Check out this spinach meatball recipe made with grass-fed lean ground beef and nutrient-rich featuring spinach, carrots, onions, spices garlic, oregano, and basil. This recipe also offers an egg-free, gluten-free, and dairy-free option for anyone with sensitivities.
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This meatballs with spinach recipe was adapted from traditional Italian meatball recipes containing spices like garlic, oregano, and basil. I have altered it to accommodate my food sensitivities.
Instead of bread crumbs, I have packed it with three servings of veggies for an extra dose of nutrition. Cooking shredded veggies into meat is a great way to get your daily required intake of vegetables. It is an easy way to get a boost of veggies without too much effort.
Through my recipe trials, the inclusion of multiple veggies shows to be an excellent binder. That is why I have got rid of the typical meatball binders. That means this recipe is also free of eggs.
This recipe will give you instructions on
- How to make meatballs without breadcrumbs
- How to make meatballs without eggs
If you are free of gluten, egg, and dairy foods, this recipe will be right up your alley.
Combining grass-fed beef with caramelized diced onions, garlic, and other tasty spices, I have made a delectable meatball that is easy to make and is an excellent complement to any meal.
Whether you’re seeking a comforting family dinner or an Italian-inspired feast, our spinach meatball recipe has got you covered. From meatball enthusiasts to anyone seeking a new way to have meatballs accommodate your food issues, we have got you covered.
So if you want to learn how to make meatballs easy and delicious, try our spinach meatball recipe today.
Why you’ll love this spinach meatball recipe
With so much to offer, this is one of my best meatball recipes Here are some reasons why you will love it too!
- Flavorful
- Nutritious
- Versatile
- Dietary friendly
- Simplicity
- Customizable
- Family Favorite
- Control of ingredients
This spinach meatball recipe is a delightful fusion of flavors, blending savory ground beef with fresh spinach for mouthwatering meatballs that leave you craving more.
Beyond taste, these meatballs offer a nutritional boost. The ingredients spinach, carrots, and spices like basil and oregano provide a lot of vitamins and antioxidants.
What truly sets this recipe apart is its versatility. Whether you enjoy meatballs in pasta, sandwiches, salads, or as flavorful appetizers, these meatballs adapt beautifully to any meal, simplifying your culinary planning. Furthermore, being both gluten- and dairy-free, these meatballs cater to health-conscious individuals.
If you are looking for how to make easy meatballs this recipe is for you!
Preparation couldn’t be easier, making this dish accessible to cooks of all levels. Plus, you have room for creativity, with options to experiment with different seasonings and meat choices.
Need for a quick dinner option? These easy-to-make meatballs are family-friendly, sure to please everyone at the table. They also prioritize quality by steering clear of additives commonly found in store-bought alternatives.
Whether it’s the burst of flavors, the nutritional benefits, the adaptability to various meals, or the dietary-friendly nature of the recipe, our spinach beef meatball recipe offers a delicious and wholesome dining experience suitable for a range of tastes and dietary preferences.
What are meatballs
Meatballs are typically small, round, or oval-shaped balls made from ground meat, usually mixed with different types of seasonings, spices, and sometimes additional ingredients.
While the ingredients and preparation vary, meatballs are a versatile and popular comfort food. Recipes using meatballs are in many cuisines around the world.
There are also various methods of cooking meatballs. They can be baked, fried, or simmered in sauce. They can be an appetizer, side dish, sandwich, or part of a main course.
Type of meat used to make spinach meatballs
The meat used to make meatballs includes everything from beef, pork, veal, chicken, turkey, or a combination of various meats.
My go-to meat for meatballs is often turkey, while sometimes I crave beef. That is why for this spinach meatball recipe I added organic grass-fed beef.
So if you’re interested in learning how to make meatballs with ground beef this recipe is for you!
Don’t fret if you don’t like beef! Get details on how to substitute another type of meat in the Substitutions section below.
How to make homemade meatballs
How to make meatballs from scratch can differ from person to person, however, the basic steps on how to prepare meatballs involve the following actions:
- Combine ingredients
- Shape the meatballs
- Cook the meatballs
- Check for doneness
- Let cool
- Serve
Combine all the ingredients so they are well-blended into a uniform meat mixture.
Then mold the meat mixture into meatballs. The size you make is up to you. I like to make my meatballs between 1 to 2 inches in diameter. Roll them between your hands to form smooth, even balls.
There are various ways to cook meatballs. Some recipes will heat them in a skillet or frying pan with olive oil for about 10 to 15 minutes. For me, the best way to make meatballs is in the oven.
How to make meatballs in the oven is a little more hands-off than pan cooking since it involves fewer steps, making it a great cooking method.
Simply line the meatballs on a baking sheet and bake them until they are done cooking.
The bake time for meatballs varies depending on the temperature of the oven and the size of the meatball. A Bigger meatball may take longer than smaller meatballs. So you may be wondering, “How will I know when they are done?”
Checking for doneness is as easy as cutting a meatball in half. If it is still pink you need to cook for a longer time.
