Beef · Italian-American · 20 min
Pan-Fried Beef Meatballs with Spinach Marinara Sauce & Polenta
- 20 min
- 2–6 servings
- 697 kcal / serving
Tender beef meatballs pair with a bright spinach marinara and creamy polenta for a comforting weeknight dinner. The skillet method and brief simmer keep everything quick and cohesive.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (5 oz) pkgbaby spinach
- 8 fl ozchicken or vegetable broth
- ¾ lblean ground beef
- ½ (24 oz) jarmarinara sauce
- 1 (18 oz) tubepolenta, pre-cooked
From the pantry: black pepper, extra virgin olive oil, garlic powder, Italian seasoning, panko bread crumbs, salt
Cookware
chef's knife · colander · cutting board · measuring cups · measuring spoons · medium saucepan · mixing bowls · nonstick skillet · potato masher · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: ground beef
Shopping list by aisle
Produce
- 1 (5 oz) pkgbaby spinach
Meat & seafood
- ¾ lblean ground beef
Dairy, eggs & chilled
- 1 (18 oz) tubepolenta, pre-cooked
Pantry & dry goods
- 8 fl ozchicken or vegetable broth
Sauces, oils & condiments
- ½ (24 oz) jarmarinara sauce
5 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
| chicken or vegetable broth | 8 fl oz | 16 fl oz | 24 fl oz |
| lean ground beef | ¾ lb | 1 ½ lb | 2 ¼ lb |
| marinara sauce | ½ (24 oz) jar | 1 (24 oz) jar | 1 ½ (24 oz) jars |
| polenta, pre-cooked | 1 (18 oz) tube | 2 (18 oz) tubes | 3 (18 oz) tubes |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Mix the ground beef with bread crumbs, garlic powder, Italian seasoning, black pepper, and salt until everything is evenly incorporated.
- Form the mixture into small meatballs using a tablespoon as a guide, then place them on a plate.
- Preheat a nonstick skillet over medium-high and swirl in a little olive oil to coat the bottom.
- Add the meatballs to the skillet and cook, turning occasionally, until they are browned and nearly cooked through, about 6–7 minutes.
- Dice the polenta and combine it with broth in a medium saucepan. Season with salt and pepper and bring to a simmer over medium-high heat.
- Reduce the heat to medium and mash the polenta with a potato masher until smooth; keep cooking a few minutes longer, then remove from heat and cover to stay warm.
- Wash the spinach and add it to the skillet with the meatballs and marinara, adding spinach in batches and stirring until wilted.
- To serve, ladle the polenta onto plates, top with meatballs and sauce, and enjoy.
Two tips
- Prep the meatballs ahead and refrigerate briefly before cooking.
- Swap in a splash of water or extra broth to loosen the sauce if it looks thick, and serve over the polenta with a side of extra spinach.
Nutrition per serving
- Calories
- 697 kcal
- Protein
- 42 g
- Carbs
- 60 g
- Fat
- 33 g
- Fiber
- 8 g
- Sodium
- 1668 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.