Best 18 Spinach Meatballs Recipes

BAKED ZITI WITH SAUSAGE MEATBALLS AND SPINACH

Steps:

• Using your hands, shape the sausage into about 35 (1-inch) meatballs.
• In a deep 12-inch skillet or a Dutch oven, heat the oil over medium. Working in two batches, fry the meatballs until golden all over, about 2 minutes per side, then transfer to a paper towel-lined sheet pan or platter. Cook the onion until softened, scraping up any browned bits from the bottom of the pan, 3 to 4 minutes. Add the garlic, oregano and red-pepper flakes, if using, and cook until the garlic is fragrant, about 2 minutes.
• Add the tomatoes and their juices to the skillet, gently crushing them. Stir in the meatballs, bring to a simmer and cook, 20 minutes. Gently fold in the spinach, tossing until it wilts. Season with salt and pepper.
• Meanwhile, heat the oven to 400 degrees. Bring a large pot of salted water to a boil, add pasta and cook until 2 to 3 minutes short of al dente (it will finish cooking in the oven). Drain pasta.
• In a large bowl, combine the ricotta, crème fraîche and half the pecorino. Season with salt and pepper. Stir half the meatball sauce into the ricotta mixture. Add pasta and toss together to coat. Pour into a 9-by-13-inch baking dish that's at least 2 1/2 inches deep. Top with the remaining meatball sauce, the mozzarella and the remaining pecorino. Place uncovered baking dish on a sheet tray and bake until the cheese is melty and bubbly, 20 to 25 minutes.
• Turn heat to broil and cook until the cheese and pasta brown in spots, 1 to 2 minutes. (Don't walk away; the cheese can burn very quickly!) Remove from oven and let rest for 5 to 10 minutes before serving.

BAKED SPINACH, FETA, AND TURKEY MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
• Mix together turkey, drained spinach, feta cheese, paprika, onion powder, salt, and pepper in a large bowl until well combined. Roll into 24 meatballs and place in the prepared muffin tin.
• Bake in the preheated oven until meatballs are cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SPINACH MEATBALLS

Steps:

• Preheat oven to 350°F.
• In a medium bowl, combine ground beef, spinach, egg, onion powder, garlic powder, bread crumbs, salt & pepper.
• Mix all ingredients well and form into small meatballs.
• Place meatballs on jelly roll pan and place into preheated oven; bake for 40-50 minutes (depending on size of meatballs).
• While meatballs are cooking, prepare pasta according to package directions, drain and keep warm.
• In a large skillet or sauce pan, pour jar of prepared spaghetti sauce.
• When meatballs are fully cooked, remove from oven and place in sauce.
• Simmer on medium heat 6-8 minutes.
• Serve meatballs and sauce over cooked pasta.
• Top with grated Parmesan cheese.

SPINACH TURKEY MEATBALLS

Steps:

• In a bowl, combine spinach, egg, bread crumbs, onion and seasoned salt. Add turkey and mix well. Shape into 2-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 20 minutes or until the meat is no longer pink. Drain on paper towels. If desired, serve meatballs with pasta.

ITALIAN SPINACH SOUP WITH MEATBALLS

Steps:

• Combine chicken broth, onion, carrots, celery, and salt in a large pot. Bring to a boil; reduce heat and simmer, uncovered, until flavors combine, about 30 minutes. Discard onion, carrot, and celery from the broth.
• Bring broth to a boil. Add meatballs. Reduce heat and simmer until meatballs are heated through, about 10 minutes. Stir in tomatoes, spinach, olive oil, lemon juice, Parmesan cheese, garlic, and dried basil. Simmer until flavors combine, 15 to 20 minutes.

