Spinach Meatballs With Pasta
Updated February 19, 2026
Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
- Ready In
- 1½ hr
- Rating
- Comments
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Ingredients
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry, liquid reserved
¾ cup panko bread crumbs
1 large egg
5 garlic cloves, finely chopped, divided
Salt and black pepper
8 ounces ground beef (15- to 20-percent fat)
8 ounces ground pork
½ cup finely grated Parmesan (about 1½ ounces), plus more for serving
¼ cup finely chopped parsley or basil, plus a few sprigs
3 tablespoons extra-virgin olive oil, plus more for rolling
2 (28-ounce) cans crushed tomatoes
1 pound spaghetti, rigatoni or another long or tubed noodle
Nutritional analysis per serving (2 to 4 servings)
124 grams carbs; 230 milligrams cholesterol; 1073 calories; 21 grams monosaturated fat; 5 grams polyunsaturated fat; 14 grams saturated fat; 44 grams fat; 1 gram trans fat; 14 grams fiber; 1742 milligrams sodium; 51 grams protein; 20 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, stir together the spinach, ½ cup of the spinach liquid, panko, egg, 1 teaspoon chopped garlic, 1 teaspoon Diamond Crystal kosher salt (or ½ teaspoon coarse kosher salt) and a few grinds of pepper. Let sit for 5 minutes, until the panko is softened.
- Step 2
Add the beef, pork, Parmesan and parsley. Mix with your hands until just combined, avoiding overmixing. Using oiled hands, roll the mixture into 18 balls (each about 2 heaping tablespoons, about 50 grams each) and place on a plate or sheet pan as you go. If the meat is soft and not holding its shape, refrigerate for 5 to 10 minutes to firm.
- Step 3
In a large Dutch oven or heavy-bottomed pot, heat the oil over medium. Working in batches to avoid crowding, add the meatballs and cook until browned on two sides, 3 to 6 minutes per side. Return to the plate and repeat with the remaining meatballs. (They will not be cooked through yet.)
- Step 4
Without cleaning the pot, reduce heat to medium-low and add the remaining garlic. Stir to coat in the fat, then carefully add the crushed tomatoes, the herb sprigs and a pinch of salt. Scrape up the stuck-on browned bits. Once gently simmering, add the meatballs and any drippings from the plate. Cook, flipping the meatballs occasionally, until the meatballs are cooked through and the sauce is rich, 20 to 25 minutes. Turn off the heat.
- Step 5
While the meatballs are simmering, bring a large pot of salted water to a boil. When the meatballs are done, add the pasta to the water and cook until al dente according to package directions. Reserve 1 ½ cups pasta water, then drain and return the pasta to the pot.
- Step 6
Add about 1 cup of the tomato sauce to the pasta, along with ½ cup pasta water. Toss over medium-high until the pasta is glossed in sauce; add more sauce and pasta water as needed until lightly coated. Serve the pasta topped with the meatballs, more sauce and more grated Parmesan.
Private Notes
Comments
@Thomas Here’s AI’s take on it: Frozen spinach is generally considered better for cooking due to its high nutrient retention, convenience, and cost-effectiveness, often containing more iron, folate, and fiber per serving than fresh. Because it is frozen at peak maturity, it avoids the rapid nutrient degradation fresh spinach experiences during transport.
My kids said “this isn’t good… it’s great!” And it is! My one note is that the meatballs fell apart in the sauce.
@Deb I have not made this particular recipe yet, but I’ve made very similar dishes where I baked the meatballs instead of frying as called for in the recipe, and it’s worked well if not better. It may mean dirtying a baking sheet, but it results in a firmer, better formed meatball overall. In the case of this recipe, I would bake them at 350° for about 30 minutes (slightly under baked, in the case of my oven) then add them when making the sauce, just like the recipe advises, along with whatever drippings or fond has rendered off on the baking sheet. They will finish cooking and add their flavor to the sauce without falling apart.
My toddler and I loved these. Used a whole box of fresh spinach (wilted in olive oil then chopped), garlic powder instead of fresh, and simmered in Rao’s marinara with a sprig of basil. Get a good sear on them first and they’ll hold together. Finishing them in the sauce is key! Makes them so tender and flavorful.
I just made this with a tweaks. I used ground chicken, and added tabil spice blend to the meatball mixture. I baked for 30 mins at 375°. I added a heaping tablespoon of Onion Achaar to the crushed tomatoes. I used orercciette instead of spaghetti or other pastas mentioned. Delicious.
How long am I supposed to preheat a 12” stainless steel sautee pan and how many cups of oil do I need so the meatballs don’t stick? This became a bolognese.