Another way to find out if the meatballs are done is by checking the internal temperature with a meat thermometer*. Once it reaches 160°F (71°C) they are fully cooked.
Once the meatballs are done you should let them cool for a few minutes. This enhances the quality of the meatballs (read about the benefits of cooling meatballs in the Recipe tips section below). Once cooled the meatballs are ready to be enjoyed.
For specific ingredients and instructions for this spinach meatball recipe the full recipe card below.
What to do with meatballs
If you are wondering “What can I make with meatballs?” You should be saying “What can’t I do with meatballs?” There are a plethora of ways to enjoy meatballs. When you use different ingredients you can make a variety of delicious dishes.
Here are some ideas for recipes with meatballs:
- Serve with your favorite sauce or gravy
- Place the meatballs on gluten-free bread and make a sub or mini slider
- Add them to broth and veggies to turn it into a soup
- Slice and top them on a pizza
- Add them to a stir-fry
- Mix with veggies and gluten-free grains to make a grain bowl
- Stuff them into a lettuce wrap or your favorite gluten-free taco shells and make a taco
- Simmer the meatballs with a curry sauce and serve over veggies and cauliflower rice
- Layer the meatballs with sauce and veggies in a casserole dish then bake
- Stick the meatballs with veggies on a skewer and grill or roast them
- Give your salad some protein with roasted meatballs sliced across the top
- Mix with eggs then cook to make a meatball scramble or frittata
- Sprinkle chopped-up meatballs as a topping on a baked potato
- Top the meatballs with dill sauce for a Mediterranean twist
Feel free to get creative with your meatball ideas and adapt these recipes to your taste preferences and dietary needs.
Are meatballs healthy?
When you think of healthy recipes meatballs may not be the first thing that comes to mind. However, depending on what ingredients are used in the recipe will determine overall meatball nutrition.
All of the different types of meat used to make meatballs are low carb, but there will be variations in the protein, fat, and calories in meatballs depending on the type of meat you use.
The USDA nutritional facts show 100-gram of store-bought meatballs containing conventional grain-fed beef, breadcrumbs, egg, romano cheese, salt, and sugar have the following nutritional information:
- 250 – 318 calories
- 16 -18 grams protein
- 20 -25 grams fat
- 4 – 7 grams carb
- 0 grams fiber
According to the USDA turkey meatball nutrition facts, a 100-gram serving contains the following:
- 150 calories
- 17 grams protein
- 11 grams fat
- 7 grams carb
- 1 gram fiber
Additionally, using 85 or 90% lean beef will make lean ground beef meatballs. These will have more protein per serving than regular beef meatballs.
The other ingredients in your recipe will also affect the overall nutrient profile. So the homemade meatball calories, protein, fat, fiber, and other nutrients may be different.
This particular ground beef meatballs recipe also offers a good source of vitamins A and K. It also provides some sources of vitamins C, B, E, calcium, zinc, potassium, magnesium, and folate.
Oven-baked foods are generally healthier than fried foods so cooking this recipe in the oven helps contribute to its nutritional content.
Is grass-fed beef healthy?
According to the grass-fed beef nutrition facts a 100-gram serving gives you the following:
- 232 calories
- 18 grams protein
- 18 grams fat
- 0 grams carb
- 0 grams fiber
The USDA database shows there are differences in nutrient levels between these types of meat. That means meatball nutrition facts will also differ.
When comparing grass-fed beef vs. grain-fed beef there are fewer calories, fat, and carbs in grass-fed ground beef. In addition, the protein is the same so in effect the protein in meatballs will be the same whether it is regular or grass-fed beef.
Please know any additions or alterations to this recipe will alter the nutritional value.
Why I use grass fed-beef in my recipes for meatballs
Research shows that grass-fed beef contains more nutrients than conventional grain-fed beef.
Looking to make healthy meatballs? Grass-fed beef may be a better option.
The following section dives deeper into the difference between conventional grain-fed beef and grass-fed.
You want to use grass-fed beef when making a ground beef meatball recipe. Research shows this type of meat has a different nutrient and fat profile. Grass-fed beef has
- Less total fat
- Less saturated fat
- More omega-3 fatty acids
- More conjugated linoleic acid
There is less total and saturated fat in grass-fed beef than in regular beef. This type of beef also offers a good intake of omega-3 fatty acids.
It has five times more than conventional beef. There is also the presence of more conjugated linoleic acid (CLA). This polyunsaturated fat is said to have health benefits.
And to me, it tastes better.
So if you’re wondering, “Is grass-fed beef better?” To me, it is. Good recipes for meatballs use lean ground grass-fed beef.
Where to buy grass-fed beef
These days grass-fed beef is popular and more accessible. So if you are wondering, “Where to buy grass-fed beef for this meat for this spinach beef ball recipe. Here is a list of places to find it:
- Local retailers
- Online outlets
Supermarkets and health food stores will often sell grass-fed beef. Stores like Trader Joe’s and Aldi offer grass-fed beef.
You can also buy grass-fed beef online through your * or at online retailers like Amazon Fresh*, Whole Foods*, Thrive Market*, and US Wellness Meats*.
