Jo's Baked Meatballs

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: 30 mins
• Serves: 4-5
• Yields: 20 meatballs

Ingredients

• 3⁄4 lb ground pork
• 3⁄4 lb  ground round
• 5  ounces frozen spinach, thawed and drained
• 1⁄2 cup  grated parmesan cheese
• 1  egg
• 1  l/ 2 t. dried basil
• 1 1⁄2 teaspoons dried parsley
• 1  teaspoon  ground garlic powder
• 1  teaspoon kosher salt
• 1⁄2 teaspoon red pepper flakes
• 3⁄4 cup  breadcrumbs, divided (use fresh good bread)

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.