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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4.8 263
Used fresh spinach and fresh garlic with ground beef only and put all the bread crumbs in the mixture (primarily because I did not read through the entire recipe). Cooked them on a cookie sheet and cooked a little longer and had to take care when removing them from the cookie sheet so they would not fall apart. With 1 lb of meat, made 11 good size meatballs. They were delicious. Served with a spinach and strawberry salad with a poppy seed dressing.m item not reviewed by moderator and published
These meatballs are delicious. I sometimes add 1 lb of mild Italian sausage which tastes awesome! I don't use the muffin pan. I use a baking sheet pan with aluminum foil sprayed with non stick spray and they turn out  great without the mess. item not reviewed by moderator and published
"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
YUM!!!!!! My favorite item not reviewed by moderator and published
It was very good. I followed the directions as written, but with a few adaptions: I only used beef. I also didn't use the spinach (didn't have any and used dried Italian seasoning because I didn't have dried basil. I minced some onion and peppers, and added them to the meat mixture. I also added in about 3/4 tsp ground pepper. I would definitely make this again. item not reviewed by moderator and published
I love this recipe! I would give it 5 stars but they were a little dry for me. Great combination of meats though! A MUST for all chefs! item not reviewed by moderator and published
This recipe was LOUSY. First of all, way too much salt! Where's the onion? You need onion! And baking them came out like a rock! From now on I'll stick to my tried & true recipe & cook them in the sauce. More tender & juicier & not greasy! item not reviewed by moderator and published
I made these delicious meatballs with my husband and we will surely make them again! Super tasty and really a great quick dinner!! item not reviewed by moderator and published
Yum yum yum yum YUUUUUUUUUUUUUUUUUUUUUUUM. I followed the recipe exactly and it was delicious. Nothing like having beef, pork and lamb in one ridiculously delicious meatball. MMMMMM!!!!!!! item not reviewed by moderator and published
Super tasty, my family could snack on these all day. I Made homemade sauce to go with it...the only thing i did was eliminate pork & lamb, I used beef only. SUPER YUMMY! This recipe is a keeper. item not reviewed by moderator and published
As an Italian girl that's used to preparing meatballs with ground veal, ground pork, and ground beef, then frying them up and allowing them to simmer in sauce all day, I found myself needing to make meatballs mid-week to add to a quick pasta dish. Cue Alton's baked meatballs recipe! I had never cooked meatballs this way and was very apprehensive. Interestingly, all I had on hand in terms of meat was the ground beef. But WOW! These cooked up perfectly in the oven after about 25 minutes. I bet they would be even better with the ground lamb! I also omitted the spinach (I didn't have any on hand and added some grated parmesan. Fabulous results and so quick and easy! item not reviewed by moderator and published
Made lo-carb by replacing breadcrumbs in the meatloaf, and for coating the meatloaf, with crushed porkrinds. Delicious. The coating with crushed rinds made the meatball nice and crunchy and the rinds in the balls gave a nice subtle background flavor. Used chopped up roasted peppers and added some melted bacon grease for more flavor. Allowing mixture to refrigerate for 5 hrs before baking really made a difference. Delicious, easy to make, little cleanup, and gives another great dimension to my lo-carb plan. item not reviewed by moderator and published
For whatever reason, I knew about baking meatballs but it never dawned on me to try it - so much easier than cooking in a pan and healthier. These were delicious. They had just the right amount of spice and I liked the crunch that the breadcrumbs left. My husband and I didn't want to shop for ingredients so we only used 1 lb of beef and subbed the parmesan for mozzarella since that's what we had. We ended up with 34 small-medium sized meatballs - we were going to eat them with pasta bu ended up eating them by themselves. They were that good! item not reviewed by moderator and published
I used 1lb beef and 1/2 lb pork, because we eat so much lamb. The first time I cooked these I burned the bottom of the balls just a bit so now I turn them half way through. You don't need a muffin pan, just put some parchment paper on a rimmed baking sheet and plop them on the sheet. You can use Romano cheese if that is on sale. item not reviewed by moderator and published
Very good meatballs. I couldn't get lamb/veal at grocery when I was making these so I did 2/3 beef and 1/3 pork. I followed the recipe otherwise exactly. My boyfriend and I loved these and like others didn't taste the spinach. My only recommendation, which I will also do next time, is to chop the spinach. Otherwise you are likely to get longish strings of it in your mouth. Not essential but a quick step so why not... item not reviewed by moderator and published
Best meatballs ever! Didn't taste the spinach at all. item not reviewed by moderator and published
good but dont really like the idea of spinach in my meatballs. item not reviewed by moderator and published
