Meatballs

2
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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
8 +
Prep:
1 Hr 30 Min
Cook:
20 Min
Method:
Bake

Ingredients

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  • 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

How to Make Meatballs

Step-by-Step

  1. Thaw spinach and squeeze out excess water.
  2. Mix 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.
  3. Portion 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.
  4. Use 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.

Printable Recipe Card

About Meatballs

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




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