I love serving Spinach Garlic Meatballs to my family. This easy meatball recipe is full of garlic, spinach, and warm cheese, and I sometimes pair it with my garlic parmesan orzo for a cozy weeknight meal.
My Dad James taught me to roll meatballs; Mom Eva liked extra garlic, and Sister Jennifer always stole the first warm bite.
What You’ll Need
- 1 lb Ground Beef or Turkey (can substitute with lean turkey)
- 2 cups Fresh Spinach (sautéed to enhance flavor)
- 4 cloves Garlic (minced)
- 1 small Onion (optional, finely chopped)
- 1 large Egg
- 1 cup Breadcrumbs (can use oats or almond flour)
- 1/2 cup Grated Parmesan Cheese
- 8 oz Low-Moisture Mozzarella Cubes (use chilled to avoid leaks)
- 1 tbsp Italian Seasoning
- to taste Salt
- to taste Pepper
- 1/2 tsp Red Pepper Flakes (for heat)
- 1 tbsp Chopped Parsley (for freshness)
My Trusted Kitchen Tools
- Large mixing bowl
- Skillet for sautéing spinach
- Baking sheet lined with parchment
- Spoon or small ice cream scoop for shaping
- Instant-read thermometer
- Baking rack (optional)
Bringing It All Together
- Preheat oven to 400°F and line a baking sheet with parchment.
- Sauté the spinach and garlic until wilted and fragrant, then cool slightly.
- In a bowl, mix meat, onion, egg, breadcrumbs, parmesan, Italian seasoning, salt, pepper, red pepper flakes, and cooled spinach.
- Chill the mix 10 minutes so it firms up and is easy to roll.
- Take a small handful of mix, press a chilled mozzarella cube into the center, and seal to form a ball.
- Place meatballs on the baking sheet with space between each one.
- Bake until browned and internal temp reads 165°F for turkey or 160°F for beef.
- Let meatballs rest 5 minutes before serving.
- Sprinkle with chopped parsley and extra parmesan if you like.
Making It Your Own (Swaps & Ideas)
Try ground turkey for a lighter version, or swap breadcrumbs for oats to add texture. For a different flavor profile, borrow the roasted garlic and spinach ideas I use on my Greek white pizza with spinach and roasted garlic.
How We Love to Serve It
We often serve these meatballs over pasta, in subs, or with simple salad and crusty bread. For a rich meal, pair them with my favorite garlic parmesan chicken pasta for a garlic-forward plate the whole table will love.
A Few Tips For Success
- Chill the mixture before shaping to stop it from sticking to your hands.
- Use chilled mozzarella cubes to prevent cheese from leaking out while cooking.
- Do not overcrowd the baking sheet so meatballs brown nicely.
Saving Some For Later
Cool fully, then store in an airtight container in the fridge for up to 3 days. Freeze on a tray until firm, then move to a freezer bag for up to 3 months. Reheat gently in a low oven or simmer in sauce from frozen until hot.
From My Kitchen to Yours
These meatballs are one of our quick weeknight heroes. I hope they make your table feel warm and a little merry, just like they do mine.
Your Questions, Answered
Can I make Spinach Garlic Meatballs ahead of time?
Yes. Mix and shape the meatballs, then keep them covered in the fridge for up to 24 hours before baking. This saves time and lets flavors meld.
Can I freeze Spinach Garlic Meatballs?
Absolutely. Freeze baked or raw meatballs on a tray, then bag them. Reheat baked meatballs in the oven or warm raw ones straight in sauce until cooked through.
Can I use turkey in Spinach Garlic Meatballs?
Yes. Lean turkey works well. Watch the internal temperature closely and aim for 165°F to be safe.
Print
Spinach Garlic Meatballs
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: None
Description
Delicious meatballs filled with garlic, spinach, and warm cheese, perfect for a cozy family meal.
Ingredients
- 1 lb Ground Beef or Turkey (can substitute with lean turkey)
- 2 cups Fresh Spinach (sautéed)
- 4 cloves Garlic (minced)
- 1 small Onion (optional, finely chopped)
- 1 large Egg
- 1 cup Breadcrumbs (or oats/almond flour)
- 1/2 cup Grated Parmesan Cheese
- 8 oz Low-Moisture Mozzarella Cubes (chilled)
- 1 tbsp Italian Seasoning
- to taste Salt
- to taste Pepper
- 1/2 tsp Red Pepper Flakes
- 1 tbsp Chopped Parsley (for garnish)
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment.
- Sauté the spinach and garlic until wilted and fragrant, then cool slightly.
- In a bowl, mix together the ground meat, onion, egg, breadcrumbs, parmesan, Italian seasoning, salt, pepper, red pepper flakes, and the cooled spinach.
- Chill the mixture for 10 minutes to firm up.
- Take a small handful of the mixture, press a chilled mozzarella cube into the center, and seal to form a ball.
- Place meatballs on the baking sheet with space between each one.
- Bake until browned and the internal temperature reads 165°F for turkey or 160°F for beef.
- Let meatballs rest for 5 minutes before serving, then garnish with parsley and extra parmesan if desired.
Notes
Chill the mixture before shaping to prevent sticking. Use chilled mozzarella cubes to avoid leaking during cooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: meatballs, spinach, garlic, family recipe, Italian dish, cozy meal