I got this recipe from one of Alton Browns Cookbooks (which, if you aren't aware, are awesome, btw). I have made it a bunch of times. I don't always use the lamb, because not everyone in my family likes it. I like to make big batches and freeze them. Then we can just throw them in some sauce to heat up and have delicious meatballs in no time. I highly recommend this recipe to anyone who loves meatballs.
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
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.
I usually serve them with tomato sauce over pasta or spaghetti.
Submitted March 30, 2015 at 07:56AM by kevsdogg97 http://ift.tt/1F87kgM RightRecipes
No comments:
Post a Comment