HERBED CHICKEN AND SPINACH MEATBALLS

Steps:

• Blanch the spinach: Plunge leaves a handful at a time into a pot of boiling water. Leave just long enough to wilt, about 30 seconds, then drain in a colander and cool under running water. Remove and squeeze wilted leaves into a ball. Using a large knife, roughly chop spinach on a cutting board - you should have about 2 cups. Squeeze into a ball again to remove excess water. (This may be done several hours or up to a day in advance and refrigerated.)
• In a large bowl, put chicken, salt, pepper, lemon zest, cayenne, nutmeg, fennel seeds, cinnamon, spinach, cilantro, chile, egg, bread crumbs and cream. Using your clean hands, knead everything together, mixing well. Leave to absorb seasoning for 15 minutes or overnight.
• Test for seasoning: Take a small amount and flatten into a thin patty. Quickly cook in a small skillet, about 1 minute per side. Taste, then adjust the mixture's seasoning if necessary.
• Using an ice cream scoop or spoon, form 24 rough balls and place on a baking sheet. (The mixture will be soft.) Lightly sprinkle the balls with a very small amount of flour.
• Set a large, wide skillet over medium-high heat. Add olive oil to a depth of 1/4 inch. When oil is wavy, use a spoon to help slip in balls into skillet. Gently fry the balls without crowding. Adjust heat as necessary (high heat will make them tough.) Cook for about 4 minutes per side; they should be golden brown, not too dark. Serve with lime or lemon wedges.

CHICKEN SPINACH MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease 2 baking sheets with cooking spray.
• Combine onion, jalapeno peppers, ginger, and garlic in a food processor; pulse until coarsely chopped.
• Place onion mixture, chicken, spinach, Asiago cheese, feta cheese, salt, basil, and turmeric in a large bowl. Mix together gently. Form mixture into balls. Arrange balls about 1/2 inch apart on the baking sheets.
• Bake in the preheated oven until no longer pink in the center, about 15 minutes.

CHICKEN SOUP WITH MINI MEATBALLS AND SPINACH

Steps:

• For meatballs; in a large bowl combine all meatball ingredients together; mix using clean hands.
• Shape into 3/4-inch balls and place on a plate.
• In a large pot heat the chicken broth until a medium boil; stir in spinach, diced carrots and meatballs; return to a boil then reduce heat to medium-low.
• Cover and cook stirring occasionally over medium-low heat for about 25-30 minutes or until meatballs are cooked through and the diced carrots are tender.
• Add in cooked pasta or rice and heat through.
• Season with black pepper.
• Ladle into bowls and top with Parmesan cheese.

ITALIAN MEATBALLS IN SPINACH CREAM SAUCE

Steps:

• Place frozen meatballs in bottom of round casserole.
• Sprinkle frozen spinach on top of meatballs.
• Whisk beefstock, sourcream, dill, cumin, lemon juice, salt and cornstarch together in seperate bowl.
• Pour over meatballs, cover and bake in 350 degree oven for 45 minutes or until done.
• Stir halfway through cooking and take off lid to thicken sauce.
• Serve over rice or egg noodles.
• Add extra sourcream after cooking if you like a stroganoffy sauce.

MEATBALLS WITH CREAMY SPINACH SAUCE

Steps:

• Heat 1 tablespoon oil in a large frying pan over medium heat. Add the onion, pine nuts and garlic. Cook stirring often, until the onion is soft. Transfer to a bowl and allow to cool slightly.
• Add the mince, basil, breadcrumbs, lemon rind cheeses and egg.
• Mix (with your hands) until well combined.
• Roll 2 tablespoons mixture into balls, place on a tray, cover and refrigerate for 30 minutes.
• Heat the remaining oil in the pan, add the meatballs and cook turning gently occasionally until browned all over and cooked through.
• To make the spinach sauce, melt the butter in a pan, add the green onions and cook, stirring for 1 minute.
• Add the spinach and cream and bring to the boil. Cook for 10 minutes or until slightly thickened then transfer to a blender and puree until smooth.
• Season to taste with black pepper.
• Serve the meatballs on mash or egg noodles with spinach sauce spooned over.

COMFORT SOUP (SPINACH & MEATBALLS)

Steps:

• Heat chicken broth to boiling.
• Meanwhile, combine beef, cheese and pepper.
• Knead lightly to mix but don't overdo it.
• Roll into 1 inch meatballs.
• Drop meatballs into boiling broth and reduce heat to simmering (medium low usually).
• Cook for 10 minutes.
• Add spinach and cook for 10 more minutes.
• Serve with french bread if you have it.

