Go Back
- 1 pound ground beef (or turkey) - 1 cup fresh spinach, chopped - 1 cup mozzarella cheese, shredded - 2 cloves garlic, minced - 1/2 cup bread crumbs - 1/4 cup grated Parmesan cheese - 1 large egg - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon pepper - 1/4 cup fresh basil, chopped (optional) - 2 tablespoons olive oil (for frying) - Marinara sauce (for serving) When measuring ingredients, accuracy is key. Use a kitchen scale for the meat. This ensures you have the right amount. If you prefer turkey, it works just as well as beef. You can also swap mozzarella cheese for provolone. This adds a different twist. For bread crumbs, you may use crushed crackers. They can bring a nice crunch and flavor too. Fresh ingredients shine in this recipe. Fresh spinach adds bright color and nutrients. It wilts down nicely during cooking. Fresh basil, if you use it, gives a burst of flavor. Dried ingredients like oregano work well too. They have a strong taste and save time. Just remember, dried herbs are more potent than fresh. Use about one-third of the amount if you switch. {{ingredient_image_1}} To start, gather all your ingredients: ground beef or turkey, chopped spinach, shredded mozzarella, minced garlic, bread crumbs, grated Parmesan, egg, dried oregano, salt, pepper, and fresh basil. In a large bowl, mix the ground meat, spinach, mozzarella, and garlic. Add the bread crumbs, Parmesan, egg, oregano, salt, and pepper. If you like, toss in fresh basil for extra flavor. Use your hands or a spatula to combine everything well. Make sure to mix until it feels uniform. Next, heat a large skillet over medium heat and add olive oil. While the skillet warms, shape the mixture into 1-inch meatballs. Place them gently into the hot skillet, ensuring you don’t overcrowd them. Cook the meatballs for about 6 to 8 minutes. Turn them carefully to brown all sides evenly. To check if they are cooked, use a meat thermometer. They should reach an internal temperature of 160°F (70°C). Once done, remove them from the skillet and drain on paper towels if needed. To make sure your meatballs are just right, always check the internal temperature. If you don't have a thermometer, cut one open. Look for no pink inside, and the juices should run clear. Cooking time may vary based on your stove and skillet. Always keep an eye on them to avoid burning. Using fresh ingredients helps enhance the flavor and texture. Enjoy the process, and don’t rush! To keep meatballs moist, use ground beef or turkey with some fat. I prefer ground beef with 80% lean meat. This fat helps keep the meatballs juicy. Also, don’t overmix the meat mixture. Just mix until everything is combined. Adding cheese and spinach adds moisture, too. Start with a hot skillet and add olive oil for browning. Shape your meatballs into even sizes, about 1 inch wide. Place them in the skillet, but don’t overcrowd. This helps them brown well. Turn them gently every few minutes. Cook until all sides are brown and the meatballs reach 160°F. These meatballs taste great with marinara sauce. You can serve them on spaghetti or in a sub. Try adding a sprinkle of extra mozzarella on top. Fresh basil adds a nice touch, too. Pair with a side salad or garlic bread for a complete meal. Enjoy your tasty dinner! Pro Tips Use Cold Ingredients: Keep the ground meat and cheese cold before mixing; this helps the meatballs hold their shape while cooking. Don't Overmix: Mix the ingredients just until combined to keep the meatballs tender. Overmixing can make them tough. Test for Flavor: Before frying all the meatballs, cook a small patty to taste and adjust seasoning if necessary. Keep Them Uniform: Use a cookie scoop for even-sized meatballs to ensure they cook evenly. {{image_2}} You can switch the ground beef for ground turkey or chicken. Both options keep the meatballs juicy. If you want to avoid meat, try ground pork or a plant-based meat alternative. For cheese, mozzarella works great, but you can use cheddar or gouda for a different taste. To make these meatballs vegetarian, replace the meat with cooked lentils or chickpeas. Use a flax egg instead of a regular egg for binding. For vegan cheese, look for brands that melt well. Nutritional yeast can add a cheesy flavor too. You can boost flavor by adding crushed red pepper for heat or lemon zest for brightness. Fresh herbs like parsley or thyme can bring in new tastes. For a twist, try adding chopped sun-dried tomatoes or olives. These add a nice burst of flavor and color. You can store leftover meatballs in an airtight container. Let them cool first. Place them in the fridge. They will stay fresh for about three days. If you want to keep them longer, freezing is a better option. Always label your containers with the date. To freeze meatballs, let them cool completely. Arrange them in a single layer on a baking sheet. Freeze for about one hour until firm. Then, transfer the meatballs to a freezer bag. Remove air before sealing. They can last up to three months in the freezer. When ready to use, thaw them in the fridge overnight. You can reheat meatballs in several ways. The oven works well. Preheat to 350°F (175°C) and bake for about 15 minutes. You can also use the microwave. Place them on a plate and cover with a damp paper towel. Heat in 30-second intervals until warm. For a stovetop method, add a little sauce to a pan and warm them over low heat. Always check that they are heated through before serving. Yes, you can make these meatballs ahead of time. Prepare the meatball mixture as directed. Then, shape the meatballs and place them on a tray. Cover the tray and store in the fridge for up to 24 hours. You can also freeze them for later use. Just freeze them on the tray first, then transfer to a bag. When ready, cook them from frozen, adding a few more minutes to the cooking time. This saves time on busy nights. You can serve these meatballs with many tasty sides. Marinara sauce is a classic choice, perfect for dipping. Pasta is another great option; it soaks up the sauce well. You could also pair them with garlic bread for a complete meal. A light salad adds freshness and balances the meal. If you want something different, serve them in a sub roll for a meatball sandwich. The options are endless! To check if the meatballs are fully cooked, use a meat thermometer. Insert it into the center of a meatball. The internal temperature should reach 160°F (70°C) for beef or turkey. If you don't have a thermometer, cut one meatball in half. The inside should be no longer pink and juices should run clear. Cooking time is about 6-8 minutes, but checking is key for safety and taste. In this blog post, I covered key ingredients, step-by-step instructions, and helpful tips for perfect meatballs. You learned about fresh versus dried ingredients and how to ensure your meatballs stay moist. With various options for proteins and flavors, you can easily customize your dish. Don’t forget to use proper storage and reheating methods to enjoy leftovers. Meatballs can be fun and easy to make. Try these ideas, and enjoy cooking!

