meatballs ahead of time?
Absolutely! Prepare the mixture and shape the meatballs in advance. Store them in the fridge for up to 24 hours before cooking.
How do I make these gluten-free?
Use gluten-free breadcrumbs or almond flour instead of regular breadcrumbs.
Can I cook these in a slow cooker?
Yes! Brown the meatballs first, then cook them in sauce on low for 4-6 hours.
Final Thoughts
Spinach and meatballs are a nutritious and flavorful twist on a classic dish. They’re easy to make, versatile, and perfect for meal prep. Give them a try and let me know how you like them!
Print
Spinach & Meatballs
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking or Pan-Frying
- Cuisine: Italian-American
Description
These spinach and meatballs combine juicy, well-seasoned meat with nutrient-packed spinach for a hearty and delicious meal. Whether served over pasta, rice, or on their own, these flavorful meatballs are perfect for a wholesome family dinner or a protein-rich snack.
Ingredients
- 1 lb ground beef (or turkey)
- 1 cup fresh spinach, finely chopped (or 1/2 cup frozen, thawed and squeezed dry)
- 1/2 cup breadcrumbs (or almond flour for low-carb)
- 1 egg
- 2 cloves garlic, minced
- 1/2 small onion, grated
- 1/4 cup grated parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (for pan-frying, optional)
Instructions
- Prepare the Meatball Mixture
- In a large bowl, combine ground meat, chopped spinach, breadcrumbs, egg, minced garlic, grated onion, parmesan cheese, Italian seasoning, salt, and black pepper. Mix until just combined.
- Shape the Meatballs
- Roll the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter. Place them on a lined baking sheet.
- Cook the Meatballs
- Baking Method:
Preheat the oven to 375°F (190°C). Bake the meatballs for 20-25 minutes until fully cooked and golden brown. - Pan-Frying Method:
Heat olive oil in a skillet over medium heat. Cook the meatballs in batches, turning occasionally, until browned on all sides and cooked through (about 10-12 minutes). - Serve and Enjoy
- Pair with marinara sauce over pasta, serve with rice, or enjoy as a protein-packed snack.
Notes
- For extra flavor: Brown the meatballs in a pan before simmering in sauce.
- For a gluten-free version: Use gluten-free breadcrumbs or almond flour.
- For a different green: Swap spinach for finely chopped kale or Swiss chard.
Nutrition
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
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