The Best Homemade Meatballs |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I got this recipe from Family Fun Magazine some time ago. I make them often because I freeze the extra and use later in various other recipes. Most recently I found a recipe here called Lotsa Veggies Meatball Soup and used them with that recipe and it turned out amazing. They can be served with pasta dishes or with bar-b-que sauce over them as an appetizer. I hope you enjoy them and I wouild love to hear feedback!!! Ingredients:
1 lb ground beef |
1 lb ground turkey |
1 lb ground pork |
1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
1/2 cup parmesan cheese, finely grated |
3 large eggs, beaten |
2 tablespoons dried italian herb seasoning |
2 teaspoons garlic powder |
2 teaspoons salt |
1 teaspoon red pepper flakes |
1/2 cup panko breadcrumbs |
Directions:
1. Preheat the oven to 400. Coat 2 large, rimmed baking sheets with cooking spray.
2. In a large bowl, mix together all the ingredients until well incorporated. Try not to overmix.
3. Pinch off a teaspoon or so of the meat mixture and gently roll it into a 1-inch ball. Repeat, arranging the balls 1/2 inch apart on the baking sheets.
4. Bake the meatballs until lightly browned and cooked through, 20 to 25 minutes.
5. *Eat 'em right away: Toss warm meatballs with your favorite bar-b-que sauce and serve them on toasted sandwich rolls with a side of coleslaw or as an appetizer.
6. *Freeze 'em for later: Arrange cooled meatballs evely spaced on a baking sheet and freeze them for 20 minutes. Transfer them to ziplok freezer bags and store them for up to three months.
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