If you want a monthly subscription for grass-fed beef and other organic meats, try a meat delivery subscription service like Butcher Box*. These subscriptions can also be put on hold at any time.
RELATED: Learn more about Butcher Box in my Butcher Box Review
Also, you can save money on Butcher Box grass-fed beef delivery with discount and cash-back companies like Honey* and Rakuten*.
Ingredients in spinach beef meatballs recipe
This section will go over the ingredients needed to make these spinach meatballs. They include
- Lean grass-fed ground beef
- White onion
- Shredded carrots
- Dried basil
- Dried Oregano
- Fresh garlic
Lean grass-fed ground beef
Lean ground beef is the essential ingredient for these beef meatball recipes. This type of beef will create lean meatballs that are juicy, tender, and flavorful.
White Onion
A white onion will add a savory and slightly sweet flavor to these spinach beef balls. Baking the diced onion in the meatballs will also create a sweet and caramelized taste.
Carrots
Shredded carrots will add moisture to the meatball mixture. It also adds a touch of sweetness and a pleasant earthy flavor.
Spinach
Chopped fresh spinach has a milk and slightly earthy flavor. Fresh spinach creates a subtle flavor when mixed and cooked into the meatball mixture. It complements the other ingredients without overpowering them.
Dried basil
Dried basil in these low-carb spinach balls creates a mildly sweet, herbaceous flavor with subtle notes of mint and pepper. It also adds a Mediterranean-inspired element, creating a delightful aroma, and complements the overall savory profile of the meatballs, creating a well-balanced taste.
Dried oregano
Oregano is a robust herb with a strong, earthy, and slightly bitter flavor. It brings depth and complexity to the meatballs, adding an Italian-inspired character to the dish.
Fresh garlic
Garlic gives the meatballs spinach recipe a savory, aromatic, and slightly spicy flavor.
The balance of these ingredients results in a well-rounded and delicious flavor profile for your meatballs.
Ways to save time in this recipe
Kitchen tools* help save time during cooking. One of my favorite items to use in the kitchen is the food processor*. In this recipe specifically, I used it to shred the carrots, onion, and spinach. It’s also a great way to avoid the dreaded tearing that occurs when cutting onions.
Another way to save time is to purchase* prep-prepped veggies like shredded carrots, and chopped onions from your favorite store.
How to make spinach meatballs (step-by-step instructions)
Here is a step-by-step breakdown of how to make ground beef meatballs with fresh spinach. For full recipe details, check out the recipe card below.
1. Preheat the oven to 400 degrees Fahrenheit
2. Line a baking sheet with parchment paper* or a reusable roasting baking mat* and set aside.
3. Prep your spinach. Add a cup of fresh spinach and place it into the food processor* until it’s chopped into small pieces.
Alternatively, you can chop it by hand with a sharp knife*. Stack the leaves on top of each other and roll them up tightly. Trim off the ends of the spinach roll. Then cut the roll into thin slices to create tiny pieces of spinach. Set them aside.
4. Prepare and shred the carrots. Rinse the carrots under cold running water to remove any dirt or debris. Scrub with a vegetable brush if necessary. Using a sharp knife* trim the ends and then use a vegetable peeler* to remove the skin. Chop the carrots in half so the pieces will fit into the food processor shoot.
Shred the carrots by running them through a food processor. Scoop them out of the main bowl and set them aside. Alternatively, you can use a box grater*, or a handheld grater* to shred the carrots. Set your carrot shreds aside.
5. Peel the garlic cloves with a garlic peeler*, mash them in the garlic press*, and set aside.
6. Take the onion and place it on a clean cutting board. Using a sharp chef’s knife cut off the top of the onion (this is the end with the dried root) and leave the root end intact. This will help anchor the onion and make it easier to dice.
Peel the skin of the onion by hand or with a vegetable peeler. Be sure to slide the peeler down the sides of the onion, following the curve of the onion.
Slice the onion in half vertically from the root to the top so you have two halves with the root holding the onion together. Then make vertical lengthwise cuts from the root end to the top of the onion. Be sure to leave about ¼ inch from the root uncut to keep the onion layers attached.
After making lengthwise cuts turn the onion half so it’s flat on the cutting board with the cut side facing you. Now make horizontal cuts across the onion perpendicular to the lengthwise cuts you just made.
Hold the onion in place with your other hand. Keep your fingers under your knuckles and thumb tucked inside your fist to prevent cutting yourself. As you cut horizontally, you will start to form diced pieces.
Repeat the longitudinal and horizontal cuts on the other onion half until the whole onion is diced. Set the onion aside.
7. In a medium mixing bowl place the beef, carrots,
onion, spinach,
garlic,
basil, and oregano.
8. Blend the ground beef with spinach, carrots, onion, basil, and oregano together with your hands until it’s well-mixed (about 4 – 5 minutes)
9. Shape the meatballs: Take about a ¼ cup of the ground beef and spinach mixture and roll it into a meatball that is about 2 inches in diameter.
