The Best Homemade Meatballs

Submitted by ginangino69

"I got this recipe from Family Fun Magazine some time ago. I make them often because I freeze the extra and use later in various other recipes. Most recently I found a recipe here called "Lotsa Veggies Meatball Soup" and used them with that recipe and it turned out amazing. They can be served with pasta dishes or with bar-b-que sauce over them as an appetizer. I hope you enjoy them and I wouild love to hear feedback!!!"

 

• Ready In: 1hr
• Ingredients: 11
• Yields: 100 meatballs

ingredients

• 1 lb ground beef
• 1 lb ground turkey
• 1 lb ground pork
• 1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 1⁄2 cup parmesan cheese, finely grated
• 3 large eggs, beaten
• 2 tablespoons dried Italian herb seasoning
• 2 teaspoons garlic powder
• 2 teaspoons salt
• 1 teaspoon red pepper flakes
• 1⁄2 cup panko breadcrumbs

directions

1. Preheat the oven to 400. Coat 2 large, rimmed baking sheets with cooking spray.
2. In a large bowl, mix together all the ingredients until well incorporated. Try not to overmix.
3. Pinch off a teaspoon or so of the meat mixture and gently roll it into a 1-inch ball. Repeat, arranging the balls 1/2 inch apart on the baking sheets.
4. Bake the meatballs until lightly browned and cooked through, 20 to 25 minutes.
5. *Eat 'em right away: Toss warm meatballs with your favorite bar-b-que sauce and serve them on toasted sandwich rolls with a side of coleslaw or as an appetizer.
6. *Freeze 'em for later: Arrange cooled meatballs evely spaced on a baking sheet and freeze them for 20 minutes. Transfer them to ziplok freezer bags and store them for up to three months.