Delicious and easy! Glad I included the lamb meat, it added extra flavor compared to other meatballs. item not reviewed by moderator and published
Loved by even the anti-spinach family members. My husband discovered the accompanying video after the meatballs were made. We used finer bread crumbs than Alton and now wish we had used the Panko crumbs we had in the pantry instead; would have made a better crust. But still a massive hit! item not reviewed by moderator and published
I have made these about ten times now, and they are absolutely the best meatballs i have ever tasted! Very unique, and the 3 meat combo, seasoning, and spinach give it a complex and perfect balance. I use these for everything...pasta and marinara, Swedish, and even subs. The only thing I will add, is to get them off the heat as soon as they are done...I ever so slightly over cooked a batch once, and it was noticeably dry. item not reviewed by moderator and published
Easy & perfect! item not reviewed by moderator and published
Great recipe! Whole family loved it. I left out the lamb and just used beef and pork, but still fantastic! item not reviewed by moderator and published
OMFG, these are awesome. My pregnant wife thanks you Alton. We are not fans of lamb so we used equal parts ground round and ground pork. So good! Even my kids (1 & 4 ate them. item not reviewed by moderator and published
No leftovers. item not reviewed by moderator and published
great stuff. EEEEEZZZZY ! item not reviewed by moderator and published
Amazeballs! We used ground antelope and added some oregano and dried onion. Baked the full 20 minutes - meatballs were moist and tasty! item not reviewed by moderator and published
These meatballs are tasty and delicious. It was a little crispy at the bottom,maybe because I omitted the spinach perhaps? I didn't have any on hand. Otherwise, my whole family loved it. I will definitely make this again. It was easy to make and a hit in my household. item not reviewed by moderator and published
These meatballs were delicious! I used lean ground beef and italian sausage. I also added some mushrooms and onions sauteed in wine for extra flavor. The full amount of red pepper flakes was a little spicy for my taste, so now I cut the amount in half. It adds just enough spice. Overall, these were some of the best meatballs I've ever had! item not reviewed by moderator and published
These were so easy to make. I used ground beef, chicken and pork. Lamb just not in the budget. From reading other reviews I cut the cook time to 15-17 minutes. Will make again! item not reviewed by moderator and published
To me, these are really very authentic tasting meatballs. I followed this receipe to the letter save for using store bought breadcrumbs. Nice time however, I'll probably cut the cooking time closer to 15-17 minutes. I will say, 'cause we're all friends here, this is the second time I can remember my husband going for seconds. . . the first time? Ahhh, when I made Alton Brown's vegetable soup recipe. Thanks Alton. item not reviewed by moderator and published
Soooooo good! I deviated from the recipe and used a pound of ground round and a pound of sweet italian sausage and it's basically the best thing I ever tasted! item not reviewed by moderator and published
Put my mothers meatballs to shame. I swapped ground turkey for the ground lamb. Great on a sandwhich. item not reviewed by moderator and published
Tasty and pleasing to everyone at the party. To add a little 'wow' I added a small bit of Fontina Cheese in the center for the special occasion. Potlucks here I come! item not reviewed by moderator and published
That was an awesome recipe. My 2 year old daughter loved it. It was incredibly quick and easy. item not reviewed by moderator and published
So delicious and not difficult to make at all. Good for a work-night meal. I served these with marinara sauce and angel hair pasta. Yum!!! item not reviewed by moderator and published
Very tasty. I really liked the ease of making the meatballs by using the mini muffin pan. I subbed ground beef for the pork since we don't eat pork. And I subbed ground beef for the lamb since I'm old enough to remember Shari Lewis and Lambchop (*laugh* in other words all beef. item not reviewed by moderator and published
Although I omitted the spinach and used buffalo and turkey, the method used here is hands down the best way to make meatballs!! Everyone went crazy for them and I wish I had made more! In the future will NEVER attempt to make meatballs with out a muffin tin. item not reviewed by moderator and published
Absolutely delicious! item not reviewed by moderator and published
Best meatballs ever! I always double and freeze the leftovers for easy week night dinners. I have been making these since my daughter was a toddler - they are great for little ones! I don't change a thing about the recipe other than most of the time I use all ground sirloin. item not reviewed by moderator and published
I followed this recipe almost exactly, except I left out the spinach and substituted panko for regular breadcrumbs, and the results were delicious. I would suggest, however, to leave off the breadcrumb coating if you are pairing them with polenta. (That may be a personal preference, but I think the soft texture actually lends itself more to the soft polenta. Outer coating did go well with spaghetti though! Thanks Alton! item not reviewed by moderator and published
