Close
Cook Time:35 minsTotal Time:35 minsServings:6Yield:6 servingsJump to Nutrition Facts
Cook Time:35 minsTotal Time:35 minsServings:6Yield:6 servings
Cook Time:35 mins
Cook Time:
35 mins
Total Time:35 mins
Total Time:
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients12ouncesfrozen meatballs1tablespoonextra-virgin olive oil1medium onion, finely chopped3clovesgarlic, finely chopped1 6-ounce package frozen chopped spinach2tablespoonswhite whole-wheat flour1cupreduced-fat milk¼teaspoonground pepper⅛teaspoonground nutmeg1 ½cupslow-sodium marinara (see Tip), heated4ouncessliced fresh mozzarella cheese, shredded or torn into pieces
Cook Mode(Keep screen awake)
Ingredients
12ouncesfrozen meatballs
1tablespoonextra-virgin olive oil
1medium onion, finely chopped
3clovesgarlic, finely chopped
1 6-ounce package frozen chopped spinach
2tablespoonswhite whole-wheat flour
1cupreduced-fat milk
¼teaspoonground pepper
⅛teaspoonground nutmeg
1 ½cupslow-sodium marinara (see Tip), heated
4ouncessliced fresh mozzarella cheese, shredded or torn into pieces
DirectionsPrepare 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.TipsMarinara 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)Originally appeared: EatingWell Magazine, September/October 2016
Directions
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.TipsMarinara 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)
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.
Tips
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)
Originally appeared: EatingWell Magazine, September/October 2016
Rate ItPrint
Nutrition Facts(per serving)262Calories13gFat20gCarbs18gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
