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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.

Source: EatingWell Magazine, September/October 2016




Ingredient Checklist


Instructions Checklist
  • Prepare meatballs according to package directions.

  • 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.

  • Nestle the cooked meatballs into the creamed spinach. Drizzle with marinara and scatter mozzarella on top.

  • 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 1/2-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 Facts

2 oz. meatballs & 1/2 cup spinach
262 calories; protein 18.4g; carbohydrates 19.5g; dietary fiber 3g; sugars 6.6g; fat 13g; saturated fat 4.7g; cholesterol 34.9mg; vitamin a iu 8062.7IU; vitamin c 15.9mg; folate 102.8mcg; calcium 260.4mg; iron 3.7mg; magnesium 60.3mg; potassium 337.8mg; sodium 497.7mg; thiamin 0.1mg.

1 1/2 vegetable, 1 1/2 lean meat, 1/2 high fat meat, 1/2 fat