Preheat the oven to 350 degrees.

Heat a large, deep, oven-safe skillet over medium heat.

Add 2 tablespoons neutral oil to the skillet and add the premade meatballs.

Brown the meatballs, turning occasionally for 5-8 minutes until browned on the outside.

Remove the meatballs from the skillet and add the canned tomatoes, Italian seasoning, garlic powder, onion powder, red pepper flakes and stir well.

Add the spinach, stirring occasionally, until the spinach has wilted. This will take 5-7 minutes. Reduce the heat to low if you need to.

While the sauce is simmering combine the ricotta, grated parmesan, garlic, and green onions. Set aside.

Once the spinach has wilted add the meatballs to the skillet and drop the ricotta mixture in small spoonfuls evenly across the skillet.

Top with the mozzarella.

Pop the skillet in the oven for 15 minutes or until the meatballs are cooked through. If you want to brown the cheese turn the broiler on and broil (WHILE WATCHING CLOSELY) until the cheese is gold and bubbly.