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A close up photo of a white plate containing cooked spinach meatballs containing grass-fed beef, shredded carrots, chopped spinach, white onion, oregano, and basil. Below there is a green border that says “The Radiant Root” | how to make meatballs easy | The Radiant Root

Spinach Meatball (recipe card)

A garlickly delicious beef meatball recipe that adds a dose of veggies
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Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Course: Appetizer, dinner
Cuisine: AIP, American, paleo
Keyword: baked vegetables, protein, veggies
Servings: 3 5 meatballs
Calories: 41kcal

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

This section has recipe tips and tricks, additions/substitutions, and variations along with how to store and reheat leftovers

 

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
 
For vegetables, consider:
 
  • Kale
  • Swiss chard
  • Arugula
 
Instead of carrots, try grated zucchini, sweet potatoes, parsnips, or butternut squash.
 
For onions, alternatives include:
 
  • 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.
 
If you're out of fresh garlic, use a teaspoon of onion powder or garlic paste.
 
Please note that each substitution may alter flavor, texture, and nutritional content, so adjust your recipes accordingly to achieve the desired taste and results.
 
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*

Nutrition

Serving: 3g | Calories: 41kcal
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