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    You are in: Home / Recipes / Mom's Spinach Meatballs Recipe
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    Mom's Spinach Meatballs

    Average Rating:

    4 Total Reviews

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    • on July 27, 2011

      These are great, and very tasty. I made the recipe as written, settling on 5 cloves of garlic and with the sub of carrots in place of the mushrooms only because that's what I had on hand. They turned out awesome. I like that they are so tender and not as dense as meatballs made using breadcrumbs. Personally, I don't miss them at all in these. I got 35 meatballs and they baked for 20 minutes. Excellent! Thanks for sharing the recipe Ashbow!

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    • on November 03, 2009

      I have 16 month old son who we've been trying to get to eat more spinach due to digestive issues. Due to his age he's becoming more and more picky. He couldn't get enough of these for dinner last night. It was the first meal in weeks that wasn't a battle of wills to get him to eat. THANK YOU so much for posting this. My husband who isn't a huge spinach fan said that if these became our regular meatballs he would not be upset. And the food tinkerer himself (DH) said they were good as is! They did take about 30 min, but I believe I made them a little bigger than it called for. I also added a few bread crumbs for texture.

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    • on July 12, 2009

      I used these in place of my regular meatball recipe for use with meatball subs a few nights ago. Overall, considering the fact that no one in my family is a huge spinach fan, I think they went over pretty well. If I were to make them again, I would definitely follow seal angel's lead and not use the whole box of spinach - that did end up being a bit much for us (but when covered in marinara, it wasn't totally overwhelming at least). I also found the need to add some bread crumbs just to make the meatballs be the texture I'm used to working with, and I omitted the mushrooms because no one in my family likes them. It may have been the fact that I used italian seasoned breadcrumbs, but I found 5 garlic cloves to be a bit too garlicky, so I would decrease those in the future. I baked for around 20 minutes and got 35 meatballs based on the size I made them. Considering my husband called spinach "a hard core veggie" when I first told him I was going to try this, I think it was relatively successful simply because he ate a full meatball sub and my 3 year old said she liked them and wanted seconds. Thanks for posting!

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    • on May 21, 2009

      I made these meatballs too go in my crockpot lasanga for tommorrow. But, I had one to try and they are very good. I only used 2 garlic cloves and I add some breadcrumbs cuz it was too moist. I put a little garlic salt but I wish I would have put more. And I didn't use the whole box of spinach. I thought that would be way to over powering. But other than that these are good meatballs.

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    Nutritional Facts for Mom's Spinach Meatballs

    Serving Size: 1 (32 g)

    Servings Per Recipe: 30

    Amount Per Serving
    % Daily Value
    Calories 45.6
    Calories from Fat 26
    Total Fat 2.8 g
    Saturated Fat 1.1 g
    Cholesterol 23.4 mg
    Sodium 84.4 mg
    Total Carbohydrate 0.9 g
    Dietary Fiber 0.3 g
    Sugars 0.2 g
    Protein 3.9 g

    The following items or measurements are not included:

    italian seasoning

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