Spinach Garlic Meatballs
These cozy Spinach Garlic Meatballs are filled with melty mozzarella and packed with flavor, making them a family-friendly dinner option that’s quick to prepare and freezer-friendly.
Ingredients
Base
- 1 lb ground beef or turkey lean turkey works if you want lighter
Veg + Aromatics
- 2 cups fresh spinach, sautéed until wilted this concentrates the flavor
- 4 cloves garlic, minced go bold — garlic is the point
- 1 small onion, finely chopped optional — adds sweetness
Binder + Texture
- 1 large egg
- 1 cup breadcrumbs or oats / almond flour if you need GF
Cheese
- 1/2 cup grated Parmesan
- 8 oz low-moisture mozzarella cubes keep them chilled so they don’t weep during cooking
Seasoning & Finish
- 1 tbsp Italian seasoning
- Salt & pepper to taste
- 1/2 tsp red pepper flakes optional, for a little kick
- 1 tbsp chopped parsley for freshness
Instructions
Preparation
- Sauté the chopped onion (if using) in a splash of oil until translucent, add the minced garlic for 30 seconds until fragrant, then toss in the spinach until wilted and bright green. Drain any excess liquid and let cool.
- In a big bowl combine the ground meat, cooled spinach mixture, egg, breadcrumbs, Parmesan, Italian seasoning, red pepper flakes, salt, and pepper. Mix gently — overworking makes dense meatballs. Texture check: should be tacky and hold together when you squeeze a small handful.
- Cut chilled mozzarella into small cubes. Take a golf-ball-sized amount of meat mixture, flatten in your palm, tuck a mozzarella cube in the center, and roll to seal. Place on a tray.
- Chill the formed meatballs for 15-20 minutes (this firms them up so they don’t fall apart).
Cooking
- Bake at 400°F for 15-18 minutes until internal temp hits 160°F and they’re golden. Or pan-sear in a skillet for a crisp exterior, then finish in the oven.
- Let rest for 5 minutes, sprinkle with chopped parsley and extra Parmesan.
Serving
- Serve with pasta, in a sub, or on a salad — these meatballs are flexible.
Notes
For extra flavor, brown the meatballs first for Maillard goodness, then finish in sauce/oven. Can be frozen uncooked for up to 3 months.