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A close-up photo of a serving of savory Spinach and Garlic Meatballs on a white plate, ready to be enjoyed.

Ultimate Spinach and Garlic Meatballs

These juicy and savory meatballs are a nutritious weeknight hero, packed with vibrant spinach and aromatic garlic. They are versatile, easy to make, and deliver deep, satisfying flavor in every bite. Perfect for serving with pasta, polenta, or as a hearty appetizer.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground meat mix of pork and chicken recommended, or all beef/turkey/chicken
  • 5 oz fresh spinach, finely chopped about 4 packed cups
  • 4-5 large cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs panko or Italian-style
  • 1 large egg, lightly beaten
  • 2 tablespoons milk or cream
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil for browning
  • 2-3 cups marinara sauce for serving, optional
  • Cooked pasta, polenta, or mashed potatoes for serving, optional

Equipment

  • Large mixing bowl
  • Chef's knife
  • Cutting board
  • Food processor (optional)
  • Garlic press or microplane (optional)
  • Large skillet with lid
  • Small cookie scoop (optional)
  • Measuring cups and spoons
  • Plate
  • Kitchen towel (if using frozen spinach)

Method
 

  1. Wash the spinach thoroughly. Finely chop it with a knife or pulse briefly in a food processor. Mince the garlic cloves.
  2. In a large bowl, combine the ground meat, chopped spinach, minced garlic, Parmesan cheese, breadcrumbs, beaten egg, milk, oregano, salt, and pepper.
  3. Using your hands, gently mix all ingredients just until combined. Avoid overmixing to prevent tough meatballs. Optional: Cook a small test piece in a skillet to check seasoning and adjust if needed.
  4. Lightly dampen your hands. Roll the mixture into 1 to 1.5-inch diameter balls. A small cookie scoop can help with consistency.
  5. Heat olive oil in a large skillet over medium heat. Working in batches, add meatballs and brown them on all sides to form a crust. Transfer browned meatballs to a plate.
  6. If serving with sauce, pour marinara into the same skillet and warm it. Gently place all meatballs back into the sauce.
  7. Cover the skillet, reduce heat to low, and simmer for 15-20 minutes, or until meatballs are cooked through.
  8. Serve immediately over pasta, polenta, or mashed potatoes, garnished with extra Parmesan cheese if desired.

Notes

For a hands-off method, bake meatballs at 400°F (200°C) for 18-22 minutes. If using frozen spinach, thaw completely and squeeze out all excess moisture. Variations include adding red pepper flakes, stuffing with mozzarella, or using kale instead of spinach. Store leftovers in an airtight container in the fridge for up to 4 days. Freeze cooked meatballs in a single layer before bagging for up to 3 months. Reheat gently in sauce.