Tasty Balsamic Meatballs

in Health Recipes April 13, 2019

Enjoy these mini-sized meatballs made with lean ground beef and tangy balsamic vinegar, served over a bed of spinach with roasted cherry tomatoes! 

Prep time: 10 minutes 

  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Total time: 45 minutes
  • Serves 4


  • 1 pint cherry tomatoes, sliced in half
  • 1 tablespoon olive oil, divided
  • 1 onion, finely chopped
  • Salt and pepper, to taste
  • 2 cloves garlic, minced
  • 1 teaspoon fresh basil, minced
  • 1 teaspoon fresh parsley, minced
  • 1 egg
  • 1 pound lean ground beef
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon finely grated lemon zest
  • 4 cups baby spinach


  1. Heat oven to 400°F. Place cherry tomatoes in a large bowl and toss with 1/2 tablespoon olive oil to evenly coat. Season with salt and pepper and place in a single layer, cut-side down, on a parchment-lined baking sheet. Set aside.
  2. Heat remaining 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add onion and saute until translucent, about 5 minutes. Season with salt and pepper, to taste.
  3. Add garlic, basil and parsley to the skillet and stir to cook until fragrant, about 1 minute. Remove skillet from heat and set aside.
  4. Crack egg into a large bowl and lightly beat with a fork. Add ground beef and season with salt and pepper. Add onion mixture, balsamic vinegar and lemon zest and stir to thoroughly combine, being careful not to overmix. Form into mini-meatballs and place in an even layer on another parchment-lined baking sheet.
  5. Bake tomatoes and meatballs for 30 minutes, flipping both halfway through cooking.
  6. Meanwhile, arrange spinach on each of 4 serving plates. Place mini-meatballs and tomatoes on top of spinach and serve hot.
Tasty Balsamic Meatballs

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