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Share your recipes March 2015

Food Ventures

No-Egg Spinach Meatballs

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(Courtesy Good Cheap Eats, Harvard Common Press). Makes 24 meatballs. Dairy-free; Make-ahead. Freezer-friendly. Tasty with marinara sauce, barbecue sauce or onion gravy.

1 pound ground beef

1 cup fresh bread crumbs

1 cup finely chopped fresh spinach

¼ cup milk

¾ teaspoon kosher salt

½ teaspoon dried oregano

½ teaspoon dried thyme

½ teaspoon sweet paprika

1/8 teaspoon cayenne pepper

1/8 teaspoon freshly ground black pepper

 

Preheat the oven to 350 degrees F. Line two, rimmed baking sheets with heavy-duty aluminum foil. Spray the foil lightly with nonstick cooking spray. In a large bowl, mix all of the ingredients just until everything is evenly distributed. Don’t overmix, as that will make your meat balls tough.

Form the mixture into golf ball-size balls and place the meatballs on the prepared baking sheets. Bake the meatballs until they are cooked through, about 15 minutes.

Make it ahead: Store the cooked and cooled meatballs in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 1 month. If frozen, thaw the meatballs in the refrigerator, then reheat them in your choice of sauce on the stovetop.

 


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