Spinach Garlic Meatballs for Quick Weeknight Dinners

Okay, so I messed up spinach garlic meatballs at least twice before figuring out what actually works. First time? They fell apart in the pan like sad little green pancakes. Second time I overcooked them and they tasted like rubber. But third time’s the charm, right?

Here’s the thing—everyone keeps asking me for this spinach garlic meatballs recipe, and honestly, I get it. They’re crazy good, they sneak vegetables into dinner (my kids have no idea), and you can make them on a Tuesday night when you’re too tired to think.

Why I’m Obsessed with These Spinach Garlic Meatballs

Look, I’m gonna be honest. I stumbled onto this recipe by accident. Was trying to use up a giant bag of spinach before it went bad (you know that moment when you open the fridge and see wilted greens judging you?). Mixed it with ground beef, added way too much garlic because that’s how I roll, and somehow created the best meatballs I’ve ever made.

My 8-year-old refuses to eat anything green. Broccoli? Nope. Salad? Absolutely not. But these spinach and cheese meatballs? She asks for them. I think it’s the mozzarella stuffed inside, but I’m not asking questions.

What Makes This Spinach Garlic Meatballs Recipe Different

Most italian spinach garlic meatballs recipes online are either super complicated or just… wrong. They tell you to squeeze the spinach dry but then add a cup of breadcrumbs that soak up all the moisture anyway. Makes no sense.

This version is basically foolproof. Well, after you mess it up twice like I did. The key is—oh wait, I forgot to mention—you need to preheat your oven to 400°F first. See? Already starting with chaos.

I’ve tried the stovetop version, but these spinach garlic meatballs in oven are way easier. Less babysitting, more wine drinking. (I mean… more dinner prep. Yeah.)

Ingredients for Easy Spinach Garlic Meatballs

Shopping tip: don’t buy pre-shredded cheese. Just don’t. It’s coated in weird powder that makes it not melt right. Spend the extra two minutes grating it yourself.

For the meatballs:

• 1 lb ground beef (I use 85/15 because I’m not trying to eat dust)
• 1 cup fresh spinach, chopped super fine (frozen works too if you squeeze it drier than the Sahara)
• 4 cloves garlic, minced (use 6 if you’re normal like me and love garlic)
• 1/2 cup breadcrumbs (Italian seasoned or regular, whatever’s in your pantry)
• 1/4 cup grated Parmesan (the real stuff, not the green can)
• 1 egg (this is the glue that holds your life—I mean meatballs—together)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp Italian seasoning (or just throw in some dried basil and oregano)

For the mozzarella stuffing (optional but life-changing):

• 8 oz fresh mozzarella, cut into small cubes
• This is what makes them weight watchers spinach garlic meatballs stuffed with mozzarella… except I’ve never counted a point in my life, so take that with a grain of salt

You’ll also need:

• Olive oil spray (or just drizzle some oil on the pan, we’re not fancy here)

Good luck finding decent fresh spinach this time of year. Last week I bought a container that was already half-slimy. Checked the date and it was still “good” for three more days. Sure, Jan.

How to Make Spinach Garlic Meatballs (The Real Way)

Step 1: Prep Your Spinach (Don’t Skip This)

Chop that spinach as fine as you can. Like, really fine. I’m talking confetti-sized. If you use frozen, squeeze it in a kitchen towel until your hands hurt. There should be basically no water left. Trust me on this one.

I learned this the hard way when my first batch was basically spinach soup held together by hope.

Step 2: Mix Everything (Use Your Hands, You Animal)

Throw the ground beef, spinach, garlic, breadcrumbs, Parmesan, egg, and all the seasonings into a big bowl. Now here’s where people get weird, but just use your hands. Squish it all together until it’s combined.

Don’t overmix though! That makes them tough. Mix until you can’t see dry breadcrumbs anymore, then stop. It’ll look kinda lumpy and gross, but that’s normal.

Please don’t let me burn the garlic again like last Tuesday when my neighbor knocked asking about Netflix passwords.

Step 3: Form the Meatballs

If you’re doing the mozzarella stuffed version (which, why wouldn’t you?), here’s the trick: take about 2 tablespoons of meat mixture, flatten it in your palm, put a cube of mozzarella in the center, then wrap the meat around it. Roll into a ball.

If you’re skipping the cheese (your loss), just roll them into balls about the size of a golf ball. I usually get around 16-20 meatballs depending on how consistent I am with sizing. Spoiler: I’m not consistent.

Set timer for 10 minutes while you do this, then inevitably forget and panic at 15. Oh wait, that’s just me.

