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Baked Meatballs




Source of Recipe


Alton Brown featured on Brian's Belly


Recipe Introduction


Why do so many recipes call for cooking meatballs in liquid? Don't they know that they're just mini meatloaves? Cooking meatballs in a mini muffin pan ensures even browning and doneness--and excess fat drips down into the well where it can do no harm.



List of Ingredients




1 (10 ounce) package frozen spinach
1 pound ground pork
1 pound ground lamb
1 pound ground round
1 cup finely grated Parmesan cheese
2 large eggs
1 tablespoon dried basil
1 tablespoon dried parsley
2 teaspoons garlic powder
1 teaspoon red pepper flakes
2 teaspoons salt
1 1/2 cups dry breadcrumbs

Recipe



Preheat the oven to 400ºF. Place the spinach in a strainer and allow it to thaw, squeezing it to remove any remaining liquid. Place the spinach in a large mixing bowl and add the ground pork, ground lamb, ground round, Parmesan, eggs, basil, parsley, garlic powder, red pepper, salt, and 1/2 cup of the breadcrumbs. Use your hands to mix everything together.

Using a #70 ice cream disher (its bowl holds just under 1/2 ounce), scoop portions of the meat mixture and shape into balls. Place some breadcrumbs in the bottom of a coffee cup and roll the meatballs in the crumbs, 1 meatball at a time, to coat well. Replenish the breadcrumbs as needed.

Place the meatballs in the muffin tins--one per cup--and bake, shaking the tins a couple of times, for 15 minutes, or until golden and cooked through.

Yield: About 48 meatballs.