CHICKEN MEATBALLS WITH SPINACH AND ROASTED GARLIC

Steps:

• Roast garlic by slicing off the top of the head and coating with 1T olive oil.
• Wrap in foil, place on cookie sheet and bake 40 minuted until soft.
• Let cool and then squeeze the garlic out of each clove an into a large mixing bowl.
• In the same bowl, add chopped spinach, cheeses, lemon, olive oil, egg, salt and pepper.
• Gently mix in chicken and breadcrumbs until well combined.
• Chill mixture for approx 30 minutes. It will make it easier to scoop.
• Using an ice cream scoop, or similar device, scoop balls onto a foil lined baking sheet and bake at 400 for approx 20 minutes or until golden brown.

LAMB MEATBALLS OVER SPINACH AND ORZO

Steps:

• In a bowl combine lamb,1/2 tsp salt, 1/2 tsp pepper,garlic,grated lemon peel and rosemary. Shape mixture into 1 inch balls saute until cooked browned all over. Remove from skillet set a side pour off excess fat.
• Add orzo, chicken broth and spinach cook over medium heat 3 minutes or until spinachis limp. Add half n half and salt and pepper to taste, return meatballs to pan and heat through.

SPINACH AND CHEESE MEATBALLS

Steps:

• Mix all ingredients together thoroughly and shape into 30 balls.
• Spray a skillet with nonstick spray and fry balls just until browned, about 2-3 minutes.
• Heat oven to 350 degrees. Put balls onto broiler pan (or pan with wire rack) sprayed with non-stick spray, and bake for 30 minutes.
• Store in freezer. To thaw, put a few on a plate and microwave for about 30 seconds.

BAKED TURKEY & SPINACH MEATBALLS

Steps:

• Preheat oven to 375 degrees. Place all ingredients in a large bowl.
• Mix ingredients with a fork until the turkey mixture is well mixed.
• Place aluminum foil over a baking sheet. Lather olive oil on the foil.
• Create meatballs, about an 1/8 cup each, to make 30 meatballs, and place on foil.
• Brush olive oil on top of the meatball. Place tray in oven about 20 -23 minutes.
• Let rest about 5 minutes before taking meatball off the foil.

MOM'S SPINACH MEATBALLS

Steps:

• In a food processor, combine spinach, parmesan, mushrooms, garlic, Worcestershire sauce, Italian seasoning, pepper, and salt. Process till well combined.
• Add eggs one at a time and process till well combined. Transfer to a large bowl. Combine with beef (I find this works best with one's hands). Mix well.
• Shape into 1 1/2" balls.
• Place meatballs on a baking sheet lined with foil and/or sprayed with cooking spray. Bake at 400 degrees about 15 minutes, or till meat is no longer pink.

MEATBALLS WITH SPINACH AND MARINARA

Steps:

• 1. Preheat oven to 375 F.
• 2. Add oil to an oven-safe skillet over medium heat. Cook meatballs, turning occasionally, until browned on each side. Or as well as you can brown each side of a round object.... Cook 'em roughly 8-10 minutes.
• 3. Add pasta sauce to the skillet, coating the meatballs. Place into the oven and roast for 10-12 minutes.
• 4. Put spinach leaves into a microwave safe bowl and add a few inches of water. Cover with wax paper and cook at 2 minutes intervals, stirring after each, to wilt the spinach. When wilted, drain.
• 5. When meatballs are finished, remove each meatball using tongs to a plate or bowl. Add spinach, stirring to incorporate. Replace meatballs and cover with grated mozzarella.
• 6. Return skillet to oven until cheese melts, 5 minutes.

MY MOM'S SPINACH MEATBALLS

Steps:

• 1. cook spinach let cool.mix ground beef,eggs,spinach,garlic,cheese,breadcrumbs. roll into small appertizer size meatballs. Fry until golden brown. remove meatballs from fry pan and put into slow cooker add your favorite sauce. cook on high for about 5-6 hours.....enjoy