meatball and spinach recipe

Written ByJenny Smyth Posted on
meatball and spinach recipe
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The Best meatball and spinach recipe

I’ve been making this meatball and spinach recipe for years, and it’s still one of my family’s favorites. The dish is a classic Italian-American comfort food that’s easy to make and feeds a crowd. It’s also a great way to get some veggies into your kids – my kids love helping me mix the meatballs and add the spinach to the sauce.

The best part is that it’s a versatile recipe that works well for both weeknight dinners and special occasions. I’ve served it at family gatherings, potlucks, and even at my son’s sports team parties. The recipe has its roots in Italian cuisine, where meatballs are a staple.

However, the addition of spinach gives it a nice twist that makes it feel more modern and sophisticated. I like to serve it with some crusty bread or over pasta for a hearty meal. My family loves it when I make this recipe because it’s always a treat.

We’ve even had requests for seconds (and sometimes thirds!) which is always a good sign. My kids are picky eaters, but they love the meatballs and spinach combination.

It’s also a great way to get some protein and iron into their diets. I’ve made this recipe so many times that I can do it in my sleep – but I still enjoy making it every time because it brings back memories of family meals and cozy nights at home.

Savory Meatball and Spinach Skillet

Savory Meatball and Spinach Skillet

4.5 from 1863 votes

This one-pan dish combines tender homemade meatballs with fresh spinach in a rich tomato sauce. It is a hearty and nutritious meal that comes together quickly for a weeknight dinner.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Meatballs

1 lb ground beef (80/20)
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano

For the Sauce and Spinach

2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
5 oz fresh spinach
Salt and pepper to taste

👨‍🍳Directions

1In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, pepper, and oregano.
2Mix gently with your hands until just combined, being careful not to overwork the meat.
3Form the mixture into 16 equal meatballs, each about 1.
5 inches in diameter.
4Heat the olive oil in a large skillet over medium-high heat until shimmering.
5Add the meatballs in a single layer and cook for 5 to 6 minutes, turning occasionally, until browned on all sides.
6The meatballs should be deep golden brown but not cooked through.
7Transfer the meatballs to a plate and set aside.
8In the same skillet, reduce the heat to medium and add the diced onion.
9Cook for 3 to 4 minutes, stirring frequently, until the onion is translucent and softened.
10Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
11Pour the crushed tomatoes into the skillet and stir in the dried basil and red pepper flakes if using.
12Bring the sauce to a gentle simmer over medium heat, then reduce the heat to low.
13Return the meatballs to the skillet, nestling them into the sauce.
14Cover and cook for 15 minutes, or until the meatballs are cooked through and reach an internal temperature of 160 degrees Fahrenheit.
15Add the fresh spinach to the skillet in handfuls, stirring gently until it wilts into the sauce, about 2 to 3 minutes.
16The spinach should be bright green and tender.
17Taste the sauce and adjust seasoning with salt and pepper as needed.
18Serve hot over pasta, rice, or with crusty bread.

🔧Equipment

Large mixing bowl
Large skillet with lid
Wooden spoon
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 95mg🧂Sodium: 890mg🌾Total Carbs: 28g🥦Dietary Fiber: 5g🍬Sugars: 9g🥩Protein: 30g

📝Notes

For a lighter version, use ground turkey or chicken instead of beef. To make the meatballs gluten-free, substitute breadcrumbs with almond flour or gluten-free panko. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Watch Video Of How Savory Meatball and Spinach Skillet Works

This meatball and spinach recipe is always a hit with my family – whether we’re having it as a weeknight dinner or at a special occasion. One of our favorite ways to enjoy this recipe is with some crusty bread on the side for sopping up all that delicious sauce.

If you have leftovers (which is rare!) , you can store them in an airtight container in the fridge for up to three days or freeze them for later use.

❓ Frequently Asked Questions About Savory Meatball and Spinach Skillet

Q: What type of meat is best for meatballs?

A: You can use ground beef, pork, or a combination of the two. I like to use 80/20 beef because it has plenty of flavor without being too greasy.

Q: Can I make this recipe in advance?

A: Yes, you can make the meatballs and sauce ahead of time and store them in separate containers in the fridge for up to 24 hours or freeze them for later use. Just thaw them out when you’re ready to cook them again.

Q: What if I don’t have fresh spinach? Can I use frozen or canned instead?

A: While fresh spinach is ideal, you can use frozen or canned as substitutes in a pinch. Just thaw or drain the excess liquid before adding it to the sauce.

Q: How do I know if the meatballs are cooked through?

A: Use a thermometer to check if they’re cooked to an internal temperature of 160°F (71°C). You can also insert a knife into one of the meatballs – if it slides out easily, they’re done.

Q: Can I add other ingredients to the sauce besides spinach?

A: Absolutely! Some ideas include diced bell peppers, mushrooms, or sun-dried tomatoes for added flavor and texture.

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