Meatballs and Creamed Spinach Skillet
12.5g
Net Carbs
51.4g
Protein
48.7g
Fat
5.9g
Fiber
718
Calories
Ingredients:
- 14 ounces 85% lean ground beef
- 4 tablespoons grated parmesan cheese, divided
- 2 cloves minced or pressed fresh garlic, divided
- 1 teaspoon Italian seasoning, divided
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil, divided
- 1/2 medium yellow onion (55g), diced
- 1 package (10 oz) spinach
- 3/4 cup canned crushed tomatoes
- 1/4 teaspoon crushed red pepper flakes
- 1/8 teaspoon ground nutmeg
- 1/4 cup whole milk ricotta cheese
Directions:
- Combine the beef with 2 tablespoons Parmesan cheese, 1 clove minced garlic 1/2 teaspoon Italian seasoning, salt and black pepper. Roll into 1-inch balls and set aside.
- Heat 1 teaspoon 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, red pepper flakes and nutmeg, 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 meatballs are cooked through to an internal temperature of 160.
- 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).
