Baked Italian Meatballs With Sneaky Spinach Recipe

There’s something incredibly satisfying about rolling up your sleeves and crafting the perfect meatball, and this recipe—with its savory blend of ground beef, pork, and a secret twist of fresh spinach—is my culinary happy place.

Baked Italian Meatballs with Sneaky Spinach is a flavorful twist on a classic dish. I adore how the fresh spinach meshes seamlessly with a blend of ground beef and pork, giving an infusion of nutrients without any taste compromise.

The grated Parmesan cheese and the Italian seasoning really elevate this dish, making it delicious beyond all reason. And with the addition of fresh parsley and a large egg, this recipe has such a good taste, you might want to eat it for breakfast.

Ingredients

• Ground Beef: Rich in protein and iron, supports muscle growth and repair.
• Ground Pork: Adds succulent flavor, protein-rich, and offers B-vitamins.
• Spinach: Nutrient-dense, adds vitamin A, C, and iron, boosts immune health.
• Breadcrumbs: Provides texture, helps bind ingredients, adds mild carbs.
• Parmesan Cheese: Adds umami and calcium, enhances savory flavor profile.
• Garlic: Boosts flavor, provides antioxidants, supports heart health.
• Italian Seasoning: Aromatic herbs that infuse classic Mediterranean flavor.
• Parsley: Freshens dish, contains vitamin K, enhances visual appeal.

Ingredient Quantities

• 1 pound ground beef
• 1 pound ground pork
• 1 cup finely chopped fresh spinach
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 large egg
• 1 tablespoon dried Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup milk
• Olive oil spray

How to Make this

1. Set your oven to heat at 400°F (200°C) and prepare a baking sheet. You can either line it with parchment paper or grease it lightly with an olive oil cooking spray.

2. In a big mixing bowl, combine the ground beef, the ground pork, and the very finely chopped fresh spinach.

3. Include the breadcrumbs, grated Parmesan cheese, minced garlic, and the large egg in the bowl.

4. Sprinkle the dried Italian seasoning, salt, and black pepper in for enhanced flavor.

5. Add the chopped fresh parsley to the mixture and pour in the milk.

6. Using your hands, softly combine all the ingredients into a singular mixture; taking care not to mix too much, as this could make the mixture denser and thus result in a meatball that is less tender.

7. Form the mixture into balls that are
1.5 inches across, spacing them evenly on the baking sheet so they won’t touch while baking.

8. Mist the meatballs with olive oil. This will help them brown nicely in the oven.

9. In the preheated oven, bake for 20-25 minutes, or until the meatballs are cooked through and golden brown.

10. Take out of oven and let it cool for a bit before serving alongside a dish of your go-to pasta or marinara sauce. Enjoy!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper or olive oil cooking spray
4. Large mixing bowl
5. Measuring cups
6. Measuring spoons
7. Knife for chopping
8. Cutting board
9. Grater for Parmesan cheese
10. Garlic press or knife for mincing
11. Hands (for mixing and forming meatballs)
12. Tongs or spatula (for removing meatballs from baking sheet)

FAQ

• Can I use only ground beef instead of a mix of beef and pork?Certainly, you can use just ground beef. However, using a combination of ground pork and beef makes for a more flavorful, juicy meatball.
• What can I use instead of breadcrumbs for a gluten-free option?Gluten-free breadcrumbs or crushed gluten-free crackers can be used as substitutes.
• Is there a substitute for Parmesan cheese?Pecorino Romano and nutritional yeast can be used in place of Parmesan with little discernible effect on the flavor of the final dish, because they are so similar in taste.
• How do I ensure the spinach is well incorporated?Chop the spinach finely and mix it thoroughly with the other components until they are evenly distributed.
• Can I freeze the meatballs?Affirmative; allow them to cool first after baking, then freeze in a container that is airtight, and you can keep them for as long as 3 months.
• How can I make the meatballs spicier?Add a small amount of red pepper flakes to the mixture for some heat.

Baked Italian Meatballs With Sneaky Spinach Recipe Substitutions and Variations

You can make a lighter version of this dish by substituting ground turkey or chicken for the ground beef.
Panko crumbs or crushed crackers can be used as alternatives.
Parmesan cheese can be substituted with Pecorino Romano or nutritional yeast for a different flavor or a dairy-free version.
Spinach: Kale or finely minced Swiss chard can be substituted.
Milk: Substitute a non-dairy milk such as almond or oat milk for a dairy-free option.

Pro Tips

1. For enhanced flavor, consider sautéing the minced garlic in a bit of olive oil before adding it to the meat mixture. This can mellow the sharpness and bring out a deeper, richer garlic flavor.

2. When forming the meatballs, wet your hands lightly with water to prevent the mixture from sticking to your skin. This will also help in making smoother, more uniform meatballs.

3. For an extra burst of flavor, try adding a teaspoon of Worcestershire sauce to the mixture before forming the meatballs. It adds a savory umami boost that complements the meat well.

4. If you find the mixture too wet or difficult to handle, add a little more breadcrumb at a time until the consistency is right. Conversely, if it feels too dry, you can add a splash more milk.

5. Halfway through baking, consider flipping the meatballs to ensure even browning on all sides. This will help them develop a nice crust and cook evenly throughout.