Best 6 Italian Meatball And Spinach Biscuit Bake Recipes

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Are you looking for a hearty and comforting meal that combines the classic flavors of Italian meatballs and flaky spinach biscuits? Look no further than our comprehensive guide to the best recipe for Italian meatball and spinach biscuit bake. This delectable dish features succulent meatballs nestled in a spinach-infused biscuit crust, creating a symphony of textures and flavors that will tantalize your taste buds. With our carefully curated selection of recipes, you'll discover how to craft the perfect combination of savory meatballs, tender spinach, and fluffy biscuits, ensuring a culinary experience that will leave you and your loved ones utterly satisfied.

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN MEATBALL AND SPINACH BISCUIT BAKE



Italian Meatball and Spinach Biscuit Bake image

Say hello to a new potluck favorite! Purchased meatballs and pasta sauce make it a quick winner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 7

1 bag (18 oz) frozen cooked Italian meatballs
1 jar (14 oz) tomato pasta sauce (any variety)
1 box (9 oz) frozen chopped spinach, thawed and squeezed to drain
1 package (8 oz) cream cheese, softened
1 1/2 cups shredded Italian-style cheese blend (6 oz)
2 1/4 cups Original Bisquick™ mix
1 cup milk

Steps:

  • Heat oven to 400°F. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Thaw meatballs by microwaving them in microwavable bowl on High 3 to 5 minutes or until warm. Add pasta sauce; stir to coat.
  • Place half of the meatballs in baking dish. Mix spinach, cream cheese and 1/2 cup of the shredded cheese. Spoon half of the spinach mixture by tablespoonfuls randomly over meatballs.
  • Stir Bisquick mix and milk in medium bowl until soft dough forms. Spoon half of the dough by tablespoonfuls randomly over meatballs. Repeat layers with remaining meatballs, spinach mixture and Bisquick mixture.
  • Bake uncovered about 20 minutes or until biscuits are golden brown. Sprinkle with remaining 1 cup shredded cheese. Bake about 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 745, Carbohydrate 56 g, Cholesterol 155 mg, Fat 3, Fiber 3 g, Protein 34 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 1860 mg

ITALIAN MEATBALL SOUP RAPIDO



Italian Meatball Soup Rapido image

Categories     Soup/Stew     Bean     Beef     Leafy Green     Quick & Easy     Dinner     Lunch     Fall     Winter     Family Reunion     Healthy     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 14

1/4 cup olive oil
1 cup frozen chopped onions (about 6 ounces)
4 garlic cloves, chopped
1 celery rib, halved lengthwise and thinly sliced crosswise
2 carrots, halved lengthwise and thinly sliced crosswise
5 1/4 cups reduced-sodium chicken broth (42 fl ounces)
2 1/2 cups water
20 refrigerated or frozen precooked meatballs (15 to 20 ounces)
2 (14-ounce) cans small white beans, drained and rinsed
1 (5- to 6-ounces) bag baby spinach, coarsely chopped
1/2 cup finely grated Parmigiano-Reggiano
3/4 teaspoon salt, or to taste
1/4 teaspoon black pepper
Accompaniment: finely grated Parmigiano-Reggiano

Steps:

  • Heat 2 tablespoons oil in a 5- to 6-quart pot over high heat until hot but not smoking, then cook onions, garlic, celery, and carrots, stirring occasionally, until onions are pale golden, about 4 minutes. Stir in broth and water and bring to a boil, covered. Meanwhile, heat remaining 2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté meatballs (do not thaw if frozen), turning occasionally, until browned all over, about 3 minutes. Add meatballs to soup along with beans and briskly simmer, covered, stirring occasionally, until vegetables are tender and meatballs are heated through, about 15 minutes. Stir in spinach, cheese, salt, and pepper and simmer, uncovered, until spinach is wilted, about 1 minute.

ITALIAN BAKED MEATBALLS



Italian Baked Meatballs image

This recipe makes the most tender and tasty meatballs. I also freeze these meatballs and take out how many servings I need for each meal. If cooking in sauce, add baked meatballs 20 minutes before serving time.

Provided by Dawn Fronius

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 6

Number Of Ingredients 10

1 cup Italian-seasoned bread crumbs
¼ cup grated Romano cheese
2 tablespoons chopped fresh parsley
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ cup water
2 eggs
1 ½ pounds ground beef

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix bread crumbs, Romano cheese, parsley, salt, pepper, garlic powder, and onion powder together. Combine with water and eggs. Add ground beef and mix well. Roll mixture into balls and place on a nonstick baking sheet.
  • Bake in the preheated oven until browned, about 30 minutes.

Nutrition Facts : Calories 343 calories, Carbohydrate 14.1 g, Cholesterol 135.2 mg, Fat 20.4 g, Fiber 0.8 g, Protein 24.4 g, SaturatedFat 7.8 g, Sodium 611.7 mg, Sugar 1 g

ITALIAN MEATBALLS IN SPINACH CREAM SAUCE



Italian Meatballs in Spinach Cream Sauce image

Make and share this Italian Meatballs in Spinach Cream Sauce recipe from Food.com.

Provided by crymara

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

35 -40 frozen italian meatballs
1 cup frozen spinach, cut up
1 cup beef stock
1/2 cup sour cream
1 tablespoon dried dill
1 tablespoon cumin
1/4 teaspoon lemon juice
1/4 teaspoon salt
1 tablespoon cornstarch

Steps:

  • Place frozen meatballs in bottom of round casserole.
  • Sprinkle frozen spinach on top of meatballs.
  • Whisk beefstock, sourcream, dill, cumin, lemon juice, salt and cornstarch together in seperate bowl.
  • Pour over meatballs, cover and bake in 350 degree oven for 45 minutes or until done.
  • Stir halfway through cooking and take off lid to thicken sauce.
  • Serve over rice or egg noodles.
  • Add extra sourcream after cooking if you like a stroganoffy sauce.

