What is the best way to serve these Easy Spinach & Garlic Meatballs?

These Easy Spinach & Garlic Meatballs are incredibly versatile! Serve them with your favorite pasta and sauce, over rice, in a meatball sub, or even as appetizers with toothpicks.

How long do these meatballs last in the refrigerator?

Cooked meatballs can be stored in an airtight container in the refrigerator for up to 3-4 days.

Can I freeze these meatballs?

Yes, these Easy Spinach & Garlic Meatballs freeze beautifully! Allow them to cool completely, then transfer them to a freezer-safe bag or container. For more ideas, check out our guide on Easy Shepherd's Pie Casserole. They can be stored in the freezer for up to 2-3 months.

How do I reheat frozen meatballs?

You can reheat frozen meatballs in the oven, microwave, or on the stovetop. For the oven, bake them at 350°F (175°C) for 15-20 minutes. For the microwave, heat them on high for 1-2 minutes. On the stovetop, simmer them in your favorite sauce until heated through.

Can I use dried spinach instead of fresh?

While fresh spinach is preferred, you can use dried spinach in a pinch. Use about 1/4 cup of dried spinach for every 1 cup of fresh spinach. Be sure to rehydrate the dried spinach before adding it to the meat mixture.

Are these meatballs gluten-free?

To make these Easy Spinach & Garlic Meatballs gluten-free, simply substitute gluten-free breadcrumbs for the regular panko breadcrumbs.

Can I make these meatballs ahead of time?

Yes, you can prepare the meat mixture ahead of time and store it in the refrigerator for up to 24 hours before rolling and cooking the meatballs.

Amazing Easy Spinach & Garlic Meatballs: 5 Tips

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These Easy Spinach & Garlic Meatballs are tender, garlicky, and packed with fresh spinach—pan-seared for flavor, then finished in the oven for a quick, reliable dinner.

Author: Julia Monroe
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Yield: 20 meatballs
Category: Dinner
Method: Pan-seared and Baked
Cuisine: Italian-American

Ingredients

Scale

1 pound ground beef

1/2 cup panko breadcrumbs

1/4 cup grated Parmesan cheese

1/4 cup milk

1 egg, lightly beaten

1 cup fresh spinach, finely chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons olive oil

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Instructions

1. Preheat your oven to 375°F (190°C).

2. In a large bowl, combine the ground beef, panko breadcrumbs, Parmesan cheese, milk, and egg.

3. Add the finely chopped spinach, minced garlic, oregano, salt, and pepper to the bowl.

4. Gently mix all the ingredients together until just combined (avoid overmixing).

5. Roll the mixture into approximately 1-inch meatballs.

6. Heat the olive oil in a large oven-safe skillet over medium heat.

7. Brown the meatballs on all sides, about 5–7 minutes (they don’t need to be cooked through yet).

8. Transfer the skillet to the preheated oven and bake for 15–20 minutes, or until cooked through and no longer pink inside. Remove from the oven and serve hot with your favorite sauce and sides.

Notes

For best texture, mix just until combined—overmixing can make meatballs tough.

If your skillet isn’t oven-safe, transfer browned meatballs to a baking dish to finish baking.

Great with marinara, pesto, or a lemony garlic yogurt sauce.

Store leftovers airtight in the fridge up to 4 days; reheat gently in sauce or the microwave.

Find it online: https://www.musttryrecipe.com/easy-spinach-garlic-meatballs/