Herbed Meatballs with Creamy Polenta and Spinach Marinara

Ingredients:

- For the Meatballs:
  - 1 ½ lb lean ground beef (95% lean)
  - ¼ cup whole wheat bread crumbs (substitute for panko for added fiber)
  - 2 tsp Italian seasoning
  - 1 tsp garlic powder
  - ½ tsp salt (reduced from 1 tsp)
  - ¼ tsp black pepper
- For the Polenta:
  - 2 (18 oz) tubes pre-cooked polenta, diced
  - 16 fl oz (2 cups) low-sodium chicken or vegetable broth
  - ⅛ tsp salt (reduced from ¼ tsp)
  - ⅛ tsp black pepper
- For the Spinach Marinara:
  - 2 (5 oz) packages baby spinach
  - 1 (24 oz) jar low-sodium marinara sauce (choose a brand with no added sugar)
- Cooking Ingredients:
  - 2 tsp extra virgin olive oil

In a medium bowl, combine lean ground beef, whole wheat bread crumbs, Italian seasoning, garlic powder, salt, and black pepper.
Mix well.
Form the mixture into rounded meatballs using a tablespoon measure.
Set aside on a plate.

Heat a large skillet over medium-high heat.
Add 2 tsp of olive oil and swirl to coat the bottom.
Add meatballs and cook, stirring occasionally, until golden and almost cooked through, about 6-7 minutes.

In a large pot, place diced polenta along with low-sodium broth, salt, and pepper.
Bring to a simmer over medium-high heat, then reduce heat to medium.
Mash the polenta until smooth and continue to cook until heated through, about 2-3 minutes.
Remove from heat and keep covered.

When meatballs are golden, add low-sodium marinara sauce to the skillet, stir to combine, and bring to a simmer.
Gradually add spinach to the skillet, allowing each handful to wilt slightly before adding the next.
Stir to combine and remove from heat.

Enjoy these fantastic meatballs with herbs, creamy polenta and spinach marinara sauce.

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