Nutrition Facts : Calories 93.1, Fat 6.8, SaturatedFat 4, Cholesterol 12.7, Sodium 389.4, Carbohydrate 5.9, Fiber 1.5, Sugar 0.4, Protein 3.6

BISCUIT-CRUST SPINACH GROUND BEEF BAKE



Biscuit-Crust Spinach Ground Beef Bake image

My family loves lots of heat so I also add in 2 jalapeno peppers, seeded and finely chopped along with the dryed chili flakes, but both can be omited if desired. You can use grated cheddar cheese for the top in place of Parmesan, just sprinkle the cheddar cheese on the last 5 minutes of baking. I have made this dish using Italian sausage meat, removed from casings in place of the ground beef, I like the sausage better, but the choice is yours!

Provided by Kittencalrecipezazz

Categories     Meat

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 (7 1/2 ounce) containers refrigerated buttermilk biscuits (Pillsbury is good for this)
1 1/2 lbs ground beef
1 small onion, finely chopped
1 -2 tablespoon minced fresh garlic
2 -4 teaspoons dried chili pepper flakes (optional or to taste)
1 jalapeno pepper, seeded and finely chopped (optional)
2 large eggs, lightly beaten
1 (10 ounce) package frozen chopped spinach (thawed and squeezed dry)
1 (4 ounce) can sliced mushrooms, drained
1 cup crumbled feta cheese or 1 cup shredded monterey jack cheese
1/4 cup grated parmesan cheese
seasoning salt or white salt
black pepper
2 tablespoons melted butter
grated parmesan cheese

Steps:

  • Set oven to 375 degrees.
  • Butter an 11 x 7-inch baking dish.
  • In a large skillet over medium heat; add in the ground beef with onion, garlic, chili peppers and jalapeno pepper (if using) cook until meat is well browned; drain fat.
  • In a large bowl mix together eggs with spinach and mushrooms; mix well to combine.
  • Stir in the feta (or Monterey Jack) Parmesan cheese, seasoned salt and black pepper and the gound beef mixture; mix well to combine.
  • Spoon the mixture into the preapred biscuit crust.
  • Drizzle with melted butter, then sprinkle with grated Parmesan cheese.
  • Bake uncovered for about 25-30 minutes.

Nutrition Facts : Calories 957.5, Fat 58.5, SaturatedFat 24.9, Cholesterol 275.6, Sodium 1933.2, Carbohydrate 55.2, Fiber 4.5, Sugar 12.4, Protein 53.2

ITALIAN MEATBALL SANDWICH CASSEROLE



Italian Meatball Sandwich Casserole image

All the ingredients for a meatball sandwich are here, just assembled in a different manner. This recipe is always a hit at our house. We NEVER have any leftovers, it is so good!

Provided by MARBALET

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 5

Number Of Ingredients 13

⅓ cup chopped green onions
¼ cup Italian seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 pound ground beef
1 (1 pound) loaf Italian bread, cut into 1-inch cubes
1 (8 ounce) package cream cheese, softened
½ cup mayonnaise
1 teaspoon Italian seasoning
¼ teaspoon freshly ground black pepper
2 cups shredded mozzarella cheese
3 cups spaghetti sauce
1 cup water
2 cloves garlic, minced

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • Mix together onions, bread crumbs, Parmesan cheese and ground beef. Roll into 1 inch diameter balls, and place in a baking pan. Bake for 15 to 20 minutes, or until beef is no longer pink. Reduce the oven temperature to 350 degrees F (175 degrees C).
  • Arrange the bread cubes in a single layer in an ungreased 9x13 inch baking dish. Mix together the cream cheese, mayonnaise, Italian seasoning and black pepper until smooth. Spread this mixture over each bread cube. Sprinkle with 1/2 cup of the grated mozzarella cheese.
  • In a large bowl, mix together spaghetti sauce, water, and garlic. Gently stir in meatballs. Pour over the bread and cheese mixture in the baking pan. Sprinkle the remaining mozzarella cheese evenly over the top.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes, or until heated through.

Nutrition Facts : Calories 1046 calories, Carbohydrate 74.3 g, Cholesterol 153.2 mg, Fat 64.7 g, Fiber 7 g, Protein 40.8 g, SaturatedFat 25.9 g, Sodium 1875.5 mg, Sugar 15.4 g

Tips:

  • To make sure the meatballs are cooked through, use a meat thermometer to check that they have reached an internal temperature of 165°F (74°C).
  • If you don't have a meat thermometer, you can check if the meatballs are done by cutting one in half. The meat should be cooked through and no longer pink in the center.
  • To make the biscuit topping extra fluffy, use cold butter and buttermilk. The cold butter will help to create flaky layers in the biscuit, while the buttermilk will help to make the biscuit light and tender.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let the mixture sit for 5 minutes before using.
  • To save time, you can use pre-made meatballs or frozen meatballs. Just be sure to cook them according to the package instructions.

Conclusion:

This Italian meatball and spinach biscuit bake is a delicious and easy-to-make meal that is perfect for a busy weeknight dinner. The meatballs are juicy and flavorful, the spinach adds a pop of color and nutrients, and the biscuit topping is fluffy and golden brown. This dish is sure to be a hit with your family and friends.

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