Possibly the best meatballs I've ever made. The were fantastic! I don't care for lamb so I made them with equal parts ground pork and ground beef. I was a little leery about the spinach, but it was great. Alton has done it again. Delicious. item not reviewed by moderator and published
I made these with organic ground turkey and organic buffalo. So very good! I may have to whip another batch up tomorrow! Thanks Alton for another delicious recipe! item not reviewed by moderator and published
Please don't think I'm totally crazy. Made some changes to this recipe because I REALLY wanted spaghetti and meatballs for dinner and I REALLY didn't want to go to the grocers. So: Used 1.5 lbs 80:20 ground beef and 1.5 lbs sweet Italian sausage. Didn't have any spinach so I used 1/3 of a can of southern style seasoned mixed greens. (Yeah, I know, crazy! I admit they weren't classic Italian, but they were the best meatballs I have ever eaten. Moist, savory, wonderful. This will be my "go to" meatball recipe from now on. Some day I might even try it like it was actually written! Ha! item not reviewed by moderator and published
So So delicious! I used 1/2 lamb and 1/2 lean turkey because thats what I had on hand. Still amazing! item not reviewed by moderator and published
These are the most delicious meatballs I've ever had! item not reviewed by moderator and published
My son was craving meatballs. we'd never made them before, but we found this recipe and followed it pretty much to the letter, except for the following: we only used 1/b of ground beef, so we cut everything else back to 2/3 except the egg. we also didn't have red pepper flakes, so we used freshly ground black pepper. We used fresh spinach... about 1/2 cup. the meatballs came out perfectly and were very delicious served with spaghetti and marinara sauce. I will definitely double the ingredients next time so we can freeze some. thanks for the great recipe!!! item not reviewed by moderator and published
I love this recipe. They aren't greasy and they brown nicely in the mini muffin pan. It is so simple and easy to clean up after cooking. I have used different meat combos and they have all been good. I've never had a problem with this recipe, even when I substitute ingredients. I double the recipe and freeze the extras for a quick meal. item not reviewed by moderator and published
This is the only recipe I will use for meatballs!! I love the way they crisp up on the outside and are never greasy! I have made these for my mother-in-law on sseveral occasions and she just raves about them. She doesn't like lamb meat but she says she can't tell there is lamb in these meatballs. I always double the recipe and I usually get around 70 - 72 meatballs. I freeze them in mini freezer bags (3 meatballs with some sauce) and make meatball sandwiches. Quick and easy! I bought 2 mini tart pans to make my meatballs and they work great. item not reviewed by moderator and published
My 7year old and his friend loved the meatballs. I only had hamburger on hand and it still turned out great, my son said it was "SOOOO GOOOOD" It was easy to make. I used reg muffin tins, the cooking time was a bit longer. This is one recipe we will make again and again. item not reviewed by moderator and published
Soooo good and tasty! Followed the recipe as is except substituted Italian breadcrumbs instead of plain...adjusted seasoning accordingly. item not reviewed by moderator and published
Very easy recipe! I would add lipton onion soup mix for extra flavor though. item not reviewed by moderator and published
I rarely write recipe reviews, however I felt compelled to express my love for this brilliant instruction that creates culinary magic. I hate making meatballs. Meatballs are messy, time consuming and taste marginal at best. Not with Alton's guide. You will produce healthy tasty balls of love that your family will love. Double the recipe and throw half in the freezer. Easy clean up too!!! item not reviewed by moderator and published
This is a great tasting meatball recipe! This was the first time I have tried to make meatballs it turned out great. I told my boyfriend that "I am an amazing meatball maker", he agreed. Thank you Alton and Food Network. item not reviewed by moderator and published
I'm so sad to say that we found it very bland and boring. The parmesan cheese was a bit overpowering and I had to double all herbs and seasonings and even then the flavor just wasn't that great. item not reviewed by moderator and published
I used this recipe to make "Moose Balls". I substituded ground round with ground moose meat. I also substituded ground lamb with ground bacon (thanks to a mix master with a meat grinder attachmant. They were a real hit! Thanks Alton! item not reviewed by moderator and published
I made these last night and my family loved them. We don't have ground lamb in the markets in my area so we just used beef and pork. didn't get the pepper flakes mixed in quite enough and some were very spicy compared to others. used the italian bread crumbs and when they were baked, added them to my pasta sauce. a real winner! no need to buy those crappy ones in the bag anymore. Thanks Alton for another successful dinner!! item not reviewed by moderator and published
These meatballs are fantastic and so full of flavor. I used Bob Evan's hot sausage as an alternative to the lamb, and it gave it incredible flavor! item not reviewed by moderator and published
