I’ve been slacking with my blog since last week and I realized I have a couple of recipes/dishes I have to post here! Here’s another Alton Brown recipe that I used when I prepared the simplest meatball recipe out there. This is my first time to make meatballs and although the result is not as yummy like my father in law Phil’s meatball recipe, I’m happy with the result of this one ( I didn’t use ground lamb and spinach here!).
- 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
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.