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Meatball & Creamed Spinach Skillet

  • 35 m
  • 35 m
Carolyn Malcoun
“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


  • 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)
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