5 ounces frozen spinach, thawed and drained
½ cup finely grated Parmesan cheese
1 large egg
1 ½ teaspoons dried basil
1 ½ teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon red pepper flakes
½ cup bread crumbs
- Heat oven to 400ºF.
- Combine meat, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and ¼ cup of the bread crumbs in a large mixing bowl.
- Using your hands, mix until all ingredients are well incorporated. Use immediately or place in refrigerator for up to 24 hours.
- Place the remaining ¼ cup of bread crumbs into a small bowl.
- Cover a scale with plastic wrap, weigh meatballs into 1 ½ ounce portions, and place on a half-sheet pan. Using clean hands, shape the meatballs into rounds, roll in the breadcrumbs, and place in
miniaturemuffin tin cups. Bake until golden and cooked through, about 20 minutes. - Add to marinara and serve over spaghetti. Meatballs may be frozen for up to six months.
Recipe recommended by Kay Henning (she used all ground turkey).
Notes:
I doubled the recipe and used half ground pork and half lean ground beef.
I used Alpine instead of garlic powder and salt.
Next time I will bake on a parchment lined jelly roll pan instead of muffin tin. The original recipe called for miniature muffin pan but the 1 ½ oz meatball couldn't possibly fit. I used a regular muffin pan but don't see the need for that.
