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Meatballs with Beans and Greens

This Meatballs with Beans and Greens is a hearty and nutrient-rich dish featuring savory beef meatballs simmered in marinara sauce with white beans and wilted spinach. Finished with grated Parmesan and a spoonful of pesto for extra flavor, this dish balances protein, fiber, and vibrant greens in a comforting, Italian-inspired meal.

45 min

Prep Time

45 min

Total Time

45 min

Servings

6

Ingredients

Pantry

  • 1 15-oz can White Beans

  • ¼ cup Breadcrumbs (optional)

  • 1 can Spaghetti Sauce

Fridge and Freezer

  • 1 tbs minced Garlic

  • ½ cup Parmesan (optional)

  • 1 lb Ground Beef, thawed

  • 5-oz Spinach

  • 1 6.5 oz container Pesto (optional)

  • 1 Egg

Directions

  1. Wash hands with soap and water. Open the can of beans, drain and rinse.

  2. In a medium bowl, combine beef, garlic, breadcrumbs (omit for soy and gluten-free), 1 egg (omit for egg-free), and season with salt and pepper. Always wash hands before and after handling raw meat.

  3. Heat a little oil in a skillet over medium-high heat. Using clean hands, a spoon, or a small scoop, form meatballs, about 1” each. Add the meatballs, brown, and flip once. Add the spaghetti sauce, bring to a simmer, reduce heat to low and cover.

  4. Simmer for about 10-15 minutes, until meatballs are cooked through. Stir in the beans, ¼ cup water, and half the bag of spinach. Increase heat to medium-high and simmer until spinach is wilted, stirring occasionally.

  5. Divide meatballs, beans and sauce into 6 portions. Top each with parmesan (if desired) and a spoonful of pesto (omit for nut-free). This recipe makes 4 servings. Refrigerate leftovers within 2 hours.

*Make this recipe nut-free by omitting pesto.

*Make this recipe soy and gluten free by omitting breadcrumbs.

*Make this recipe egg-free by omitting the egg.

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