Meatballs and Creamed Spinach Skillet
12.5g
Net Carbs
51.4g
Protein
48.7g
Fat
5.9g
Fiber
718
Calories
Ingredients:
- 1 1/2 servings Crushed Tomatoes
- 4 tablespoons Parmesan Cheese (Grated)
- 1 teaspoon Italian Seasoning
- 1/4 cup Ricotta Cheese, whole milk
- 2 cloves Garlic
- 1 tablespoon Olive Oil
- 1/8 teaspoon Nutmeg (Ground)
- 1/2 medium (2-1/2" diameter) Onions
- 1/4 teaspoon Black Pepper
- 1 package (10 oz) Spinach
- 14 ounces Ground Beef (85% Lean / 15% Fat)
- 1/2 teaspoon Salt
- 1/4 teaspoon Crushed Red Pepper Flakes
Directions:
- Mince the garlic and dice the onion; set each aside. Combine the beef with half of the Parmesan cheese, garlic and half of the Italian seasoning, all of the salt and the black pepper. Roll into 1-inch balls and set aside.
- Heat 1 tsp oil in a large skillet over medium-high heat. Add the meat balls and brown them on all sides; about 6 minutes total. Remove from pan and keep warm.
- In the same skillet used for the meatballs, add the onions and remaining oil. Cook, stirring occasionally for about 2 minutes until softened. Add the remaining garlic and cook another 30 seconds. Add the spinach, crushed tomatoes, nutmeg and red pepper flakes cooking until the spinach has wilted and the sauce bubbles for about 3 minutes. Add the meatballs and continue to cook over medium heat until the meat balls are cooked through.
- Add the ricotta cheese in dots around the skillet then sprinkle the top with the remaining Parmesan cheese. (optional: place in the upper third of the oven and broil 3-4 minutes).