Step 4: Bake Those Bad Boys

Line a baking sheet with parchment paper or spray it with oil. Arrange your meatballs with a little space between them—they need room to breathe and get crispy.

Do NOT skip this step: drizzle or spray the tops with a little olive oil. This is what makes them brown and beautiful instead of sad and pale.

Bake at 400°F for 20-25 minutes. They’re done when they hit 165°F inside (if you’re fancy and own a meat thermometer) or when they’re browned and firm to the touch.

Mine always take 23 minutes exactly. Your oven might be different because all ovens are liars.

Step 5: Let Them Rest (Hardest Part)

Pull them out and let them sit for 5 minutes. I know you want to eat them immediately. The melted mozzarella is calling your name. But if you cut into them right away, all the cheese runs out and you’ll be sad.

Actually, you know what? I never wait the full 5 minutes either. 2-3 is fine.

What to Serve with Your Spinach Meatball Recipe

Kids eat these with ketchup. Adults don’t ask why. I serve them with:

• Spaghetti and marinara (classic, boring, but works)
• On a sub roll with extra sauce and cheese (meatball hero vibes)
• Over garlic bread (carbs on carbs, living my best life)
• With roasted vegetables (when I’m pretending to be healthy)
• Just straight from the pan while standing at the stove (most common)

Speaking of marinara, I use Rao’s because I’m not making sauce from scratch on a weeknight. If you are, good for you. Send me some.

Tips I Learned the Hard Way

Garlic burns fast. If you’re sautéing the garlic first (I don’t, but some people do), watch it like a hawk. Burned garlic is bitter and ruins everything. Found this out when my smoke alarm went off during a Zoom meeting. Fun times.

Frozen spinach is your friend. Fresh is great, but frozen is cheaper and honestly works just as well. Just SQUEEZE IT DRY. Cannot emphasize this enough. Your meatballs should not be swimming.

They freeze beautifully. Make a double batch, freeze half. Then on some random Thursday when you have no energy, you’ve got dinner. Pop them in the oven at 350°F for about 15-20 minutes straight from frozen.

The mozzarella will leak sometimes. That’s okay. It happens. Just scrape the crispy cheese bits off the pan and eat them. Chef’s treat.

Size matters. Make them all roughly the same size or they’ll cook unevenly. Some will be perfect, others will be hockey pucks. Consistency is key (she says while making meatballs that range from ping-pong to tennis ball sized).

Why This Spinach Garlic Meatballs Stuffed with Mozzarella Recipe Works

It’s basically sneaking vegetables into food that people actually want to eat. The spinach adds moisture and nutrients without making them taste “healthy.” The garlic gives them flavor that isn’t boring. And that melted mozzarella center? Pure magic.

Plus you can prep them ahead. I’ve made the mixture the night before, covered it, stuck it in the fridge, then rolled and baked them the next day. Worked perfectly.

My neighbor Sarah swears by adding a pinch of red pepper flakes to the mixture. I tried it once and it was good but my kids revolted, so now I just make a small batch with spice for the adults.

Common Mistakes (AKA Things I’ve Done)

Not seasoning enough. Ground beef needs more salt than you think. Taste a tiny bit of the raw mixture (yes, I know, but we’ve all done it) to check seasoning before you commit to rolling 20 meatballs.

Using pre-minced garlic from a jar. Look, I’m not a food snob, but fresh garlic just tastes better here. The jarred stuff gets weird when it bakes. Learned this during my lazy phase.

Overcrowding the pan. Give them space. If they’re touching, they steam instead of roast. Steamed meatballs are sad meatballs.

Opening the oven 47 times to check on them. Just… don’t. Set a timer. Trust the process. Every time you open that oven door, you lose heat and they take longer to cook.

The Verdict

Is this the fanciest recipe ever? Nope. Will it win any culinary awards? Probably not. But will your family actually eat vegetables without complaining? Yes. Is it easy enough to make on a busy weeknight? Absolutely.

People keep asking for this recipe, so I guess I did something right. Or maybe everyone’s just desperate for dinner ideas that don’t involve chicken nuggets for the 47th time this month.

These easy spinach garlic meatballs have saved me on countless weeknights when I’m too tired to think but still need to feed humans. They’re proof that you don’t need to be a fancy chef to make something really good.

Now I’m craving these again. Thanks a lot, brain.

Try them and let me know how yours turn out! Seriously, did your kids notice the spinach? Did you burn the garlic? I want to know all the details.

Happy cooking (and may your smoke alarms stay quiet)