Skillet Meatballs with Spinach Marinara and Polenta
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 15 min
- Cost
- $19.00
- Nutrition
- 520 cal · 42g protein
- quick
- skillet
- comfort-food
- kid-favorite
- high-protein
🍳 2 pans + 1 bowl · Picky-eater safe bet: plain bread or a bun
Skillet Meatballs with Spinach Marinara and Polenta is a Italian weeknight dinner that serves 4 and is on the table in about 25 minutes, for around $19 in groceries. You'll need 2 pans + 1 bowl, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain bread or a bun works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Garlic bread (10 min)
Contains: Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Wooden spoonsDon't have one? Amazon →
- Measuring cups & spoonsDon't have one? Amazon →
- Nesting mixing bowlsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb 90% lean ground beef
- ¼ cup panko bread crumbs
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 jar marinara sauce
- 10 oz baby spinach
- 1 package pre-cooked polenta
- 2 cups low-sodium chicken broth
- 1 tbsp olive oil
- 1¼ tsp salt
- 3/4 tsp black pepper
Steps
- In a bowl, gently mix the ground beef with the panko, Italian seasoning, garlic powder, 1 tsp salt, and 0.5 tsp pepper. Roll into 16 meatballs.
- Heat the olive oil in a large skillet over medium-high. Brown the meatballs 2-3 minutes per side, about 8 minutes total.
- While they brown, crumble the polenta into a saucepan with the broth. Heat over medium, mashing and whisking, for 6-8 minutes until it turns smooth and creamy. Season with 1/4 tsp salt and 1/4 tsp pepper.
- Pour the marinara over the meatballs, cover, and simmer 5-6 minutes until the meatballs reach 160°F inside.
- Pile the spinach on top, cover again for 1-2 minutes, then stir it into the sauce as it wilts.
- Spoon the polenta into bowls and top with 4 meatballs each and plenty of sauce.
- Make ahead: roll the meatballs up to 1 day ahead and keep them covered in the fridge. Leftovers keep 3 days in the fridge.
- Picky eater tip: serve plain polenta with a few meatballs and the sauce on the side.
On the side: Garlic bread (10 min)
1 package frozen garlic bread
- Bake the garlic bread as the package directs, about 10 minutes, until golden.
Nutrition per serving
- Protein
- 42 g
- Carbohydrates
- 38 g
- Fiber
- 5 g
- Sugar
- 4 g
- Fat
- 18 g
- Saturated fat
- 6 g
- Sodium
- 1,180 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop