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Magda's Recipes

Where you don't have to scroll through random ramblings to get to the actual ingredent list.

1 Dinner

Baked Meatballs

Yields:
20 meatballs, 4 to 5 servings
Prep time:
20 minutes
Cook time:
20 minutes
Total time:
40 minutes

Ingredients

  • 1/2 pound ground pork
  • 1/2 pound ground lamb
  • 1/2 pound ground round
  • 5 ounces frozen spinach, thawed and drained thoroughly
  • 1/2 cup finely grated Parmesan
  • 1 whole egg
  • 1 1/2 teaspoons dried basil
  • 1 1/2 teaspoons dried parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup bread crumbs, divided

Directions

  • Preheat the oven to 400 degrees F.
  • In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs.
  • Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.
  • Place the remaining 1/4 cup of bread crumbs into a small bowl.
  • Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan.
  • Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups.
  • Bake for 20 minutes or until golden and cooked through.

Notes

  • We often make up big batches of these guys, bake 'em, then cool and freeze 'em in the muffin pans then transfer to heavy-duty zip-top bags for storage. They'll keep for up to six months and can be revived simply by simmering a few minutes in a pot of sauce or soup.

Categories: Dinner

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