spinach + meatballs


  • 16 oz Italian beef meatballs (freshly prepared at deli or local Italian market)
  • 28 oz can crushed San Marzano tomatoes
  • 1 large container organic baby spinach
  • 1 small yellow onion, chopped
  • 4 garlic cloves, chopped
  • 1 TBS extra virgin olive oil (EVOO)
  • 1 tsp dried oregano
  • fresh basil


Note:  some Italian markets sell homemade meatballs frozen.  If you buy frozen, put in fridge and use the next day once thawed or add an additional 5 minutes to the below simmer time for frozen meatballs.

Spray bottom of Dutch oven with cooking spray, then add EVOO and warm over medium heat.  Add onion and saute, stirring often, until translucent and edges are slightly brown (around 5 minutes).  Crumble dried oregano between fingers over onions (to release more flavor) and season with salt + pepper.  Add garlic and saute for 30 seconds, stirring constantly, until fragrant, careful not to burn.  Add crushed tomatoes, increase heat and bring to a low boil, deglazing bottom of pan by scraping up bits with a wooden spoon or spatula (work that flavor in!).  Reduce heat to medium low and simmer for 10  minutes, stirring occasionally so tomatoes do not burn on bottom of pan.  Add meatballs and continue to simmer, stirring occasionally, until heated through (about 5 minutes).  In the last minute of cooking, add torn basil (as much as you like) to pan + stir to incorporate.

While sauce simmers, microwave spinach in a microwavable dish (like Corningware) for 1 minute or until slightly wilted.  

To plate, place a cup of spinach in a bowl, top with 4 oz meatballs and 1/4 cup tomato sauce.  Enjoy!

Note:  I added some cooked ziti to my family’s servings.

Serves 4

Hands-on time:  25 minutes

Nutrients:   Calories:  398 / Total Fat:  33.4g / Saturated Fat:  10.5g / Cholesterol: 0mg / Total Carbs:  8.4g / Protein:  57.2g / Sodium:  444.4mg / Dietary Fiber:  2.6g / Sugar:  3g

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