Baked Meatballs

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
20 meatballs, 4 to 5 servings
Level:
Easy

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.

Per serving (4 meatballs per serving): Calories: 432; Total Fat: 29 grams; Saturated Fat: 12 grams; Protein: 31 grams; Total carbohydrates: 10 grams; Sugar: 1 gram; Fiber: 1.5 grams; Cholesterol: 139 milligrams; Sodium: 713 milligrams


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4.8 261
"This was a very tasty meatball!" (in a heavy Italian accent) I usually like to fry mine in olive oil, so I was looking for a lighter version. This was a very good recipe and I will make it again. If we could figure out how to bake them without using muffin tins that would be great. It is a good idea, but nasty to clean. item not reviewed by moderator and published
This is a wonderful recipe. We do not care for lamb so I modified the meat as follows one Lb ground Chuck and one Lb Italian Sausage and followed the rest of the recipe to the tee. Kids love it. item not reviewed by moderator and published
Loved the flavor of the lamb in these meatballs. I had some ground lamb & wanted to try it in meatballs. This recipe was simple to put them together. I find resting the mixed meat over night in the fridge really makes it easy to roll the meatballs. I noticed they kept their shape better during cooking vs cooking them right away without time in the fridge. I added a bit more cheese to the recipe. Cooking them in the oven beats frying them in pan as some recipes have you do. When I served them they were gone in a flash -- friends I had over wanted more, but alas they will have to wait until the next time they are over. If you like the taste of lamb these meatballs are a good choice. And yes, would make this recipe again. item not reviewed by moderator and published
Easy to put together and have most of everything on hand. Will be using this in the future! item not reviewed by moderator and published
This is an amazing recipe. This is so damn good that I've decided to set some aside and try as a burger as well. (Minus the last breading stage). item not reviewed by moderator and published
Super simple, super fast!! I used 1 lb. grass fed beef and 1 lb ground turkey. Delicious!! item not reviewed by moderator and published
Wow! I had no idea I was capable of making such delicious, gourmet meatballs! The best and easiest recipe. I added onion, which I thought made them great. item not reviewed by moderator and published
The Perfect Meatball! I can't eat lamb, so I used 2/3 beef & 1/3 pork. They made up just right. I will never use any other recipe again. Thanks Alton! item not reviewed by moderator and published
EXCELLENT, EXCELLENT, EXCELLENT!!! I HAVE TRIED LITERALLY HUNDREDS OF MEATBALL RECIPES. THIS IS THE FIRST ONE THAT MY WHOLE FAMILY LOVES!!!!! THANK YOU ALTON!!!!! item not reviewed by moderator and published
Yum! I hate to rate a recipe when I didn't make it exactly as written but I can only imagine that if I used the combination of meats it would have just been better. I only had ground meat on hand so that is what I used. I followed the rest of the recipe as written and it was a hit. The only thing I would do different next time is probably use less red pepper flakes only because I have two littles ones and it was a little spicy for their taste. item not reviewed by moderator and published
I also used ground beef and had fresh parsley and basil on hand. Formed them into balls on a sheet pan instead of muffin cup. What a winning recipe! item not reviewed by moderator and published

This recipe is featured in:

Italian Cooking Basics