Meatballs 5269

Alton Brown has a great recipe. I've done it several times and it makes the best damn meatballs I have ever eaten. I don't have a small muffin tin so I use the standard size. I use a 1/2 cup measure to proportion the meatballs instead of an ice cream scoop.

I serve them with sauce on the side in small dipping cups. I especially like a good marinara sauce to go with these.

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