Spinach Garlic Meatballs
Juicy and cheesy meatballs made with ground beef or turkey, fresh spinach, and melty mozzarella, baked to perfection for a comforting and quick meal.
Ingredients
For the Base
- 1 lb Ground Beef or Turkey Use beef for richer flavor; turkey for a lighter option.
- 1 large Egg For egg-free, use a flax 'egg' (1 tbsp ground flax + 3 tbsp water).
- 1 cup Breadcrumbs Can be swapped for oats or almond flour for dietary needs.
- 1/2 cup Grated Parmesan Cheese Substitute with Pecorino Romano if desired.
- 1 tbsp Italian Seasoning Increase for more flavor.
- to taste Salt
- to taste Pepper
- 1/2 tsp Red Pepper Flakes Optional for heat.
- 1 tbsp Chopped Parsley For freshness.
For the Veg & Aromatics
- 2 cups Fresh Spinach Chop if large; frozen may be used if thawed and dried.
- 4 cloves Garlic, minced
- 1 small Onion, finely chopped Optional.
For the Filling & Baking
- 8 oz Low-Moisture Mozzarella Cubes, chilled Cut into cubes.
- to taste Olive oil or nonstick spray For baking.
To Serve
- Your choice: pasta, sub rolls, salad greens, or roasted vegetables Flexible serving options.
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with foil or parchment, lightly oiling it with olive oil or nonstick spray.
- In a skillet over medium heat, sauté finely chopped onion (if using) until soft, about 3-4 minutes. Add minced garlic and cook for an additional 30 seconds. Then add fresh spinach and cook until wilted, about 1-2 minutes.
- In a large bowl, combine ground beef or turkey, cooled spinach mixture, egg, breadcrumbs, grated Parmesan, Italian seasoning, and chopped parsley. Add salt, pepper, and red pepper flakes if desired. Mix gently until just combined.
Forming meatballs
- Chill mozzarella cubes in the fridge for at least 10 minutes. With slightly wet hands, take about 2 tablespoons of meat mixture, flatten it, place a mozzarella cube in the center, wrap the meat around it, and form a meatball.
Baking
- Place meatballs on the prepared sheet about 1 inch apart. Bake in the preheated oven for 15-20 minutes until cooked through and lightly browned. For a crisper exterior, broil for 1-2 minutes at the end.
Notes
These meatballs are make-ahead friendly. Components can be prepped and assembled ahead for a fast bake. For others: Store cooked meatballs in the fridge for 3-4 days; freeze raw for longer storage.