meatballs with spinach and marinara
This is the easiest of easy meals. Low carb, quick and cheesy. I like the Mezzetta basil and whole garlic because the cloves are delicious little nuggets. There is a local grocery store that makes their own meatballs, so I like to use those. Aidell's also makes really good chicken meatballs. You could certainly serve this with some pasta. We did have a little crusty bread to sop up the sauce and cheese, but really, this is a meal in itself. I'm making this for two, but the number of meatballs and amount of sauce could be increased as desired.
prep time
15 Min
cook time
20 Min
method
Bake
yield
2 serving(s)
Ingredients
- olive oil
- 8-10 chicken meatballs
- 1 jar 16.25 oz mezzetta pasta sauce
- 5 ounces fresh spinach
- 1 cup shredded mozzarella
How To Make meatballs with spinach and marinara
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Step 1Preheat oven to 375 F.
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Step 2Add oil to an oven-safe skillet over medium heat. Cook meatballs, turning occasionally, until browned on each side. Or as well as you can brown each side of a round object.... Cook 'em roughly 8-10 minutes.
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Step 3Add pasta sauce to the skillet, coating the meatballs. Place into the oven and roast for 10-12 minutes.
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Step 4Put spinach leaves into a microwave safe bowl and add a few inches of water. Cover with wax paper and cook at 2 minutes intervals, stirring after each, to wilt the spinach. When wilted, drain.
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Step 5When meatballs are finished, remove each meatball using tongs to a plate or bowl. Add spinach, stirring to incorporate. Replace meatballs and cover with grated mozzarella.
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Step 6Return skillet to oven until cheese melts, 5 minutes.
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