Super Easy Hidden Spinach Kosher-Style Meatballs

There’s nothing cozier than a pot of meatballs simmering away in rich tomato sauce. These easy kosher style meatballs come together quickly with pantry staples, no dairy, and one simple shortcut — jarred marinara. It’s the perfect weeknight dinner that feels hearty and homemade without keeping you in the kitchen all night.

 Instructions

1. Mix the meatballs
   • In a large bowl, combine ground meat, breadcrumbs, egg, onion, garlic, parsley, spinach, oregano, cumin, salt, and pepper.
   • Mix gently with your hands until just combined (overmixing = tough meatballs).
   • Roll into golf-ball sized meatballs and set aside.
2. Brown the meatballs
   • Heat olive oil in a large skillet or Dutch oven.
   • Brown the meatballs on all sides. (They don’t need to be fully cooked yet.) 
3. Get lost in the Sauce
   • Pour your favorite marinara sauce in to the pan along with about 1/4 cup water.
   • Cover and cook on low for 20–25 minutes, until the meatballs are fully cooked and the sauce has thickened. (Temp check the meatballs to check they are fully cooked)

Serving Suggestions

• Spoon over your choice
• Pair with garlic bread for dipping.
• Serve alongside roasted veggies or a crisp chopped italian salad for balance.

Storage & Freezer Tips

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze cooked meatballs (with sauce) in portions for up to 3 months. Reheat gently on the stove with a splash of water.

 Ingredient Swaps

• Use ground chicken or turkey instead of beef for a lighter version. Or your fav plant based alternative of course.
  
• Add fresh spinach or zucchini to the sauce for extra veggies.

Make It a Meal

Round out dinner with:

• A side of roasted broccoli or green beans.
• A simple arugula salad with lemon and olive oil.
• Fresh fruit for dessert.