Makes 100 meatballs
Hands-on time: 40 minutes
Total time: 65 minutes
A three-meat combo gives these morsels great flavor and texture. Their made-from-scratch appeal is boosted even more when you grind your own meat at home, which is amazingly easy and fast in a food processor (see the tip below).
What you'll need
- 1 pound ground beef
- 1 pound ground turkey
- 1 pound ground pork
- 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 1/2 cup finely grated Parmesan
- 3 large eggs, beaten
- 2 tablespoons dried Italian herb seasoning
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 1 teaspoon red pepper flakes
- 1/2 cup fine or panko bread crumbs
How to make it
Preheat the oven to 400 degrees. Coat 2 large, rimmed baking sheets with cooking spray.
In a large bowl, mix together all the ingredients until well incorporated. Try not to overmix.
Pinch off a teaspoon or so of the meat mixture and gently roll it into a 1-inch ball. Repeat, arranging the balls 1/2 inch apart on the baking sheets. Bake the meatballs until lightly browned and cooked through, 20 to 25 minutes.
Eat 'em right away: Toss warm meatballs with your favorite barbecue sauce and serve them on toasted sandwich rolls with a side of coleslaw.
Freeze 'em for later: Arrange cooled meatballs evenly spaced on a baking sheet and freeze them for 20 minutes. Transfer them to ziplock freezer bags and store them for up to three months.
Food
