Easy Spinach & Garlic Meatballs – Quick, Healthy, and Delicious

Hey There! Let’s Make Some Delicious Lean Meatballs Together

If you’re like me, you love a hearty, flavorful meal that doesn’t take forever to make and feels good to eat. These lean meatballs are one of my go-tos when I want something cozy but healthy. Whether you use turkey, chicken, or lean beef, they turn out juicy, packed with fresh spinach, and just the right amount of garlicky goodness. Plus, they’re super versatile – perfect for dinner, lunchboxes, or even a snack if you’re hungry!

Why These Meatballs Are a Healthy Choice

I love this recipe because it’s filled with lean protein from the ground meat, which is great for muscle repair and keeps you full for longer. Adding spinach sneaks in some greens that are rich in vitamins A, C, and K, plus iron and fiber. This way, you’re not just eating tasty meatballs—you’re also giving your body some valuable nutrients. When you use whole grain breadcrumbs or almond meal, you get extra fiber and nutrients without sacrificing flavor.

Simple Variations You Can Try

• Go Gluten-Free: Swap the breadcrumbs for almond meal or gluten-free oats. They hold the meatballs together well and add a nutty texture.
• Add a Kick: Mix in some chopped fresh herbs like basil, oregano, or rosemary for a fresh twist.
• Cheesy Delight: Insert a small cube of mozzarella or feta inside each meatball before cooking for a gooey surprise.
• Make It Spicy: Add extra chili flakes to the meat mix or drizzle spicy oil as suggested—it’s my favorite way to heat things up.
• Make It Veggie-Packed: Grate a carrot or zucchini and mix it into the meatballs for extra moisture and veggies.

Here’s How You Can Make These Lean Meatballs

Ingredients

• 1 lb (450 g) ground lean meat (turkey, chicken, or beef)
• 1 cup fresh spinach, chopped finely (or ½ cup frozen, thawed & drained)
• 3 cloves garlic, minced
• ½ small onion, finely chopped or grated (optional)
• 1 large egg
• ½ cup breadcrumbs (or almond meal for gluten-free)
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp olive oil (for frying)
• 1 tsp chili flakes or smoked paprika (for finishing oil, optional)
• Fresh parsley, chopped (for garnish)
• Coarse sea salt (for finishing)

Step-by-Step Cooking Instructions

1. Prepare the spinach: If you’re using fresh spinach, saute it quickly in a small pan with a bit of olive oil until it wilts, then drain and let it cool. If you prefer frozen spinach, thaw it completely and squeeze out any extra water—that helps avoid soggy meatballs.
2. Mix your ingredients: In a large bowl, combine the ground meat, cooled spinach, minced garlic, chopped onion (if you’re using it), egg, breadcrumbs, salt, and pepper. Gently mix everything together until well combined but don’t overwork it – that helps keep the meatballs tender.
3. Shape the meatballs: Roll the mixture into evenly sized balls about 1 to 1.5 inches across. Try to make them uniform so they cook evenly and hold together well.
4. Cook them right: Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the meatballs carefully in batches—don’t overcrowd the pan or they won’t brown nicely. Let them cook, turning gently, until they’re golden brown on all sides and cooked through. This usually takes around 8-10 minutes total.
5. Add a flavor boost (optional): For an extra punch, add a little more olive oil or butter to the pan along with chili flakes or smoked paprika and stir quickly. Drizzle this spiced oil over your cooked meatballs for a smoky, spicy finish.
6. Serve and enjoy: Transfer the meatballs to your serving dish, sprinkle some coarse sea salt and fresh parsley on top, then enjoy them warm. They’re great with a fresh salad, whole grains, or just as they are!

Helpful Tips to Make It Even Better

• If your mixture feels too wet, add a little more breadcrumbs or almond meal to help with binding.
• Use fresh garlic and herbs whenever possible—they add so much more flavor!
• Don’t crowd the pan when frying; cook in batches if you need to. That way, the meatballs brown up beautifully instead of steaming.
• For meal prepping, you can cook the meatballs ahead and keep them in an airtight container in the fridge for up to 3 days. Just reheat in the oven or microwave when you’re ready.
• If you want to freeze them, place the cooked meatballs on a baking sheet to freeze individually first, then transfer to a container or ziplock bag. They’ll keep for up to 3 months.

Equipment You’ll Need

• Large mixing bowl
• Knife and chopping board
• Small skillet for sautéing spinach
• Large frying pan or skillet for cooking meatballs
• Spatula or tongs for turning meatballs
• Measuring cups and spoons
• Paper towels (useful for draining spinach or excess oil)

Frequently Asked Questions

1. Can I use other meats like pork or lamb? Yes! Though this recipe is designed for lean meats, pork or lamb works too, but keep in mind those are usually fattier and richer.
2. How can I make these meatballs vegan or vegetarian? Great question! You can try plant-based crumbles instead of meat and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) instead of a real egg.
3. Can I bake these instead of frying? Absolutely! Bake them in a preheated oven at 400°F (200°C) for about 15-20 minutes, turning halfway for even browning.
4. Can I add cheese inside the meatballs? Yes! Small pieces of mozzarella or feta inside make a delicious surprise.
5. How do I store leftover meatballs? Keep them in an airtight container in the fridge for up to 3 days or freeze for longer storage.

Let’s Chat!

Ready to try these lean meatballs at home? I’d love to hear what you think and if you tried any of the variations! Don’t forget to pin this recipe on Pinterest so you can find it easily whenever you want a quick, tasty, and wholesome meal. Happy cooking!