The frozen meatballs and sauce do the heavy lifting here, so you have time to steam something green and set out rice. This is the kind of weeknight dinner that feels like you cooked when you mostly just heated and assembled.

Serves 2. 25 minutes, 8 at the stove.

About 570 calories a serving, 20 g protein, 99 g carbohydrate, 9 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups water to a boil with a pinch of salt and stir in 1 cup rice, then reduce heat to low, cover, and cook until water is absorbed, about 18 minutes.
2. While rice cooks, heat the frozen meatballs and sauce in a skillet over medium heat, stirring occasionally, until the meatballs are hot through and the sauce simmers gently, about 12 minutes; this is your cue to proceed.
3. When the rice is done, add 6 ounces bok choy or spinach to the simmering meatballs and sauce, stir to wilt, and cook until tender, about 3 minutes.3 min
4. Fluff the rice with a fork and divide between two bowls, then top with the meatballs, sauce, and greens, and serve hot.

Note Swap the greens for steamed broccoli or cauliflower. Leftovers keep three days refrigerated; reheat gently with a splash of water. Serve with sliced scallions and toasted sesame seeds if you have them on hand.