10. Place it on the lined baking sheet. Repeat until all the meat is used and the baking sheet is filled with the meatballs.
11. Place the baking sheet in the oven for about 20-25 minutes or until the meatballs are crisp and brown. They should reach an internal temperature of at least 160 degrees Fahrenheit.
12. Let cool for 10 minutes and serve.
How to make good meatballs (recipe tips)
If you want to learn how to make perfect meatballs, here are tips to check out:
Quality Ingredients: Use grass-fed beef and fresh vegetables for superior flavor and texture.
Lean Beef: Choose lean grass-fed beef for healthier meatballs.
Add Moisture: Incorporate fresh spinach and shredded carrots into the meat mixture to add moisture. A tablespoon of olive oil or broth can enhance it further.
Proper Preheating: Precisely preheat your oven to 400°F for even cooking.
Baking Sheet: Line your baking sheet with parchment paper* or a resuseable baking mat* to prevent sticking.
Vegetable Pulsing: When using a food processor, pulse the veggies to avoid overblending and prevent mushiness.
Handle Meat Safely: Prioritize food safety by washing your hands thoroughly after handling raw meat to prevent cross-contamination.
Moisten Hands: Keep your hands slightly damp with water when shaping meatballs to prevent sticking.
Gentle Mixing: Gently combine the ingredients to avoid tough meatballs.
Keep Meatballs Uniform: Use a ¼ cup measuring cup to create consistent-sized meatballs for even cooking.
Avoid Over-Packing: Be delicate when shaping meatballs to prevent excessive density.
Even Spacing: Arrange meatballs with space between them on the baking sheet for uniform cooking.
Watch While Cooking: As lean beef can dry out quickly, watch the meatballs closely for 20-25 minutes to ensure they are done.
Meat Thermometer: Make sure the meatballs reach an internal temperature of 160°F (71°C) for precision.
Brief Rest: Let meatballs cool about 10 minutes before serving to enhance their juiciness.
Freeze leftovers: Freeze extra meatballs individually for future meals (details in the How to Store the Recipe section below).
Prep the meat in advance: refrigerate or freeze the raw meatballs (see the How to Store the Recipe section for storage details).
Consider these tips and tricks to make a good meatball recipe the best it can be.
Additions/Substitutions/Variations of the recipe
Here is a breakdown of the additions, substitutions, and variations to use in this beef and spinach meatballs recipe.
Recipe Additions
Some possible recipe additions include the following:
Fresh herbs: Incorporate chopped fresh herbs like parsley, cilantro, or basil into the meat mixture for a burst-of-fresh flavor.
Vegan-grated parmesan cheese*: Add grated Parmesan cheese to infuse the meatballs with a savory and cheesy richness.
Vegan feta cheese*: For creaminess and a salty tang, crumbled feta cheese is an excellent choice. Mix it into the meatballs or use it as a delectable topping.
Sundried tomatoes: Finely chop sundried tomatoes, either dried or packed in oil and blend them into the meat mixture to introduce a sweet and tangy essence.
Chopped mushrooms: Sauté and finely chop mushrooms before incorporating them into the mixture, imparting moisture and an earthy flavor.
Red pepper flakes*: For a touch of heat, include a pinch of red pepper flakes in the meat mixture, adjusting the amount to your preferred level of spiciness.
Dijon mustard*: Enhance depth and introduce a subtle tangy flavor with a teaspoon of Dijon mustard.
Nuts and seeds: Elevate texture and flavor with toasted pine nuts or sunflower seeds mixed into the meatball mixture.
Chopped olives: For a Mediterranean twist, incorporate chopped black or green olives, providing a briny and salty note.
Gluten-free breadcrumbs, nutritional yeast* or potato starch*: If are looking for a lighter texture and additional binding, gluten-free breadcrumbs or potato starch offer a subtle crunch.
Feel free to unleash your culinary creativity with these alternative ingredients. Just know that any additions will alter the flavor, texture, and nutritional content.
Substitutions
Can’t find an ingredient or don’t like something? No worries, here is a list of ingredient substitutions for these spinach meatballs.
Grass-fed beef substitutes
If you’re looking for substitutions for grass-fed beef, you have several options, depending on your dietary preferences and requirements. Here are some alternatives:
- Lean ground turkey
- Plant-based meats
- Lean ground turkey
- Ground chicken
- Ground pork
- Ground bison
- Chopped mushrooms
- Ground beans or lentils
Spinach substitutes
Some fresh spinach substitutes include the following:
- Kale
- Swiss Chard
- Arugula
Carrot substitutes
Some foods you can sub in for carrots include the following:
- Grated zucchini
- Shredded sweet potatoes
White onion substitutes
Substitutes for white onions include:
- Yellow onions
- Green Onions (Scallions)
- Fresh garlic
Basil substitutes
In place of dried basil you can use the following:
- Fresh basil
- Italian seasoning
Oregano substitutes
Instead of dried oregano, you can use the following:
- Fresh oregano
- Italian seasoning
- Dried marjoram
- Dried basil
- Thyme
- Rosemary
- Savory
- Basil and thyme blend
Garlic substitutes
If you need a substitute for fresh garlic you can use any of the following:
- Garlic powder
- Garlic Paste
- Onion powder
Feel free to use any of these substitutes just realize they may alter the taste, texture, and nutrition of the recipe
Variations
Some variations of the recipe include the following
- Purchasing pre-prepped shredded carrots* to save time.
