How to Grow 35 Easy Spinach & Garlic Meatballs Recipe
Spinach & Garlic Meatballs are quick and easy to make, perfect for a weeknight meal or entertaining. These flavorful meatballs are packed with healthy spinach and aromatic garlic.
Equipment
- Oven
- Baking sheet
- Parchment paper
- Large bowl
- Saucepan
- Skillet (optional)
Ingredients
Meatballs
- 1 lb ground beef or turkey
- 10 oz cooked spinach, squeezed dry and chopped
- 4 cloves garlic, minced
- 0.5 cup bread crumbs
- 1 egg
- 0.25 cup Parmesan cheese, grated
- 2 tbsp parsley, chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
Sauce
- 28 oz canned crushed tomatoes
- 1 small onion, chopped
- 1 tbsp olive oil
- 1 tsp dried oregano
- 0.5 tsp sugar
- 0.5 tsp salt
- 0.5 cup water or broth
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the ground meat, spinach, minced garlic, bread crumbs, egg, Parmesan cheese, parsley, salt, and pepper.
- Gently mix until just combined, being careful not to overmix the mixture.
- Form the mixture into small, uniform meatballs, about 1 to 1.5 inches in diameter.
Cooking
- Place the formed meatballs on the prepared baking sheet and bake for 15-20 minutes.
- Alternatively, sauté the meatballs in a large skillet with a little olive oil until browned on all sides and cooked through.
- While the meatballs are cooking, heat olive oil in a separate saucepan over medium heat, then add the chopped onion and cook until softened, about 5-7 minutes.
- Stir in the crushed tomatoes, oregano, sugar, salt, and water or broth. Bring the sauce to a simmer and then reduce the heat to low, allowing it to cook for at least 10 minutes to meld the flavors.
- Once the meatballs are cooked, add them directly to the simmering tomato sauce.
- Let the meatballs simmer in the sauce for an additional 5-10 minutes to absorb the flavors.
Serving
- Serve the Spinach & Garlic Meatballs hot with your favorite pasta, rice, or a side of crusty bread.
- Garnish with fresh Parmesan cheese and chopped parsley, if desired.
Notes
These meatballs can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months. For a spicier kick, add a pinch of red pepper flakes to the sauce. Feel free to substitute ground chicken or pork for the beef or turkey.