Juicy, garlicky, and weeknight-ready
These easy spinach and garlic meatballs are the perfect answer when you want something comforting, flavorful, and quick to make. Packed with tender beef, fresh spinach, and plenty of garlic, they’re juicy on the inside with a beautifully golden outside. This recipe is ideal for busy weeknights, meal prep, or even a cozy family dinner served with pasta, rice, or crusty bread. Best of all, everything comes together in one bowl with simple ingredients you probably already have—no stress, no fuss, just delicious homemade meatballs everyone will love. 🌿🧄
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4–5
📝 Ingredients List
- 500 g (1 lb) ground beef
- 1 cup fresh spinach, finely chopped
- 4 cloves garlic, minced
- ½ cup breadcrumbs
- 1 egg
- ¼ cup grated Parmesan cheese
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp Italian seasoning
- 2 tbsp olive oil (for cooking)
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large mixing bowl
- Sharp knife
- Cutting board
- Measuring cups & spoons
- Large skillet or frying pan
- Wooden spoon or spatula
Step-by-Step Beginner-Friendly Instructions
- Prep the spinach: Finely chop the spinach so it blends evenly into the meatballs.
- Mix the meatballs: In a large bowl, combine ground beef, spinach, garlic, breadcrumbs, egg, Parmesan, salt, pepper, and Italian seasoning. Mix gently until just combined—don’t overwork it.
- Shape: Roll the mixture into golf-ball-sized meatballs using your hands.
- Cook: Heat olive oil in a skillet over medium heat. Add meatballs and cook for 8–10 minutes, turning occasionally, until browned on all sides. 🔥
- Finish: Reduce heat to low, cover, and cook another 5–7 minutes until meatballs are cooked through and juicy.
- Serve: Remove from heat and rest for 2 minutes before serving. 😋
💡 Pro Tips
- Make it lighter: Swap beef for ground chicken—reduce cooking time by 2–3 minutes.
- Extra moisture: Add 1–2 tablespoons of milk to the mixture for ultra-tender meatballs.
- Storage: Refrigerate leftovers for up to 4 days or freeze cooked meatballs for up to 2 months.
- Serving ideas: Perfect with marinara sauce, garlic rice, mashed potatoes, or tucked into a sandwich.