MEATBALL & CREAMED SPINACH SKILLET
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.
Provided by Carolyn Malcoun
Categories Healthy Tomato Sauce Recipes
Time 35m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 19.5 g, Cholesterol 34.9 mg, Fat 13 g, Fiber 3 g, Protein 18.4 g, SaturatedFat 4.7 g, Sodium 497.7 mg, Sugar 6.6 g
ITALIAN MEATBALLS IN SPINACH CREAM SAUCE
Make and share this Italian Meatballs in Spinach Cream Sauce recipe from Food.com.
Provided by crymara
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place frozen meatballs in bottom of round casserole.
- Sprinkle frozen spinach on top of meatballs.
- Whisk beefstock, sourcream, dill, cumin, lemon juice, salt and cornstarch together in seperate bowl.
- Pour over meatballs, cover and bake in 350 degree oven for 45 minutes or until done.
- Stir halfway through cooking and take off lid to thicken sauce.
- Serve over rice or egg noodles.
- Add extra sourcream after cooking if you like a stroganoffy sauce.
Nutrition Facts : Calories 93.1, Fat 6.8, SaturatedFat 4, Cholesterol 12.7, Sodium 389.4, Carbohydrate 5.9, Fiber 1.5, Sugar 0.4, Protein 3.6
CLASSIC ITALIAN MEATBALLS
This easy and simple recipe produces a soft and tender meatball. One of the best Classic Italian Meatball Recipes.
Provided by Rosemary Molloy
Categories Main Dish
Time 1h
Number Of Ingredients 16
Steps:
- In a large bowl mix together the ground beef, egg, bread crumbs, parmesan cheese, minced garlic, chopped parsley, salt and pepper. Slowly add the milk until you have a soft compact mixture.Form the mixture into small balls.
- In a large pan add the olive oil, garlic, tomato puree/passata, salt, fresh basil, oregano and water. Mix to combine.
- Add the meatballs and gently mix to cover them in sauce. Cover the pan and cook on low/medium (more low than medium) heat for approximately 15- 20 minutes, uncover and continue to cook for another 15-20 minutes or until cooked through and the sauce has thickened. If you find the sauce thickening too much then add a little more water.
- Serve immediately as a main dish or over your favourite al dente pasta. Top with freshly grated parmesan cheese before serving. Enjoy!
Nutrition Facts : Calories 71 kcal, Carbohydrate 2 g, Protein 4 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 20 mg, Sodium 127 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MEATBALLS WITH CREAM SAUCE
I get raves from my husband and even our three fussy children when I serve these satisfying meatballs with mashed potatoes. The savory cream sauce gives a tasty new twist to meatballs and always makes a memorable meal.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the egg, milk, ketchup, Worcestershire sauce, oats, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Roll in flour, shaking off excess. , Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 400° for 10 minutes. Turn meatballs; bake 12-15 minutes longer or until meat is no longer pink. , Meanwhile, for sauce, melt butter in a saucepan over medium heat. Stir in the flour, thyme, salt and pepper until smooth. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. , Drain meatballs on paper towels; transfer to a serving dish. Serve with sauce; sprinkle with parsley.
Nutrition Facts : Calories 389 calories, Fat 24g fat (12g saturated fat), Cholesterol 139mg cholesterol, Sodium 874mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.
CHEF JOHN'S ITALIAN MEATBALLS
Homemade meatballs are a very easy to make, and since we skip the very messy step of pan-frying these before they hit the sauce, it becomes downright simple. Here I use a standard half-beef/half-pork mixture. You can substitute water or beef broth for the milk, if preferred.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 2h15m
Yield 30
Number Of Ingredients 14
Steps:
- Cover a baking sheet with foil and spray lightly with cooking spray.
- Soak bread crumbs in milk in a small bowl for 20 minutes.
- Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes.
- Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.
- Preheat an oven to 425 degrees F (220 degrees C).
- Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet.
- Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.
Nutrition Facts : Calories 81.9 calories, Carbohydrate 1.7 g, Cholesterol 32.3 mg, Fat 5.5 g, Fiber 0.2 g, Protein 6.2 g, SaturatedFat 1.9 g, Sodium 192.1 mg, Sugar 0.5 g
SIMPLE ITALIAN MEATBALLS IN MARINARA SAUCE
This recipe is based upon an Italian family recipe, modified for working or busy moms like me, who need something homemade but quick. While cooking the sauce, prepare a fresh salad and garlic bread to complete the meal. Serve hot over your favorite pasta.
Provided by darcy907
Categories Main Dish Recipes Meatball Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Blend ketchup and milk together in a bowl. Mix in beef, egg, bread crumbs, and Greek seasoning to combine.
- Heat marinara sauce to a simmer in a 2-quart pot over low heat.
- Roll beef mixture with your hands to form meatballs. Drop into the simmering sauce. Add sugar and cayenne pepper. Cook, stirring gently and regularly, until meatballs are no longer pink and sauce is heated through, 25 to 30 minutes.
Nutrition Facts : Calories 366.2 calories, Carbohydrate 31.4 g, Cholesterol 86.9 mg, Fat 16.7 g, Fiber 5.1 g, Protein 21.2 g, SaturatedFat 5.8 g, Sodium 1018.5 mg, Sugar 18.8 g
ITALIAN MEATBALLS AND SAUCE
This is an old recipe I found in "Good Eating Around the Clock" published by the Women of the Second Reformed Church, Tarrytown, New York. This recipe is attributed to Eleanor Miscioscia. I would make this when I had a meatball wedge craving, serving these on some nice Italian bread.
Provided by JackieOhNo
Categories Meatballs
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Lightly brown onion in oil, then add the rest of sauce ingredients.
- Meanwhile, mix together all meatball ingredients. If too thick, add a little milk. Roll into small balls.
- Add uncooked meatballs to sauce and simmer for about 2 hours.
ITALIAN MEATBALLS IN TOMATO SAUCE
Make and share this Italian Meatballs in Tomato Sauce recipe from Food.com.
Provided by Julesong
Categories Meat
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Make the sauce: in a heavy saucepan cook the onion and the garlic in the oil over low heat, stirring, for 2 minutes; add parsley, basil, tomatoes, tomato paste, stock, wine, sugar, romano, salt, and oregano, and simmer the sauce, stirring occasionally, for 30 minutes.
- While sauce is cooking, prepare the meatballs: in a large bowl combine bread (with liquid squeezed from it), chuck (it's really good if you grind your own!), eggs, romano, parsley, garlic, the oregano, salt, and pepper; mix well and form into 8 meatballs.
- In a large skillet brown the meatballs in the oil over high heat, turning them often; make sure to not crowd them in the pan, otherwise they won't brown properly.
- Transfer the browned meatballs to the sauce with a slotted spoon and simmer the mixture, stirring occasionally, for 30 minutes.
- You can serve them with your favorite pasta right away, but these improve in flavor if they're cooled and chilled, covered, and refrigerated overnight or up to 2 days before serving.
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