Real Recipes From Real Home Cooks ®

meatballs with spinach and marinara

a recipe by
Jennifer R
Portland, OR

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.

serves 2
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For meatballs with spinach and marinara

  • olive oil
  • 8-10
    chicken meatballs
  • 1 jar
    16.25 oz mezzetta pasta sauce
  • 5 oz
    fresh spinach
  • 1 c
    shredded mozzarella

How To Make meatballs with spinach and marinara

  • 1
    Preheat oven to 375 F.
  • 2
    Add 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.
  • 3
    Add pasta sauce to the skillet, coating the meatballs. Place into the oven and roast for 10-12 minutes.
  • 4
    Put 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.
  • 5
    When 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.
  • 6
    Return skillet to oven until cheese melts, 5 minutes.