meatballs
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.
prep time
1 Hr 30 Min
cook time
20 Min
method
Bake
yield
8 +
Ingredients
- 1/2 teaspoon red pepper flakes
- 3 teaspoons italian seasoning
- 1/2 teaspoon salt
- 1/2 cup grated parmasean cheese
- 4-5 ounces frozen spinach
- 1/2 cup dried breadcrumbs - divided
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 pound ground turkey
- 1 - egg
How To Make meatballs
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Step 1Thaw spinach and squeeze out excess water.
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Step 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.
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Step 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.
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Step 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. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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