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spinach meatballs

Posted on April 21st, 2012  |  3 Comments

Raise your hand if you like to be right.

Hand up? Thought so.

Me too. :)

It feels good to get something right. An exam question, directions to the restaurant, figuring out what movie that guy was in, knowing Michigan was going to be Ohio State…. We all like getting the right answer and most of the time enjoy letting others know we know it.

Well my friends, I sure did get these meatballs right. And even better, I totally proved my wonderful husband wrong by blowing his mind..

With simple baked spinach meatballs.

“I’d rather not,” spewed from his mouth before I could even finish the 5 ingredient list. I guess spinach in meatballs was too contradictory for him to even consider. Not gonna lie, I debated the idea too, I sure didn’t want them turning out like a meat salad instead of a meatball.


Glad I stuck to my gut.

These were…… wait for it……. legendary! (Hi my name is Lauren, and I watched seasons 1-7 of How I Met Your Mother on Netflix in a matter of 2 weeks.)

Meaty, just like any other meatball, it’s the green that make these balls stand out. And the fact that they’re baked and ready in the time it takes to boil water and make pasta, I’d say they’re pretty much the perfect meal.

Taken up a notch with spinach.

Popeye would be proud. And you can be too when you feed your loved ones vitamin and nutrient rich spinach meatballs atop whole wheat pasta with tomato sauce.

Use your family’s secret recipe or take an hour and make Smitten Kitchen’s adaptation of Marcela Hazan’s tomato butter onion sauce. I made it 2 years ago and haven’t gone back since.

But to be honest, this dish is all about the meatballs.


Tell me a time when you were right…

spinach meatballs

by lafig

Prep Time: 15 minutes

Cook Time: 20 minutes


Ingredients (4 servings)

  • 1 lb. grass fed ground beef 85% lean
  • 2 c. packed of raw spinach, chopped
  • 1 small onion, minced
  • 1 c. fresh bread crumbs
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1 tsp sea salt
  • 1/4 tsp red pepper flakes


Preheat the oven to 400 degrees. Prepare a baking sheet with parchment paper or foil and grease it with a little bit of oil, so the balls don’t stick.

Place the meat in a medium bowl. In a food processor add the onion and pulse until minced, then add to the meat. Place the spinach in the same food processor (no need to clean out) and pulse until chopped, add to the meat bowl.

Add the salt, spices and bread crumbs.

Mix thoroughly with your hands, fully integrating all the ingredients without over mixing the meat.

Form into 1 inch size balls and line on the baking sheet. (This is when I would start boiling the water for the pasta.)

Bake for 10 minutes, remove from oven and flip balls. Return to oven and bake for an additional 10 minutes.

Enjoy on a sub with mozzarella, on a salad or atop whole wheat spaghetti with the best ever tomato sauce.

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3 Responses

  1. It looks awesome and i bet it tastes good too but I have a question, actually 2. Besides putting it on pasta I would like to eat it by itself, what sauce can you recommend? Question #2, can I use ground chicken instead of beef?

    • lafig says:

      Well I love that tomato butter onion sauce, but any Marinara sauce would do. I would def eat them on a sandwich with that sauce and maybe some provolone cheese….Or make a gravy like sauce and serve alongside mashed potatoes.. As for the ground chicken, I am sure it would work, I’m just not a fan of the ground chicken or turkey for some reason, but if you like it, go for it!

  2. […] to The Talking Kitchen for this recipe, which btw, I found via the great website Healthy Aperture,  a food photo sharing […]

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