Total Time
1hr 25mins
Prep 30 mins
Cook 55 mins

This recipe provided by Texas Beef Council. It is lean and packed with iron. Baked, not fried and can be frozen.Update: 03/13/2010 Elainemae, a reviewer suggested we use infant's rice cereal instead of breadcrumbs and it serves a dual purpose - increase the iron content. Great idea! :)

Ingredients Nutrition


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

I made these to have in sub rolls with provolone cheese on top and then baked in the oven till the roll was crunchy and the cheese was melted. We woofed them down and DH says they are a winner so I will certainly make them again!

OutOfThyme November 25, 2008

First of all I have to say I dislike spinach very much,but I was looking for a way to try to get it into my diet.I did a search and came across this recipe and decided to try it, and boy I'm glad I did. :) This recipe was made on 6/28/12. Except for using a 12 ounce package of spinach and a 20 ounce jar of sauce, the recipe was made exactly as it was written. The taste and texture was exactly what I expect in a meatball. Thank you for posting a recipe that has me enjoying spinach for the first time in my life. :) I " WILL " make this again. " Keep Smiling :) "

Chef shapeweaver � June 29, 2012

I've made these four times now. When I do make them I double and sometimes triple the ingredients. The first I made them with the frozen spinach and found it clumpy and hard to work with. It was hard to get the ingredients to mix evenly. Second time I tried fresh baby spinach, washed and dried. Results were what I was looking for and they taste better. I made both large and small meatballs by doubling the ingredients. I used the large ones to make meatball sandwiches the next day. The spinach was the only change and I chopped it myself, spread out the ground meat and sprinkled it on and folded it in. Made it easy. I used a spaghetti sauce, Garlic and Herb that comes in a can and is less than a Dollar here but very good. Doesn't have all the sugar and tastes more Italian than the jar sauces. These take a little while to make but they are worth it and they can be frozen and then used in Spaghetti or as an appetizer. The larger ones also made a great diner with Penne Pasta and a small green salad.

csmjwoody February 03, 2016