Meatball & Creamed Spinach Skillet

Meatball & Creamed Spinach Skillet

3 Reviews
From: EatingWell Magazine, September/October 2016

Spaghetti and meatballs is a no-brainer, but pairing meatballs with a pile of creamed spinach topped with marinara and cheese is a flavorful twist. Pick your favorite frozen meatballs—beef, chicken or veggie—for this healthy dinner recipe.

Ingredients 6 servings

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  • 12 ounces frozen meatballs
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 6-ounce package frozen chopped spinach
  • 2 tablespoons white whole-wheat flour
  • 1 cup reduced-fat milk
  • ¼ teaspoon ground pepper
  • ⅛ teaspoon ground nutmeg
  • 1½ cups low-sodium marinara (see Tip), heated
  • 4 ounces sliced fresh mozzarella cheese, shredded or torn into pieces

Preparation

  • Active

  • Ready In

  1. Prepare meatballs according to package directions.
  2. Meanwhile, heat oil in a large, broiler-safe skillet over medium heat. Add onion and cook, stirring occasionally, until tender, about 2 minutes. Add garlic and cook, stirring, for 30 seconds. Add spinach and cook, stirring occasionally, until thawed, 6 to 8 minutes. Sprinkle with flour and stir to combine. Add milk and cook, stirring occasionally, until thickened, about 2 minutes. Stir in pepper and nutmeg.
  3. Nestle the cooked meatballs into the creamed spinach. Drizzle with marinara and scatter mozzarella on top.
  4. Position rack in upper third of oven and turn broiler to high. Broil the casserole until the cheese is browning in spots, 3 to 4 minutes.
  • Marinara sauces can be high in sodium (often more than 20 percent of your daily limit per ½-cup serving). Opt for one labeled “low-sodium” or check the nutrition panel and go for one that's lower in sodium, about 250 mg per serving or less.
  • Meatballs: Pick one with less than 450 mg per serving and skip brands with added sugar. Our Favorites: Bove's Italian Style (beef) and Al Fresco Italian Style (chicken)

Nutrition information

  • Serving size: 2 oz. meatballs & ½ cup spinach
  • Per serving: 262 calories; 13 g fat(5 g sat); 3 g fiber; 19 g carbohydrates; 18 g protein; 103 mcg folate; 35 mg cholesterol; 7 g sugars; 0 g added sugars; 8,063 IU vitamin A; 16 mg vitamin C; 260 mg calcium; 4 mg iron; 498 mg sodium; 338 mg potassium
  • Nutrition Bonus: Vitamin A (161% daily value), Vitamin C (27% dv), Calcium (26% dv), Folate (26% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ vegetable, 1½ lean meat, ½ high fat meat, ½ fat

Reviews 3

April 29, 2017
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By: veggielover
I made this yesterday because the photo looked so delicious. Then as I was making it, I thought, what a strange combination! I think I will make the creamed spinach again, but will not add the red sauce and probably replace the meatballs with chicken, just my personal preference. I also had to add some salt to the spinach.
March 02, 2017
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By: Carlo
Very delicious and easy to make. However, we are not big eaters and this recipe is definitely not for 6 people. I would say two at the most.
October 31, 2016
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By: Patty
easy, quick one pan meal that surprised me with how good it was...will make again...good weeknight meal when you have to get dinner on table fast. (I used shredded mozzarella cheese instead of fresh)