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Easy Baked Meatballs

 
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No frying or splatters! Use a mini-muffin pan for an easy way to make perfect meatballs every time.

Yield

5

servings

Prep

20

min

Cook

20

min

Ready

60

min

 

Ingredients

½ pound ground pork
*
½ pound ground lamb
*
½ pound ground beef
*
5 ounces spinach, frozen
thawed and drained thoroughly
*
½ cup Parmesan cheese
*
1 whole eggs
*
1 ½ teaspoons basil
dried
*
1 ½ teaspoons parsley leaves
dried
*
1 teaspoon garlic powder
*
1 teaspoon kosher salt
*
½ teaspoon red pepper flakes
*
½ cup bread crumbs
divided
*

Directions

In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and ¼ cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.

Place the remaining ¼ cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.

 

* not incl. in nutrient facts

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