Name: Spinach and garlic meatballs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 lb ground chicken or turkey (or beef); 1 cup fresh spinach, chopped (or 1/2 cup frozen spinach, thawed and drained); 2-3 cloves garlic, minced; 1/2 cup breadcrumbs; 1 egg; 1/4 cup grated Parmesan cheese; 1/4 cup finely chopped onion; 1 tsp dried oregano; Salt and pepper to taste; Olive oil, for brushing or frying

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These easy spinach and garlic meatballs are a healthy and flavorful twist on the classic. Packed with leafy greens and a bold garlic punch, they’re juicy, tender, and perfect for pairing with pasta, salad, or even tucked into wraps.

Why You’ll Love This Recipe

I love how these meatballs sneak in a good amount of spinach without losing that savory, garlicky flavor I expect in a meatball. They’re oven-baked, so cleanup is easy, and they make a great make-ahead meal or freezer stash option.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ground chicken or turkey (or beef for a richer taste)
fresh spinach, chopped (or frozen spinach, thawed and drained well)
garlic, minced
breadcrumbs
egg
Parmesan cheese, grated
onion, finely chopped
dried oregano
salt and pepper
olive oil (for brushing or frying)

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
I sauté the spinach in a pan just until wilted (if using fresh), then let it cool and squeeze out any moisture.
In a bowl, I mix the ground meat with spinach, garlic, onion, breadcrumbs, Parmesan, oregano, egg, salt, and pepper. I mix just until combined.
I shape the mixture into small balls and place them on the baking sheet. I brush them lightly with olive oil for a golden finish.
I bake for 18–20 minutes, flipping once, until cooked through and lightly browned.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

I sometimes swap spinach for chopped kale or Swiss chard.
To make them dairy-free, I leave out the Parmesan or use a vegan version.
I’ve added chopped sun-dried tomatoes before for extra richness.

Storage/Reheating

I store the cooked meatballs in the fridge for up to 4 days in an airtight container. They reheat well in the microwave or in a pan over low heat. I also freeze them for up to 2 months and reheat straight from frozen in the oven or microwave.

FAQs

Can I use frozen spinach?

Yes, I just thaw it and squeeze out as much liquid as possible before mixing it in.

Can I pan-fry these instead of baking?

Absolutely. I cook them in a bit of olive oil over medium heat, turning to brown all sides until fully cooked.

What’s the best meat to use?

I like using ground chicken or turkey for a lighter option, but beef makes them richer and juicier.

Can I make these ahead?

Yes, I often make a double batch and freeze half for quick meals later.

What sauces go well with them?

These are great with marinara, tzatziki, garlic yogurt sauce, or even pesto.

Conclusion

These spinach and garlic meatballs are an easy, healthy, and satisfying recipe that I keep coming back to. They’re flavorful, packed with veggies, and perfect for a variety of meals. Whether I’m meal prepping or feeding a crowd, they never disappoint.