- Using frozen chopped spinach in place of fresh spinach
- Use ground turkey or chicken to make chicken and/or turkey meatballs
- Cook the meatballs in the slow cooker
Some other popular variations to customize your spinach meatballs include the following:
- Make your meatballs Mediterranean with chopped olives and cumin, thyme, parsley, coriander, dill, and paprika
- Beef up your veggie intake by adding finely chopped mushrooms and zucchini for veggie-tastic meatball
- Toasted pine nuts and/or sunflower seeds make your meatballs crunchy
- Dijon mustard and red pepper flakes create a spicy kick in your meatballs
- A mix of herbs like parsley, cilantro, or basil creates a herbaceous delight
- Sweeten up your meatballs with grated root veggies like sweet potatoes or butternut squash
- Add Italian seasoning or thyme to create an herbal blend
These variations provide a range of tastes and textures, allowing you to customize your spinach meatball recipe to your liking.
What to serve with meatballs
Spinach meatballs with ground grass-fed beef and these delicious ingredients offer a lot of flavor and nutrition. Once you have your recipe done you may be wondering, “What goes with meatballs?”
Read on to see what pairs well with this recipe:
Pasta with meatballs: Place spinach meatballs on your preferred pasta—spaghetti or fettuccine—with classic marinara or tomato sauce, garnished with Parmesan and basil.
Mashed Potatoes: Creamy mashed potatoes, perhaps garlic-infused, provide a comforting side.
Polenta: Creamy polenta complements the meatballs, topped with tomato sauce or rich mushroom gravy.
Steamed Vegetables: Steam broccoli, cauliflower, or green beans, seasoned with olive oil, salt, and pepper for a healthy side.
Rice: Serve meatballs over rice, optionally with sautéed spinach and a garlic-herb sauce.
Couscous: Fluffy couscous makes a quick, easy side, flavored with herbs and olive oil.
Salad: Create a fresh salad with greens, cherry tomatoes, cucumbers, and vinaigrette for a light contrast to the meatballs’ richness.
Ratatouille: Pair meatballs with ratatouille—a vegetable stew featuring eggplant, tomatoes, zucchini, and bell peppers.
Sautéed Spinach: Serve with sautéed spinach cooked in garlic and olive oil.
Quinoa Salad: Prepare a refreshing quinoa salad with cucumber, cherry tomatoes, red onion, and herbs, dressed with lemon vinaigrette.
Grilled Vegetables: Grill bell peppers, zucchini, and eggplant, seasoned with olive oil, balsamic vinegar, and herbs.
Coleslaw: A simple coleslaw with creamy or vinegar-based dressing adds a refreshing crunch.
Bulgur Pilaf: Enjoy a nutritious side with bulgur pilaf, featuring vegetables and herbs that complement the meatballs.
Remember to adjust the seasonings and flavors of your side dishes to match the overall taste of the spinach meatballs.
How to store the recipe
If you need to store leftovers here are the details on how to keep them fresh in the fridge and freezer.
First, make the recipe. Then either cook the meatballs or keep them raw store them in the fridge or freezer.l
How to store meatballs in the fridge
Cooked meatballs should be cooled to room temperature within two hours of cooking. Then place them in an airtight container and keep them in the fridge for about 3 to 4 days.
If you want to make this recipe ahead of time to incorporate into your weekly meal plans you can store the raw meatballs in the fridge for up to 1- 2 days.
Arrange them in a single layer on a plate or tray and cover them with plastic wrap or put them in a long sealable container* and then put them in the fridge.
If you notice any signs of spoilage, such as an off odor, unusual color, or sliminess throw the meatballs away.
How to Freeze Meatballs
If you’re wondering, “Can you freeze meatballs?” The answer is yes! Below are the details on how you can freeze meatballs raw or cooked.
How to freeze-cooked meatballs differs from how to freeze raw meatballs.
The steps for freezing meatballs that are cooked are as follows:
- Let the meatballs cool to room temperature
- Place them on a baking sheet and freeze them until solid (about 2 hours)
- Transfer them into a freezer-safe container or bag
- Freeze the cooked meatballs for up to 3 months.
To store raw meatballs in the freezer follow these steps:
- Place the raw meatballs on a baking sheet lined with parchment paper*
- Put them in the freezer for 1 to 2 hours until solid (optional)
- Line the meatballs in a single layer in an airtight sealable freezer-safe container
- Place in the freezer for up to 2 to 3 months
How to reheat the recipe
Before reheating your baked frozen meatballs thaw overnight in the fridge. Once thawed, use the oven, toaster oven, stovetop, microwave, or air fryer to reheat the spinach meatballs.
Oven and toaster oven directions for reheating
- Preheat your oven to 350°F (175°C).
