Spinach & Mozzarella Vegetarian Meatballs
Indulge in these vibrant and flavorful Spinach & Mozzarella Vegetarian Meatballs that are sure to impress! Packed with fresh spinach, gooey mozzarella, and Italian herbs, these meatballs are perfect for gatherings or cozy dinners. Easy to make and endlessly adaptable, they pair beautifully with marinara sauce or atop your favorite pasta. Enjoy a dish that’s not only satisfying but also a feast for the eyes!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 servings 1x
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 cups fresh spinach, chopped
- 1 cup shredded whole-milk mozzarella cheese
- 1 cup Italian-style breadcrumbs
- 2 large eggs
- ½ cup freshly grated Parmesan cheese
- 3 garlic cloves, minced
- 2 tbsp extra virgin olive oil (plus more for drizzling)
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant, then add chopped spinach and cook until wilted (about 2 minutes).
- In a mixing bowl, combine the spinach mixture with breadcrumbs, mozzarella cheese, eggs, Parmesan cheese, Italian seasoning, salt, and pepper. Mix well.
- Shape the mixture into golf ball-sized meatballs and place on a parchment-lined baking sheet. Ensure they are spaced evenly apart.
- Drizzle each meatball with olive oil before baking. Bake for 20-25 minutes or until golden brown.
- Let cool slightly before serving with marinara sauce or on pasta.
Nutrition
- Serving Size: 3 meatballs (120g)
- Calories: 270
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg
Keywords: For a gluten-free version, substitute breadcrumbs with gluten-free alternatives or almond flour. Feel free to customize by adding feta cheese or sun-dried tomatoes for additional flavor. Leftover meatballs can be stored in an airtight container in the fridge for up to three days or frozen for up to three months.