Pan-Fried Beef Meatballs with Spinach Marinara Sauce & Polenta

Directions

1. Mix the ground beef with bread crumbs, garlic powder, Italian seasoning, black pepper, and salt until everything is evenly incorporated.
2. Form the mixture into small meatballs using a tablespoon as a guide, then place them on a plate.
3. Preheat a nonstick skillet over medium-high and swirl in a little olive oil to coat the bottom.
4. Add the meatballs to the skillet and cook, turning occasionally, until they are browned and nearly cooked through, about 6–7 minutes.
5. 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.
6. 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.
7. Wash the spinach and add it to the skillet with the meatballs and marinara, adding spinach in batches and stirring until wilted.
8. To serve, ladle the polenta onto plates, top with meatballs and sauce, and enjoy.