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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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These meatballs are so good and so easy! You could serve them with a wonderful tomato pasta and sauce, or on a split roll for a delish sandwich. Very good leftover and I would bet they freeze well. I grind my own beef and pork using my food processor. I use very lean meat and there isn't any grease in my pan after cooking. (Use a nonstick mini muffin pan) Ingredients:
3/4 lb ground pork |
3/4 lb ground round |
5 ounces frozen spinach, thawed and drained |
1/2 cup grated parmesan cheese |
1 egg |
1 l/ 2 t. dried basil |
1 1/2 teaspoons dried parsley |
1 teaspoon ground garlic powder |
1 teaspoon kosher salt |
1/2 teaspoon red pepper flakes |
3/4 cup breadcrumbs, divided (use fresh good bread) |
Directions:
1. Preheat the oven to 400 degrees F.
2. In a large mixing bowl, combine the pork, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Use your hands to mix all ingredients. Make sure all ingredients are incorporated. Use immediately or place in the refrigerator.
3. Place remaining breadcrumbs into a small dish. Form the meatballs into auniform size that fit nicely into the cups of a mini muffin pan. Roll the meatball in the bread crumbs and place in the muffin cups.
4. Bake for 20 minutes or until brown and cooked through.
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