Recipe Library
Meatball & Creamed Spinach Skillet
Juicy meatballs settle into a velvety spinach sauce, its creamy richness laced with gentle nutmeg and pepper. Warm marinara and melting mozzarella blanket the top, delivering savory bites that feel both hearty and comforting.
- Total
- 35 min
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 6
Nutrition per Serving
- Calories
- 262
- Protein
- 18g
- Carbs
- 20g
- Fat
- 13g
- Fiber
- 3g
- Sugar
- 7g
- Sodium
- 498mg
Ingredients
- 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
- 1/4 teaspoon ground pepper
- 1/8 teaspoon ground nutmeg
- 1 1/2 cups low-sodium marinara (see Tip), heated
- 4 ounces sliced fresh mozzarella cheese, shredded or torn into pieces
Instructions
- 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.