Spinach Mozzarella Garlic Meatballs

Delicious meatballs made with ground beef or turkey, fresh spinach, and mozzarella cheese, perfect for a hearty meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 pound ground beef (or turkey)
  • 1 cup fresh spinach, chopped
  • 1 cup mozzarella cheese, shredded
  • 2 cloves garlic, minced
  • 1/2 cup bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup fresh basil, chopped (optional)
  • 2 tablespoons olive oil (for frying)
  • to taste Marinara sauce (for serving)

Instructions
 

  • In a large bowl, combine the ground beef (or turkey), chopped spinach, shredded mozzarella, minced garlic, bread crumbs, grated Parmesan, egg, dried oregano, salt, pepper, and fresh basil if using.
  • Mix the ingredients together thoroughly using your hands or a spatula until well combined.
  • Preheat a large skillet over medium heat and add olive oil.
  • Shape the meat mixture into about 1-inch balls and place them carefully into the hot skillet, making sure not to overcrowd the pan.
  • Cook the meatballs for about 6-8 minutes, carefully turning them to brown all sides evenly. Ensure they are cooked through (internal temperature should reach 160°F/70°C).
  • Once cooked, remove the meatballs from the skillet and drain on paper towels if needed.
  • Serve the meatballs warm with marinara sauce drizzled on top or on the side for dipping.

Notes

Arrange the meatballs on a serving platter, garnish with fresh basil leaves, and serve with extra mozzarella on the side for sprinkling.
Keyword garlic, meatballs, mozzarella, spinach