- Place meatballs on a baking sheet or in an ovenproof dish, spaced evenly.
- Cover them with aluminum foil to retain moisture.
- Heat in the oven for about 15-20 minutes until heated through.
Use the stovetop to heat up meatballs
- In a skillet, add a bit of oil and heat over medium-low to medium heat.
- Place meatballs in the skillet, ensuring even spacing (do this in batches if needed).
- Cover the skillet with a lid to trap steam.
- Gently turn meatballs occasionally for even heating, taking about 10-15 minutes.
Microwave can reheat meatballs
- Put meatballs in a microwave-safe dish.
- Cover with a microwave-safe lid or plastic wrap, leaving a vent.
- Microwave in 30-45-second bursts, stirring or turning between bursts.
- Continue until meatballs are heated through.
Reheat in the air fryer
- Preheat your air fryer to 350°F (175°C).
- Place the meatballs in a single layer in the air fryer basket.
- Air fry for 5-7 minutes, or until heated through.
Actual times may vary from meatball to meatball. Ensure your meatballs reach an internal temperature of at least 165°F (74°C) before eating.
Common and FAQs
The secret to tender meatballs depends on a few factors: fat, moisture, binders, generous seasonings, well-blending, uniformity, cooking for the right length of time, and letting the meatballs rest before serving.
Start by choosing a meat that has a little fat to it. Make sure to add moisture. In this recipe, the spinach and carrots do that. Breadcrumbs soaked in eggs or non-dairy milk or cream can also create moisture. Also, be sure to season generously but avoid over-mixing to prevent a dense meatball.
Meatball recipes also call for binder ingredients like eggs, breadcrumbs, or diced mushrooms but if the meat is fatty enough you do not need a binder. For this particular recipe, the ingredients were able to stick together without a binder.
Having uniform meatballs can also help with getting a tender meatball. Form them by rolling the meat gently between your hands. Avoid overcooking to prevent dryness. Cook until they reach the safe internal temperature of 160 degrees Fahrenheit.
The final trick to getting a tender meatball is to let them rest before eating. This will redistribute the juices and ensure tenderness.
Following these tips you should be able to get a tender, flavorful, and satisfying meatball.
Typically eggs are recommended as a binder for meatballs. However, if there is enough fat and moisture from other ingredients you do not need a binder. For this spinach meatball recipe the ingredients: grass-fed beef, chopped fresh spinach, shredded carrots, white onion, dried basil, and dried oregano were able to stay together without a binder.
However, if you like to use a binder other than eggs you can use the following: mushrooms, gluten-free breadcrumbs, vegan grated cheese, mashed potatoes, coconut cream, vegan cream, gelatin, oatmeal, quinoa, or potato starch.
When choosing a binder for your meatballs, consider the flavor and texture you want to achieve. The choice of binder can vary depending on the type of meatball you’re making and your personal preferences. Experiment with different options to find the one that works best for your recipe.
Whether you should cook meatballs in sauce or brown first depends on your preference and the recipe you are using. This particular recipe uses baking as a method so you would cook the meatballs first before adding them to any sauces.
Other recipes may use browning first as a way to add flavor to the outer surface of the meatballs. It can also create a crispy exterior adding a nice contrast to the softer inside.
Cooking in the sauce helps the meatballs cook evenly and absorb flavors. This keeps them moist throughout the cooking process. It’s also convenient because it saves time and minimizes cleanup.
I usually eat my meatballs without sauce so that is why I usually just cook them first separately.
However, if you want a specific texture or flavor that will determine whether to cook them in sauce or brown first, you can choose the method that best suits your taste and the recipe you’re following.
The “original” meatballs refer to a broad category of meatballs from various cuisines. There is no specific regional association. Alternatively, Italian meatballs are based on a recipe of meatballs with roots from Italian-American cuisine.
Original meatballs can vary widely in terms of flavor and use, as they are not tied to a specific cuisine. They contain various ingredients depending on personal preference and the cook’s creativity.
Italian meatballs contain a combination a mix of ground beef and pork, eggs, breadcrumbs, milk, as well as herbs and spices such as parsley, basil, oregano, Parmesan cheese, and sometimes a hint of red pepper flakes for a bit of heat. These ingredients give them that distinct Italian flavor.
Both types of meatballs can be delicious, and the choice between them depends on your personal preferences and the dish you want to create.
Whether it’s better to bake or pan-cook meatballs depends on your preferences. Both options have benefits. If you prefer an extra crispy meatball and don’t mind standing over a stove, cooking only a few meatballs at a time, then pan frying is the way to go.
Oven-cooking meatballs are more hands-off and provide an even cooking method that is great for making larger batches of meatballs with easy cleanup. This particular recipe is great because cooking in the oven gives you more time and healthier meatballs than pan frying.
The ideal size of a meatball depends on personal preference, the dish you are making, and any cultural traditions. Typically, meatballs fall within the range of 1 to 3 ounces (28 to 85 grams).
Smaller 1-ounce meatballs are considered mini meatballs and used in appetizers, soups, or as toppings in pizza and on pasta dishes. These bite-sized meatballs cook quickly.