These meatballs were amazing! Even baked in the oven they had nice crispy bottoms and the parmesan cheese was oozing out of them, yum! I couldn't find lamb either so I just used 1 lb of ground round and half a pound of ground pork and it was still great. I also used italian seasoned breadcrumbs for a little extra flavor and they were delicious! Served them over spaghetti and tomato sauce and it was one seriously tasty meal! :) Also they were super easy to make, mix, roll and bake no frying required! item not reviewed by moderator and published
PHENOMENAL!!!!!!! I have a hard time obtaining lamb (also in the Midwest Dr Food Geek). Often I have used Italian sausage instead. They are still extremely delicious, and extremely flavorful as I do NOT adjust the other seasonings to account for the extra seasoning from the Italian Sausage. item not reviewed by moderator and published
These are delicious but it's almost impossible to get lamb in our markets at this time of year. What do those of us in the hinterlands do? item not reviewed by moderator and published
made this again today, fabulous!!! just love that i don't have to make a big mess on my stove top frying. they actually taste alot better too!! thank you alton, just love you and you are a GENIUS!! hope food net knows that!!! item not reviewed by moderator and published
These are the best, easiest meatballs! I have cooked them in huge quantities to serve at a shelter that I volunteer at, they are a staple there now. I even make them in large quantities at home, freeze and then bring them back to add to traditional spaghetti, add to a can of tomato soup, make meatball subs... the possibilities are endless, thanks Alton! item not reviewed by moderator and published
These are my go-to meatballs these days. Delicious, versatile, and the recipe makes a ton! Super easy, although I skip the muffin pans and just use a cookie sheet. item not reviewed by moderator and published
Really good and super easy to make! I didn't want to eat lamb so I changed the ground round to a whole pound and used 1/2 pound of sweet italian sausage. Turned out AWESOME! Perfect for spaghetti and meatballs. item not reviewed by moderator and published
SO DELICIOUS and so easy! I substituted some parrano cheese for for the parm. I also pared down the meat proportion a bit. Otherwise--spot on. item not reviewed by moderator and published
The meatballs were just okay, in my opinion. Usually the reviews are spot on, but not this time. item not reviewed by moderator and published
Gosh, these are AMAZING! item not reviewed by moderator and published
So good! It's good on everything, specially meatball sandwiches as they have a lot of flavor and don't need a lot of extra to make them tasty. My boyfriend thought the lamb was a bit much, but I thought it was perfect. item not reviewed by moderator and published
Whenever I make these meatballs I get complements on how good they are. The mini-muffin tins make a significant difference. item not reviewed by moderator and published
I absolutely love these meatballs, they are very versatile, I love serving with buttered noodles, sauerkraut, and my homemade pasta sauce. And my kids are eating spinich, lol. And they don't know it. item not reviewed by moderator and published
Perfect! I am always happy to find a recipe that makes good on it's promise. These come out perfectly each and every time. Thanks for that! item not reviewed by moderator and published
Super easy to make, and delicious! I made them with all ground beef because I didn't have the other meats, and they were perfect! item not reviewed by moderator and published
Easy and delicious! This was my very first time making meatballs, and I was so surprised at how easy they were to make and how delicious they tasted. After I baked them, I put a can of cream of mushroom over them and they were outstanding!!! item not reviewed by moderator and published
i made these with just the meat, spinach and everything else. sooooo good. thanks alton. item not reviewed by moderator and published
Absolutely delicious. Not that I would expect anything else from Alton, but truly these meatballs are heavenly. They were so simple to prepare with ingredients I already had on hand, and the end product was full of flavor and very moist with a delightfully crisp exterior. The only thing I changed was to use just lamb, no beef or pork because I didn't have it on hand. Thanks, Alton! item not reviewed by moderator and published
I made this receipe with turkey meat. The meatballs were moist and browned nicely. This is going to be the way I make meatballs from now on. I loved how the receipe has a veggie in it and how easy it was to prepare. This was a great weekday meal for my toddler. item not reviewed by moderator and published
Terrific! I only had 1/4 cup of breadcrumbs to add to mix before cooking. And used ground beef only. Great recipe that has tons of flexibility. Family loved it! item not reviewed by moderator and published
I love this recipe! The flavor is just perfect and they are so moist! Thanks Alton! Once again you come through for me! item not reviewed by moderator and published
I love this recipe. I usually add 1/2 the amount of red pepper flake because I have kids who don't like anything spicy. It's great with just beef. This last time, I didn't have any bread crumbs and substituted quick cooking oatmeal and it turned out just fine. Instead of baking in a cupcake pan (which gets pretty messy) I use a cookie sheet lined with foil for a quick cleanup. item not reviewed by moderator and published
