Italian Meatballs

By TeeSquared

Adapted from Alton Brown
Recipe may be halved
Can be used as a meatloaf mix, as well.

Ingredients

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

Details

Servings 2
Preparation time 15mins
Cooking time 35mins
Adapted from foodnetwork.com

Preparation

Step 1

In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/2 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 1/2 cup of bread crumbs into a small bowl. Roll meatballs into the size you're looking for. For larger meatballs, use a kitchen scale to weigh out about 1-1/2 ounces per meatball. Roll the meatballs in the reserved breadcrumbs, then place the meatballs on a sheet pan.

To Bake:

Preheat the oven to 400 degrees, while you're forming the meatballs. Place the meatballs on a rack above a sheet pan, and bake for 20-25 minutes (for large meatballs) or until golden and cooked through.

You can also fry the meatballs in a little olive oil & butter until cooked through.

These freeze up nicely for later use in a marinara sauce or soup.