Description
These Baked Spinach Meatballs are a healthy twist on a classic favorite, combining lean ground beef with nutrient-rich spinach and Italian herbs. Baked to perfection, they’re juicy, flavorful, and perfect for a family dinner or meal prep. The use of frozen chopped spinach keeps prep simple, and baking ensures less oil and a lighter meal without sacrificing taste.
Ingredients
Scale
Meatball Mixture
- 1.5 lbs 95% lean ground beef (or turkey)
- 10 oz frozen chopped spinach, thawed and excess moisture squeezed out
- 1/2 cup onion, minced
- 3 garlic cloves, minced
- 1/4 cup breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 1 large egg
- 2 tsp Italian seasoning
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) to prepare for baking the meatballs.
- Prepare Spinach: Defrost the frozen chopped spinach completely, then use cheesecloth or paper towels to squeeze out all excess moisture thoroughly. This step is crucial to prevent the meatballs from becoming watery and falling apart.
- Mix Ingredients: In a large bowl, combine the ground beef, drained spinach, minced onion, minced garlic, breadcrumbs, Parmesan cheese, egg, Italian seasoning, salt, and pepper. Use your hands to gently mix everything until just combined—avoid over-mixing to keep the meatballs tender.
- Form Meatballs: Roll the mixture into meatballs using a rounded tablespoon measurement for each one to ensure uniform size. Place each meatball on a prepared baking sheet lined with parchment paper or lightly greased to prevent sticking.
- Bake: Bake the meatballs in the preheated oven for 18-20 minutes, or until the internal temperature reaches 160°F (71°C) and they are cooked through with a firm texture.
- Serve: Remove from the oven and let the meatballs rest for a few minutes before serving. They pair wonderfully with pasta, marinara sauce, or as a savory protein addition to salads or sandwiches.
Notes
- Make sure to squeeze out as much moisture as possible from the spinach to avoid soggy meatballs.
- You can substitute ground turkey for a leaner option if preferred.
- Use fresh garlic and onion for the best flavor, but dried minced options can work in a pinch.
- For gluten-free, substitute breadcrumbs with gluten-free breadcrumbs.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 3 months.
