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Meatball & Creamed Spinach Skillet
“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.”
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
1Prepare meatballs according to package directions.
2Meanwhile, 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.
3Nestle the cooked meatballs into the creamed spinach. Drizzle with marinara and scatter mozzarella on top.
4Position 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)