Spinach and beef meatballs
These Spinach and Beef Meatballs combine ground beef with spinach, garlic, and cumin, resulting in flavourful and nutritious bites. Baked to perfection, they make a great main dish or appetizer.
Cook time 15 min
Prep time 15 min
Ingredients:
6 oz ground beef (80/20%)1 cup spinach
1/4 red onion
1 tsp garlic
1 tsp ground cumin
1 dash salt
1 dash black pepper
1 tbsp olive oil
1 tbsp grated parmesan cheese
This recipe for Spinach and Beef Meatballs with Parmesan Cheese is a delightful way to combine the rich flavors of beef with the nutritional benefits of spinach. The addition of grated parmesan cheese enhances the dish with a savory undertone, while garlic and cumin provide an aromatic lift. These meatballs can be served as a main course or an appetizer, and they pair wonderfully with a variety of sides.
Instructions:
- Preheat your oven to 375°F (190°C).
- Wash and finely chop the spinach. Set aside.
- Finely chop the red onion. Set aside.
- Mince the garlic if not using pre-minced garlic.
- In a large mixing bowl, combine the ground beef, finely chopped spinach, red onion, minced garlic, ground cumin, salt, black pepper, and grated parmesan cheese.
- Using a spoon or your hands, mix the ingredients thoroughly until well combined.
- Take small portions of the mixture and roll them into balls, approximately 1 inch in diameter. You should aim to make about 12-15 meatballs, depending on the size.
- Heat the olive oil in a large oven-safe skillet over medium-high heat.
- Once the oil is hot, add the meatballs to the skillet, making sure not to overcrowd them. You may need to cook them in batches.
- Sear the meatballs for about 2 minutes on each side, until they are browned all over.
- Transfer the seared meatballs to a baking dish if your skillet is not oven-safe. If it is oven-safe, you can leave them in the skillet.
- Place the baking dish or skillet in the preheated oven and bake for about 12-15 minutes, or until the meatballs are cooked through and have reached an internal temperature of 160°F (70°C).
- Remove the meatballs from the oven and let them rest for a couple of minutes.
- Serve the meatballs warm as an entrée with your favorite side dishes, or toss them with pasta and marinara sauce for a delightful meal.
Whether you’re looking for a nutritious main course or a delicious appetizer, these Spinach and Beef Meatballs with Parmesan Cheese are sure to impress. The combination of tender beef, fresh spinach, and savory parmesan creates a flavorful and satisfying dish. Enjoy these meatballs fresh out of the oven or as leftovers the next day—they’re perfect either way!
Spinach and beef meatballs FAQ:
Bake the meatballs in a preheated oven at 375°F (190°C) for about 12-15 minutes, or until they reach an internal temperature of 160°F (70°C).
The meatballs are done when they are browned and have an internal temperature of 160°F (70°C). You can check this with a meat thermometer.
Yes, you can substitute ground beef with ground turkey, chicken, or pork, but the flavor and texture may vary slightly. Adjust cooking times as needed.
Store leftover meatballs in an airtight container in the refrigerator for up to 3-4 days. You can also freeze them for longer storage, up to 3 months.
Use a large oven-safe skillet or a baking dish. If your skillet is not oven-safe, transfer the seared meatballs to a baking dish before baking.
Tips:
- Ensure your spinach is finely chopped to distribute evenly throughout the meatballs and prevent large chunks.
- Sauté the red onion and garlic before adding them to the meat mixture for a milder flavor and softer texture.
- Don't over-mix the meat mixture; it can make the meatballs dense and tough.
- Use a light touch when forming the meatballs to ensure they stay tender and juicy.
- A dash of salt and pepper can be adjusted according to your taste preference.
- For a crispier exterior, you can lightly sear the meatballs in a pan before baking them in the oven.
Nutrition per serving
2 ServingsCalories 250kcal
Protein 16g
Carbohydrates 3.61g
Fiber 0.86g
Sugar 0.82g
Fat 24g
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