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Meatball and Spinach No-Sagna Recipe

Meatball and Spinach No-Sagna Recipe

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Ingredients:

Serving

1 1/2 lbs ground sirloin
1 large egg, beaten
1/2 cup italian seasoned breadcrumbs ( you can eliminate this for a lower carb meal if you'd like)
1/2 yellow onion, chopped
4 garlic cloves, crushed and finely chopped
1/4 cup flat leaf parsley, chopped (a fistful of leaves)
1/2 cup grated parmigiano (a couple of generous handfuls) or 1/2 cup romano cheese (a couple of generous handfuls)
salt & freshly ground black pepper
2 tbsp olive oil
1 tsp crushed hot red pepper flakes
1 (14 oz) can chunky-style crushed tomatoes
2 1/2 cups shredded provolone cheese
2 tbsp olive oil
1/2 yellow onion, chopped
salt & freshly ground black pepper
2 (10 oz) boxes chopped spinach , defrosted
1/2 cup chicken stock or 1/2 cup broth
1/2 cup heavy cream
fresh nutmeg
1/2 cup fresh basil leaf, for garnish

Directions:

Preheat the broiler.
Place the ground sirloin in a large mixing bowl and punch a well into the center of the meat. Fill the well with the egg, bread crumbs, onion, half of the chopped garlic, half of the parsley, the Parmigiano and Romano cheese, and a little salt and pepper. Mix the meatball ingredients until well combined yet not overmixed. Divide into 4 equal parts, then roll each part into 5 balls. Heat a large non-stick skillet over medium-high heat with the EVOO. Add the meatballs and brown on all sides, about 5 minutes.
Scoot the meatballs to the side of the skillet and add the remaining garlic and the red pepper flakes. Cook for 1 minute. Add the tomatoes, mix to combine. Shake the skillet to coat the meatballs in the sauce and simmer for 5 to 6 minutes more. While the meatballs are simmering, start the spinach.
Heat the medium-size skillet over medium-high heat with the EVOO. Add the onion, salt, and pepper. Cook for 1 minute. While the onion is cooking, transfer the defrosted spinach to a clean kitchen towel and wring all the liquid out. Add the spinach, chicken stock, and cream to the skillet. Season with nutmeg and cook for 2 minutes or until the mixture is thick.
Spread the spinach mixture over the bottom of the baking dish. Top with the meatballs and tomato sauce. Top that with the shredded provolone or Italian four-cheese blend. Place under the preheated broiler about 6 inches from the heat to melt and evenly brown the cheese about 3 minutes. Remove no-sagna from the broiler and garnish with lots of torn or shredded basil.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	874.22 Kcal (3660 kJ)
Calories from fat	540.65 Kcal
		% Daily Value*
Total Fat	60.07g	92%
Cholesterol	285.87mg	95%
Sodium	1177.66mg	49%
Potassium	895.19mg	19%
Total Carbs	13.4g	4%
Sugars	2.53g	10%
Dietary Fiber	1.66g	7%
Protein	70g	140%
Vitamin C	9.9mg	17%
Vitamin A	0.1mg	5%
Iron	3.9mg	21%
Calcium	712.4mg	71%

Amount Per 100 g
Calories	197.48 Kcal (827 kJ)
Calories from fat	122.13 Kcal
		% Daily Value*
Total Fat	13.57g	92%
Cholesterol	64.58mg	95%
Sodium	266.03mg	49%
Potassium	202.22mg	19%
Total Carbs	3.03g	4%
Sugars	0.57g	10%
Dietary Fiber	0.38g	7%
Protein	15.81g	140%
Vitamin C	2.2mg	17%
Iron	0.9mg	21%
Calcium	160.9mg	71%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

22.2

Points
23

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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