Introduction by Chef André
Hello friends, Chef André here.
If you’re looking for a dinner that feels comforting but still sneaks in some greens, these Easy Spinach & Garlic Meatballs are exactly what you need. They’re tender, juicy, and packed with flavor proof that simple ingredients can still create something really special.Fresh spinach, plenty of garlic, and savory herbs come together to give classic meatballs a wholesome twist. They’re perfect for busy weeknights, easy to prep ahead, and incredibly versatile. Serve them over pasta, tuck them into a sandwich, or keep things light with zucchini noodles.
Big flavor, minimal fuss—that’s a win in my kitchen.
Why These Spinach & Garlic Meatballs Are a Must-Try
This recipe works so well because it’s:
- Packed with hidden greens
- Juicy and tender, not dry
- Family-friendly and picky-eater approved
- Easy to bake or pan-cook
- Great for meal prep and leftovers
Comfort food with a nutritious upgrade.
Ingredients You’ll Need
Meatball Mixture
- 1 lb ground beef or ground chicken
- 1 cup fresh spinach, finely chopped
- 3 cloves garlic, minced
- ½ cup breadcrumbs
- 1 egg
- ¼ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
For Cooking
- 2 tablespoons olive oil
Optional for Serving
- Marinara sauce
- Fresh parsley or basil
Step-by-Step Instructions
Step 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2
In a large bowl, combine ground meat, chopped spinach, garlic, breadcrumbs, egg, Parmesan, Italian seasoning, salt, and pepper.
Step 3
Mix gently until just combined—do not overmix.
Step 4
Form mixture into evenly sized meatballs and place on the baking sheet.
Step 5
Lightly brush or spray meatballs with olive oil.
Step 6
Bake for 18–22 minutes, until cooked through and lightly golden.
Step 7
Optional: simmer baked meatballs in warm marinara sauce for 5–10 minutes before serving.
Chef André’s Tips for Juicy Meatballs
- Finely chop spinach so it blends in
- Don’t overmix the meat
- Use a cookie scoop for even sizing
- Let meatballs rest a few minutes after baking
Juicy meatballs are all about gentle handling.
Easy Variations to Try
- Use ground turkey for a lighter option
- Add chili flakes for a spicy kick
- Swap spinach for kale
- Make them mini for appetizers
This recipe adapts beautifully.
What to Serve with Spinach & Garlic Meatballs
These meatballs pair perfectly with:
- Whole-grain pasta
- Zucchini noodles
- Mashed potatoes
- Simple green salad
One recipe, endless meals.
Storage and Reheating
- Store in the fridge up to 4 days
- Freeze cooked meatballs up to 2 months
- Reheat gently in sauce or oven
For safe handling of ground meat, follow USDA Food Safety guidelines:
https://www.usda.gov/food-safety
FAQ – Spinach & Garlic Meatballs
Can I make these ahead of time?
Yes, they’re perfect for meal prep.
Can I freeze them?
Absolutely—freeze cooked or uncooked.
Do they taste like spinach?
No, it blends right in.
Are these kid-friendly?
Very—soft, mild, and flavorful.
Approximate Nutrition Per Serving
- Calories: ~420 kcal
- Protein: 28 g
- Fat: 26 g
- Carbohydrates: 16 g
Values vary depending on meat used.
Final Words from Chef André
These Easy Spinach & Garlic Meatballs are everything a weeknight dinner should be—simple, comforting, and just a little better for you. They’re proof that adding greens doesn’t mean sacrificing flavor.
If you try them, tell me—pasta or zucchini noodles?
Chef André 👨🍳