Meatballs

Sara Andrea

By
@Sara_Andrea

I use a higher fat content ground beef. If you use lean ground beef, your meatballs will turn out too dry. For my WW friends, each meatball is 3 SP. This recipe is freezer friendly, up to three months.


Featured Pinch Tips Video

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
8 +
Prep:
1 Hr 30 Min
Cook:
20 Min
Method:
Bake

Ingredients

1/2 tsp
red pepper flakes
3 tsp
italian seasoning
1/2 tsp
salt
1/2 c
grated parmasean cheese
4-5 oz
frozen spinach
1/2 c
dried breadcrumbs - divided
1/2 lb
ground beef
1/2 lb
ground pork
1/2 lb
ground turkey
1
egg

Step-By-Step

1Thaw spinach and squeeze out excess water.

2Mix together all ingredients, using only 1/4 cup breadcrumb mixture (reserve the other 1/4 cup for later). Using only your finger tips (don't squeeze the mixture together), combine ingredients in a large bowl, cover and store in refrigerator for a minimum of 1 hour and up to 24 hours.

3Portion the meat mixture into 16 meatballs (about 2 ounces each). Roll them into balls and then roll them in the remaining 1/4 cup breadcrumbs.

Step 4 Direction Photo

4Use desired cooking method to cook meatballs. I like to bake mine at 400 degrees for 18-20 minutes. I use a mini muffin tin to keep them round but you can use any baking dish, just remember to rotate them frequently if you are using a baking dish. Otherwise your meatballs won't come out perfectly round.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Italian
Hashtag: #Meatballs