Description
Cheesy Spinach Meatballs are a comforting, savory dish that balances the rich, salty depth of ground meat with the fresh, earthy brightness of wilted spinach and the creamy pull of melted cheese.
Ingredients
Scale
- 1 pound ground beef (85/15 lean-to-fat ratio)
- 1 cup fresh spinach (packed, stems removed, and finely chopped)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg (beaten)
- 1/3 cup plain breadcrumbs
- 1 clove garlic (minced)
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for brushing or drizzling)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
- Wash and thoroughly dry fresh spinach, then chop it finely. Squeeze out excess moisture.
- In a large bowl, combine ground beef, spinach, cheeses, egg, breadcrumbs, garlic, and seasonings. Mix gently until just combined.
- Form the mixture into 1.5-inch balls and place them on the prepared baking sheet.
- Bake for 18-22 minutes until the internal temperature reaches 160°F (71°C). Let rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: appetizer, main course
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 250
- Sugar: 1
- Sodium: 400
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 20
- Cholesterol: 70
Keywords: Store leftovers in an airtight container in the fridge for up to 4 days. Freeze cooked meatballs for up to 3 months. Reheat in the oven at 350°F to maintain texture.