Meatballs with Creamy Spinach

In this cold winter weather you couldn't pay me to eat a salad. I'll take my greens molten, caramelized and covered in sauce thank you very much.

I whipped up this quick dinner after a long day at work, followed by a hasty trip to Home Depot and an endlessly slow subway ride home (I swear, subways always run slower the more desperate you are for your couch). It was creamy, velvety perfection - and still fit into my eat healthy plan! (Pats self on back).

Meatballs with Creamy Spinach

• For the Meatballs
  • 1 lb ground beef
  • 2 T Worcestershire sauce
  • 1 t garlic powder
  • Salt and pepper
  • 1 T olive oil
• For the spinach
  • 1 large onion, sliced
  • 1 T olive oil
  • 4 cups baby spinach
  • 1 oz goat cheese
  • 1/4 cup cream
  • 2 T light sour cream
  • Pinch of nutmeg
  • Salt and pepper

First make the meatballs. Mix all ingredients together until thoroughly combined and roll into 12 meatballs. Heat 1 T olive oil in a non-stick pan on medium high until hot. Then add the meatballs, letting them sear on one side until golden, turning, and searing again until golden brown all over and cooked through, about 7 minutes. Remove from the pan and set aside.

Add to the same pan the other 1 T olive oil. Add the onion and fry until soft and starting to caramelize. Add the spinach and toss with the onions until it begins to wilt. Then add the goat cheese, cream, nutmeg, salt and pepper and continue to cook until the spinach is completely wilted and the sauce has reduced. Turn off the heat and stir in the sour cream. Season with salt and pepper to taste.

Divide the spinach into 2 bowls and top with meatballs.