One-and-a-half-ounce to 2-ounce meatballs are usually used in spaghetti and meatballs, meatball subs, and as a side to pasta. They can be considered a main course.
Larger meatballs are 2.5 to 3 ounces. These are used for dishes where a single meatball is the focus. These types of meatballs are often stuffed with other ingredients for a heartier meal.
This recipe makes a 2-ounce meatball which can be part of a main meal or as a side dish.
The best size is up to you to determine. Experiment with different sizes to find what works best for your taste and the specific recipe.
Yes, you can eat meatballs on a diet. Like anything in life, moderation is key. While meatballs contain a lot of essential nutrients needed for health, eating too much of one type of food is not great for anyone. Here are some tips for eating meatballs on a diet.
The individual ingredients will determine the overall health of the meatball. Many store-bought varieties may contain a lot of sugar, salt, and preservatives so make the recipe at home when possible.
Look for recipes with lean ground meat like this one. Meatballs that are baked or grilled, contain herbs and spices, vegetables and other high-fiber ingredients also increase the nutrition of the meatball.
The sauce you eat with also will have a bearing on the health of the meatball so balance your meatball with a healthy side such as steamed veggies, salad, whole grain veggie-based gluten-free pasta, and lean proteins.
Equipment Used in This Recipe*
- Mixing Bowls
- Measuring cups
- Measuring spoons
- Garlic peeler
- Garlic press
- Vegetable Peeler
- Food Processor
- Cutting board
- Chef’s knife
- Baking sheet
- Meat thermometer
- Parchment paper or Roasting mat
*Some of these links are affiliate links, this means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. Learn more in our disclosure statement.
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Spinach Meatball (recipe card)
Equipment
Ingredients
- 1 lb 85% lean organic grass-fed beefean
- 1 medium white onion peeled and diced
- 1 cup carrots shredded (2 medium carrots)
- 1 cup spinach chopped
- 1 tsp basil
- 1 tsp oregano
- 3 cloves garlic peeled and crushed
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Take a baking sheet, cover it with parchment paper or a reusable baking mat, and set aside.
- Place the spinach in the food processor and run until it is finely chopped. It can also be chopped by hand. Stack the leaves, tightly roll them, trim the ends, and slice them into thin pieces to create tiny pieces of spinach, then set aside.
- Prepare the carrots by rinsing them thoroughly under cold running water to remove any dirt or debris, and if needed, scrub them with a vegetable brush. Trim the ends, peel the skin with a vegetable peeler, and then chop them into pieces that fit into the food processor's shoot. Shred the carrots using the food processor, a box grater, or a handheld grater, and set the carrot shreds aside.
- Use a garlic peeler to peel the garlic cloves. Then, mash them in a garlic press. Set aside.
- To dice an onion, start by cutting off the top (opposite the root end) and leaving the root intact to anchor it. Peel the onion, cut it in half from root to top, and make vertical lengthwise cuts while keeping the root end uncut. Then, make horizontal cuts, holding the onion safely, and forming diced pieces. Repeat this process for the other onion half, and set the diced onion aside.
- Place the beef, carrots, onion, spinach, basil, and oregano in a medium mixing bowl.
- Mix the meat mixture with your hands until it's well-blended.
- Take a ¼ cup of meatball mixture and roll a meatball in your hand that is about 2 inches in diameter.
- Place it on the lined baking sheet. Repeat until all the meat is used and the baking sheet is filled with the meatballs.
- Place the baking sheet in the oven for about 20-25 minutes or until the meatballs are crisp and brown. The meatballs will be done when they reach an internal temperature of at least 160 degrees Fahrenheit.
- Let cool for 10 minutes and serve.
