Italian Meatballs with Creamed Spinach Recipe

If you’re craving a warm, satisfying meal full of bold flavors, try this Traeger Italian Meatballs with Creamed Spinach. Juicy, tender meatballs rest on a rich bed of garlic-and-onion creamed spinach, finished with a savory crushed tomato sauce and melted Italian cheeses. It’s a comforting, low-carb alternative to pasta that works for weeknight family dinners or a special weekend meal.

Traeger Italian Meatballs with Creamed Spinach

This recipe puts a smoky twist on a classic Italian-American favorite. The meatballs are seasoned simply, smoked or baked until juicy, then baked again layered over a creamy spinach base and topped with a bright tomato sauce and melty cheese. While the Traeger pellet grill brings a subtle smoke and depth, you can easily make this in the oven or on the stovetop with excellent results.

Serve it on its own for a lower-carb dinner, or offer buttered pasta or garlic bread on the side for kids or pasta lovers. Either way, the spinach layer is the secret to keeping each bite rich, balanced, and irresistible.

Recipe Shopping List

Before you start, gather the main components. Quantities and full instructions are in the ingredients and steps below.

• Ground beef
• Egg
• Italian bread crumbs
• Yellow onion
• Garlic
• Flat-leaf parsley
• Parmesan cheese
• Salt & pepper
• Olive oil
• Red pepper flakes
• Crushed tomatoes (canned)
• Frozen spinach
• Chicken stock
• Heavy cream
• Nutmeg
• Italian cheese blend (mozzarella/provolone/cheddar mix)
• Fresh basil

How to Make This Recipe — Overview

Below is a concise overview of the process so you know what to expect. Follow the detailed ingredients and instructions sections to execute the recipe step by step.

1. Preheat: Heat your Traeger or oven to 350°F (175°C).
2. Mix and shape meatballs: Combine ground beef, egg, breadcrumbs, onion, garlic, parsley, parmesan, salt and pepper. Form into 1-inch balls.
3. Cook meatballs: Smoke or bake meatballs 20–25 minutes until nearly cooked through.
4. Prepare sauce: Sauté garlic and red pepper flakes in olive oil, add crushed tomatoes, then simmer gently to develop flavor.
5. Make creamed spinach: Sauté onion, add well-drained spinach, then stir in chicken stock, heavy cream and nutmeg. Cook until slightly thickened.
6. Assemble and finish: Spread spinach in a grill-safe or oven-safe dish, top with meatballs and sauce, then sprinkle cheeses. Bake at 350°F for 30–40 minutes until cheese is melted and meatballs reach a safe internal temperature.
7. Rest and serve: Garnish with chopped fresh basil and serve warm.

Try other favorites like Shrimp Pasta with Tomato and Basil or Traeger Smoked Meatballs for more inspiration.

Recipe FAQ

More Meatball Ideas

• Swedish Meatballs
• Chicken Parmesan Meatballs
• Teriyaki Meatballs
• Smoked Grape Jelly Meatballs
• Mini Meatballs with Fresh Herb Marinara
• French Onion Stuffed Meatballs

Ingredients

Instructions

1. Preheat your Traeger or oven to 350°F (175°C).
2. In a large bowl, combine ground beef, beaten egg, breadcrumbs, finely chopped onion, minced garlic, parsley, parmesan, salt and pepper. Mix gently until just combined—do not overwork the meat.
3. Form the mixture into 1-inch meatballs. Place them on the grill grates of the Traeger or on a parchment-lined baking sheet for the oven.
4. Cook the meatballs for 20–25 minutes until browned and nearly cooked through. If using a Traeger, the smoke will add depth; in the oven, bake until juices run clear.
5. Meanwhile, make the sauce: heat 2 tablespoons olive oil in a saucepan over medium heat. Add 2 teaspoons minced garlic, salt, pepper and red pepper flakes. Cook briefly, then add crushed tomatoes. Reduce to low and simmer while the other components finish.
6. For the creamed spinach, heat 2 tablespoons olive oil in a skillet and sauté the diced onion until soft. Add the thoroughly drained spinach, then stir in chicken stock, heavy cream and a small dash of nutmeg. Cook 4–6 minutes until slightly thickened.
7. Spread the creamed spinach across the bottom of an oven-safe or grill-safe baking dish. Arrange the cooked meatballs on top, spoon over the tomato sauce, and sprinkle with the Italian cheese blend and shredded parmesan.
8. Bake at 350°F for 30–40 minutes until the cheese is fully melted and the meatballs reach an internal temperature of at least 160°F. Remove from the heat and let rest a few minutes.
9. Garnish with chopped fresh basil and serve warm.

This Traeger Italian Meatballs with Creamed Spinach brings together smoky meatballs, a velvety spinach layer, and bright tomato sauce for a satisfying main dish. It’s a great make-ahead option, reheats well, and is a crowd-pleaser for family dinners or casual entertaining. Enjoy!