Ingredients
Method
- Preheat the oven to 400°F (200°C) if baking. Line a baking sheet with parchment paper or lightly grease it.
- Finely chop the spinach. If using mature spinach, sauté it for 1–2 minutes to remove excess moisture, then allow it to cool completely.
- In a large mixing bowl, combine the ground meat, chopped spinach, garlic, breadcrumbs, egg, Parmesan cheese, onion, parsley, Italian seasoning, salt, and black pepper. Mix gently until everything is evenly combined without overmixing.
- Roll the mixture into approximately 16 evenly sized meatballs, about 1½ inches in diameter.
- For baking, arrange the meatballs on the prepared baking sheet and bake for 18–22 minutes, or until cooked through and the internal temperature reaches 160°F (71°C) for beef or 165°F (74°C) for chicken or turkey.
- For pan-frying, heat the olive oil over medium heat and cook the meatballs for 10–12 minutes, turning frequently until browned on all sides and fully cooked.
- For the air fryer, cook at 375°F (190°C) for 12–15 minutes, shaking or turning halfway through cooking.
- Allow the meatballs to rest for 5 minutes before serving to help retain their juices.
- Serve with marinara sauce over pasta, alongside mashed potatoes, rice, roasted vegetables, or as an appetizer with garlic aioli or ranch dressing.
Notes
- Finely chop the spinach so it blends evenly into the meat mixture.
- Avoid overmixing to keep the meatballs tender.
- Freshly grated Parmesan provides the best flavor.
- Let the cooked meatballs rest for 5 minutes before serving.
- Freeze cooked or uncooked meatballs for up to 3 months.
- These meatballs pair well with marinara, garlic butter, creamy Alfredo, or pesto sauce.