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“These meatballs are so good and so easy! You could serve them with a wonderful tomato pasta and sauce, or on a split roll for a delish sandwich. Very good leftover and I would bet they freeze well. I grind my own beef and pork using my food processor. I use very lean meat and there isn't any grease in my pan after cooking. (Use a nonstick mini muffin pan)”
READY IN:
30mins
SERVES:
4-5
YIELD:
20 meatballs
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 400 degrees F.
  2. In a large mixing bowl, combine the pork, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Use your hands to mix all ingredients. Make sure all ingredients are incorporated. Use immediately or place in the refrigerator.
  3. Place remaining breadcrumbs into a small dish. Form the meatballs into auniform size that fit nicely into the cups of a mini muffin pan. Roll the meatball in the bread crumbs and place in the muffin cups.
  4. Bake for 20 minutes or until brown and cooked through.

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