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- 1 pound ground beef or turkey - 1 cup fresh spinach, finely chopped - 1 cup mozzarella cheese, shredded These three ingredients form the base of our meatballs. The ground meat gives them substance. Spinach adds color and nutrition. Mozzarella brings a nice melty texture and flavor. - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg - 4 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper These ingredients enhance the flavors and help bind everything. Breadcrumbs add texture, while Parmesan gives a rich taste. The egg helps hold the mixture together. Garlic and oregano boost the flavor profile, making it aromatic. - 1/4 cup fresh basil, chopped - 2 cups marinara sauce for serving Basil adds a fresh touch and amazing flavor. Marinara sauce makes the dish saucy and delicious. You can serve the meatballs in this sauce for a complete meal. {{ingredient_image_1}} Preheating your oven is key for great meatballs. Set it to 400°F (200°C). This heats the oven evenly, helping your meatballs cook properly. While the oven warms, line a baking sheet with parchment paper. This makes cleanup easy and keeps the meatballs from sticking. Now, let’s mix our ingredients. Grab a large bowl and add: - 1 pound ground beef or turkey - 1 cup fresh spinach, finely chopped - 1 cup mozzarella cheese, shredded - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg - 4 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/4 cup fresh basil, chopped (optional) Mix these ingredients well. I like to use my hands for this. Just be gentle. If you mix too hard, the meatballs can turn tough. Time to shape the meatballs! Scoop out 1-2 tablespoons of the mixture. Roll it into a ball, about 1.5 inches wide. Place each ball on your baking sheet. Make sure they have space between them. Now, bake the meatballs in your preheated oven. Set a timer for 18-20 minutes. You want them browned and cooked through. To check if they are done, cut one open. It should be no longer pink inside. You can also use a meat thermometer. The center should be at least 165°F (74°C). Once they are done, you can add them to your warm marinara sauce for extra flavor! To make the best meatballs, mix the ingredients gently. If you overmix, the meatballs can turn tough. I suggest using your hands. This helps blend without overworking the meat. Aim for meatballs that are about 1.5 inches wide. This size cooks evenly and stays juicy. For more flavor, add dried herbs like thyme or rosemary. Fresh herbs like parsley also add a nice touch. You can swap mozzarella for ricotta or feta cheese. Each cheese gives a unique taste and creaminess. Feel free to mix and match! Serve your meatballs with warm marinara sauce. This sauce adds a rich flavor. I like to sprinkle extra mozzarella on top for a gooey finish. Fresh basil or parsley also looks great and tastes fresh. It's a simple way to make your dish pop! Pro Tips Use Fresh Ingredients: Always opt for fresh spinach and high-quality meat for the best flavor and texture in your meatballs. Don’t Overmix: Mix the ingredients until just combined to keep the meatballs tender and avoid a tough texture. Experiment with Cheese: Try adding different cheeses like feta or ricotta for a unique twist on the flavor profile. Rest Before Serving: Allow the meatballs to rest in the marinara sauce for a few minutes before serving to enhance the flavors. {{image_2}} You can easily switch up the meat in these meatballs. Try using ground chicken or turkey instead of beef. These lighter options make the dish healthier. If you want a plant-based choice, use lentils or chickpeas. They still pack great flavor and protein. Feel free to boost the taste with extra ingredients. Chopped bell peppers or mushrooms blend nicely with the spinach. You can also add spices like paprika or red pepper flakes for a kick. If you love herbs, try fresh parsley or thyme for a fragrant twist. You have options for cooking these meatballs. Baking gives them a nice, crisp outside. It’s also a hands-off method. If you prefer, you can simmer them on the stove. Just cook the meatballs in marinara sauce for about 20 minutes. This method keeps them juicy and flavorful. To keep your meatballs fresh, follow these steps: - Refrigerate: Place cooled meatballs in an airtight container. They stay good for 3-4 days. - Freeze: If you want to save them longer, freeze meatballs in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. They can last for up to 3 months. When reheating, you want to keep the meatballs moist. Here are some ways to do that: - Oven: Preheat the oven to 350°F (175°C). Place meatballs in a baking dish with a little marinara sauce. Cover with foil and warm for 15-20 minutes. - Microwave: Put meatballs on a plate and cover with a damp paper towel. Heat for 1-2 minutes, checking in between. - Stovetop: Heat meatballs in a saucepan with marinara sauce over medium heat. Stir gently until warmed through. For best quality, eat meatballs within a few days. - Refrigerated: Use within 3-4 days. - Frozen: They can be stored for up to 3 months. After that, they may lose taste and texture, but they are still safe to eat if kept frozen. You can use several gluten-free options instead of breadcrumbs. Here are some great substitutes: - Crushed gluten-free crackers - Oats or oat flour - Ground almonds or almond flour - Rice flour - Mashed potatoes These options work well to bind the meat mixture while keeping it moist. Each substitute adds its own flavor, so feel free to experiment! Yes, you can make these meatballs ahead of time! Here are some tips for meal prep and freezing: - Make and freeze: Shape the meatballs, then place them on a baking sheet. Freeze them for about an hour, then transfer to a freezer bag. - Thawing: To cook, thaw the meatballs in the fridge overnight. You can also cook them straight from frozen; just add a few extra minutes to the baking time. - Meal prep: You can also prepare the mixture a day in advance. Just cover it and store it in the fridge until you are ready to bake. This makes dinner quick and easy on busy nights! To check if the meatballs are cooked through, look for these signs: - Internal temperature: Use a meat thermometer. They should reach at least 165°F (74°C). - Color: Cut one meatball in half. The center should be no longer pink. - Juices: The juices should run clear when you cut into a meatball. These signs ensure that your meatballs are safe to eat and perfectly cooked! We covered how to make delicious spinach garlic mozzarella meatballs. You learned about the key ingredients and steps, from mixing to baking. I gave helpful tips on perfecting your meatballs and serving ideas. You can try variations to suit your taste or needs. Store leftovers properly and reheat them to keep them tasty. Enjoy making these meatballs and impress your family and friends. Happy cooking!

Spinach Garlic Mozzarella Meatballs

Delicious meatballs made with ground meat, spinach, mozzarella, and garlic, served in marinara sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 pound ground beef or turkey
  • 1 cup fresh spinach, finely chopped
  • 1 cup mozzarella cheese, shredded
  • 0.5 cup breadcrumbs
  • 0.25 cup grated Parmesan cheese
  • 1 large egg
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.25 cup fresh basil, chopped (optional)
  • 2 cups marinara sauce (for serving)

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the ground meat, chopped spinach, shredded mozzarella, breadcrumbs, grated Parmesan, minced garlic, the egg, oregano, salt, and black pepper. If using fresh basil, add it now as well.
  • Use your hands to mix the ingredients until just combined. Be careful not to overmix, as that can make the meatballs tough.
  • Scoop out 1-2 tablespoons of the mixture and roll it into a ball (about 1.5 inches in diameter). Repeat until all the mixture is shaped into meatballs and place them evenly on the prepared baking sheet.
  • Place the baking sheet in the preheated oven and bake for 18-20 minutes, or until the meatballs are cooked through and browned on the outside.
  • While the meatballs are baking, heat the marinara sauce in a saucepan over medium heat. Once the meatballs are done, add them to the sauce and simmer for an additional 5-10 minutes to soak in flavor.
  • Serve the meatballs hot with marinara sauce, garnished with additional shredded mozzarella or fresh basil, if desired.

Notes

Be careful not to overmix the meatball mixture to keep them tender.
Keyword garlic, Italian, meatballs, mozzarella, spinach