Creamy, comforting, and packed with flavour, these Creamy Spinach and Pork Meatballs are the ultimate dinner treat! Tender pork meatballs, perfectly seasoned and smothered in a luscious cream sauce with fresh spinach, come together for a meal that feels indulgent but is surprisingly easy to make.
It’s the dish you’ll want to serve with crusty bread to mop up all that creamy goodness or alongside a bed of pasta for a filling feast. Whether it’s a busy weeknight or a laid-back weekend dinner, these meatballs will have everyone asking for more!
Ingredients needed
These ingredients come together to create meatballs that are juicy, creamy, and packed with flavour. Every component adds its own little magic to the dish!
- Ground pork: Juicy and flavourful pork is ideal for tender meatballs. Use lean pork if you prefer less fat.
- Mozzarella: Adds creaminess and helps bind the meatballs.
- Sun-dried tomatoes: Jarred in oil, they bring tanginess and depth to the sauce. Drain the oil for a lighter sauce.
- Heavy cream: Ensures a rich and velvety texture. Substitute with half-and-half for a lighter option.
- Parmesan: Use freshly grated parmesan for the best flavour and smooth melting.
- Spinach: Fresh baby spinach wilts beautifully and adds a burst of colour.
Recipe tips & notes
Follow these tips to make your meatballs tender, your sauce luscious, and your dish utterly irresistible!
- Use room temperature ingredients: This helps the meatballs hold their shape better when cooking.
- Avoid overmixing: Gently combine the meatball ingredients to prevent dense meatballs.
- Deglaze the pan thoroughly: Scrape up all the browned bits for maximum flavour in your sauce.
- Wilt the spinach gently: Add the spinach at the end to preserve its vibrant colour and texture.
- Rest the meatballs: Let them sit in the sauce for a few minutes before serving to soak up more flavour.
Substitutions & additions
Make this recipe your own with these creative swaps and extras to suit your taste or dietary needs.
- Meat substitute: Swap pork mince with turkey, chicken, or beef mince for a different flavour profile. For a vegetarian version, use crumbled tofu, lentils, or plant-based mince.
- Cheese: Shredded cheddar or provolone makes a great alternative to mozzarella, each adding its unique creaminess and flavour. Parmesan or Gruyere can also be used for a sharper taste.
- Veggies: Add finely chopped mushrooms or zucchini for extra heartiness and nutrients. Other great options include diced bell peppers, spinach, or even kale for a green boost.
- No wine: Replace the wine with equal parts vegetable stock, chicken broth, or water with a splash of lemon juice to maintain a depth of flavour without alcohol.
- Heat level: If you’re not a fan of spice, skip the chilli flakes entirely or add extra if you enjoy spicier food.
How to make this recipe
Craft meatballs that are juicy on the inside, golden on the outside, and nestled in a creamy, flavourful sauce. This step-by-step guide ensures it’s easy, fun, and absolutely delicious!
Step 1
In a large bowl, mix ground pork, shredded mozzarella, minced garlic, Italian seasoning, chili flakes, coriander, salt, and pepper. Form into medium-sized meatballs and set aside.
Step 2
Form into medium-sized meatballs and set aside. Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 8–10 minutes, until browned and cooked through. Remove to a plate.
Step 3
In the same skillet, melt butter in the leftover cooking juices. Sauté garlic for 1 minute, then add onion and cook until translucent. Stir in sun-dried tomatoes and cook for 1–2 minutes. Deglaze the pan with white wine, simmering for 2–3 minutes, then add vegetable stock and reduce slightly.
Step 4
Lower the heat and stir in the heavy cream, ensuring it blends smoothly with the sauce. Let the mixture gently simmer for about 3 minutes, stirring occasionally to maintain a velvety consistency. This simmering allows the cream to meld with the other flavours. Season the sauce with salt and freshly cracked pepper
Step 5
Add spinach and stir until wilted, then mix in grated parmesan until smooth and creamy.
Step 6
Return the meatballs to the skillet, spooning the sauce on top. Add parsley and serve with your choice of sides.
Creamy Spinach and Pork Meatballs
Ingredients
Meatballs
- 500 g Pork mince
- 1/2 cup Mozzarella shredded
- 1 tsp Italian seasoning
- 1/2 tsp Chilli flakes
- Salt and pepper
Sauce
- 1/2 cup Fresh coriander
- 1 Red onion diced
- 3/4 cup White wine
- 1/3 cup Vegetable stock
- 150 g Sun-dried tomatoes in oil drained
- 300 ml Thickened cream
- 3 cups Baby spinach
- 1/2 cup Parmesan grated
- 1 Tbsp Fresh parsley
- 1 Tbsp Olive oil
- 1/2 Tbsp Butter
- Salt and pepper
Instructions
- Combine pork, mozzarella, garlic, Italian seasoning, chili flakes, coriander, salt, and pepper in a bowl. Shape into meatballs.
- Heat olive oil in a skillet over medium heat. Brown the meatballs for 8–10 minutes, turning occasionally. Remove and set aside.
- In the same skillet, melt butter. Sauté garlic and onion, add sun-dried tomatoes, then deglaze with wine. Stir in vegetable stock and reduce slightly.
- Add cream and simmer. Stir in spinach and parmesan until creamy. Return meatballs to skillet, coat in sauce, and garnish with parsley.
Nutrition
Storage & reheating
Save your leftovers and enjoy them just as creamy and tasty the next day! These tips will keep your dish fresh and delicious.
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze meatballs in the sauce for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in a skillet over low heat, stirring gently, or microwave in 1-minute bursts. Add a splash of cream or broth to keep the sauce luscious and creamy.
Recipe FAQs
Can I make the meatballs ahead of time?
Yes, prepare and refrigerate the uncooked meatballs for up to 24 hours. Cook when ready to serve.
What can I serve with this dish?
Pair with crusty bread, mashed potatoes, or your favourite pasta for a complete meal.
Can I use frozen spinach?
Absolutely! Thaw and drain frozen spinach thoroughly before adding it to the sauce.
What if I don’t have sun-dried tomatoes?
You can substitute cherry tomatoes or roasted red peppers for a slightly different flavour.