Recipe by Ashbow
The exact amount this makes is up to you; you should get around 30 meatballs. You could use the meatballs in a sub sandwich or pasta with your favorite sauce. Kids will love these and still eat their spinach! From 'My Muffin Thursdays' food blog.
Top Review by DeeVaFoodie
These are great, and very tasty. I made the recipe as written, settling on 5 cloves of garlic and with the sub of carrots in place of the mushrooms only because that's what I had on hand. They turned out awesome. I like that they are so tender and not as dense as meatballs made using breadcrumbs. Personally, I don't miss them at all in these. I got 35 meatballs and they baked for 20 minutes. Excellent! Thanks for sharing the recipe Ashbow!
- 1 lb ground beef
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1⁄4 cup grated parmesan cheese
- 2 large white mushrooms, quartered (try button mushrooms)
- 4 -6 garlic cloves, minced
- 2 tablespoons Worcestershire sauce
- 1 1⁄2 tablespoons italian seasoning
- 1 teaspoon pepper
- 1⁄2 teaspoon salt
- 2 eggs
Directions See How It's Made
- In a food processor, combine spinach, parmesan, mushrooms, garlic, Worcestershire sauce, Italian seasoning, pepper, and salt. Process till well combined.
- Add eggs one at a time and process till well combined. Transfer to a large bowl. Combine with beef (I find this works best with one's hands). Mix well.
- Shape into 1 1/2" balls.
- Place meatballs on a baking sheet lined with foil and/or sprayed with cooking spray. Bake at 400 degrees about 15 minutes, or till meat is no longer pink.