These were fabulous! I used pork and beef (no lamb and used lots of fresh parsley. I was unsure about rolling the meatballs in breadcrumbs, but it really added a nice texture and beautiful appearance. Mine were moist and very flavorful. I baked some in the mini muffin tins and some on a baking sheet - both turned out great. I will make these again! item not reviewed by moderator and published
This is the very first time I've made homemade meatballs ... Success! Super simple and tasty! I really appreciated baking them as opposed to frying (messy/greasy. Thank you, Mr. Brown, for giving me an easy and delicious recipe for us to enjoy! item not reviewed by moderator and published
omg the best meatball recipe loved it, I used italian spices instead of the parsley and basil, made the recipe for my sons drama club they are having it on friday after practice my husband omg would not stopping eating, i also used whole wheat bread crumbs this is a keeper item not reviewed by moderator and published
This is not the first time I've made meatballs but the first time they came out GREAT. I modified the recipe alot (like I always do). I decided to use teriyaki sauce and no muffin tins (too many balls) and I also doubled the recipe. Taking them to a pot-luck tomorrow, I'm sure they will be gobbled up. I also love Alton, he has inspired me alot. That cooking doesn't have to be strenuos and slave-like. It can be intelligent, fun, and tasty all at the same time. item not reviewed by moderator and published
Use fresh Italian bread, and soak it in whole milk. Wring most of the milk out before using, and your meatballs will be a lot moister. item not reviewed by moderator and published
I have been looking for an alternative to frying (both messy and less healthy) meatballs. These are TOPS. I even think the flavor is better. Just the right amount of moisture and seasonings. I can also rely on their "doneness". Keep on teaching, Alton, I really have learned a lot from "Good Eats" and you present information in afun way I can remember easily. item not reviewed by moderator and published
great flavor, but a little dry. i used the meatloaf mix as suggested, but i did bake on a cookie sheet -- i wonder if that did it? next time, i will try browning meatballs first then cooking in a crockpot. item not reviewed by moderator and published
i've made these meatballs (and many varieties thereof) and have seen a moist, perfect outcome each time! I love to add cheeses and basil/other herbs in for a personal flavor. Highly recommended. item not reviewed by moderator and published
Used a ground venison/pork mixture (90:10) I had on hand and ground round. Followed other recipe ingredients as listed. Had to guess at the size of the meatballs since our scale was broken. Made some in the muffin tins and some on a baking sheet. The ones in the muffin tins turned out better. Much moister and a little more flavorful. Next time we are going to add more chopped spinach (easy way to get your vegetables for the day) and definitely only baking in the muffin tins. item not reviewed by moderator and published
Made this with lean ground turkey, and some fat free 'cheeses' in place of some Parmesan cheese. Also, didn't have a mini muffin tin, so just used a disposable baking tin. I made bigger balls--about 13 or so, but everything turned out great. I left it cooking just a few minutes longer because of the size, and when I measured the temp, it was spot on at 161 F. Eating the meatballs as I made them is good, but slightly plain. However, since the balls are in part bread crumbs, they're great for soaking up juices and sauces. They were great for a soy sauce en papillote recipe on top of cucumbers. Looking forward to enjoying the rest! item not reviewed by moderator and published
This recipe has revolutionized the prospect of having meatballs in the house. It cuts down cleaning of Spaghetti and Meatballs by 75% and cuts down active cooking by at least 60%. The "Meat Blahhhh" review said that the tiny muffin tins did not work and I don't have one so I just put 2 lbs of 1 oz (instead of 1.5 oz) meatballs on a cooking sprayed foil lined cookie sheet, threw them in the oven and transferred them to my favorite spaghetti sauce. It was a huge hit with all house members. Sneaking in the spinach is awesome. I also used 2 lbs of ground beef, keeping all other ingredients the same, except for using fresh garlic and herbs when I have them. Love the baking meatballs idea! Thanks again Alton Brown. item not reviewed by moderator and published
I substituted ground turkey & chicken for beef &pork and it worked great. I also used fresh leaf spinach instead of frozen. I wilted it over heat with olive oil to add a little fat to my meatball mixture, but I wish I would have chopped up the spinach leaves before I wilted them. The whole wilted leaves make forming the balls a little difficult. I used what bread crumbs I had in my mixture so I rolled the balls in panko bread crumbs. The panko produces a nice crunchy coat which I really liked although it took more than 1/4c of panko to coat my meatballs. But it was so worth it. 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

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Italian Cooking Basics