Best 6 Italian Meatballs In Spinach Cream Sauce Recipes

MEATBALL & CREAMED SPINACH SKILLET

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.

FLORENTINE MEATBALLS

Steps:

• Preheat oven to 400 degrees F.
• Wring defrosted spinach dry in a clean kitchen towel. Place turkey in a bowl and make a well in the middle of it. Add the spinach, all but 3 tablespoons of the onion, all of the garlic, 1 large egg, about 1/4 cup milk, bread crumbs, grated Parmesan, salt and pepper. Mix well. Form into 12 large balls and drizzle with extra-virgin olive oil. Arrange on a nonstick cookie sheet and roast 20 minutes, or until cooked through.
• While balls are in the oven, heat a small sauce pot over medium heat. Add a drizzle of extra-virgin olive oil and 2 tablespoons butter. Melt butter, add remaining finely chopped onion and cook 2 minutes then whisk in flour. Cook flour 1 minute, then whisk in 1 1/2 cups milk and 1 cup stock. Bring liquid up to a boil then stir in shredded provolone or blended Italian cheeses. Season the sauce with salt, pepper and nutmeg, turn heat to lowest setting.
• Place 3 balls on dinner plates and top with sauce, garnish with parsley.

ITALIAN MEATBALL AND SPINACH BISCUIT BAKE

Steps:

• Heat oven to 400°F. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Thaw meatballs by microwaving them in microwavable bowl on High 3 to 5 minutes or until warm. Add pasta sauce; stir to coat.
• Place half of the meatballs in baking dish. Mix spinach, cream cheese and 1/2 cup of the shredded cheese. Spoon half of the spinach mixture by tablespoonfuls randomly over meatballs.
• Stir Bisquick mix and milk in medium bowl until soft dough forms. Spoon half of the dough by tablespoonfuls randomly over meatballs. Repeat layers with remaining meatballs, spinach mixture and Bisquick mixture.
• Bake uncovered about 20 minutes or until biscuits are golden brown. Sprinkle with remaining 1 cup shredded cheese. Bake about 5 minutes longer or until cheese is melted.

ITALIAN MEATBALLS

Steps:

• Soak bread in milk for 10 minutes; drain and squeeze bread. In a blender in food processor, combine the bread, eggs, Parmesan cheese, parsley, garlic, oil, salt, pepper and allspice; cover and process until smooth., In a large bowl, combine the beef and sausage. Add bread mixture; mix well. Shape into 2-in. balls. Place on a greased rack in a shallow baking pan. , Bake, uncovered, at 400° for 20-25 minutes or until the meatballs are no longer pink; drain. In a large saucepan, heat marinara sauce; add the meatballs and heat through. , Serve over pasta.

MEATBALLS WITH CREAM SAUCE

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.

MEATBALLS WITH CREAMY SPINACH SAUCE

Steps:

• Heat 1 tablespoon oil in a large frying pan over medium heat. Add the onion, pine nuts and garlic. Cook stirring often, until the onion is soft. Transfer to a bowl and allow to cool slightly.
• Add the mince, basil, breadcrumbs, lemon rind cheeses and egg.
• Mix (with your hands) until well combined.
• Roll 2 tablespoons mixture into balls, place on a tray, cover and refrigerate for 30 minutes.
• Heat the remaining oil in the pan, add the meatballs and cook turning gently occasionally until browned all over and cooked through.
• To make the spinach sauce, melt the butter in a pan, add the green onions and cook, stirring for 1 minute.
• Add the spinach and cream and bring to the boil. Cook for 10 minutes or until slightly thickened then transfer to a blender and puree until smooth.
• Season to taste with black pepper.
• Serve the meatballs on mash or egg noodles with spinach sauce spooned over.