Video
Notes
Get the best beef meatball recipe with these tips
For the ultimate meatballs use these tips: Choose Quality Ingredients: Opt for grass-fed beef and fresh veggies for better flavor and texture. Go Lean: Use lean grass-fed beef for healthier results. Add Moisture: Mix in fresh spinach, shredded carrots, or a tablespoon of olive oil/broth for added moisture. Precise Preheating: Set your oven to 400°F as instructed for even cooking. Line the Sheet: Prevent sticking by using parchment paper* or a silicone baking mat* on the baking sheet. Gentle Veggie Processing: Pulse veggies in a food processor to avoid over-blending and mushiness. Handle Meat Safely: Wash hands thoroughly to avoid cross-contamination. Keep Hands Damp: Moist hands to prevent the meat from sticking when shaping. Mix with Care: Gently combine ingredients for tender meatballs. Make Meatballs Uniform: Use a ¼ cup measuring cup for consistent meatball size. Avoid Over-Packing: Shape meatballs lightly to prevent dense results. Space Evenly: Place meatballs with room between them on the baking sheet. Time it Right: Watch lean beef closely, cooking meatballs for 20-25 minutes. Check Temperature: Ensure meatballs reach 160°F (71°C) internally. Check the temperature with a meat thermometer*. Rest Briefly: Allow meatballs to cool for about 10 minutes for juicier results. Freeze Extra: Store surplus meatballs individually for future use (storage details below). Prepare meat in advance, refrigerate, or freeze uncooked meatballs (see storage section for specifics).Additions/substitutions/variations
Below, you’ll find a detailed explanation of the ingredients you can incorporate, replace, or modify in this beef and spinach meatballs recipe.Recipe additions
Some possible recipe additions include the following: Fresh Herbs: Elevate flavor with chopped parsley, cilantro, or basil for a burst of freshness. Vegan Parmesan Cheese*: Add grated Parmesan cheese for a savory, cheesy richness. Vegan feta cheese*: Crumbled feta cheese brings creaminess and a salty tang, either mixed into the meatballs or as a delightful topping. Sundried Tomatoes: Finely chop-dried or oil-packed sundried tomatoes to introduce sweet and tangy notes. Chopped Mushrooms: Sauté and finely chop mushrooms for moisture and earthy flavor. Red Pepper Flakes*: Spice it up with a pinch of red pepper flakes, adjusting to your desired level of heat. Dijon mustard*: Add depth and subtle tanginess with a teaspoon of Dijon mustard. Nuts and Seeds: Elevate texture and flavor with toasted pine nuts or sunflower seeds in the meatball mixture. Chopped Olives: Go Mediterranean with chopped black or green olives for a briny, salty twist. Gluten-Free Breadcrumbs, nutritional yeast* or potato starch*: For a lighter texture and better binding, consider gluten-free breadcrumbs, nutritional yeast, or potato starch. These additions allow for culinary creativity but keep in mind that they will alter the flavor, texture, and nutritional profile of your dish. Enjoy experimenting!Recipe substitutions
If you can’t find a particular ingredient or don’t like something, this section offers the following substitutions: For beef, you can use:- Lean ground turkey
- Plant-based meats
- Ground chicken
- Ground pork
- Ground bison
- Chopped mushrooms
- Ground beans or lentils
- Kale
- Swiss chard
- Arugula
- Shallots (2 – 3 shallots)
- Red or yellow onions (medium-sized)
- Scallions (6 to 8 medium-sized scallions, equivalent to ½ to ⅔ cups)
- Replace basil with Italian seasoning or 3 teaspoons of fresh basil, dried marjoram, thyme, rosemary, savory, or 3 teaspoons of fresh oregano.
Recipe variations
Here are some recipe variations for this spinach meatball recipe: Save time using pre-prepped shredded carrots*. One-half cup of frozen chopped spinach can be used in place of a cup of fresh spinach. You just need to make sure the frozen spinach is thawed, drained, and cooked before adding it to the meat mixture. You can steam it or saute it with olive oil for extra flavor. You can use ground poultry to make chicken or turkey spinach meatballs in place of beef. There are also additional flavors you can create with the following recipe adaptations:- Chopped olives and feta cheese create a Mediterranean
- Increase veggie intake with mushrooms and zucchini
- Add pine nuts and sunflower seeds before baking for a crunch
- Create a spicy twist by incorporating a tsp of Dijon mustard and sprinkling of red pepper flakes
- Mix herbs like parsley, cilantro, or basil
- Grated root veggies like sweet potatoes or butternut squash add sweetness
- Make a herbal blend with thyme or Italian seasoning
How to store leftovers
Fridge (Cooked meatballs): Cool them within two hours, then store them in an airtight container in the fridge for 3-4 days. Fridge (Raw meatballs): Arrange the meatballs in a single layer on in a sealed container. The refrigerate for 1-2 days. Freezer (Cooked): Let cooked meatballs cool, then freeze them on a baking sheet until solid (about 2 hours). Transfer them to a freezer-safe container or bag and freeze for up to 3 months. Freezer (Raw): Arrange raw meatballs on a parchment-lined baking sheet, freeze until solid (1-2 hours), then store them in an airtight freezer-safe container for 2-3 months.How to reheat leftovers
Thaw the frozen meatballs overnight in the fridge. Then reheat the meatballs in the oven, stovetop, microwave, or air fryer. Oven: Preheat the oven to 350°F (175°C). Place the meatballs on a baking sheet and bake for 15-20 minutes, or until heated through. Stovetop: Heat some oil in a skillet over medium heat. Add the meatballs and cook for 10-15 minutes, or until heated through. Microwave: Place the meatballs in a microwave-safe dish and microwave on high for 1-2 minutes per meatball, or until heated through. Air fryer: Preheat your air fryer to 350°F (175°C). Place the meatballs in a single layer in the air fryer basket and air fry for 5-7 minutes, or until heated through. Actual times may vary, so check the meatballs periodically to make sure they are heated through. Also, ensure the meatballs reach an internal temperature of 165°F (74°C) before eating.Nutritional Information
*Nutritional information is estimated using Nutrifox nutrition label maker**Disclaimer: Some of these links are affiliate links, this means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. The Radiant Root is also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Learn more in our disclosure statement.
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This recipe was originally published on April 25, 2021. It has been updated to reflect a clearer outline, new photos, and recipe notes.
