Name: Pan-Fried Beef Meatballs with Spinach Marinara Sauce & Polenta
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 (142 g) pkgs baby spinach; 710 ml chicken or vegetable broth; 1.02 kg lean ground beef; 1 ½ (680 g) jars marinara sauce; 3 (510 g) tubes polenta, pre-cooked; black pepper; extra virgin olive oil; garlic powder; Italian seasoning; panko bread crumbs; salt

Pan-Fried Beef Meatballs with Spinach Marinara Sauce & PolentaPan-Fried Beef Meatballs with Spinach Marinara Sauce & Polenta — a 35-minute lunch recipe with 11 ingredients, serving 6.Ingredients

3 (142 g) pkgs baby spinach

710 ml chicken or vegetable broth

1.02 kg lean ground beef

1 ½ (680 g) jars marinara sauce

3 (510 g) tubes polenta, pre-cooked

black pepper

extra virgin olive oil

garlic powder

Italian seasoning

panko bread crumbs

salt

Instructions

Place beef, bread crumbs, and spices in a large bowl. Using your hands, mix well to combine.

Using a tablespoon measure, form the beef mixture into rounded meatballs. Place on a large plate.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Working in batches, add meatballs and cook, stirring occasionally, until golden and almost cooked through, 6-7 minutes. Once done, transfer to a clean plate. (Reserve pot for later use.)

While the meatballs are cooking, medium dice polenta. Place in another large pot along with broth, salt, and pepper. Bring to a simmer over medium-high heat.

Once the broth is simmering, reduce heat to medium. Using a potato masher, mash the polenta until smooth; continue to cook, stirring occasionally, until heated through, 3-4 minutes more. Remove from heat and cover to keep warm.

Meanwhile, wash and dry spinach (skip this step if it came pre-washed).

Return the pot to medium-high heat. Add meatballs and marinara sauce, then stir to combine and bring to a simmer.

Once the sauce is simmering, add spinach to the pot in handfuls, waiting for the spinach to wilt slightly before adding the next handful. Stir to combine and remove from heat.

To serve, divide polenta between plates or bowls; top with meatballs and sauce. Enjoy!

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